Skip to main content

Gilligan's Glorietta 5

This is literally my first time to eat a full meal in this restaurant. The previous times, we just ordered pica-picas and drinks.

With hubby, daughter and a friend in tow, we ordered the set meal that feeds 4 pax.




The Inihaw Na Pork Liempo was just so-so. Also, it was thinly sliced so you can't really taste the meat and it more on fatty than meaty-- not to mention, it arrived late on our table.



Then there's the Bangus Belly Sinigang. Hubby enjoyed this dish since he is more of a health-buff than I am. I love the sour broth since it remained hot for a long time. What I don't really like is that it tastes like the broth is made from powdered sinigang mix. I guess that's the downside of knowing how to cook a mean sinigang, hehehe.



This is what I ate the most! Boneless Crispy Pata. Not bad, but that that great either. I've eaten crunchier and tastier crispy pata (with bones nga lang!). But I enjoyed this so no harm done except when hubby commented that the crispy pata meat tasted luma (old). Yikes! Must be the frying oil that they're using.




And lastly, the Bistek Tagalog. A bit on the oily side but it tasted quite good considering that I'm not fond of the dish. It just happened that its included in the set meal that we ordered. No complaints here, really. Even the oiliness is tolerable.

The set meal also includes 4 iced tea drinks and a big plate of rice. And for the price of P700+ for four pax, I'd give it a thumbs up for the price and the servings since it can feed 5-6 not so hungry people on a budget. Happy Eating!



Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.