9 restaurants to try in Mandaluyong


Posted at Jun 27 2014 10:35 AM | Updated as of Jun 28 2014 03:04 AM

MANILA – Looking for a place to eat in Mandaluyong? Here are nine restaurants that are worth a visit.


German Pork Knuckle at Brotzeit. Photo by Vladimir Bunoan, ABS-CBNnews.com

Bavarian food and beer arrived in Manila by way of Singapore with the opening of Brotzeit, an upscale German restaurant and bar at the Shangri-La Plaza mall.

One of the signature dishes at Brotzeit is the classic pork knuckle, similar to the local crispy pata but served with potato salad and sauerkraut. The restaurant also offers different types of sausages, spicy beef goulash, salads and desserts.

Read our feature on Brotzeit here.


Inside Epicurious. Photo by Karen Flores, ABS-CBNnews.com

Epicurious at the East Wing of Shangri-La Plaza mall is a gourmet food store that carries a mix of international brands and homegrown items.

The place also has daily specials at the counter – from sandwiches, pasta and soup to salad and marinated items – that customers can enjoy here or at home.

Read our feature on Epicurious here.


Buttermilk Fried Chicken at Kettle. Photo by Vladimir Bunoan, ABS-CBNnews.com

Kettle at the East Wing of Shangri-La Plaza mall is the new dining concept of the Tender Bob’s group.

The restaurant specializes in Western comfort food such as Buttermilk Fried Chicken, Pork and Potato Strips and Reuben Sandwich.

Read our feature on Kettle here.


Kyochon's fried chicken. Photo by Ira Pedrasa, ABS-CBNnews.com

Well-loved South Korean fried chicken restaurant Kyochon has opened its first Philippine branch at SM Megamall.

For P149, a customer can get a five-piece drumstick and wing combo, which come in original (fusion of garlic and soy sauce), red (spicy) and honey flavors.

Read our feature on Kyochon here.


Salmon Eggs Benedict at Madison’s. Photo by Sandra Ladignon-Pilobello for ABS-CBNnews.com

Luxury and effortless elegance characterize Madison’s, the modern bistro that opened in the former spot of Fully Booked at Edsa Shangri-La hotel.

One of its bestsellers is the Eggs Benedict, which is a clear contender for being the best in Manila.

Read our feature on Madison’s here.

Project Pie

A Project Pie pizza containing mushrooms, tomato sauce and different types of meat. Photo by Karen Flores, ABS-CBNnews.com

Before it became a hit among pizza lovers and opened branches at malls in different parts of the metro, Project Pie found its home at 515 Shaw along Shaw Boulevard.

The US-based concept lets diners create their own pizza – they can choose the type of sauce and the kind and amount of toppings for a fixed price.

Read our feature on Project Pie here.

The Blackboard by Chef Michel

Salmon on Ube Mash at The Blackboard by Chef Michel. Photo by Karen Flores, ABS-CBNnews.com

Expect to see something different every day in this restaurant at The Podium mall, where French chef Michel Cottabarren creates dishes based on his mood and the ingredients he has in his kitchen.

At the center of the concept is a blackboard, where Cottabarren writes his specials for the day. His ever-changing menu contains a mix of hot and cold appetizers, main dishes, sandwiches and a few desserts, which are mostly cheesecakes he created from scratch.

Read our feature on The Blackboard by Chef Michel here.

Tim Ho Wan

Tim Ho Wan's Baked Buns with BBQ Pork. Photo by Vladimir Bunoan, ABS-CBNnews.com

Billed as the “cheapest Michelin-starred restaurant in the world” when it opened as a 24-seater hole-in-the-wall dimsum place in Hong Kong, Tim Ho Wan is known for its dim sum specialties.

Particularly popular at Tim Ho Wan’s first Philippine branch at the SM Mega Fashion Hall are the Baked Buns with BBQ Pork, Pan-fried Carrot Cake, Vermicelli Roll with Pig’s Liver and Steamed Egg Cake.

Read our feature on Tim Ho Wan here.


Wicked's White Russian Fondue. Photo: Handout

Located at the East Wing of Shangri-La Plaza mall, Wicked is a dessert shop that puts a twist to familiar favorites such as cupcakes and tarts, making them more appealing to the adult crowd.

The idea, said Chef Christine Paredes, is to make each dessert more “sinful, sexy and indulgent” with playful presentation and the use of premium ingredients.

Read our feature on Wicked here.