Editor Pick
Gerry's
- January 27, 2005
- Rated 5 of 5 by
ext212 from New York, New York
When in the Philippines, eat Filipino food. And that means eating a lot of pork. We Filipinos love our "other white meat," and we add it in almost everything, from sautéed dishes to saucy stews to hot broths.
It was only a few years ago that eating Filipino food outside your home became cool. Thankfully, it did, and Filipinos and tourists alike finally have the chance to eat even the most laborious Filipino dish imaginable.
Gerry's is one of those restaurants that can boast delicious home-cooked Filipino meals without lying. As much as I tried to crave other cuisines while I was in Manila, I always ended up at Gerry's to eat lunch or dinner. Perhaps it is because Filipino food is what I miss most when I'm in New York City, but I think it's really just because Gerry's never failed to deliver.
One of my favorites is their kilawin, the Filipino version of the Japanese's tatake, when fresh fish are filleted and soaked in brine without cooking. I love their sisig, the entire face of a pig, including ears and mouth, chopped and boiled until tender and roasted in fish sauce (patis) and vinegar. I also never visited without ordering comfort dishes like their adobo, sinigang, bulalo, tuna belly, and their fried rice. You want lechon? No need to roast a whole pig for 10 hours! Gerry's has succulent pork. Craving crispy pata (pork thigh)? Forget about Thanksgiving turkey—Gerry's knows "crispy."
Everything they have is, of course, good with the local beer, San Miguel. If beer is not your thing, there's always the oh-so-tropical watermelon smoothie or the green mango shake.
I'm salivating just thinking about all this.
From journal Manila, Manila. I Keep Coming Back to Manila.