casual dining,


October 11, 2016 Phantasm Darkstar 0 Comment(s)

Tried out a newly opened Filipino restaurant by Chef Raymar Reyes, Sangkap. I was lucky enough to also try out new dishes to be added to their menu (but now available upon publishing this post); Filipino dishes in a new variation. Definitely a must-try! 

Located at Portico by Alveo, Capt. Henry Javier Street, Oranbo, Pasig City, Sangkap offers a variety of Filipino specialties from different regions of the Philippines. I love the interiors of the place, it's modern, spacious, and well-lit. They also have television screens where customers could dine and enjoy viewing certain events (e.g. PBA) together.

I love their Sangkap mural which features vegetables and a cute calligraphy of the restaurant's name. By the way, that's Chef Raymar in the blue shirt.   

Sharing the dishes that I was able to try at Sangkap:

Dinuguang Bagnet. Roasted bagnet topped with betamax salsa and chicharong bulaklak at the side. It was my first time to try such a variation, and it was good! I liked the combination of the dinuguan with the bagnet and salsa as well as the chicharon. Roasted bagnet is tender on the inside and crispy on the outside. I think it's a good viand and a good pulutan.  
Ginataang Hipon sa Sitaw at Kalabasa. This can be served regular or spicy. I enjoy the creamy taste of the coconut. The veggies are fresh, squash is tender. Shrimp is just right. 
Chopsuey. Colorful, flavorful, saucy. Fresh vegetables, chicken liver, and quail eggs.
Palabok. Their palabok is well-seasoned with a lot of ingredients. Boiled eggs, fried tofu, tinapa, adobong hipon, and chicharon. The noodles used were more for pancit malabon than palabok. It's very flavorful, though I find the taste of the tinapa a bit overpowering. 
Pancit Guisado. I actually liked this better than the palabok. It's made of sotanghon and canton noodles, pork, chicken liver, spring onions, carrots, lettuce, and caramelized onions. It tastes good and I love the caramelized onions on this dish.
Sizzling Balut. I'm a balut lover; I love how they came up with this variation. I also like that the chick is still very young so it's really tender, small, and not that hairy--with a good amount of yolk. I normally eat balut with vinegar but I enjoyed this dish well: good sauce with a good amount of toasted garlic on top. Yum! 
Tiyan ng Baka Humba. Beef belly with black bean taosi, pineapples, and banana, then glazed with sugar. It's fatty as expected from eating beef belly, but the glazed sugar, pineapples, and banana makes it quite addicting. It balances well with the fat that you can keep on eating it without having that "umay" feel. I also like the variation that they used beef since humba is usually pork. I love this dish. Extra rice, please! 
Bicol Express Ice Cream. I was amazed that they have this flavor for ice cream. The bicol express ice cream had a playful flavor. It's sweet and creamy--that coconut milk taste from bicol express, then contrasted by a really spicy aftertaste. It's good, though. They also have other ice cream flavors such as champorado and calamansi. 

For more details about Sangkap, visit their Zomato profile:
Sangkap Menu, Reviews, Photos, Location and Info - Zomato

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