Skip to main content

Mango Tree BGC

We haven't been to BGC for ages since its really far from our place but during those times that we did, there's always a nice discovery.

And its Mango Tree this time where I had a sumptuous lunch with old and new friends.


Yum Som O or Pomelo Salad. This is a staple in Thai restos. Very good! The pomelo was juicy, the shrimp and dressing was well blended so the burst of flavors is not hard to miss. I won't tire of eating this all day.


Nua Phad Gra Pow (L). A spicy beef dish with basil and chili peppers. Phad Thai (R). Another well-known Thai dish made with rice noodles and scallions and beansprouts. I love both, I don't know why. ;)


Talai Phad Prik Thai Dum (L). Its mixed seafood with capsicum and black pepper sauce. Phad Phak Bung Fai Daeng (R) or stir-fried morning glory (kangkong), with garlic sauce, chilies and soy bean sauce. Had several helping of the seafood but skipped the veggies. Hehe


Chicken (L). Po Pia Goong (R). Deep fried spring rolls served with chili sauce. I think I skipped these two dishes also. Blame the beef and seafood dish. ;)


Sakoo Nam Ka-ti. Sago (tapioca) with coconut cream. L-o-v-e.


Mango Tree
7th Avenue, BHS
BGC, Taguig City

Comments

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.