Kettle: Home of the Best Buttermilk Fried Chicken

Kettle: Home of the Best Buttermilk Fried Chicken

Friday, April 11, 2014

FRM tumblr mag 166
Best. Fried. Chicken.

Kettle collage

As usual, I dragged my mom all the way to Shangri-La Mall so I could try Kettle. I got no complaints from her as she often finds an excuse to go there, craving a little change of scenery from the usual ATC or Glorietta. We managed to be there pretty early so getting a table was not a problem, but I did made reservations just in case. Like Green Pastures and some other restaurants in the East Wing, tables were set up on either side of the resto for that faux al fresco feel.

Kettle Pork and Potato Strips
Pork and Potato Strips (P339)

We started with the Pork and Potato Strips, and I was really surprised at the huge serving size; hence, we ended up bringing most of it home. A mountain of crunchy pork belly, fresh potato strips, fried herbs and shredded parmesan make for a texture-filled appetizer. You must not forget to dip every piece into that red pepper aioli with a hint of kick -- a vital reason why this dish is so addicting.

Kettle Baked Brie
Baked Brie (P389)

The Baked Brie is encased in puff pastry and drizzled with forest berries jam for a bit of sweetness. A side salad and balsamic syrup is served to cut any cloying taste you might get from too much cheese. While decent enough, I can't help but compare it to Kulinarya Kitchen's Baked Brie (my mom's favorite as well), which is still better in our opinion -- no flaky crust, and topped with caramelized walnuts and raisins, balancing every bite perfectly.

Kettle Australian Lamb Adobo
Australian Lamb Adobo (P449)

That the lamb was slow cooked is very apparent in this victual, proof of it felt in its tenderness. My mom was quite satisfied with it; I, on the other hand, felt the dish had a more Mediterranean feel (a cuisine I'm not too fond of, save for a handful of dishes) than a traditional style Adobo, so I moved on quickly to the next viand.

Kettle Buttermilk Fried Chicken
Buttermilk Fried Chicken (P519)

O.M.G. I was floored on how huge the chicken thighs were. Photos I've seen in Instagram feeds did not do them justice.

Just how great is Kettle's Buttermilk Fried Chicken? For one thing, it's boneless. Boneless!! Genius, isn't it? They've eliminated the hassle, allowing you to gingerly slip into a gastronomic state of comfort. Also, its crunch echoes beautifully with every bite of that crisp, fried skin. It's juicy and astoundingly tasty, leaving a lingering savory taste that makes you want to eat it with your fingers so you can lick every last one of them right after.

There are four ways you can enjoy it: eat it as is; enjoy it with a drizzle of the viscous Cajun honey for a tinge of saccharinity; dip it into some country gravy for an extra layer of savory goodness; or mix both Cajun honey and country gravy for a gorgeous duel of sweet and salty inside your mouth. I honestly can't choose a favorite, so I alternate between the four.

Oh, and there's some honey glazed corn bread thrown in, too. This is certainly something that's well worth the raves.

Kettle facade

Kettle offers other dishes that spell comfort---Clam Chowder, Reuben Sandwich, Kettle Grilled Four Cheese Sandwich, Corned Beef Hash, Mac and Four Cheese, etc.---and some mouthwatering comestibles like Shrimp Po'Boy, Steak and Marrow, and Truffle Gorgonzola. Not to mention some interesting desserts like the Checkered Cake. But truly, the dish that you must absolutely try, the one you should brave EDSA for, is their Buttermilk Fried Chicken. The only regret you'll have is if you won't.

Spot: 5th Level East Wing, Shangri-La Plaza Mall, Mandaluyong
Contact No.: 654.7077
Facebook: kettleph


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