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Manila Bay serves Philippine Food at Its Best

Date Posted: 2001-04-28

When you are in a mood for some really fine food from the Philippines or crave a tasty late night snack, then you might try Manila Bay restaurant on Gate 2 Street. The place serves a wide variety of customers, and itís outdoor barbeque turns out to be a real trap for those interested in some tasty take-outs.

Manila Bay opens at 5 p.m. on Mondays, 2 p.m. from Tuesday through Friday and 1 p.m. on Saturdays and Sundays. The closing time is 4 a.m. every day. The restaurant offers a brunch buffet from 1 to 5 p.m. on Saturdays and Sundays.

There is a comprehensive cocktail list, including the Hurricane, containing four or five different types of alcohol, and the vodka based Kamikaze. There is Black and White Russian, Kahlua Milk, Margarita, Pina Colada and some other exotically named mixtures. These include Blue Hawaaian and Killer Kool Aid. The subtly named Sex On the Beach, is a gin and juice combination. The most requested cocktail is called Hurricane, a Manila Bay original. Most of these drinks are •600, though Long Island Tea, Tequila Sunrise and Zombie are •700, and the Hurricane costs •800. The beer list is pretty standard: Corona, Miller Genuine Draft and Lite, Budweiser and Orion, though with one delicious exception, San Miguel Pale Pilsen, the pride of Philippine brewing and surely a world class ale.

Filipino food is similar to Okinawan in that it takes a long time to prepare. Filipinos use chicken as a standard ingredient, rather than the Okinawan reliance on pork. The Philippine food has genuinely inventive blend of tastes.

First on the menu was Adobo, chicken boiled with vinegar, soy sauce, garlic and onions, very popular with Americans. Next came Caldereta, a spicy beef stew with carrots and peppers. Lumpia are small crispy spring rolls. Pancit is a filling mixture of dry noodles, onion, beans carrots and small pieces of sausage with a twist of lemon.

Standard Western fare is also on the menu, including Fish and Chips, Chicken Nuggets, BBQ, Cheese Fry, Potato Fry and Pizza.

Feel adventurous? There is Kare Kare, oxtail sauteed in peanut butter, and Palabok seafood noodles, with clam chili and pork skin. Dried pork blood may sound rather gruesome, but it is dark brown and has the consistency of a caramel pudding but tastes good. Another is Sisig or pork mask, tiny shreds of spicy pigs' ears, liver and onion. That is also a taste treat.

All dishes cost between •400 and •1,000. The owners of the restaurant plan to add an internet room later this year.

Manila Bay is located at Gate 2 Street about halfway between KAB Gate 2 and Moromi Street, on the right side of the road.

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