Ever since I first saw this new restaurant along Lilac Street, I've always wanted to try it. I was curious but never had the opportunity to do so mainly because I'm on a diet for my wedding.
A few weeks later, the restaurant's marketing team contacted Bani through Facebook, inviting us if we could do a 360° food review and who could say no to that?! Excitedly, we dined in that same day and had the chance to talk to them about what we do and all that.
And just yesterday, we finally did it! Okay, and just to clarify, I'm still on a diet so let's just say this was one of my cheats days this week. Hehe!
We invited two bloggers Tina and Mark to eat and review with us.
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| Soul Chefs' Salad - P180 |
I don't recall what the exact dressing was, but I remember it had some patis (fish sauce) in it. This was a little sweet and spicy (I'm not a fan of anything spicy) but I surprisingly liked it. Equally topped were crunchy chicken poppers that balances out the softness of the salad itself.
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| Chicken BBQ Chimichangga - P220 |
This was something I haven't tried before so I was looking forward to trying this out the most. Even though Chef Patrick already warned us that it was the spiciest dish served to us, I was still eager to eat it. The chicken was perfectly wrapped which was a plus for me. I loved how savory the garlic mayo sauce was and how the meat was well-cooked. I personally don't like the wansoy on top but with the dish's strong flavors, I didn't taste it at all.
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| Shrimps with Salted Egg - P350 |
I'm allergic to shrimps. Enough said. Lol. But based on my company's facial reactions while eating this, they were more than satisfied, especially my fiancé.
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| Sizzling Bulalo - P375 (Taken during our first visit) |
This dish definitely hit home. No words can express how much I loved it. Just a little bit of background, Bani and I always eat Sizzling Bulalo at Kusina Uno when we are in Cebu. Both taste exactly the same but I prefer this more. The beef was so tender that it melts in your mouth! You won't even need the patis concoction. The best part is, I can eat this anytime I want since it's uber close to home!!
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| Soul Chefs' Crispy Pork Belly - P250 |
My second favorite! According to Chef Patrick, this takes a lot of time to prepare-- 3 hours to boil and 3 hours to roast, while the skin is fried separately. The pork was chopped for smaller bites, which I appreciate a lot. The sauce was flavorful that I couldn't even figure out what's in it. One thing's for sure though, all of their sauces are made from scratch.
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| Dinaksig - P180 (c) Tina Cembrano |
This is the restaurant's version of Dinakdakan and Sisig combined, but with pork belly. Originally, Dinakdakan and Sisig consist of pig brains, ears, and liver so I was hesitant to try it. Whew! Buti na lang pork belly, hehe! The taste was something new to my tastebuds: citrusy, oniony, and creamy! My first impression was, "Oh it's like tuna!" And one of our friends agreed that it indeed tasted like it.
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| Thank you Chef Patrick and Chef Billie! |
I'm impressed how Chef Patrick So put it all together and came up with these excellent dishes. After eating, you can easily tell that they make these meals with their heart and soul, hence their restaurant name. The price range is just about right. So sulit talaga! So friends, please do me a favor and dine here-- you won't be disappointed!
Soul Chefs
51 Lilac Street Marikina City
Mobile #: 0977 855 4432
Food ★★★★★
Value ★★★★★
Service ★★★★★
Atmosphere ★★★★
I wanna go back nanaman :(
ReplyDeleteTara! Bring Rabi next time :)
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