A Po'Boy, steak, fried chicken and soup. Comfort food classics taken to a whole new level at Kettle, one of the newest restaurants to open at the Shangri-La Plaza East Wing.
From starters to mains all the way to desserts, Kettle reinvents your favorite comfort food with a fresh, new and flavorful twist.
Young chef and owner Chiloy Santos is an experienced veteran, exposed to the kitchens of the family-owned Tender Bob's and Meat Plus as a child (see my previous post on Tender Bob's here at http://dude4food.blogspot.com/2012/05/fully-loaded-burger-at-meat-plus.html). And his new restaurant highlights his fresh and inventive take on the usual favorites.
Start with some of Kettle's cold and refreshing Lemon Iced Tea, Green Iced Tea, and Peach Iced Tea (P 149/750 mL Carafe), served in glass carafes ideal for groups.
And what can be more comforting than a bowl of rich soup, like Kettle's Clam Chowder (P 229), served on a sourdough bread bowl. Rich, thick and creamy, loaded with chunks of fresh clams that give a subtle layer of briny flavor, all absorbed by the sourdough bread.
Or go for the Lentil & Sausage Soup (P 219), a hearty soup with french green lentils, garlic sausage and summer vegetables...
...or the Oven Roasted Squash Soup (P 249), with shrimps, lemon oil and tarragon.
Pork & Potato Strips (P 339), thin and crisp shoestring potatoes with crunchy pork belly, fried herbs, red pepper and drizzled with rich and creamy aioli. The thin and flat potatoes, pork belly and fried herbs combine for a rich blend of flavors, all deliciously crunchy. Ditch your forks, just dive in with your hands.
Shrimp Po'Boy (P 419), Cajun-breaded shrimps with remoulade on a soft ciabatta roll with a side of crisp sweet potato fries. A hearty sandwich loaded with crunchy plump shrimps deep-fried to perfection, fresh vegetables, a creamy tartar dressing and a dill pickle. This one's seriously good.
Australian Lamb Adobo (P 449), slow-cooked tender lamb adobo style, served with truffled mushroom brown rice and tzaziki. Familiar yet different, and a meal in itself.
Buttermilk Fried Chicken (P 519), crisp and flavorful fried chicken that's deliciously juicy and moist, served with honey glazed cornbread, country gravy and Cajun honey. Pour some of the gravy, or better yet, the Cajun honey on the crisp chicken and you'll swear this one's a winner. I can have this all day, another personal favorite.
Kettle's take on the classic Reuben (P 489), with briny homemade corned beef brisket, braised cabbage, and Emmental on honey oat bread, served with a side of sweet potato fries. The tender beef with a hint of mustard makes this one of the best in the metro.
Craving for a burger? No worries. Kettle's Half-Pounder Angus Burger (P 419), with its premium beef patty topped with smoked white cheddar, caramelized onions, and horseradish dressing should satisfy your burger fix.
Then, there's the ultimate in comfort food. Kettle's signature Steak & Marrow (P 2,589), 450 g USDA prime aged Ribeye paired with herb crusted bone marrow, an indulgent combo that just blew me away. A thick and juicy steak and bone marrow, just can't beat that.
And there's more. Cap your meal at Kettle with some of their homemade desserts...
...like the Banana Cream Pie (P 149)...
...Caramel Cake (P 189)...
...Pistachio Cake (P 229)...
...and the Checkered Pie (P 209), all lovingly baked and prepared by Chef Chiloy's mom. Just can't ask for a better ending than desserts made by mom. Ready to try some familiar yet new comfort food classics? Let Chef Chiloy Santos take you to a whole new level with his comforting signature dishes at Kettle.
Kettle is located at the 5th Floor of the new Shangri-La Plaza East Wing, Mandaluyong City or call 654-7077 for inquiries and reservations.
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