OLD SWISS INN

4 out of 5 stars


I have been a regular fan of Old Swiss Inn since the start of college (almost a decade ago). As much as college seemed like years away, it barely holds a candle to Old Swiss Inn, which had been around since 1946, the original one being located in Manila. (picture to the left is the one I frequent in Makati, care of Margauxlicious.

While many restaurants go for modern minimalist (industrialist → private joke), Old Swiss Inn revels in the traditional Alpine look. The walls are made of log timber, the stain glass windows depict scenes in Switzerland, Swiss flaglettes adorn the wooden beams and pillars….heck, even the staff has a Swiss costume on! ☺ And even if it’s been around for more than 50 years, it doesn’t feel old at all. Continued renovation and upkeep have made this place as fresh as the first time it was built, no musty odors, nor rotting furniture in sight!

The menu constantly updates itself, keeping the old favorites, but adding new dishes for the old-timers. To start with, I always get myself a Four Seasons shake. This is probably one of the rare restos that makes a mean Four Seasons since the fruits are fresh (not concentrate). Then they whip it up in different layers adding that touch of grenadine at the bottom, finally decorating it pretty nicely with a parasol hat for that tropical touch. As I said before, some of you rate the place by its service or ambience, but I am rather partial to a resto that blenders a good 4 Season Shake.

We start off with my favorite dish, and definitely one of the permanent mainstays in the menu, being this resto’s crowning glory: the fondue. Although most get the chocolate fondue, where Old Swiss uses decadent chocolate Toblerones, I prefer getting the Waatlander fondue (650 PhP), its cheese counterpart. In this fondue, you dip day-old bread (since freshly baked ones would not be able to hold its consistency upon dipping) in a bowl of melted raclette that is simmered with olive oil, a hint of garlic and a splash of kirsch (a cherry brandy). Eating this is pretty much dope for me, and I must confess to eating it every time I’m in Old Swiss. As much as this fondue is ideal for large groups, I still wolf it down even if we’re just a couple of diners. It’s also comfort food, and has the same consistent taste through the years, except for one time where they overloaded with kirsch. Remember the movie “Ratatouille,” where Anton Ego (the food critic) ate Remy’s ratatouille, transporting him back to his childhood days when his grandmother cooked the same for him? I can seem to relate with that situation because when I eat this fondue, it never fails to take me back to my college days, where we’d grab a bite here in the wee hours of the morning right after club-hopping. This transitions well into my next FYI, in that Old Swiss Inn stays open for 24 hours. Yep, it’s probably the only semi-fine dining place I know that stays open forever. And guess what? It’s now wi-fi! So as far as Makati yuppies are concerned, those all-nighter projects could be wrapped up here ☺

The famous FONDUE!

Going back to the food, I ordered Risotto Fruitti di Mare (Seafood Risotto, 375 PhP), since it wasn’t one of the usual dishes I got here, most being replaced by new ones, others still in the menu for being signature dishes. Two of my most often-ordered entrees still on their list would be the Zurich Geschnetzeltes (the latter word refers to the way the meat is cut and shredded into strips, 310 PhP) as well as the Rham Schnitzel (schnitzel being either of the upper or lower part of a cordon bleu, ). I actually like the Geschnetzeltes more. It’s basically pork tenderloin with a mix of mushrooms, wine, onions and a bunch of my favorite fatty things: cream, oil and beurre manié (50/50 butter/flour mix). It’s accompanied by roesti, a traditional Swiss siding of buttery potato pancakes. That’s not to say that Rham Schnitzel (there’s also a Paniertes Schnitzel, but it’s not as good) is chopped liver….It’s still delicious, especially with its siding of spatzle (something like Swiss pasta).

Back to the risotto, it was presented beautifully, with the Arborio rice forming a three-sided star while the seafood and tomato concasse meticulously placed on its top. However, I was mildly surprised that I wasn’t blown away with this dish compared to the Geschnetzeltes. The risotto was okay, above average at best. Sad to say, I didn’t notice anything extraordinary with the dish, be it the freshness of the ingredients or the intensity of its flavor.

Risotto Fruitti di Mare

My other friend got the Dame of Salmon (385 PhP) described in the menu as poached salmon in wine, fresh herbs, and served with a chive sauce. Fresh spring greens in raspberry vinaigrette on the side. Again, the same verdict as the risotto.

Dame of Salmon

Finally, Pao got the Corned Beef (350 PhP), Swiss Inn's very own corned beef brisket, served with sautéed cabbage and boiled potatoes. Pao also had a lukewarm response to his serving. I personally thought that it would have been better to have accompanied it with a spicy horseradish-mayo dip, which is often the sauce for this kind of brisket. But to its credit, Old Swiss Inn supposedly cures their own meats for their corned beef.

Corned Beef

All in all, I would have rated Old Swiss Inn 4.5 out of 5 Stars if not for my last visit there, where our dishes weren’t just hitting the spot. But considering that I’ve been here more than 20 times --- and that it has maintained its quality --- should speak for its reputation as a safe bet for any resto exploration. I would suggest to pick from the categories of “signature dishes,” “from the sea,” and “from the grill.” And if you’re a chocolate lover, don’t miss out on their toblerone fondue. Quite appropriate for the valentine season, if I may say so myself ☺

my MAS barkada in Old Swiss

ate in:

Old Swiss Inn Restaurant, Olympia Towers (24 Hours)
G/F Olympia Towers, Makati Ave. cor. Sto. Tomas St.
Makati City, Metro Manila
(02) 818-0098
Su, M, T, W, Th, F, Sa: 12:00 mn - 12:00 mn

other branches:
Old Swiss Inn Restaurant, Alabang
2nd Flr. BMW Auto Centrum Ave., cor. Madrigal Avenue, Ayala Alabang
Muntinlupa City, Metro Manila
(02) 809-2326
Su, T, W, Th, F, Sa: 11:00 am - 2:00 pm
Su, T, W, Th, F, Sa: 6:00 pm - 11:00 pm

Old Swiss Inn Restaurant, Garden Plaza Hotel
Ground Level, The Garden Plaza Hotel and Suites, 1030 Belen St., Paco
Manila City, Metro Manila
(02) 522-4835 to 39
M, T, W, Th, F, Sa: 6:00 am - 11:00 pm

Way to go, SANGO!

5 out of 5 stars

It is not often that I do write-ups on fast food. I mean, fast food is fast food is fast food. But every once in a while, you hit a gold mine, and you’re able to please not only the foodies, but also the “fullers” --- my own invented term for people who’d pay the least to get full the most. Welcome to Sango.

Obviously, Sango is not your typical fast food, else I wouldn’t write about it. It’s a Japanese-themed store, and although it carries your staple burger and fries, it carries these foods to new dimensions. Admittedly, there aren’t a lot to choose from. There are 11 types of burgers, and though they may seem like a lot, there aren’t big differences from one to the other. For posterity’s sake, I’ll just name them all: Menchi Kats (85 PhP) [haven’t ordered this yet], Hamburger (50PhP) [too plain], Cheese Burger (65 PhP) [same], Master Burger (88 PhP) [the one with meat sauce], Chicken Burger (75/90 w/ cheese PhP), Fish Burger (75/90 w/cheese PhP), Chicken Teriyaki with Tar Tar Sauce (90 PhP) [sounds interesting, will try next time], Teriyaki Burger (80 PhP), Chicken Teriyaki Burger (80 PhP), Master Cheese Burger (103 PhP) [this is what I usually get], Tonkatsu Burger (85 PhP), Master Double Burger (128 PhP), Plain hotdog (65 PhP) and Master Double Cheese Burger (158 PhP) [this is what my guy friends usually get]. There are also two types of salads, fries, chili hotdog, hotdog on a stick, shakes and corn flake shakes.

As much as their menu seems limited, I’ve always believed that it’s better that they do that and perfect their limited specialties rather than have hundreds to choose from and be mediocre in all of it. In Sango, you can practically do no wrong in choosing anything. But of course, I have my favorites that I’m very enthusiastic to disclose.

The first is their Master Cheese Burger or for the hungrier ones, their Master Double Cheese Burger. It’s beef patty with carefully folded lettuce, a huge slab of tomato, a couple of really mild cheese slices, a tomato-based beef sauce (like Bolognese) and silky cream cheese sauce blended with generous portions of carmelized onions. I’m not really sure why the Japanese like tomato-based sauces with their hamburgers (i.e. the Hamburg dish in UCC Café), but it’s hella good! =) And different in a good way. Although I must warn you, it’s not “date” food because eating this can be real messy. But that’s the beauty in ordering their thickly sliced fries. You get to sop up all the wonderful sauce that spills out of these burgers.


To be different this time, I tried their Yakiniku Rice Burger. It tastes like sukiyaki with rice, although it's really supposed to be really popular with the Japanese. The meat was really good, cut thinly and tasted fresh, although the condiments were spare, (just lettuce) and the rice wasn't as firm as the rice burgers that are selling like hotcakes in Mcdonalds. I'd guess I'd rather much prefer the Master Cheese Burger, or will plan to trying the new Chicken Teriyaki with Tar Tar Sauce next time.

Next is their Goboh Salad (68 PhP). I know salads don’t really mix with burgers and fries, but for some odd reason, this one does. Nothing special with their fresh lettuce, tomatoes, shredded onions, sesame seeds and bits of corn. But the magic is in the sauce and the stringy vegetable “gobohs” on top. I don’t really know what it is, but the Net says that it means “burdock” which is this long, thin root vegetable that is indigenous to Japan. The watery salad sauce was similar to a salad dressing my friend bought in Sakura, and it’s so delicious that my friend even drank it up ;) For ten pesos less, you don’t have the “goboh”s, but then that just means that it’s not as fun to eat.

Finally, there are the Shakes and Corn Flakes Shakes. For the shakes, they have your typical vanilla, coffee, melon, orange and strawberry (35-45 PhP) plus an additional 15 PhP a la mode, but since you’re in Sango anyway, get the Green Tea flavor. It doesn’t taste as weird as it sounds. Get the shakes as your “side drink,” but if you want a dessert to cap off that master burger, go with the corn flake shakes, with flavors strawberry, blueberry and Maccha Azuki. (50-60 PhP). I’d highly recommend the Maccha Azuki (I tend to capitalize the words of the meals I like, don’t I?), a green tea shake with ice cream, corn flakes and beans. It’s scrumptious but not overwhelming at the same time, because it’s not too sweet. It actually reminds me of the maccha crepe that I order in UCC Café. One of my friends, Maita, loved the corn flakes concept so much that during her despedida, our dessert was an ice cream float with corn flakes (if only we could find that green tea ice cream easily....)

Moreover, the owner, Mr. Kobayashi, is really accommodating, and very sweet. He even made origami cats, plants and dinasours for us as we ordered our food. The kitchen is open air, divided in the side by a transparent plastic drapes and at front by a glass wall. It's all very Japanese, which I associate with sterility, meticulousness and quirkiness.

So that’s about all the food tips and descriptions you need to know about Sango, besides the fact that you feel as if you’ve been transported to Japan. An air humidifier/purifier puffs away in one corner, making the place feel very sterile. On the same side is a plasma TV showing the latest Jap noontime show or telenovela. On the other side is a whole cabinet full of reading material ---- in Japanese, no less. And people around you are all either Japanese businessmen or funky teenagers who look exactly like anime cartoons. This place is worth a try, if not a million times instead of your typical Mcdonald’s, Jollibee or Hot Shots. And with that, I end as I begin: Way to go, Sango!

ate in:
Sango! The Burger Master
Room 5 Ground Floor CreekSide Mall
Amorsolo St., cor. Legaspi Village
Makati City
830-0391 (No more waiting!!! Just phone in your orders before visiting the store)
delivery from 10 am - 10 pm for a minimum of 300 PhP
Su, M, T, W, Th, F, Sa: 10:00 am - 11:00 pm

other branches:
Sango! The Burger Master, Pearl Drive
8101 Pearl Drive Plaza, Pearl Drive St., Ortigas Center
Pasig City, Metro Manila
(02) 636-1991 (delivers)
Su, M, T, W, Th, F, Sa: 10:00 am - 10:00 pm

Sango! The Burger Master, Alabang
South Supermarket, Phase III, Filinvest Corporate City, Alabang
Muntinlupa City, Metro Manila
(02) 986-8621 (delivers)
Su, M, T, W, Th, F, Sa: 10:00 am - 10:00 pm

OMAKASE

4 out of 5 stars

Japanese with a twist

I learned about this through my best friend foodie-in-crime Bernice, who will not give up her search for the perfect foie gras and/or peking duck *wink, wink.* Omakase is a quaint restaurant tucked in the same corner as Pizza Hut right before entering Eastwood. This is a must-go for adventurous eaters! Their menu includes the typical tempura or California maki, but I suggest you toss these down the drain and go for their specialty fusion dishes. For sushi, I almost always order the “American Dream,” though I’ve uselessly tried convincing myself to order other appetizers. It’s deep-fried sushi with kani, salmon and cream cheese; trust me, you won’t regret ordering this bite of heaven! Another good bet is their “Jurrassic,” which is an inside out maki of ebi tempura, kani, ebiko, and salmon skin. Being bold as they are, their dips are not just your plain soy sauce, but kabayaki (viscous dark brown Japanese sauce, which accompanies other vianda like gindara or eel) with Japanese mayo and wasabi for that kick. If you’re into raw food (which I am unfortunately not), my friends have also raved about their spicy tuna salad.

For viands, I suggest the “Seafood Dumpling” – all kinds of seafood, wrapped in nori then deep-fried in tempura batter, slathered in the same kabayaki-mayo sauce. It almost tastes like their specialty maki since they use the same dip, but the crunch and cooked seafood pairs excellently with plain Japanese rice. Their chicken teppanyaki is also excellent --- and this is probably the few “normal” Japanese dishes that one should order, being that their ebi tempura etc. were below average --- as well as the “tofu steak,” with big chunks of them wrapped in beef.

For dessert, one should try their “tempura ice cream” at least once, even for the sheer thrill of eating something for the first time. Their cold tea beverages are quenchingly yummy, too!

Around 300 per meal
no reservation necessary, except for weekend lunches where it gets packed
Unit 207, Intrepid Plaza
E. Rodriguez Ave.,Libis
4370075 (delivers)
Su, M, T, W, Th, F, Sa: 11:30 am - 2:30 pm
Su, M, T, W, Th, F, Sa: 5:30 pm - 10:00 pm

other branches:

Omakase, Tomas Morato
Scout Rallo corner Tomas Morato
Quezon City, Metro Manila
(02) 412-0002

Omakase, Alabang
Casa Susana, ATC, Alabang Commercial Corp.
Muntinlupa City, Metro Manila
(02) 771-1443 (delivers)

Su, M, T, W, Th, F, Sa: 11:00 am - 2:30 pm
Su, M, T, W, Th, F, Sa: 5:30 pm - 10:00 pm