Tipple and Slaw is one of my picks for an underrated restaurant. It’s been know more as a bar that’s packed by partygoers at night but you’d be surprised to find out that they have great food and is a nice place to have lunch. Chef Francis Lim has been brainstorming like mad in the kitchen since my last visit and he’s come up with a number of new additions.
We started the meal with one of their mainstays, the Chicken Nuggets (P250). They serve this with bbq, bbq mayo and honey mustard but trust you won’t be needing any other sauce except for the bbq one. Real meaty homemade chicken nuggets and bbq sauce that was hacked from the golden arches. Don’t leave Tipple without ordering this.
Tipple and Slaw also has their own Umami Fries (P300). Twice cooked fries topped with nori, mushrooms, Japanese dressing and sesame seeds.
Volcanic Wings (P380). I tried this during another visit to Tipple and Slaw. Boneless chicken wings stuffed with blue cheese sauce and coated in a sauce of your choice (original, bbq and extra hot). I’ll give you 1 try to guess what I picked. Hold off on biting this straight away or you’ll get an unpleasant burn from the hot blue cheese sauce as it seeps out.
Duck Sliders (P450, +P350 for foie gras). It looks unimpressive but you sometimes can’t judge food for its looks as the case is here. The sliders contain pulled roasted duck, pickled cabbage and guava jam. The sweet, sour and smoky flavors just works perfectly together.
Sriracha Mac N Cheese (P200). This is genius, by adding the sriracha hot sauce into the cheese sauce, you get a nice spicy kick that complements the gooey cheese sauce.
Tater Tots Hot Dish (P350). This is another excellent starter of fried tater tots with beef gravy, shaved cheese and duck floss. Be sure to coat the tater tots in the gravy and add a little of the duck before popping in your mouth. Chef Francis seems to enjoy using local duck as it is often neglected in restaurants but they are very flavorful.
You can take a gander when Chef Francis grew up with his hack of Orange Julius simply called OJ (P150). One sip of the orange, pineapple and milk concoction will immediately take you back in time.
There’s two new pasta dishes to try if slurping noodles is more to your liking. Both the Chorizo and Blue Cheese Pasta (P450) and the Three Sauce Pasta (P350) are served in shareable portions. Of the two, my preference would be the meaty chorizo pasta over the vegetarian friendly three sauce plate.
Chef Francis has revamped the Chopped Porchetta Sandwich (P295/single, P450/sharing). Brioche bread slices are now used and it yields a better crunch. The stuffed herb, salsa verde and pickled red onions temper any chance of the sandwich become too cloying. This is hefty and satisfying sandwich.
Fried Chicken with Cream Cheese and Caviar. This is one indulgent plate that Chef created for Tipple and Slaw’s 1 year anniversary. Two pieces of fried chicken placed on a bed of cream cheese sauce with chicken oil drizzle and caviar make it an even more decadent dish.
A good pair for the fried chicken is their new Dirty Rice (P60). Fried rice topped with crushed chicharon bits (pork rind).
These Lamb Ribs are not yet on the menu but once they are you should head over there and order it pronto. Each rib is flavorful on its own but the flavor get more balance with a smear of the chimichurri and finish off your mouthful with some of the side salad.
The Smores Ice Cream Sandwich (P250) gets an upgrade compared to my last visit. Instead of being covered with small marshmallows, Chef Francis has coated the ice cream in marshmallow fluff. The serving size is still the same so be sure to share this monster of a dessert.
There’s something for everyone at Tipple and Slaw and it’s my go to place for a quiet lunch with lots of appetizer choices and excellent sandwiches and mains.
Tipple and Slaw2/F The Forum BGC 7th Ave. cor. Federacion Drive Bonifacio Global City, Taguig, Philippines Contact No.: (632) 500-0882
Facebook Page: Tipple and Slaw
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