…but seriously your food is delicious. I’ve been to Talde three times now. The first time was with a larger group and we ordered pretty much everything on the menu – great way to try out a new restaurant. The second time was last week with two of my oldest and bestest, and the third time Wednesday night with Ryan, who missed the dinner last week and wanted to hit that Oyster & Bacon Pad Thai again. These are not my photos, but wanted to give you an idea of what the food looks like. You can click on them to go to the user’s Flickr pages.
I’m 99.9% sure that Dale Talde is Filipino, but his influences range from all over Asia. Standout dishes are the Perilla Leaf, Shrimp Toast, Lobster Tom Kha, Oyster & Bacon Pad Thai, and Whole Market Fish. And the Black Pepper Toast, which sounds weird but is super buttery and fluffy and good. I thought it was Texas toast at first but later learned it’s sliced bread from Tai Pan Bakery. Even better because I don’t like Texas toast.
Another thing I love is the Halo Halo, which is a riff on the traditional Filipino shaved ice dessert. Usually it’s made with evaporated milk, crispy rice, red beans, coconut jelly, jackfruit, saging (mini bananas), taro paste (or ice cream!), and topped with flan. But this craziness is nata de coco (the coconut jelly), Cap’n Crunch, roasted bananas, colored sago (tapioca balls), shaved buko (young coconut) and jackfruit. I think they use regular milk. What ensues is a kind of breakfast trash bowl on crack. It’s amaaaaaazing.
Korean fried chicken is cooked perfectly but the sauce coating reminds me of kimchi juice and the skin is sadly not as crispy as the typical twice-fried Bonchon/Kyochon/Mad For Chicken/UFC variety. The Kare Kare Shortribs need more flavor – sad because this is one of my favorite dishes, traditionally made with fatty oxtail. I kind of want him to come up with his own version of sinangag, which is basically garlic rice.