6.012 TEIBR 5 : Liempo


17 (Sat) January 2015



at Bistro Remedios

-Malate, Manila-

with TL

TEIBR. (Try Every Item at Bistro Remedios).

A highly regarded landmark restaurant that serves excellent mainstream Filipino fare, I’m attempting to eat my way through it.  Everything on the menu (except desserts, unless someone else orders it).  75 items in all.  While spending the vast majority of last year in the Philippines, I didn’t take substantial advantage of the opportunity to get fully immersed into the cuisine, much to my retrospective regret.  TEIBR should lead me down the right path—a higher purpose.

5th visit to the restaurant (see previously 6.008 Sinigang na Baboy). 3 new items tonight, 16 items down total, averaging 3.2 items per visit.  59 remaining, on pace to complete the project at TEIBR 24.

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BLUE: highly recommended / GREEN: respectable / YELLOW: mediocre / ORANGE: better avoided / RED: never again

TEIBR is the 6th in the masochistically gluttonous “Try Every” series.  (i) TERRP (Try Every Restaurant in Robinsons Place) (see generally 5.247 Original Recipe Fried Chicken…).  (ii) TEITY (Try Every Item at Tao Yuan) (in process) (see most recently 6.009 Awful).  (iii) TERDHPP (Try Every Restaurant in the Diamond / Hyatt / Pan-Pacific hotels) (in process) (see most recently 5.348 American Lobster Aburi Gunkan).  (iv) TERSK (Try Every Restaurant in St Kilda) (see 5.339 Roasted Squid). (v) TEKREM (Try Every Korean Restaurant in Ermita/Malate) (in process) (see most recently 6.010 Jeonju Bibimbap).  That’s a stupid amount of food.

Calamansi Juice–like lemonade but sweeter and sourer.

TL, who’s been at home in Singapore for the past couple months, is back in town for an extended consultancy.

Another epicure to help me finish my projects.  Yay.

Given a choice between TEITY, TERDHPP, TEKREM, and TEIBR, she chose Bistro Remedios.

Kilawan na Tanigue (1.25)–somewhat bitter, from the dressing to veg; nowhere near as good as I’d remembered.
Aligue Crab Rice (2.0)–nice crab flavor, but a bit too moist in texture.
Gising Gising (3.0)–though commonly made with chopped snake beans, it came with kangkong here, which was fine by me; delicate hand on the coconut cream; could’ve done without the bits of pork.

The pork belly (liempo) was excellent.  Perfectly cooked to maintain juiciness, a bit of char for extra flavor.  Simply seasoned in soy sauce, pairing nicely with the tangy vinegar dip and pickled papaya.  The only drawback, at least for me, was the layer of skin left on, which had a rubbery texture and porky flavor.  Otherwise, a great dish overall.

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