59c in Paseo de Roxas is a Swiss Army knife of a place. It’s a co working space, restaurant, bar and coffee shop all rolled into one. Located beside Nikko’s Baking Studio and they have a number of parking spaces for free. The people behind 59c are John Paul and Patricia Cheung, son and daughter in law of Good Earth’s Henry Cheung. The menu is Asian with little twist here and there, mostly comfort food type of dishes.
When I first entered 59c, I had to pause because the area above looked like a part of our old house. There are different kinds of tables with screens/dividers for those using 59c as a co working space. In case you don’t know, it usually startups who use different locations as temporary offices to meet with their team.
If you want a little fresh air, they have a back area that should be cool and fun at night and in the cooler months. Feels just like someone’s backyard.
Start off a meal with some pass around like the Maling Chips (P150) and Duckquitos (P220/5 pcs). Maling is sliced thinly, deep fried and served in a paper bag, why, because it looks pretty. The duckquitos ,from the Good Earth menu, are taquitos filled with shredded duck, cucumber, leeks, hoisin and aioli. Both have lots of crispy textures and fun to eat.
Irene went with the Hendricks Gin with Premium Tonic (P400). She said it was not only photogenic but good.
Chicken Tausi Burrito (P260). You can also have a braised beef version of this for the same price. This is their version of a breakfast burrito with scrambled eggs and yellow rice.
59c Asian Goreng (P260). Your choice of chicken tausi or beef brisket. This plate has siomai, fried rice, kropek, dilis, and fried egg. If the components are not to your liking, then you can make your own. This is part of the brunchfast menu but is available throughout the day.
Chicken Tausi Chow Mien (P250), other variant is fish. I was amazed at the serving container, an American Chinese food take out box. The cooking style feels more American that the ones we’re used to here but still delicious. Generous amounts of protein and veggies, good flavor, and chewy noodles.
The Longganisa Brioche Bun was very enjoyable because their home made skinless longganisa had minimal fat and was not overly sweet. The fried egg made it a little messy but when no one’s looking, you can just lick your fingers.
Bacon Wrapped Siomai (P170) and Handmade Dumpling with Century Egg (P140). Both of these were sub par for me, the only thing going for the siomai was the bacon. The dumpling fillings was good but the wrapper was too thick for my tastes.
Frynaneese Chicken (P280). Served with the usual accompaniments and sauces of Hainanese chicken except it’s fried. After tasting, I still prefer the usual steamed Hainanese which 59 c also serves.
Kansi Noodle Soup (P280). A taste of Bacolod right in the heart of Makati. Kansi is a cross between bulalo and siningang, add the noodles and it becomes a filling meal or a nice snack for two.
Mandarin Riblets (P280). Sweet and salty riblets that you’ll be mixing in with the yellow rice.
Shantung Sauce Wings (P240). Not entirely sure what Shantung sauce but I’m sure it would go well with plain rice. Well fried but I would have wanted a little more sauce.
Turon with Tikoy (P150). The turon/banana fritter gets a Chinese twist by way of tikoy, making it chewier and much much better. Served with a duo of sauces, pulot and condensada.
Calamansi Pianono. This is another Bacolod flavor on the 59c menu. A citrus flavored sponge roll cake that will have you singing like a piano.
Chocolate Bundt Sandwich (P160). Impressive plating, and the taste is very good considering I’m not a fan of chocolate. I thought the flavor was really familiar and it dawned on me that it tasted like Hostess cupcakes. A quick question and my theory was confirmed, they used that for inspiration. A must order for me.
59c
59c Paseo de RoxasMakati City Contact No.: (632) 501-9732 Operating Hours: Monday – Saturday – 9am to 1am
Facebook Page: 59c
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