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Restaurant Review: Wingman, The Collective

In our endless search for good places to eat, we stumbled upon Wingman on the suggestion of a friend. Wingman is located in The Collective, a commercial hub along Malugay Street. It took quite some time for us to actually go there, as Wingman is kind of hard to find or go to if you’re not very familiar with the back streets of Makati. To those who might be interested, here’s a map to The Collective.

I will start off by saying that you might have problems parking there. There are only about six parking slots in front of The Collective, and if you’re not lucky enough to score one of them, you’ll have to make do with street parking. It appears that street parking here is acceptable, mainly because it’s a one-way street. There are parking boys to assist you, or maybe the security guard.

Once you’re able to park, you will see Wingman as the leftmost establishment. It is long and narrow, and can seat about 20-30 people. The Man and I usually just take one of the couple tables along the bar. Here’s a view of the bar from our table.

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As this is Wingman, of course we have to try out their buffalo wings. We took the set of 12 wings, which we can order in two flavors. We tried out the classic hot and the hickory barbecue, with the bleu-cheese add-on. It comes with a side of raw carrot sticks and ranch dip. This costs Php350. I have to say that this justifies the name of Wingman.

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We also ordered Roast Beef Au-Jus, which is a roast beef sandwich that comes with a dipping bowl of what I can call steak juice. It costs Php260, and it already comes with a side (your choice of fries or onion rings). Conveniently it comes sliced in half, so the Man and I are able to split this sandwich without much trouble. This is amazing! We ran out of sandwich too quickly, and unfortunately Wingman does not offer any bready sides that we can dip in the leftover steak juice. I would say that I would gladly take a trip out to Wingman just for this dish.

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For our drinks we just got their bottomless lemonade, which came in this quirky shade of blue. Php80 each for this.

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Summary: Arguably the best place to get your buffalo wings fix. The drawbacks here would include 1. it’s also a watering hole (we aren’t really drinkers) 2. limited parking slots and 3. they don’t have a good place to wash your hands. The ambiance of Wingman itself is pretty great, but I’m docking points because of the location and lack of amenities of The Collective. We paid about Php800 total for two people.
Food: 10
Service: 10
Ambiance: 8.5

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Posted by on December 3, 2012 in reviews

 

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This week in food (photos)

I would like to share some photos of the food we ate this week. First up, I ate this (huge!) plate of beef omurice at Kim&chi food stall in Glorietta 4’s Food Choices last Wednesday. There’s a huge mound of rice inside the delicately cooked omelette, and it was accompanied with what is basically chap chae topped with beef. It was an awesome dish for only Php 120.

In the following weekend we ate at a restaurant at Little Tokyo called Yamazaki. It’s a pretty busy place, and it has a connected Japanese grocery. My husband ordered a katsudon, Php 195.

I had an order of beef curry (Php 215), and it was one of the best curry I tasted! I found myself wanting more rice because of it!

We also ordered a pair of onigiri on the side (Php 165), an ume onigiri for me and a salmon flakes onigiri for him. It came with a piece of rather dry fried chicken.

Lastly, we split an order of yasai itame (sauteed vegetables) with our friend Ruben.

Finally, after a late night at the office we decided to eat at one of my favorite Chinese restaurants, Causeway at Libis. Since it was late night, their dimsum are at a reduced price (Php 52, I think?). Our first order was off the dimsum cart, some asado siopao and sharksfin siomai, plus our drinks.

We waited quite a bit for the rest of the dimsum, since it was already on an order-basis instead of having it in the cart. Here we had some kutchay, chicken feet, and beancurd rolls (my favorite!).

And also some sesame shrimp rolls. Goes really well with mayonnaise!

And there you have it! I hope you liked the photos, they were taken by my phone’s camera only, so the resolution isn’t all that great.

 
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Posted by on March 2, 2012 in Blog

 

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Week 34 of 52: Spaghetti and Vegetables

Double feature this week!

First off, I started with this really nice vegetable dish I found from The Pioneer Woman. It’s basically a bunch of vegetables cut in similar size and roasted. Here, I used a small and a large potato, a medium carrot, and a large zucchini. I seem to have put too much pepper, but it turned out pretty delicious! Addicting, even. I think this is because the whole thing tastes like some sort of chips or fries.

The second dish is Filipino style spaghetti. I’ve been meaning to try this out for the longest time because my husband prefers that to the Italian style spaghetti (non-sweet). Good thing I’ve discovered Jun-blog, as he has a great recipe for this style of spaghetti. I mostly followed his recipe to the dot, except I substituted tomato ketchup for banana ketchup (turns out I didn’t have any?). It may have affected the overall taste and texture. My husband commented that it was a little bit too runny. Next time, I’ll use banana ketchup and see how it compares. I also used jumbo hotdogs so the slices were enormous! I’ll downgrade to regular hotdog next time. It was a very satisfying lunch!

We had the spaghetti and roasted veggies for lunch, with a side of potato chips for him and some Gardenia bread for me. Here’s how our spread looked like:

My plate of spaghetti:

 
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Posted by on September 29, 2011 in 52-Week Challenge 2011

 

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Week 33 of 52: Cayenne Pepper Beef

We had a slight problem with our fridge for most of the week. Actually it’s been going on for most of the month, but it was the worst this week. The fridge part seems to be getting too cold that it occasionally freezes some of the things in it like the water in pitchers, the eggs (which I had to discard), some of the yogurt, and others. Once or twice my veggies froze as well. It’s been annoying, but for a while it was manageable. This past week, however, has been totally discouraging, and I had a bit of problem thinking of something new to do. I needed to get rid of some of the stuff before it goes bad by the weird freezing cycles.

There was a small pack of sliced beef in the freezer and I thought I’d try making something out of that with the remaining veggies I had. I was also craving for something spicy, and I immediately reached for my cayenne pepper shaker. I was thinking to try some sort of stir fry or sauteed beef. Here’s what I did.

Cayenne Pepper Beef

Serves 1

Ingredients

Marinade:

  • 2 tbs soy sauce
  • 2 tbs oyster sauce
  • dash of salt and pepper
  • cayenne pepper, about a dash or more according to tolerance
Others:
  • about a half cup of beef strips
  • 2 cloves garlic, roughly chopped
  • 1/2 white onion, cut into strips
  • 1 medium carrot, julienned
  • vegetable stock
  • salt and pepper to taste
  • cayenne pepper to taste
  • oil
1. Mix the marinade ingredients together and pour over the beef strips. Toss until fully coated and submerged. Marinade for about 10-15 minutes. Fish out the beef and set aside the remaining marinade.
2. Heat some oil in a frying pan or sauce pan. Put in the garlic and cook until a bit brown. Toss in the onion strips and cook until translucent.
3. Put in the marinaded beef. Cook in high heat until all sides of the strips are seared, about 3 minutes.
4. Add the carrots and stir fry in medium heat for about 8-10 minutes. Add a bit of vegetable stock whenever the pan gets dry.
5. Season with salt, pepper, and more cayenne pepper.

McCormick Cayenne Pepper c/o mccormick.com.au

It’s actually a pretty straightforward and easy process. With the preparation and cooking, it took about 25 minutes to complete. I put it all in a bento along with some freshly cooked rice, and I tasted the dish come lunch on that day. For good measure, I ran it in medium high microwave for a minute before eating. It was every bit of spicy that I was looking for. I can clearly taste the marinade on the beef, and the carrots added some texture and color. The beef turned out to be not that lean, and exuded some oil when I ate it at lunch time. It wasn’t that much of a big deal, but it would definitely taste better if I used not so fatty meat. The onions wilted considerably, and curled into almost unrecognizable balls among the beef. I’m thinking I could delay putting in the onions with the carrots next time, instead of sauteing it before the beef. To be honest, I was also a bit afraid that I didn’t cook the beef long enough, but it was cooked just fine when I tasted it. It seems 10 minutes in medium flame would do for thin strips.
It was a very interesting and informative experiment. I found that it’s not that hard to cook with non-ground beef (I had previously been cooking almost exclusively chicken), and an important process in cooking is the marinading. There’s a lot of scope for variations there, and I’m excited to find out what else I can come up with in marinade and stir frying.
 
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Posted by on August 25, 2011 in 52-Week Challenge 2011

 

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