Cycle 5 – Item 44
18 (Tue) February 2014
Grilled Angus Flank Steak
at My Kitchen by Chef Chris
(The Oasis Paco Park Hotel)
-Paco, Manila, Metro Manila, Philippines-
with K staff, YL
During a short visit to WHO last year, before I’d quasi-settled here on this current contract, I stayed at The Oasis Paco Park Hotel, which houses the restaurant on the first floor. When I got around to trying it out, I was blown away by the food. I knew that I’d be back someday. Fortunately, it’s one of YL’s favorite places in Manila, so there we were on her penultimate evening in town.
I arrived a bit late, after everything had already been ordered, served, and partially consumed.
No matter, because the Grilled Angus Flank Steak was phenomenal, even cold. For starters, the meat was the first non-gamy, non-tough beef that I’ve encountered in the Philippines. Moreover, it was among the most perfectly cooked, perfectly seasoned, perfectly juicy, perfectly tasty steaks that I’ve experienced anywhere. The accompanying pilaf was awesome, an ideal partner for the steak; it’d be good on its own. Asparagus, too. If I’d gotten to the dish straight off the line, I’m sure that I would’ve rated it 4.0.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN PHILIPPINES)