Dec 12, 2010

Food Trip #12: Kuya’s @ The Fort

Surviving Manila’s traffic is one thing

Enjoying a meal in a cosmopolitan city is another

Power couple Giov and Leah Delfin made sure that I did

Lunch was at Kuya’s @ The Fort along Bayani Road, Fort Bonifacio

Kuya’s is owned and managed by Kuya Chito a former banker

For starters, we ordered Dulong (180.00)

Dulong or Tabios is the World’s Smallest and Edible fish

At Kuya’s Dulong is prepared as an appetizer

This one’s sauteed in olive oil with generous amounts of minced garlic

Eaten with (salted) biscuit/crackers made this a perfect hors d’oeuvre

Callos (275.00), being my favorite, became part of our meal that day

I find it tasty enough but it failed to wow me

The ox tripe must have been simmered too long that it almost felt like it-melt-in-the-mouth

I like my callos “meatier” and with enough cuts of carrots and potatoes

I tasted the chorizo bilbao so that somehow saved the day for this viand

Their version of Bicol Express is called Gising Gising (160.00)

Gising Gising is the vernacular for Wake Up!  Wake Up!

Aptly named as such because this version kicks ass

They still used Baguio Beans and long green chili as the main ingredients

Instead of sliced pork, however, Kuya’s used ground meat generously

Their Twice-Cooked Adobo (195.00) is to die for

What they did was to cook the pork meat as adobo then deep fry the meat to crispy-perfection

Served like lechon kawali with two small saucers containing the adobo sauce and vinegar dip

Twice-cooked literally meant getting two superb meals in one

For 195.00 pesos, this one’s a steal and a must-order

Their Beef Salpicao (260.00) is also a winner

Cooked with lots of  minced garlic made it taste “healthy”

I loved the tenderness of the meat which I think is sirloin beef

It might appear to be swimming in unhealthy oil but don’t fret coz they used olive oil

Its own sauce when mixed with steamed rice is a must-do so go for it

We also ordered their Crispy Tadyang (325.00)

This is every beef lover’s equivalent of the Crispy Pata

Pre-boiled beef spare-ribs are deep fried to make it crispy to the bite

Nothing special about this viand although I find the vinegar dip a perfect match to it

It would have been better if the meat was a little more tender

For dessert, we tried their Puto-Bungbong (65.00)

This is a typical Filipino delicacy and usually served during Christmas

I loved Kuya’s version because when I took a bite

It brought back many good memories of Christmas past

It goes without saying that it tasted as I imagined it to be

Their Bibingka (95.00) is also good

It was served hot from the oven and topped with grated cheese

They also put in salted egg as bibingka-filling

I just find it tasting like baked putong-puti so I find that weird

Maybe they should rehash their recipe for this one

Kuya’s @ The Fort is located at 21 Bayani Road, Fort Bonifacio, Taguig, Metro Manila.  They’re open from Monday to Thursday and Sunday (11:00 am to 12:00 mn) and from Friday to Saturday (11:00 am to 2:00 am).  Aside from the dining area, they have a Function Room which can hold thirty people.  This is suitable for small meetings or gatherings and is equipped with a full Karaoke system.  For inquiries and reservations, call them at (02) 889-0240 or (02) 782-2282.  Major credit cards are accepted.

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  • natakam ako bigla! lol! mapuntahan nga.

    • minsan dyan naman tayo kumain…

  • sobrang rare ng dulong dito! haha yum. twice cooked adobo? hmm, ano bang nangyayari sa lasa ng food pag twice cooked?

    • sarap nung dulong… had i known that they sell it in bottles, bumili sana ako… as for the twice-cooked adobo … masarap pa rin… the purpose siguro is to be able to present it as a two-in-one viand… you have your adobo and you have your lechon kawali…

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