First Bite: Hey Handsome

Hey Handsome has been receiving praises from notable influencers from the foodie community for a month now. Actually, just knowing that the minds behind this concept are the ones who brought Your Local already convinced me that I have to visit this place ASAP. I really respect these young talents as they are not afraid of the insanely crazy restaurant industry we have now. And to use unconventional raw ingredients such as keluak,a big poisonous fruit found in Indonesia, among others, proves how passionate they are in their craft and in bringing new flavors to Manila. The restaurant was scheduled to open last Friday but since the owners want to make sure that everything is perfect, they had to delay the opening and moved it to August 17 instead. (Thank you, Charlie Paw for the heads up!) And finally, Hey Handsome is open!!!

Hello, Hey Handsome!

I was greeted by lovely interiors that reminded me of Your Local, only brighter and more Instagram friendly (given the abundance of light). The modern mixed with industrial feel, high stools and white and green tiles turn every corner of this restaurant perfect for shoots. 

I guess Nicco Santos, one of the owners, head chef and a photographer himself, considered how foodies love to take snapshots of food and restaurant interiors. 

The restaurant aims to infuse more “real” Asian flavors such as Peranakan, Thai and Malaysian. Though some of the ingredients are sourced in other Asian countries for more authentic flavors, some are sourced locally. I honestly could not really tell which ones are authentic tasting or not. As long as the dish tastes good, I’m a-okay with it! 

I have read several positive reviews about the Beetroot Paneer (PHP480), Nam Tok (PHP580), Bebek Penyet (PHP680) and Nasi Lemak (PHP645). I decided to go with last one knowing that is considered as a complete meal in Malaysia and Singapore.

Quite unfamiliar with the dishes, I did a quick research and found out that Nasi Lemak is usually composed of meat, salted peanuts, coconut rice, hardboiled egg and dilis. But it is wrong to expect “usual” when dining at Chef Nicco’s restaurant. Instead of serving nasi lemak (coconut rice) with meat, Hey Handsome paired it with sea bass otah infused with spices that is wrapped and grilled in banana leaves served with sambal, pickled soft boiled egg and peanut brittle with dilis.

Dinner for a Cause...

The owner of Mango Tree Bistro invited our editor-in-chief to attend the newly founded organization named Chefs and Food Service Community of the Philippines. The organization aims to gather food suppliers, manufacturers and restaurateurs to promote the local food industry and to support its projects such as soup kitchen and several other outreaches.

Anyway, the fourth dinner (our first was the third leg) was held at The Loop, operated by the Institute of Culinary Arts and Food Service of Far Eastern University. I was quite thrilled since I’ve never been there. This time, I went with some other colleagues. The dishes I will show in this blog are not from the restaurant though.

The first dish that was served to us was toasted bread with cream cheese from S & L Fine Foods, Inc. (I heard that they have a store at Yakal and their line is similar to Santi’s Deli but cheaper. Tempting!)

The cream cheese was not overpowering. Quite pleasant and simple dish for an appetizer.

After finishing our plate of bread, they served some blood sausage. It was my first time to eat blood sausage so I don’t really know what to expect. There was a bit of white sauce over the sausages that tasted like cream garlic. The sausages on the other hand were extremely dry. Hope they placed more of that white sauce.

The next dish served was made by one of the chefs during the dinner. First dish served was Dinakdakan with Dilis and Adobo Salad.

The Dinakdakan was quite very flavorful and crunchy but it was a bit too heavy for me. I left like I was consuming a 1000 calorie dish and it was just a 4 tablespoon serving. The Adobo Salad had bits of adobo but it was a bit too hard. The Dilis Salad on the other hand tasted like laing but I enjoyed it the most.

I was starting to feel full (since I had a heavy lunch at New World Hotel and snack at Blue Leaf… yes, it was one eating galore day) when they served the Soft Shell Crab in Sinigang Soup. It was my first time to try soft shelled crab and I LOVED IT. It was quite chewy because of the shell but it was not hard at all.

The soup made it a bit tangy but I love sour dishes so it made me smile. I was not very fond of the breading being soaked though. (I was never a fan of soaked cereal and this is a similar case.)

To cap the meal, they served halo-halo shots. It was not your typical halo-halo served with shaved ice. Instead, it was just some beans, coconut (nata), and sweetened milk. It was served with a thin peanut brittle.

Surprisingly, despite the small serving, I find it still too much. It was really flavorful… and too sweet. Half of the shot was more than enough.

Aside from these, there was also a buffet that includes kare-kare, steamed fish, and some pastries (chocolates from Bakersfield).

Since we wanted to have something else to drink, we ordered margarita. I had one of The Loop’s bestsellers… Loop Margarita (PHP180). It was a bit icy thus less alcohol (I think). Nonetheless, it was pretty good.

I love attending this monthly dinner because I get to meet great chefs and food store owners and discover great dishes. Just last month I got the chance to try Pampanga’s Best bacon ice cream!