Pitso or Paa?

Mood: quite fine
Music of the Moment: Barely Breathing


The student body council had a meeting tonight at a place called Dear Manok. It's a semi open-air restaurant with grilled/barbequed chicken as the specialty. It's a popular destination for all kinds of people. Almost everyone I know has had a taste of their chicken at one time or the other. When I was still working in the bank, we would call and ask for delivery even though they didn't offer such service. Fortunately for us, the owner was a client and hence we always managed to sweet talk the restaurant manager into having a staff bring over our orders.

Dear Manok came into the scene at almost the same time as another restaurant (Jo's Manokan) that specializes in Chicken Barbeque. It was at the time when all sorts of food businesses were popping everywhere. But whereas most of the restaurants which opened at that period had folded up, Dear Manok is one of the few which are still in operation now.

I've been to the restaurant only a handful of times. This night was probably just the 4th time. I'm not really a fan of open air and "bare hands" eating kind of places. I also don't like the fact that they don't have an outstanding menu. Other than the Chicken Barbeque solo meal and the Chicken Skin, the other courses or short orders aren't particularly impressive.

Tonight my friends and I had the usual Chicken. Then we ordered Calamares, Chicken Skin and Buko Juice, which was basically just an individual buko opened at the top and inserted with a straw.

I would have to say it was an ok meal. Not great. Just ok.

I don't see myself going there again. That is, if I would have to pay. But if it's for free, like tonight, well, I might reconsider. If only for the Buko juice, which was the best part of my dinner.


Here's my version of/ recipe for - the Chicken Barbeque:

3 chicken breasts
1/4 cup soy sauce
1/4 cup honey
1 teaspoon pepper
1/2 teaspoon salt
1-2 tablespoon sugar
2 tablespoons calamansi extract

Mix everything in a bowl.
Set aside a portion of the marinade for basting.
Marinate the chicken for at least an hour.
Insert the skewers on the chicken.
Grill over hot coals.

It would be better if you baste the chicken with the marinade each time you turn it.

This particular Pinoy food is of course best served with rice and atchara. And a really cold drink.

Just like the way I like it.