asian,

Crisp on 28th

11:26:00 AM Phantasm Darkstar 0 Comment(s)

Crisp on 28th is an ode to throwback neighborhood café that serves a variety of healthy, well-composed meals and curated coffee brew on a quiet street in BGC. The Crisp on 28th partners have a diverse background in the food industry and has a passion for food and travel. Crisp is an arrangement among friends who grew up together in France, are now living in the Philippines, and miss the old street cafés that they used to frequent when they were college students.

Crisp on 28th is your friendly neighborhood destination that opened in the first quarter of 2014. It is a café hidden in plain sight between two of Bonifacio Global City’s busiest hubs with glass windows letting in the natural warm light, with a mélange of rustic yellow and industrial gray. Crisp on 28th wanted to recreate a cozy outdoor and indoor coffee shop with straightforward healthy food.

To celebrate its 2nd year anniversary, the team has transitioned the menu to one with heavily Filipino-inspired dishes that mostly use locally-sourced ingredients that give bold flavors to the dish. Every dish is a collaboration among the owners and the Chef while keeping some classic favorite dishes from our original menu. Just as the old menu, you will see a lot of fusion in the dishes that you did not know would work well with familiar Filipino flavors we grew up to. Some of the new dishes include Lemongrass Tinola Bowl, Manila Ramen, KansiNasal (a mix of Kansi and Inasal which is originally the idea of Solenn Heussaff, one of the owners of Crisp on 28th), Osso Bucco ala Iloco, Pancit Pad Thai, Sizzling Kare-Kare, Chicken Adobo Nachos, and Kaldereta Bolognese. Some of the dishes are now available in a sharing platter to make lunches and dinners more fun with families and friends.

Now sharing the dishes that we tried:
Beverages
Mango Fruit Shake and Mango, Celery and Chia Fruit Shake. You guys know how I'm so much into mango shake, but they had this with chia seeds (a healthier option) and I just had to try it. I didn't notice the celery at all; there was an ample amount of chia seeds and the shake had a rich texture.

Small Bites
Chicken Adobo Nachos. Adobo flakes on the usual nachos. Innovative. 
Mangga at Chicharon. Pre-mixed with bagoong. Slides of the mangoes are huge. A usual Filipino street food turned gourmet. 

Salads
Asian Waldorf Salad. Grilled chicken fillets, Asian pear, apples, celery, sesame walnuts, red cabbage, roasted sesame dressing, fried vermicelli.

Sandwiches
Salted Egg and Ham Pressed Sandwich. Salted egg, sweet Chinese ham, condensed milk. This was really good. That saltiness of the egg and the sweetness of the condensed milk is a good contrast of flavors.

Mains
Kansi Nasal. Ginger tamarind beef brisket, spiced sour broth, langka relish. Their kansi tastes good, though I had better kansi in other restaurants. 
Pancit Pad Thai. Lemongrass chicken strips, sesame, scrambled eggs, peanuts, bean sprouts, shredded cabbage, lime, Thai basil. This was good with or without the sauce. The sauce was spicy, though.
Kaldereta Bolognese. Beef and tomato stew, linguine, warm kesong puti, gremolata. A wonderful innovation of combining caldereta and pasta. The flavor is just right for the pasta, not as intense as the usual caldereta. The taste of the herbs is also distinct. Tastes good. 
Salmon. Pan seared 5-spice salmon fillet, monggo, and red rice stir-fry, pickled red cabbage, coriander. It's a heavy, healthy meal. The monggo and red-rice combination was amazingly a good one. 
Manila Ramen. Grilled pork liempo, chicharon bulaklak, kwek-kwek, egg noodles, wood ear mushrooms, grilled corn, garlic chili oil. This smells really good. Colorful ingredients, I love how they came up with this especially with the kwek-kwek. Delicious with a slight spiciness. 
Dessert
Banana Squash Cake and Boston Cream Rainbow Cake. Both are good but I prefer the banana squash cake. 

 Mandatory groupie with foodies.

Crisp on 28th Menu, Reviews, Photos, Location and Info - Zomato

You Might Also Like

0 comments:

Post a Comment