FatGirls 6100 Creamy Spaghetti
It is what it says in the label. It is creamy, with a beautiful balance of tartness, sweetness, and richness. Not the sweet banana ketchup variety that our childhood palates have been accustomed to, the ones served at parties with hotdogs and lots of processed cheese, or at that food juncture manned by a big fat happy bee.
This one is a spaghetti for grownups, not sweet but tart and rich; not just hotdogs but also generous servings of meatballs, button mushrooms, and grated cheese. It’s a perfect melding of nostalgia and innovation.
FatGirls 6100’s creamy spaghetti is a revelation, the servings large enough to satisfy any pasta-holic this side of [quarantined] earth. If you want a tubful, just search for FatGirls 6100 (yes, that’s one word). It is owned and managed by Tata Sevilleno.
You can also try their Hungraryan with May Kahang Ka Pa na Chili Con Carne & Corn Chips, Dinuguan ni Nanay, Samosas sang Chizzmosas, Echozzz Beef Nachos.
The flavors are as playful as the labels.
13th Parea’s Vegetable Sisig
You cannot make me eat sisig unless I can be assured that there is a generous amount of pork jowls and cartilage and all things pork. It’s pork sisig or nothing; all others are just pretenders, and I hate pretenders.
Until I tasted the vegetarian sisig of 13th Parea, or more specifically, their Shiitake Sisig. Forget the button, or the oyster variety. When it comes to robustness, shiitake is king. It has a lot more personality than the straw buttons usually sold in cans, and bolder flavors than even fresh oysters.
Its natural umami flavor is brought out in the 13th Parea’s sisig, and there’s the right amount of saltiness and richness from the butter. Lovely.
Best paired with ice-cold beer.
Try also their chicken wings – among the best in town. They have a slew of choices, but my favorites are the spicy buffalo, and the garlic parmesan.
OhMaih’s Red Velvet
Red Velvet cakes are your perfect instagrammable dessert – it’s photogenic, and when cut, the white-and-red layers look divine in any socmed age. As for the taste, it’s rather generic – like any other moist cake using buttermilk, vanilla, and cocoa powder.
If there is any other option available, I’d rather go with a good pecan pie, or the reliable sans rival, or by jolly, even the kutchinta or the corn-ey maja blanca.
OhMai’s Cakes and Pastries, however, removed all prejudices I have with the Red Velvet cake. It has oodles and oodles of cream cheese. Unlike others where the cream cheese merely serve as frosting, OhMaih’s is rather generous – alternating the cake with cream cheese in multiple layers, thus the sweetness of the cake is immediately countered by the tartness of the cheese.
The extra cream cheese also makes the cake really moist, as compared to the dry ones sold in pricey coffee shops.
Bonus points because it is contained in a very handy, reusable tin, so you can actually buy them as pretty – and really delicious – gifts for friends. Or buy one for yourself and re-use that tin, which kind of alleviates the guilt, somewhat, of adding to Earth’s garbage.