The wall at Wooden Spoon, filled with memorabilia from various restaurants of the Dazas. Photography by JC Inocian for FOOD Magazine
MANILA -- “The idea is to surprise the diners,” says Sandy Daza of Wooden Spoon, a new venture that’s serving up his prized collection of recipes.
Sandy, the son of the legendary Nora Daza, serves up each dish at his Katipunan and Rockwell branches with a play on texture and flavor that makes for meals you won’t soon forget.
Shrimp Pampango with a taba ng talangka dipping sauce. Photography by JC Inocian for FOOD Magazine
Crab Pancit is a bestselling appetizer, while Sandy suggests the Red & Century Egg salad with Peanuts to wake up the taste buds.
Shrimp Pampango are crispy shrimps with taba ng talangka sauce -- a dish the French loved in his mother’s restaurant in Paris, while the Lechon Kawali with KBL (kamatis, bagoong, and lasona or spring onions) comes with an array of sauces: the must-try wansuy, surprisingly fitting ginger-onion and Mang Tomas.
Dinakdakan, the Ilocano sisig. Photography by JC Inocian for FOOD Magazine
You can ask for the sauces without ordering the lechon though, because Sandy’s policy is “if you don’t like something, we will change it for free. If people are happy, then I’m happy.”
Read the full story in Food Magazine’s Feb-March issue— available in newsstands and bookstores nationwide. Digital edition available on Zinio.com and on the App Store.