Green Mango: Filipino fastfood

This is my latest new-resto-raids after trying out Carlo's Bakery and Cafe two weeks ago. As the talks in the SSC forum kept on centering on this newest restaurant added along the "Gastronomic" Valeria street, I can't help but feel the excitement and pressure of trying it out as soon as it opened.

And Green Mango now holds the distinction of being the soonest-to-be-tried-out newly-opened-resto on my list. Well it really wasn't that I stood in line when it opened its doors but tried it out on the second day and went back again the next day (it was dinner then brunch respectively).

From the outside it looks intimidating since its glass walls reveal a classy interior that do not seem to convey the usual fastfood scene. Good thing they placed a streamer that proudly says Filipino Fastfood. These words seem to wave at the passers-by and say "Try us, we're NOT that expensive" (not to underestimate them of course).

A new concept in fastfood restaurant interior design (in Iloilo City ) would certainly earn two thumbs up. Its counter is located at the center of the restaurant with three LCD monitors serving as menu boards. Cushioned seats align the perimeter with more chairs and tables found at the back of the counter and outside the restaurant. They even have a mini function hall good for casual meetings.

On their menu, the most expensive item (as of now) was less than a hundred pesos so it's another thumbs up. Mostly Filipino fares with fastfood staple burger and spaghetti. Breakfast meals "si-logs" with Pinoy faves like adobo, caldereta and bistek to their pancit, sinigang, grilled and fried food stations. You can have unlimited rice and drinks if you feel like it.

My order that time was Choice #3 of their fiesta meal consisting of grilled pork, bistek Tagalog and pancit palabok with rice and 8oz drink for 95 pesos. And now the thumbs down come in, at the counter I asked if I can mix and match items and they said no. But when they ran out of the items I ordered they rushed and said if they can change my orders. And I just said yes, because I was already hungry that time and it wasn’t really fastfood. I was waiting for almost 15 minutes.At last my order came and despite my hunger I spent another 10 minutes or so, taking photos of my order from all angles.

This is where my second thumbs down come in. Their tables are not that sturdy that it could topple anytime especially if you have many things on it. I've been there twice actually and would I consider myself lucky if I got to unsteady tables?From the looks of it, 'twas nothing spectacular and they served 3 saucy items side by side thus mixing their sauces. Luckily, their bistek saved the night. I liked the sauce mainly though the meat was still a bit tough. Their chicken barbecue (the changed order from pork belly barbecue, though it might have cost them more) and pancit palabok were just okay, had better ones elsewhere.

All in all I would say that the pros weighed more than the cons that I had brunch there the following day with a friend. We had three orders; bistek Tagalog (I insisted), pork adobo and beef caldereta. And these three made it into my favorite’s lists and can’t wait to be back there. New items to try and blog about.

UPDATE: Green Mango is set to open two branches soon. One is along E.Lopez street near McDonalds and the other at Ledi Supermart Building in Jaro Plaza.

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A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

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Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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