If you’re looking for affordable and creative Filipino food in Mandaluyong, then look no further than St. Nicholas Catering Restaurant. Thanks to Chef Nick Pelaez whose name has made a mark in catering services for the last 12 years, a restaurant with innovative cuisine and eclectic “see-and-be-seen” ambiance where you can feel right at home was born.
Who could have thought that it’s here that I would get to try Adobo sa Dilaw, Adobong Crocodile, Tempura with Vinegar Dip, and Civet Coffee for the first time? At St. Nicholas, you just have to bring a good sense of adventure for an enjoyable meal—without having to use your platinum card. 🙂
with Chef Nick Pelaez
Review of St. Nicholas Catering Restaurant (Plainview, Mandaluyong City)
Ambiance: ★★★★☆
With cool surroundings and a quiet lounge scene, St. Nicholas Catering Restaurant is a must-visit for many residents in the area and even those who travel all the way from their faraway hometowns.
The simple table and chair setting matched with life-sized ceramic statues of saints are reminiscent of a quaint house of worship with retro vibes. I felt a bit like going back in time when stress was just a word and not a way of life. I hope there’s new-age music or the sound of waterfalls playing to aid a more relaxing experience to the peaceful and almost spiritual-looking place.
Every corner is designed differently with colorful backgrounds that remind me most of studio photo shoots. This cherry blossom background, for instance, can fool anyone to think that we’re in Japan. Haha, there goes my wishful thinking. It’s an Instagram-worthy spot conveying a picture-perfect setting.
Had I only known that St. Nicholas Catering Restaurant has these interesting backdrops that many people spend hours trying to create in Photoshop, I would have prepared for costumes and brought accessories to look more realistic. Well, I’ll definitely return with my family next time and be matchy matchy with the rest of the décor. If you’re thinking of the same thing, you can choose from so much cute accessories & jewelry here. 🙂
Service: ★★★★★
Service was laid-back and well synchronized. Food arrived not too long and servers were responsive. I like the idea of having a bell that customers can ring to get their attention quickly. The menu merits considerable exploration, so you’d do wise to listen to the servers’ recommendations and house favorites.
Food: ★★★★☆
Okoy or Crispy Shrimp Fritters, made with baby or small shrimps, are usually served as an appetizer in Filipino meals. Turn that to the sentient side of the food chain and you get Okoy Gulay (PhP 99) made with cabbage, river spinach (kangkong), and carrots. These pan-fried vegetable fritters were quite good enough to at least tempt the staunchest of vegetarians. No starchy binders and fillers!
There’s no road map on how to eat those fritters, but it’s highly suggested to dip them into St. Nicholas’ homemade vinegar. Suka Pinakurat (fermented coconut sap) was a crazy-good accent which gave a mix of aged depth and bright acidity in every bite.
As weird as its name sounds, Poqui-Poqui (PhP 95) turned out to be a beautiful plate of grilled eggplants, tomatoes, onions, and lightly beaten eggs. With mushy and squishy texture, this well-loved Ilocano vegetable dish was light on salt and great alongside the main meal.
Moving on to the mains, the Sweet Chili Garlic Prawns (PhP 199) arrived and I saw myself smiling. I won’t tire of the magical combination of garlic and chili with sweet bursts of the sauce. The prawns had a nicely charred crust and a plump, juicy, and bouncy texture. Plating them with crunchy toppings such as shredded cabbage and homemade pickles would have punched a higher score in my book.
Ebi Tempura with Suka Dip (PhP 199) was another shamelessly delicious seafood entree. It may look and taste like an ordinary Japanese-style ebi tempura, but wait until the dish changes its core when you use vinegar as condiment instead of the tangy tempura dipping sauce. Try all red vinegar, black vinegar, and white vinegar (as shown in the picture above) if you’re not sure what type you’re in the mood for. 😉 The black vinegar for me was perfectly creditable.
The “calorie-laden” Sizzling Pork Sisig (PhP 99) was crispy and wickedly good. There was nothing sophisticated about it—sisig is sisig—but it was palatable with fats and all. 🙂 It’s a taste of nostalgia, especially for balikbayans, I bet.
Adobong Manok at Baboy sa Dilaw (PhP 199) was cooked with turmeric (luyang dilaw) instead of soy sauce for the traditional adobo recipe, resulting to a yellow adobo rather than the brown version. Turmeric tasted like a less intense ginger or a musky orange that’s both peppery and earthy.
Out of the ordinary, Tinolang Chicken sa Pakwan (PhP 199) (Chicken Soup with Watermelon) came out as a refreshing twist to the conventional Pinoy comfort food, Tinolang Manok (Chicken in Ginger Broth). With a bit of kick from the sweet flavor profile of watermelon, the soup was intensely aromatic, warm, soothing, and easy to eat.
Presented as “butterfly-style,” Paru-parong Tilapia (PhP 199) had a wonderful crust that wasn’t overcooked or dry. The sparse simplicity was boosted by the Sweet Tamarind Sauce whose texture was thick and almost like paste, rendering the whole dish intriguingly fruity.
I’m not one who fancy eating exotic food, but I can make an exception when opportunity knocks. In terms of taste and texture, the Adobong Crocodile (PhP 299) was like a cross between chicken and pork; chewiness was wholly absent. Loaded with soy sauce and some herbs, this dish showed off the inventiveness St. Nicholas’ kitchen can deliver when playing fast and loose with tradition.
Cigar-shaped Turon de Tsokolate (PhP 75) can be my everyday afternoon snack (if only that’s possible). 🙂 It’s a delicious precursor to dinner or a dessert to share. Deep-fried until golden-brown crisp, these turon had paper-thin pastry skin finished with chocolate filling. Wow!
Subtly sweet, the Chocolate Lava Ala Mode (PhP 199) is a great quick-fix dessert that owns an easy convenience. Its interior, while still gooey, was satiny molten chocolate pouring out. Chocolate ice cream on the side made it taste even better. Chocoholics, this is a must-order for yourself! Folks with dietary restrictions, beware.
Honeyed Fruit in Ice Cream (PhP 199), bulked up with fresh bits of chopped mangoes, was too sweet for my liking. The inescapable flavor of honey can satisfy a sweet tooth that has been longing for a lusciously decadent treat.
Choco Banana Shake (PhP 65) and Strawberry Banana Shake (PhP 65) were decent but I prefer those that are thicker and natural with pulp and fiber presented.
I didn’t intend to have another cup of coffee anymore since I have met my caffeine quota for the day after breakfast, but the scent of freshly brewed Civet Coffee (PhP 135) called me forward and I just had to give in. Civet coffee’s fine flavor was like a mix of coffee and roasted ground nuts. It is reportedly from caffeine jitters that go through wild civets’ digestive system working as sort of a defacto depulping machine yielding partially-digested beans coated with various internal essences and enzymes. Awesome.
Price for Value: ★★★★★
After typing “PhP 199” for seven times on this review, I can almost guess that everything else on St. Nicholas Catering Restaurant’s menu is likely on that same price point. This casual go-to spot in Mandaluyong showcases varied dishes with generous portions teetering the borderline of great. Obviously, Chef Nick isn’t afraid to take risks with food he creates, which means that there will be no shortage of exciting items here at good value. 🙂
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