Sugar House isn't only a dwelling place for sugar loaded treats, it's an abode to some savory edibles as well.
Bite sized portions of Beef Salpicado (P350) garnished with chopped chives and garlic bits sit on one corner of the plate juxtaposed with garlic rice on its left and a tomato and bell pepper salsa on its right. On the opposite side lay fresh greens topped with a single slice of red bell pepper and dabbled with some salad vinaigrette. I have nothing to kvetch about save for the fact that I think the beef could have been more tender. The salsa was a great touch of acidity to balance out the robust flavor of the meat.
I love Sugar House's Callos (P280) as much as Las Paellas' for their uber sebaceous quality. Dices of meat and fat plus strips of tripe swim in an oleaginous fiery sea, along with sliced bell peppers and tons of chick peas. As I scoop out all the heart attack inducing elements, its savory flavor sticking deliciously to my palate, I'm left with a cluster of garbanzo beans that I wish would just suddenly transform to more of those fat and meat.
The Baked Pork Spareribs (P250) was flavorful enough, but then you have to give credit to the sauce. Without it, the pork spareribs is just one big chunk of dry porcine meat. You would think the flavors would have infused throughout the pork since it was drenched in the coagulated sauce; apparently though, that wasn't enough. It danced on a fine line between tender and tough so it's best to smother each bite with the tomato sauce.
The Grilled Boneless Chicken with Barbecue Sauce (P250) was not well received by the orderer and I. Dry and tough looking, its taste was flat and insipid. The carrot and cucumber salad on the side did little to elevate the dish. I did like the sweet sauce, only man cannot live on sauce alone, so there.
I still have to say, they excel at the sweets better. As I scrutinized my Canonigo (P175) with eager anticipation, I notice droplets of caramel rhum threatening to fall from the crevice of the cake. I try to hold myself back from licking the entire wall, and in a ladylike stance, managed to gingerly cut through the fluffy meringue with my fork. A dulcet cloud swarms through my palate, the sliced almonds greet my teeth with a crunch, sweet custard sauce surges and wanes with each closing of my mouth. It took almost all my resolve not to finish it and save some for the others. I did devour more than half of it, though, so I'm sorry about that (actually I'm not). I really wanted to say, you can just order your own now, and leave me be with the rest of this lot.
Spot: 2/F Glorietta 3 Ayala Center, Makati City
Contact No.: 840.1074