Friday, September 18, 2020

Pirates Shack’s Lobster Noodles: Succulent Lobsters, Salty Noodles

Pirates Shack’s Lobster Noodles 
Succulent Lobsters, Salty Noodles

Pirates Shack’s is becoming one of our favorite restaurants. 
Although I have never seen its physical store but I have been 
ordering on- line delivery from this restaurant thru Hungrily. 


I have already ordered Pirates Shack’s Lobster Noodles 
in the past and it came with a box of generous bed of 
noodles topped with two medium sized handsome lobsters. 


I don’t know how they cooked them, 
but I believe they were steamed, and
 had a delightful hint of garlic, herb 
and tangy lemon- butter after taste. 



Crazy delicious succulent lobsters.




I can not say the same thing with the noodles. 
 It was so salty like the put a whole pack of salt on it.


 
But with lobsters these good, who 
cares about the briny noodles?



Toss the noodles to the trash- problem solved.


Read the links below for related posts,

Monday, September 14, 2020

Pirates Shack’s Fish and Chips: Awesome Fish, Soggy Fries

Pirates Shack’s Fish and Chips  
Awesome Fish, Soggy Fries I
 
I have never seen Pirates Shack’s physical store 
but I have been ordering on- line from this restaurant
as it is offering home delivery thru the Hungrily App. 
 

Fish and Chips is one of my family’s favorite dish.
While it originated in England, our favorite was Sydney’s  
Bondi Beach version, which now serves as our standard  
for head on comparisons to other Fish and Chips dishes.


 
Pirates Shack’s Fish and Chips was perfectly fried
It seemed to have used the traditional basic water
and flour batter, with hint of either baking soda
or salt and a delightfully light vinegary aftertaste.


In Bondi Beach we learned that they use reef cod-
while Pirates Shack uses Cream Dory fish fillets.
Also known as John Dory, it is a delicious alternative
and this Pirates Shack’s version, the delicate white flesh
remained firm and succulent after frying. It tasted fresh
with mild, sweetish flavor without a bitter aftertaste
common among other fish dishes coated with batter.



Pirates Shack’s Fish and Chips so far
is one of the best versions I have tasted
in the city- but that is for the fish alone.



I cannot say the same thing with the fries.
It was soggy and unpalatably greasy.



Just have a some commercial chips ready as
the potatoes are soggy and unpalatably greasy.

Read the links below for related posts

Saturday, September 12, 2020

Paluto Delivery

Paluto Delivery

Paluto at VistaMall Naga is my
family’s favorite dining destination.


There is not a week that we have not dined  in Paluto before
the Covid19 pandemic .and everything changed thereafter.


So when Paluto started offering
home delivery thru Food Panda,


…we immediately ordered
some our favorite dishes.


The food was delivered fast
in less than and hour,




…and just like our previous in- house
pre- pandemic dining experiences,






Tuesday, September 8, 2020

Mikawali's Porto's Cheese Roll: Love At First Bite

Mikawali's Porto's Cheese Roll
Love At First Bite


I cannot remember how many times I have been to California,
but I still recall the very first time I tasted Porto's Cheese Roll
long time ago. A classmate in high school brought me to once
of its store  somewhere in Glendale and it was love at first bite
for this flaky pastry, filled with sweet cream- cheese filling.


Whenever we fly back to Los Angeles
make it a point not to miss this treat.


Luckily, Mikawali started baking the popular
Porto’s Style Cheese Rolls, making the sought
after pastry readily available to Naguenos.

 Source LINK

Just like the original Porto ‘s Cheese Roll,
the Mikawali version was crispy and flaky
on the outside but more buttery and leaves a
delightful aftertaste that lasts until the next bite.


The pastry was perfectly browned-


…and the filling had a pleasant
hint  of melted cheese cream.


I’ve never tasted a cheese roll as delicious as Porto’s
but this local Mikawali’s version was just as delicious.


It was so  addicting and I gobbled half
the box like there was no tomorrow.


This is what I love with Mikawali.
 with so many people unable to travel out
of the country due to the Covid19 pandemic,


…fret no more, we can now enjoy Porto’s Cheese Roll
anytime we crave it,  without the long lines you see at

Saturday, September 5, 2020

Glorious Éclairs Head On Review: Naga’s Mikawali vs Paris’ Angelina,

Glorious Éclairs Head On Review
Naga’s Mikawali vs Paris’ Angelina,

Angelina is a famous tea house in Paris founded by
Antoine Rumpelmayer an Austrian confectioner in 1903
and it is an institution frequented by elite Parisians.


It is known primarily for its Chocolat l'Africain
an almost pudding-like hot chocolate but the
names is also synonymous for sweets and pastries.





One of its popular offering are its glorious Éclairs and
we never miss to try them whenever we are in Paris.


Recently, Mikawali has also started producing Éclairs
making the popular pastry readily available in Naga City.

Image may contain: food
Source LINK

Here’s a head- on comparison between Éclairs
from Angelina of Paris and Mikawali of Naga City.



Angelina’s Éclair had a perfectly oblong shape with
precisely smooth edges obviously made by a machine,


…while Mikawali’s Eclaires are more irregularly
shaped, and had rustic home- made  charm. The
allure of the chef’s  personal touch of being baked
by hands is something that endears than the stunning
mechanical precision of its Parisian counterpart.


Angelina’s Éclair’s delicate choux pastry dough,
was evenly browned, brittle yet creamy to bite
and may be the reason why it was served with a
spoon as it was supple enough to be spooned out.


Mikawali’s Éclair’s choux pastry dough being handmade
had uneven edges but was also perfectly browned with a
delightful puff  pastry consistency. It melts in the mouth
when eaten, the way good old Éclairs are meant to be.



Angelina’s Éclairs have a creamy custard filling
with just the right enough sweetness and not
overwhelmed by the rich chocolate topping,



...while Mikawali’s Eclaires had a more generous 
creamy- custard like filling and just like its Parisian
counterpart, it blends well with just any topping flavor.


Angelina’s Éclairs come in no frills imposing packaging..
Sharp, clean cut,  proudly displaying its brand and
making its presence intensely felt. If looks could kill, the
message is clear: Angelina’s Éclairs are the ultimate éclairs.


Mikawali’s Eclaires does not have that powerful
stamp pad appearance but the best éclairs goes beyond
the beautiful mechanical perfection. The imperfect
perfection of handcrafted éclairs baked and flavored
with personal touch makes this local version endearing.


Éclair comes from French word that means ‘flash of lightning’.
It was apparently named so because it is very delicious and
irresistibly tempting that it disappears quickly when served.
It is soft and mouthwatering and devoured ‘fast in a flash’



The Éclairs from Angelina’s and Mikawali
are indeed  delicious and  both these éclairs