The interiors of the restaurant are where recognizable facades, haunts, and structures featured in the comics, TV shows, and movies collided. Almost every corner and booth has a face or costume people would recognize.
Pam and I—predictably—ordered dessert. And we had the same: Panna Cotta with Strawberry. Every spoonful, we laughed louder and harder. The sugar was surely getting to us.
My meal arrived warm. And as always, it did not disappoint. It was so good that I wanted it to last for as long it could. But I was too famished to make that happen. I still savored every spoonful. It was a clean blue plate.
Somehow, I loved the crispy onions so much than anything else on the bread—and that is big coming from me who detests onions. Never knew that onions could make me happy.
It offered cute and quirky designs for cakes, which was their biggest seller. But soon people, including me, discovered that there was more to them than just cakes.
When I eat there, I already know what I would order even before I am handed the menu: Ultimate Beef Stromboli: they like small rolls of pizza I dip in rich tomato sauce; a solo serving of Spaghetti Bolognese, hearty and savory; bottomless drinks I mix to my heart’s content; and a slice of Turtle Cheesecake, soft cheesecake with dark and sweet chocolate chips for crunch.
Personally, I found it okay but somehow I found my opinion being swayed because of the incessant repetition of the same comments. This time, I thought if I would still have the same view about it sans the bothersome influence.
It’s a food hall that opened last February 12 that houses 17 stalls which offer various dishes from Japan, Singapore, Vietnam, Spain, Mexico, and others. Everything from soups and salads to rice meals and BBQs to cakes and ice cream could be found there. A customer could even have their choice of meat or seafood cooked just the way they like it—just look for the store that offers it.
It was perfect with the nachos that came with every order of chicken, which wasn’t unusual. It also paired well with the saba, a savory-sweet surprise. And it was good with both viands of chicken. What else could the beans pair with?
But good food discoveries did not stop there. Out of curiosity, I took a piece of the top of the bread bowl and ran it over the fondue. I already knew the taste of the melted cheese. What surprised me was the bread, which by itself was just as good. Even though it was understandably soggy by then, it was still an understated winner.
… Channel your inner Hulk, Thor, or someone just as infuriated to smash away at the treat until it is reduced to bite-size pieces.
Suddenly, at the flip of a page, I saw a photo of a familiar treat: golden fried meat resting on a saucy, runny bed of yellowed softness with little pools of savory fluid—all topped with shreds of greens. It was in the Katsudon section and is the chicken version of the dish.