2 (Sat) May 2015
-Malate, Manila, Metro Manila, Philippines-
Try Every Korean Restaurant in Ermita and Malate (30) (see all posts on TEKREM)
Surveying the Korean eateries, including those serving Korean-Chinese fare, located in the neighborhoods of Ermita and Malate, nearby work and home. Minimum of 1 dish per place. Currently 45 establishments. Though anticipating that most of the places will be mediocre, I look forward to exploring more of my environment.
Chimaek is a Korea pub/restaurant. Specializes in chimaek: fried CHIcken + MAEKju (beer).
The chicken was pretty good. The skin was a bit too hard/crusty for my taste (at some Korean chicken joints these days, I’ve been noticing that the skin – through some newfangled process/additive – comes out unnaturally hard/crusty, nearly to the point of being breakable). But otherwise okay.
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11 (Sat) April 2015
in my apartment
-Ermita, Manila, Metro Manila, Philippines-
Try Every Korean Restaurant in Ermita and Malate (31) (see all posts on TEKREM)
This post covers two restaurants, same dish, different dates. I will do this more often to accelerate the completion of TEKREM.
Moiza is a Korean pub/restaurant. Specializes in variations of fried chicken. The name of the place means “let’s get together.”
The chicken was pretty good. Lightly battered, crispy, nicely seasoned, tasty. Marginally the best Korean-style fried chicken that I’ve had in Manila thus far.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN PHILIPPINES)
4 thoughts on “6.117 The King is with Sincerity that You Do,the Best Food Is Made with Pride to Mention Chicken.”
like the way of integrating the grapes’ ripening process into the map–nice!
you keep using the grape metaphor, which is appropriate, but i didn’t mean it that way. it’s just that purple stands out on multi-colored maps. though i guess maybe i chose green to signify that they’re not yet ready.
might be baking powder? It tends to add brittleness.
is that right? i never knew that. lesson learned!
“brittleness” is exactly what it is. i’ve noticed that in many fried chicken skins here in PHL. i don’t like it that much, but it has the benefit of keeping the skin from going soggy after awhile.