pasko lunch 2008
If you haven’t figured it out yet Pasko is Filipino for Christmas. There’s a lot of Filipino in this post. You might want to have Google Translate on standby.
It’s become a tradition to have Pasko Lunch every year at work. It’s the one time of the year where all of the Filipino kids get together and share a meal. For some reason, we’re terrible at getting together otherwise. Still, when we do meet up it’s a big gorge-fest of all of the Christmas treats that Goldilocks on Rengstorff has to offer. Inevitably, we are all supremely full and sleepy after Pasko Lunch.
No Goldilocks for me this year. I had Pasko Lunch Singapore style. Ang saya, diba?
We picked 7,107 Flavours at Marina Square for the inaugural Pasko Lunch. I had never been so I was pretty excited to finally check this place out. The verdict? The company? Top notch. The food? Just so-so.
Lesson for the day: The Philippines has 7,107 islands at low tide. Minus one of those when the high tide rolls in. Hence the name of the restaurant. Honestly though I don’t like the name. It doesn’t roll off the tongue very easily. I find myself stumbling everytime someone asks me where we had lunch.
Ambiance-wise this place is classy. Cloth napkins, Filipinana art work, even the female servers are wearing ternos. The staff is polite and attentive and the place is spacious with seating both inside and out. There’s a small stage that I think they probably use for Karaoke style nights.
Crispy Pata (of course) – one huge arterial assault plate of pork. Traditionally, pata is baked, dried, and then fried. Intense, right? The result is juicy meat with crispy skin. Best served with sides of spicy soy sauce and atsara. Two thumbs up for this one even though I kind of wanted to eat it with Mang Tomas sauce. Rachel, being helpful as always, gave Lianne (our resident vegetarian) the garnish at the top to enjoy.
Kare-kare was my request. A very pretty serving that was adequately orange from the peanut butter but with a bright splash of purple eggplant and green beans and bok choy. Here comes the downer… there was only one oxtail in here. The rest of the meat is what we lovingly refer to in Filipino as ‘towels’ aka tripe. (Get it? Tripe? The texture? Kinda like towels? Oh, nevermind.) A kare-kare full of just tripe is BOO.
Therese’s pick was sizzling sisig. For the uninitiated, pig face that has been diced up and served with onions, peppers, and other goodies. It was bubbling over in all of its madness when it got to the table. I liked this but thought that some bites were a bit malansa. Happens though, esp when you’re having pig face. This is pretty run of the mill pulutan (food you have when you’re drinkin’ beer) in the Philippines. Try it next time you find yourself in Manila enjoying a San Miguel.
Chicken adobo because we’re Filipino and we don’t want to disappoint the rest of the world that expects us to order this in reverence to the unofficial national dish of the Philippines. Again, a small portion of maybe 4-5 chicken pieces. Good but nothing to write home about (but apparently enough to blog about).
Lumiang sariwang (fresh lumpia). Instead of the usual fried eggrolls that most people are used to, fresh lumpia is more like a crepe. A soft egg based wrapper is filled with a lettuce leaf followed by sauteed veggies (and sometimes tofu, pork, and/or shrimp). It’s accompanied by a sweet and savory peanut sauce. 7107′s version has a nice filling with standard sauce but the wrapper was weird tasting – too sweet, almost coconutty. Not sure if that was intentional but it threw us off a bit. PS. I love this picture.
Believe it or not this is another version of the fresh lumpia – lumpiang hubad (literally, naked lumpia) or, as I like to call it, bold star lumpia. All the fillings and the sauce with wrappers that are fried and then stacked. This is what Lianne had while the rest of us carnivore-d our way through lunch.
We tried to be healthy and ordered the ensaladang talong which Jek kept calling enchiladang talong. This is eggplant with diced tomatoes, white onion, and green onion. I thought the eggplant was undercooked and the whole thing was a bit disconnected. Not quite sure what flavor they were going for.
I paired my meal with ripe mango juice which was thick and sweet and refreshing and kind of photogenic.
We ended up paying about SGD25 per person for the meal. Portions are small but filling and most of the menu is traditionl Filipino food (read: saucy and porky). Maybe I’m just overly simple but I actually prefer Panyeros (a Filipino stall at Lau Pa Sat) to 7107 – just as tasty and 4-5x less expensive. It wasn’t terrible though and if I was introducing non-Filipino people to cuisine from the archipelago I might take them here to ease them into it. Also, you can’t really hate places that put Santa Claus in a barong.