Sarsa Kitchen + Bar
Thanks to DealGrocer; we were able to try this deal.
P500 Worth of Award-Winning Fare by Chef JP Anglo
The first time I saw Sarsa at SM MOA; I became interested with their menu as it felt very familiar! The dishes there reminded me of my childhood.
Before I start let me just say that finding Sarsa Kitchen was easy thanks to Waze … but finding a place to park would be the challenge. There’s a small parking lot at the back; besides McDo Drivethrough is free but not free on the “parking lot“. We waited for a long time to get a slot until I gave up and went to park at the Fort Strip. It was still within the boundaries of “walking distance” so at least that’s settled.
Sarsa would mean sauce; and that would be the concept of Sarsa Kitchen. Taking in traditional sauces from different places in the Philippines and adding their own twist to have their own unique yet familiar offerings.
We started our meal with the Pritchon Pancake with Hoisin Chili Sauce. This looked like the Chinese Dish Peking Duck Pancakes/Wrap where instead of using Peking Duck; they used lechon meat (skin included). I’m still loyal to the peking duck version but nice try by Sarsa on this idea.
Btw, I just realized that the hoisin sauce had chili on it. I only noticed it now while writing this post and rereading the menu.
Well hello there Sizzling Kansi (or sizzling sinigang na bulalo as others call it) ! This would be the main reason people flock to Sarsa and for a good reason. On first glance, it doesn’t look as appetizing as you can only see chopped strips (like corned beef) with onions, batwan gravy and a piece of bone. You just need to believe the hype and have a taste to believe.
The sourness from the batwan gravy was perfect! Not too sour and not too bland that it would simply complement the beef. Don’t throw away the bone as it has the deadly-yet-i-want-more bone marrow.
Chicken Inasal with the Sarsa Trio. The Sarsa Trio is made up of soy sauce, achuete oil, vinegar (not sure if sinamak or pinakurat. A moment of realization; I always thought that the orange oil was chicken oil… but achuete oil looks very similar.
I wasn’t able to try any of the Sarsa Trio because I like eating Inasal on its own. The outside of the chicken (where the skin and cholesterol reside) was burnt that I dared not eat them. However, after skinning the chicken, you will get rewarded with a juicy interior. No need for sauce as the marinate itself was enough. Definitely brings back memories of our Inasal days at Iloilo.
Sarsa definitely tickled my memories and I still want to try it again for more of their dishes such as Batchoy, Pansit Molo, Monggo-nisa, Ginamos Fried Rice, more pork dishes and of course, Kansi Soup.
Till next time,
Sarsa Kitchen + Bar
Bonifacio Global City
Unit 1-7 Forum South Global, Federacion Dr cor 7th Ave
Fort Bonifacio, Taguig
Restaurant by Location: The Forum