7.318 Deep-Fried Tofu with Scallops, Broccoli & Asparagus in Oyster Sauce


18 (Fri) November 2016

Deep-Fried Tofu with Scallops, Broccoli & Asparagus in Oyster Sauce


at Seafood Market & Restaurant

(see most recently 6.198 Jumbo Prawns …)

-Ermita, Manila-

with K staff

For reasons unknown (to me) — likely just the passage of time — the Boss has lifted his moratorium on hosting dinners here.

Generally, for everyone else on the planet, this doesn’t really matter much, either way.

Maybe net positive, as the novelty of the set-up always provides a small wow for guests, the food can be quite good, and the location is within walking distance of the office.

Presumably, the fishies in the aquarium are not for eating — though I’m wondering how much it would take for management to sell out.

But I have the responsibility — albeit, of my own acceptance — to go there in advance on every occasion, to hand-select the types and eye-ball the quantities of all ingredients — down to each individual green onion, availabilities fluctuating by day, by hour — then to instruct the kitchen how to prepare them — the restaurant has no menu — and then to maintain vigilance throughout the service to ensure that the dishes have been properly prepared and served in sequence and appropriately timed in between.  If anything goes wrong, as typically something does — for example, without a set menu, different cooks in the kitchen interpret the same instructions differently, sometimes resulting in disaster — the backlash falls upon me, publicly, on the spot, especially when the guests are VIP(ish), when protocol demands a fallguy.

Steamed Suahe (1.5) : just steamed freshwater shrimp, a major hassle to peel, kinda bland, but the Boss’s all-time favorite.
Clams in Miso Soup (2.5) : absolutely no ginger allowed.
Salt & Pepper Squid (2.5) : good with that first round of beer.
Scrambled Eggs with Black Fungus & Scallions (3.5) : always excellent.
Mixed Mushrooms, Waterchestnuts, Bamboo Shoots & Baby Corn in Hotpot (1.5) : at long last, I’ve managed to convince the Boss never to order this again; instead, I’ll incorporate the ingredients into other dishes.
Jumbo Prawns in Chili Sauce (1.5) : same here, off the table henceforth.
Kangkong with Garlic (3.5) : can’t go wrong.
Steamed Lapu Lapu (Garupa) with Ginger Soy Sauce (3.0) : don’t know why ginger is allowed here; in any case, I’ve always sequenced this towards the end, as per Cantonese/Chinese banquet tradition, where the fish represents the climax of the meal, but I’ve found that Koreans tend to be too full by this point, so I may move this earlier into the lineup.
Garlic Rice (3.0)
Mangoes (4.0)

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