New Bombay Canteen

The Columns, Buendia Makati with branches at dela Costa, Makati and Wilson, San Juan.

After a meeting at RCBC Tower, (digression: somebody ought to give a Lifetime Achievement Award to the designer of RCBC's parking spaces for the Worst Parking Design Ever.) I was all set to cross over to McDonald's but I turned around and saw the New Bombay signage beckoning me. Like a subject hypnotized, I walked over to Columns across Buendia. The first time I dined at New Bombay, it was still called New Bombay Canteen and it was in a hole in the wall of Citiland in Buendia. And the last time was in its branch in Dela Costa St. This spiffy, new version is much more posh than the canteen I knew. And I noticed the prices are also higher. I realized that dining alone, it would not be the cheap meal I was hoping to have so I tried to order a maximum of 3 dishes even though I wanted to try different appetizers. I ordered the butter naan (P60 for 2 huge pieces), flatbread delicately coated with butter, but so flavorful you can eat it alone, the malai kofta -- rolled, mashed potato with cottage cheese gravy(P160), and the chicken curry (P140).

So the question is: is it as good as I remember it to be? And the answer is: Yes! Yes! Yes! Maybe even better. I remember loving the naan, and this time, I love it even more, I think I'm going to develop a new addiction. Forgive me if I throw all objectivity and literary restraint out the window, but this review will be full of superlatives, and some moans thrown in. Because that was how I felt in the restaurant. I wasn't particularly hungry so this is not a case of being famished so everything tastes good. It was just really good. My eyes were rolling and my head was shaking with disbelief that it was just so darn good.

Back in my old life, I had this phrase, mapapamura ka sa sarap. When I would rave about something and couldn't find the right term to express my ecstasy, I would rely on expletives to articulate my emotions. The food was so good I had to strain really hard to stop myself from swearing. So good that the restaurant should have a sign that says, it is a crime to eat here alone. So good that because I was dining alone, I just had to call a number of my friends to tell them the food was so good. So good the only reason I didn't finish the servings good for two is that the server was looking at me funny, so I took the leftovers home. So good I forgot to order the dessert, gulabjamun. So good, I can't wait to go back. So good while I was driving home, I called a friend to tell him the food was soooo good.

Did I tell you the food was good?

And for those who are reading this saying, I hate Indian food. Well, good. That means there's more for us who love it.

Lime 88, Streetfood with a Twist

160 San Rafel St. Mandaluyong City, just off Boni Ave.


Coming into the garage slash open air dining area, we see a funkified 60s era A-type house. Sitting down on our monobloc chairs, we glimpsed through the window grills a beige quilted and studded bar reminiscent of Tony Ferrer movies. Music blared from the blasted speakers. Natural air-conditioning is provided by the Mandaluyong atmosphere. It was shabby, not quite chic.

The place gave us the vibe of an usapang lasing inception:

- Pare, ang sarap ng crispy tenga ng lola mo.
- Yeah, dude, ibenta natin 'to.
- I know, let's put up a restaurant.
tinininnininin.... (time lapse sound effect)
a month and a trip to dti later, a restobar is born.

So based on aesthetics alone, the expectations have been lowered. The laminated menu showed a collection that liberally stretched the theme street food. It also contained a line that says, "Anybody can make you enjoy the first bite of a dish but only a real chef can make you enjoy the last." Hmmm, cheesy. We were also skeptical that there was a chef manning the kitchen. Like I said, our expectations were low.

Turns out that our initial judgments were unfair. There really was a chef in the kitchen, if the quality of food is an indication. The winning dish was the salt and peppered crispy tenga, (PhP110) deep fried to perfection, crispy but not too much that it is dried and burned. And the mango salad that went with it was tangy and quite different from the usual salad.

We made sure we ordered the street food themed dishes. The quail egg tempura, (P70) fortunately, did not have that food coloring rich tukneneng orange shade. Of course, cholesterol-laden eggs are always good, but what made it better was the accompanying sauces - the sinamak vinegar and the soy mirin glaze.

Our main dish was the street style barbecue platter (P180), which combined various chicken parts like the ass, kidney, intestine (isaw), and blood (betamax). Though, I am not particularly averse to visceral meats, I wasn't expecting much from this dish. Again, I was wrong. Each item from the sampler was flavorful, owing again to the chef's expertise. Of course, I've always been a fan of chicken ass, but I was afraid I wouldn't like the betamax and the kidney. The kidney actually tasted like liver, only tougher. And the betamax also tasted like kidney, only softer. The peanut sauce was the twist that made the platter a good order.

Considering that we were famished when we got there (it was friday and we had tried unsuccessfully getting into a couple of restos without reservations before moving to lime.) and that we did not have rice, we got pretty stuffed and had to bring home a doggy bag. Even though we were stuffed, we still asked about dessert but they did not have the scramble we wanted. A sign that we had to stop eating because we've had our fill. A pretty good fill. Next time we come back, they better have the scramble.