I don’t want to be mean, but consistency is key especially in the food department. Consistency keeps me coming back for more, it provides a basis for comparison when trying other versions, and it gives me comfort to know that things are made just the way I like it when I want it.

That said, I present the case of the Chef’s Day Off at Stock Market.

As a disclaimer, I adore Stock Market.

My first encounter involved the search for below zero beer ( beer that freezes up when you tap the bottom of the bottle, creating a slush that makes it next to impossible to drink properly). Of course, I don’t drink beer but that didn’t stop me from tagging along with those who do. That’s when I had… the Burger experience:

This, is a good burger. Stock Market is a subsidiary restaurant of Del Monte aka pineapple paradise. Apparently, the cattle on the hacienda is fed with pineapple trimmings, hence the tinge of sweetness of the beef patty. Packed with bleu cheese, grilled tomato and caramelized onions, the Prime Burger is so succulent, the juice runs down your hands. That’s if you eat it like a real carnivore (ME) and use your hands.

So for this Sunday, the dive crew decides on S.M. as the after-dive dinner station following a current-y underwater weekend. So excited were L, J, and I to introduce the two boylets to the goodies at Stock Market that we left them no choice but to order what we ordered.

Let me give a short preview on the situation:

From experience, I leave it up to the chefs to make a smashing bowl of soup. The first time we dined, their chunky Mushroom soup was so tasty with hints or porcini funghi and truffle oil that I unabashedly sopped up my burger bun to clean up the bowl. The French Onion soup was also so hearty with a nice, slightly thick consistency and goobers of gruyere that it left me craving for days.
This time I look at the menu, and immediately picked the New England Clam Chowder. I mean, if they can make a mean French Onion, then the Clam Chowder must be a hit right? Eh….
First off, the consistency was more of cream of clam rather than chowder, even running on the runny side :( I was really hoping for a nice chunky chowder with bits of potato and clams which sticks to my spoon like glue, but instead it had a milky consistency and was a bit bland. As for the clams, they used real baby Manila clams instead of the big chunky clams, usually canned. L scoffs at my complaint, reminding me that most people would pay premium for fresh clams. I concurred, but if you’re going to tag something as “New England Clam Chowder”, it better damn look, feel and taste like the East coast version.
Alex ordered the Salmon Nicoise Salad. It was actually quite refreshing and well-presented, with a nice variety of vegetals. The salmon well seasoned and nicely crusted, but the balsamic dressing was too plain to make a lasting impression. My balsamic cream bottle on my fridge would’ve made a better cameo. I did enjoy picking at the cherry tomatoes.
The last time I dined, my sister-in-law tried the Ravioli with Cream Cheese, Parmesan and Pine Nuts in a cream sauce. It was so uncomplicated yet multi-layered at the same time. As soon as it hits your mouth the filling hits the palate one at a time as if tickling your tongue with the major flavors. This time it was also tasty, but not as much as remembered. The ravioli was a bit too al dente and the cream sauce a tad under seasoned. It did help that fresh pepper was ground up like rain drops to add some dominance to the sauce.
And the Gourmet Burger. Now, there isn’t really anything bad I could say about it, because the hint of sweetness still existed in the patty as well as the nice setting of the bun. But the patty was a bit overcooked for my medium request and was served warm. I like a nice hot burger, and the tepid temperature made it a bit dry. Plus the bacon was a bit soggy; I had to lift up the bun to confirm if it was really there. Aside from that It was gooooood.
Other dishes ordered were the Lamb Ribs, Penne with Italian Sausage and Lamb and Beef Stew… They were all quite tasty but the collective comment for that meal was: The chef must be on his day off.

That didn’t stop us from cleaning up the table

As we got the bill, we were wondering what “Italian Sausage” was on the list. L ordered the penne, but A quickly brought out his German dryness to the table and quipped: Why don’t they just put penne instead of Italian Sausage. That, and other very clever and witty remarks that were sometimes met with the “where did you find this guy” looks. We headed off to Barcinos to forget the forgettable meal.

Here’s the verdict, I still love Stock Market and will continue to order the usuals because I know they’re delicious. But next time, I’m going to make sure the damn chef is on duty.

Stock Market is located in High Street Fort Bonifacio. Eat
Do you want Below Zero Beer? Glug
Want to sip vino at Barcinos? Call +632 468 5942, look for Sonny, he’s the best.

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