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Saturday, September 17, 2005
Sizlling variations
By Kara Mae Muga Noveda
From the ashen streets to the nipa-roofed huts, the barbecue smoke has become a welcome staple smell and invitation to appetite.
This familiar smell also rules the newly opened BBQ.COM (across the Kartzone) where grilled native specialties are still the meat of the house menu.
Here, its cautious group of restaurateurs maintain their friendly dining standards: safe, tasty and affordable (as low as P15) orders from their clean kitchen, and fast service too.
Neither a remake nor an invention, the grilled servings are grounded on traditional recipes that have especially banked on the local supply of fresh sea meat. But their menu also flexes to peculiarities in taste.
Its Japanese co-owner observes that locals are inclined to a salty, rich flavor while visiting foreigners bend to the bland side of the taste spectrum, so, bowing to these differences has become a challenge.
To meet both ends, the grillery allows customers to choose from a wider selection of items. Fans of the squid, for example, can have them done in butter, calamaris, from rare to well charred.
In our company, the buttered kitong and garlic-topped bangus dipped in the Kikoman sauce earned the approval of a Japanese cook, while Cebuano red-meat lovers avidly forked pork chops and ketchuped barbeque.
With part of the barbecue appeal lent to the outdoor experience, BBQ.COM sail-styled roofs shelters diners in their 3,500 square-meter vicinity— and for the safety-conscious lot—it’s also many arms length from the pollution dispelled by the main road traffic.
(September 17, 2005 issue)
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