Skippy's Bar & Grill, A Place of Good Food and People

When an invitation came out to review a food place in BGC, I immediately sent out my email add and waited for a confirmation that I was in. A few hours later, I was setting my schedule for the food review.

Honestly, I don't know where The Forum is at BGC. Google Map was not working right that time and I only have the name of the place, no street or avenue to guide me. I simply took a logical assumption as to where it is and I guess my assumption was right.  The Forum is just a block away from the Tent.

Skippy's Bar & Grill is located at the ground level of The Forum.  An Australian themed and in nature type of pub, Skippy is owned and managed by a very friendly and hospitable couple.  The place is patterned after the classic pub/bar look by having the bar area at the center, a pool table at one spot and a band area on another. Mostly of wood, various sports paraphernalia and images of history captured in time.

Attended by bloggers who are also food lovers, we get to know the place and the people behind it.  Thank you Wazzup Pilipinas! From light(?) dishes  to dessert and various cocktales, we were treated to something what one can say a feast suited for food lovers.

For starters, let me introduce two of their breakfast treat: Classic Pancakes and Big Breakfast.

Their Classic Pancakes are one yummy treat.  Thick pancakes, with butter and maple syrup, simply delicious!  It is soft, but not crumbly as some are in the market, and something that you can pair off with sausages, bacon, eggs, hash or simply enjoy it with either coffee or fruit juice.

The Big Breakfast is another thing.  This is something fit for a king or someone that you consider your king in your life.  It has toast grilled right, hash, bacon, eggs, sausages, grilled tomatoes and mushroom and a cup of beans.  Something that will definitely fill your tummy and keep you going as you go through your day.  Paired off with coffee, tea or fruit juice/shake and you definitely have a winner in front of you.  What I love with this plate is the way the eggs are cooked.  It has a runny yolk but the white is not made crispy at the edge.  A sign of controlled heat and a watchful eye.

Now if you want to nibble on something that is filling and tasty then you should have their Potato Scallop; plate best shared.  It is 6 pieces of coated round  potato slices, fried and eaten with a dash of chicken-salt creation of Skippy.  If you want, you can also dip it at the mayo served with it or create your own dip using the condiments made available.

The Big Aussie Burger is to die for!  Two thick burger patties stacked with cheese, a pineapple slice, turnip, caramelized onions, bacon, the works and a perfectly placed cooked sunny side-up egg!  I love eggs with burgers!  The way the yolk flows down when cut, mixing with the juice of the meat patty . . .delicious!  The turnip is good too!  It sure is not your usual burger mix but it gives another dimension to the dish.  With thick fries at the side, this is one scrumptious meal!  Like what I mentioned to the people of Skippy's, this is one burger that I like. If you plan to eat this burger creation, take note of the following things: (1) you have to squish it so that you get to have every later in one bite and (2) have a bib and lots of tissues/paper towels; or you can slice it up.

Two types of pizzas were served then but what I like is the Lot's Pizza.  It has everything in it!  Cheese, olives, meat, you name it and it is there.  The crust is thin and crunchy.  What I love with it is the use of herbs to flavor up this dish.  Basil, oregano and thyme, three classic herbs making this pizza perfect.  That flavor of oregano mixing with the tomato sauce is just right my taste buds.

Lots Pizza

Now if you wish to have something really heavy then you should get one of the following dishes; Shepherd's Pie, Baby Back Ribs and their Steaks.

Shepherd's Pie

Shepherd's Pie is a classic pub dish.  It is basically ground meat and vegetables topped with cheese and then baked till the cheese is melted and golden brown at the edge.  For some, they would like this dish hot, for me I prefer it slightly warm.  In this temperature, you get to enjoy the flavor of the cheese and meat without burning your tongue.  For Skippy's, they made use of lamb meat, grinned with vegetables, making the mixture flavorful.  A good layering of cheese makes this dish perfect for cheese lovers.  If my taste bud is not wrong, I would say the cheese used is a not that aged making it mild cheddar in flavor.

Skippy's do offer two types of steaks, the rib-eye and the tenderloin.  Both treated by giving the meat a basic rub (to those not familiar what a basic meat rub is, it is simply salt and pepper rubbed at the meat) before it is grilled to your liking.  Let us give the meat justice by ordering it medium rare and not well done.  In this state, you will get the juice of the meat and really see how tender it is.  Instead of potatoes, they will serve it with grilled squash at the side along with some greens  

They also have Roasted Lamb Meat!  Basically served nearly the same as the steaks mentioned above, the difference is in the gravy.  The gravy in this dish is lighter.  This is is best eaten not with the gravy but with the served mint jelly with it.  That cool spread with the meat is a delight to the palate!  Along with the roasted squash this dish is a wonder. The normal sweetness of the squash is a good balance to richness of the meat.  Again, please have it medium rare.  It is the best cooked state of a meat.

Roasted Lamb

Baby Back Ribs

The Baby Back Ribs is another matter.  The meat is marinated for a good set of hours before it was cooked, making it really soft and flavorful.  The sauce is part sweet with a little kick.  Served with mash potatoes and side garden salad, you have a complete meal in front of you.  I love the way the potatoes changes flavor when mix with the sauce.  Up to now, I am still trying to figure out the type of potatoes they used for this dish.

To help you match your dish with a drink, you can simply ask the staff for their recommendation or go for Wooloo Mooloo.  It's on cocktale that looks good and taste like bubblegum.  This green concoction is worth having any time of the day.  After this drink, you get to have that warm feeling - similar to a well deserved hug.

Wooloo Mooloo

To close the meal, we were treated to one of their signature dish which is Skippy's Cheesecake.  It is a baked cheesecake with a touch of lemon to it.  The crust is well mixed and packed tightly making it firm.  Even if the cheesecake is slightly over beaten (air pockets showing in the slice that we had), it was smooth and not crumbly in terms of texture. The fruit that comes with it gave the dish visual and palate delight.  For those who are not into sweets, then this is for you.  It is not sweet and the added side fruits gave it added dimension in terms of flavor.

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For those who wants to try real Australian food in a cozy place, go ahead and visit Skippy's Bar & Grill located at The Forum, 7th Avenue, BGC, Taguig City.  They serve breakfast from 9:00 am - 3:00 pm and lunch from 11:00 am - 7:00 pm.  They are open till 2:00 am.  All items reasonably priced and set for the new working class.

The afternoon ended with smiles and wishes for a comeback.  For me, I plan to comeback and try the other dishes and enjoy that burger on my own. I survived the mini-version of Tombstone in Zark's, The Tower of Babel in Mystic Brew Cafe, Teddy's Bigger Burger classic; Skippy's Big Aussie Bugger is in my list to conquer and survive.


 Photos:
(All photos used were personally taken by me during the food review event)

The Place:

Some of the food served:

Dim Sem (served fried, steamed or battered)

Ham-Pineapple Pizza

Seafood Marinara

Fish & Chips (Dori)

Down Under

The people of Skippy's:

The owners - Mr. & Mrs Bird

The Chef

Ms Gela (Marketing Manager) and Steve and Cristine Bird

The people of Skippy's

Bistro Sa Remedios, 30 Years of Good Food

When we talk about restaurants serving Filipino dishes you will probably mention restaurants that serves the classic Filipino dishes. But have you been to a restaurant that serves regionally known home Filipino dishes?  If not then try this restaurant that has been in the industry and is celebrating its 30 years right now.

Bistro sa Remedios is one restaurant that serves regional known home dishes at its best! Part of the LJC Group of Companies, they are currently celebrating their 30 years in the food and restaurant industry.  Created to serve those looking for home-grown and loved dishes, Bistro sa Remedios or Bistro Remedios  for short, is known for delicious regional home loved dishes.  From north to south, east to west, they have something that a certain region is known and loved for.  I am not just talking of dishes but also flavors that are served to match the taste of people looking for something distinctly pinoy.

I never been to Bistro Remedios before and it was a real pleasure for me to be invited to join their celebration this August.  One, I am not a Malate person.  Second, I am not much of a night person. Seldom do I go out at night and if I do, it is somewhere convenient for me since I live in the South. That is why I am guilty of not knowing good food places in Malate such as Bistro Remedios.  I am thankful for the opportunity to know you and talk about you!

Looking at the place from the outside, you would say it is one of your old high-end restaurant. Old and simple.  In reality, it is more to that when you step inside.  Inside, it is a visual treat for those who appreciate old architectural structures.  I am not an architect by profession but I do love old structures especially old Spanish themed houses. Looking at the place, I would say some walls may have been knocked down to give more space and new fixtures were placed to keep up with the time but as a whole, the main walls are still the same.  Arches, pillars, wood sidings and panels, all the same! If you use your imagination, you could imagine the where the original main door was, the receiving area (el recibidor) and even the entertainment area.  Presente, el patio fue transformado para comedor, similar al garaje (Present, the patio was transformed into a dining place similar to the garage).  The place is indeed an architectural treat. Que bonita!

The food served that night was all Bistro Remedios trademark and 3 new offerings.

For appetizers, we were served Paco Fern Salad, Camaru, Sisig, Sinuteng Baby Pusit and Frog Legs and for soup, Sinigang na Bangus sa Bayabas.

Paco Fern Salad

Out of the numerous variety of fern, which most of us knows as an ornamental plant, Bistro Remedios offers a salad that is both scrumptious and healthy.  Served with a light vinegar dressing along with eggs slices and other vegetable salad (tomatoes and onions), this is one salad worth diving into.  It is healthy and similar but still different from your usual garden salad.  What makes it different?  The fern.  It is juicy and crunchy at the same time.  For a vegetarian, this is already a meal altogether minus the egg.  It is a light dish if shared and a filling one if eaten by one person.

Sisig

It is your usual pork face finely chopped and flat pan or plate cooked, served and best eaten while it is hot.  For some they place egg on top and have spice for added flavor.  For Bistro Remedios, it is simply served with calamansi and on a hot plate.  As mentioned, best eaten while it is hot.

Sinuteng Baby Pusit 

Honestly, I have been looking for the meaning of the word sinute but to no connecting results when it come to dishes. But who cares . . .this is one delicious appetizer!  It is basically baby squid seasoned and cooked till what ever ink it has comes out.  It is soft, juicy and a perfect appetizer!  You might ask for rice when you get to encounter this for it could be a viand already.  You see, small semi-round shape pinkish squid body that is so appetizing to consume and trust me when I say, give in to the temptation.

Frog Legs

Looks like chicken fingers and some would say it is like chicken but for me it is more than chicken.  Now don't be surprise to find frogs in their entry for the owners are Kapangpangan and frogs is one protein source that they are known for. To those squeamish in eating frogs, then this is the best way to eat it.  As a protein, I know frogs are delicate when it comes to cooking and preparation.  Similar to some avian or poultry which can be tricky when it comes to flavoring, the frog legs in Bistro Remedios is simply seasoned with salt and pepper.  It could have gone to some other steps as part of preparation for meats coming from amphibians but the coating and frying was done right.  It is one offering worth munching on.

Camaru

Yes. Camaru or Rice field crickets.  Don't look! Just grab a spoon and dig in!  It is crunchy, yummy and a delight! I have never tried this dish before and it was a winner for me!  If you are one adventurous and curious person like me, then you may start looking at the dish.  You see the thorax, definitely the abdomen and possible the head. Forget the thought that you are eating an insect.  Concentrate on the taste and the crunch on every bite. This is one plate worth digging your spoon in!

Sinigang na Bangus sa Bayabas

Try having sinigang but instead of having it in the usual tamarind, have it in using guava or bayabas and you would say it is different but still delicious.  Guava on its ripe form is normally sweet but it has that small tang that creates a good counterpoint.  When made into a soup base, all the fruitiness of it comes out.  The sweet juicy flavor then gets absorbed with the fat of the fish; divine! The milkiness of the fish and its fat/oil added with the fruitiness from the guava and what you have is a soup worth of your time anytime of the year.

New Dishes (Main Course)
(Adobong Hito sa Gata, Sinugba Platter and Lechon Kawali sa Gata)

 When you hear gata (coconut cream) one would immediately think of the Bicol or even Visayan Region and the same is true for me.  My mom is from the Bicol region and she knows how to cook dishes using coconut cream.  This three (3) new offerings is a something that I never expected but pleased to know that they have it now.

Adobong Hito sa Gata

I remember the time when I was still a kid and I saw how one prepares hito or catfish.  You have to make sure that you really smack it hard on the head for it has a thick skull.  It also has a thick skin which makes the meat juicy when cooked.  I love dishes cooked with coconut cream and this one joins the list.  If you are a spicy food lover, you can request this one be made spicy.  Some would say that catfish is not a good fish to cook because of the thing that it eats but in the hands of the creative and wonderful chef of Bistro Remedios, this is one catfish dish that is in the tummy; namely my tummy.

Sinugba Platter

Sinugba a word meaning to roast, from the Visayan region. This platter is one best for sharing. With pork, chicken and shrimps roasted right, all you need is rice, vinegar and company to share this platter with.  Served with atchara, you are assured of a clean palate and a clean plate.

Lechon Kawali sa Gata

On the way to the place, I was hoping they would serve something similar to a pata tim but what was serve was better!  One of their new offerings is Lechon Kawali sa Gata.  It is your typical lechon kawali but cooked again with coconut cream.  It has the crunch because it was deeply fried but at the same time made really flavorful due to the added coconut cream.  My advise when ordering this dish, make it a little spicy for that added kick.  In my book, gata and siling labuyo (local small red chili) goes hand-in-hand.  Initially, it was served at it is but when I was given a side serving of finely chopped siling labuyo and I get to mix it with what I have on my plate, it was a dish worth having on my own.  Kill me!  I love pork, coconut cream and spice.  This dish has it all! More rice por favor!

Definitely we were treated to some of its signature dishes such as Crispy Tadyang "D Original", Gule Magalang and Kalderetang Kambing.

Crispy Tadyang "D Original"

Gule Magalang

Kalderetang Kambing

The caldereta is so tender that the meat simply melts in your mouth!  The flavor is so rich.  No funky smell from the meat.  All you can smell are the flavors and ingredients used  to create this regional dish. The Crispy Tadyang is indeed with a crunch and to help you all with the meat dishes order the Gule Magalang; it is a vegetable dish set to balance all the cholesterol or fats that you have taken in.

To help you wash some of the food from your mouth, Bistro Remedios also offers a good range of drinks to your liking.  From fruit juices, shakes, iced tea and colas to alcoholic drinks, coffee and tea, check what they have and match it with what you are having.   Their trademark, Tamarind Ice Tea or Tamarind Shake.  It is one refreshingly tart-sweet drink created to help clean your palate and at the same time a treat.

As you dine, you will be treated with Filipino songs sung live by their in-house musicians, such was our case that night.  As mentioned by our hostess, they have been with the company since its early stages.  Talk about company loyalty and good management!  I was hoping to hear "Sampaguita" but then again, nothing beats a live version of "Ang Pipit".  If your Pinoy and is not familiar with this classic then shame on you!

To help close the night and dinner, we were all treated to various desserts offered by the establishment.  Maja Blanca Remedios, Turon with Langka, Pandan Cake, Chocnut Cheesecake and seasonal fruits. Some would mention the maja blanca or the cheesecake but for me, the turon takes the hat!

Having a good turon nowadays is hard to come by.  Supermarket has it. Your nearby side street cookery has it. But that type of turon with the right ripeness of the banana, combined with the right ripeness also of langka (jackfruit) is hard to find.  What you have right now is turon overly coated with sugar and deep-fried leaving some oil in your mouth. Such is NOT the case with the turon in Bistro Remedios.  Right level of ripeness for both the banana and jackfruit.  Fried and strained properly, making sure that excess oil is really removed from it.  No sugar used to cover the wrapper used. When they serve you this delectable dessert, it comes with a small bowl of latik (either made from coconut cream or sugar cane) to help enhance your turon experience.  This is may not be of Philippine origin but it sure is embraced and made Filipino in time.

The whole event was like a simple dinner gathering of either a family or friends but it could be the case either way.  A family of bloggers for the LJC Group or a group of bloggers with different styles and outlook that has become friends with the LJC Group.  It was simple, fun and intimate.  No funfare. Simply good food shared among good people who are friends, who are family.

Happy 30th year Bistro Remedios!  To more good food!

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To those who would like to try the and experience dining in Bistro Remedios, you may go to their place at 1911 M.. Adriatico St., Remedios Circle Malate Manila with number (02) 523 9153. Go ahead and enjoy all their entries.  Bring your family or friends also.  This is one place best experience with those who matters in your life.

Photos:
(All photos used were personally taken by me during the bloggers night)

The place (Interior):

The People of Bistro Remedios

The Chef with a staff (relax moments)

Malou Evidente-Domingo
(Marketing Manager)

 Some of the desserts served that night:

Maja Blanca Remedios

Pandan Cake

Fruit in season

Chocnut Cheesecake