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Nanka Steakhouse

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A night out can start anywhere from a casual dining place to a home cooked dinner but often, especially if it’s a date night or anything celebratory, even just rewarding yourself with an indulgent meal in the middle of the day, a steakhouse would be a good place to start.  Yet with each restaurant bragging about its choice of meat, choosing the right spot can be a lot of headwork.  Well, let me take one guesswork out of the way and introduce Nanka.

 

 

Every now and then, you stumble upon a restaurant that is a great value, very unpretentious, and hits the G-spot of foodgasm.  Nanka boasts a gracefully sprawling dining area and the cake display on the right side as one of its key focal of the plush and comfortable dining room.  Its classic charm and decadence rest though on its menu selections.

 

 

The talented kitchen team is headed by Executive Chef Mike Santos.  Chef Mike always begins with high quality ingredients and use them in creative ways when needed, otherwise highlights its natural and organic flavors without masking or altering too much of its taste.

 

 

On the Table

 

Oyster Platter (Rockefeller, Hollandaise and Deep Fried)

We started off with the oyster platter.  It was hard to pick my favorite among the three variations as all were just utterly delicious and a great foolproof app to start with.

 

 

 

Grilled Ahi Tuna

Fresh sushi-grade ahi tuna, deep red and looking meaty in the middle, had beautiful grill marks on the edges and dusted with togarashi as the finish.  It was supple and had just the right light sear on the outside leaving the inside tender and almost downright raw in the middle.

 

 

 

Grilled Togarashi Prawns

Skewered plump prawns only seasoned very lightly and sprinkled with Japanese dried spice mix togarashi, else it feels almost untouched.  Most pieces were juicy, retained its natural sweet sap but a piece or two might’ve been just a tad bit over.  It didn’t hold me back munching more than my table share.

 

 

 

Tuna and Salmon Chirashi Bowl

Chirashi bowls are always wonderful. The expression of bright colors, speak of the freshness and delicateness each bowl represents over a heap of Japanese white rice.  The sashimi cuts were generous and tasted ocean-fresh-sweet, perfect to hit with a little intensity from the wasabi it’s served with. Nanka’s version offers the best value anywhere I’ve seen in terms of quality and price range.  Presentation could use a little nudge to pull it together to 100% perfection.

 

 

WX Ribeye

Obviously my favorite cut of steak – flavor tends to be richer than other cuts due to the marbling / fat distributed throughout the steak which provides an insane amount of flavor.  When grilled or pan-seared, it helps bring out the strong delicious flavors out.  Chef Mike makes the smart decision to let the quality of the meat stand out with only salt and pepper.  If meat is of American or Japanese wagyu, best to savor on its own, without any added flavors.  For those with a tongue for adventure, a selection of house-made sauces were readily available on the side to strike some fun with.

 

 

Grass-fed, grain-finished ultra-prime cut is melt in your mouth tender.  Nanka’s ribeye steak is succulent, tender and flavorful, with a slightly charred taste on its perimeter but still retains its effervescence in the inside.  Grilled and in its perfect temp, this continues to showcase the culinary prowess of the chef.

 

 

The remarkably tender meat went well with the wasabi salt on the side – which is also a brilliant idea.  Maybe another idea is to make zesty yuzu available.  The wasabi salt reminded me of a subtle herb taste which is spicy and slightly salty alternating.

 

 

 

WX Strip Steak

Ribeye is fattier than other steaks but Nanka’s Strip Steak is also a steak to consider. It’s a great option for folks who need to lessen their fat intake but want to enjoy a good steak or just wants more meat than the melting effect.  This cut being cooked perfectly by Nanka’s kitchen also contributes to its tenderness and juiciness.

 

Black Onyx Tomahawk

Black Onyx is pure MB3+ Black Angus beef raised in the cool climate of Australia’s New England tablelands.  The brand has a marbling score of 3 and higher where this impressive beef has exceptional marbling due to the feeding of their specialized vegetarian grain.

 

Nanka Steakhouse takes things up a level, perhaps more than anyone else, with their Black Onyx Tomahawk.  This hunk of red meat has five or more inches of extra rib bone that resembles a single-handed axe.  It’s accompanied by sides of mashed potato, grilled peas and corn, and mushroom-French-beans stir fry.

 

 

 

Prawn Garlic Noodles

Buttery, garlicky noodles served with juicy jumbo shrimp.  Taste like summer if that season had a taste, simple and vibrant.  Tossed noodles have an even coating of butter and garlic and that stir fried taste.  Such a great dish to have alongside the steaks.

 

 

 

Stir Fried Crabs in Garlic

Okay, so this was initially not part of our selection of entrées but it brought so much happiness to the table.  Steaks and crabs – it was the perfect last supper with or without a dozen of disciples beside you.  Date or no date, simply hanging out and having dinner or lunch, never be afraid to get down and dirty with Nanka’s crabs.  The crab meat inside was delectable, indulging in moist white meat – lightly sweet, virginal, then peppered with garlicky bits and sauce from time to time.  It left me with palatable satisfaction, yet yearning for more.  This crab dish made an indelible mark with their perfectly cooked crabs and obscenely delicious sauce – most def!

 

 

Close out this hefty meal with outstanding desserts from their pastry chef like their Japanese Green Tea Mousse and Chocolate Ganache Mountee.

 

 

Deciding on the perfect place to sink your teeth into a tender piece of meat can be tough, but if you’re in QC or heading towards the area, Nanka Steakhouse is certainly an easy decision to make.  Crab the chance!  Did I say crab?  I meant grab.  But yes, crab.

 

 

Nanka Steakhouse

1810 Mother Ignacia Ave., Diliman,

Quezon City, Metro Manila 1103

Operation Hours: 11am to 2pm; 5pm to 10pm

0977 621 8472

FB: NankaPH

IG: Nanka_PH

Nanka Steakhouse Flickr Album

The post Nanka Steakhouse appeared first on Between Bites - Bites of Food, Travel and Lifestyle.


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