Situated in a milieu that speaks of class and taste, the place was relaxed and inviting. I was like a warm home celebrating a good occasion. With its traditional wall details from the woodwork to the framed prints, it emitted a kind of atmosphere that gives one an impression of quiet old-world Filipino charm without being too ostentatious.
Instead of choosing common dishes, we decided to get out of our comfort zone. To begin our gastronomic journey, we started with Crispy Suahe (P195). The unpeeled shrimps were juicy, done to a nice golden crisp and seasoned quite well to bring out its natural flavor. It was served with a vinegar dip that had a very slight zing with just about the right blend of garlic, onions and chili.
Crispy Suahe
Satisfied, our mouths began to water in anticipation of our first entrée --- Stir Fried Clams With Chili Sauce (P245). This particular dish was something I discovered in a little makeshift canteen inside the Baclaran Market many moons ago. It has also been a preferred meal even in another Thai restaurant. Fely J’s version was visually appetizing, however it’s essence somewhat was amiss of that “oomph” in flavor we were hoping for. Unfortunately, the batch of clams served to us also had a bit of slushy sand within the shells, which refrained us from consuming everything. It seemed the clams had a lousy day.
Stir Fried Clams With Chili Sauce
Something interesting on the menu was Tilapia With Sweet Plum Sauce (P385). Now, this had a bit of character. Sliced from the sides, it looked like some kind of flying fish zapped and fried in mid-air. The tilapia was breaded, done to a crisp and coated in a delectable sweet-sour blend. The distinct fragrance wafted through the air as the server carrying the dish was making its way to the table. We were pleased that its taste was in integrity with its smell. Our servers were courteous and prompt. However, when they were huddled together near the fruit shake blenders, which were producing a loud noise that disrupted the over-all acoustics of the place, some diners were prompted to catch their attention with more than two attempts.
Tilapia With Sweet Plum Sauce
Most of us tried Bam-I (P325) for the first time that night. It consisted of sautéed pork, seafood, vegetables, maki and sotanghon noodles--which sounded tasty but turned out to be an unfortunate choice for the evening. The ingredients were fresh, served in hefty portions, and the shrimps were perfect. However, it was a bit lackluster in savor. Its preparation also gave the impression that maybe ordinary pancit canton would have cut it. Then again it was our first time to try Bam-I, and quite possibly, that might be the way it's really done.
Bam-I/
To cap the evening, my friend and I decided to split a Cassava Bibingka With Buko (P105) for dessert. It was a smart decision because it was richer than it appeared. Made of homemade tapioca cake topped with young coconut, this little treat is deceivingly sweet. It sits on a fine bed of caramel sauce, which provided a good fusion of flavors and a good balance of taste.
Cassava Bibingka With Buko
It is without a doubt that its forerunner, Abe, and I hit it off perfectly at the first encounter. Its savory dishes also rocked the socks of people I’ve recommended it to.
If choosing Fely J’s Kitchen randomly can be compared to a game of Black Jack, then I guess we missed hitting an ace this time around.