18 (Wed) Feb 2015
[Slipper] Lobster in White Pepper Sauce
at Tao Yuan
with the family
Lunar New Year with the Family in PHL, Day 1.
After spending the past few days in Seoul, we flew into Manila together late last night (see generally 6.043 Bibimbap). As on the prior family trip to the Philippines (see most recently 5.357 Chicago Cowboy Steak), which had gone so well that the wife was willing to come back so soon, the itinerary primarily involves water play for the kids and fine dining for the grown-ups. Flying back late Friday night.
Unanimously, the choice of dinner venue was Tao Yuan.
While everyone had white pepper lobster in mind (see for example 5.313 White Pepper Lobster), a culinary highlight from the previous trip (see generally 5.353 Lapu Lapu Chazuke), I ordered it this time with slipper lobster (aka “bug”)—incorrectly referred to on the menu as “rock lobster;” rock lobsters are incorrectly referred to as “original” lobster here is—the idea for which had come to me on a recent visit (see generally 6.031 Fried Fish Skin).
Awesome, as anticipated. I’ve finally come up with the ultimate accompaniment for the white pepper sauce.
Having tried 212 of 232 items at the restaurant, I am now capable of custom-ordering my own blue-level dishes.
Encouraged by this success, I will experiment further.
Next time, for example, something to maximize use of the gravy, such as scallops and broccoli, maybe even with rice noodles.
TEITY, Round 2?