It was sometime in the fourth week of January 2012 , I had something to attend to in Quiricada St., Sta. Cruz , Manila. While googling Sta. Cruz district for directions, I came across an article about Ramon Lee's restaurant located in Ronquillo St., Sta. Cruz , Manila. It was established in 1929 and is one of the oldest existing restaurants in Manila. Naturally I searched about Manila's oldest existing restaurants and found out that there were already many articles, features and blogs written about them. Reading those blogs really whetted my appetite. The thought of completing a 'mission', that is, to visit the top 10 oldest restaurants in Metro Manila (according to Spot.ph) really appealed to me. But why would a health-conscious middle-aged man, with issues on cholesterol, triglycerides, uric acid etc. would even consider going out of his way and plunging into these gastronomic temptations consisting mostly of Chinese cuisines that are rich in fats and oils , I asked myself. My answer to my question was another question, Why not? Just the thought of it really was 'excitingly' and 'sinfully' delicious. Anyway, I did spaced my visits.
It's not my purpose to review the foods or the restaurants I have visited but I will be describing how I find them, in the simplest terms. Food taste is a subjective experience. What is great tasting for me may be just ordinary to others or vice versa. Together with my willing partner, my wife, we set-off and conquered Manila's 10 oldest restaurants....
It's not my purpose to review the foods or the restaurants I have visited but I will be describing how I find them, in the simplest terms. Food taste is a subjective experience. What is great tasting for me may be just ordinary to others or vice versa. Together with my willing partner, my wife, we set-off and conquered Manila's 10 oldest restaurants....
1. January 28,2012 - Ma Mon Luk Restaurant in Quezon Avenue
Established in 1920 and named after its founder Ma Mon Luk. Famous for its steamed pork dumpling or siopao and noodle soup or mami. Just the mention of Ma Mon Luk evokes nostalgia in me as growing up in Cubao, near the Araneta Center, I've visited their defunct branch in Cubao so many times, well not really to eat but ( those familiar with the area back then ) to pass-by or to take a short-cut from Aurora Blvd going to Queens Super Market.
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Special Siopao and Beef Mami
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I've been visiting Ma Mom Luk's branch in Quezon Avenue and its so-called sibling, Masuki in Greenhills at least twice a year since 2008. I've read many blogs about Ma Mon Luk and I hope to add my own nostalgic affection with this restaurant one day. For me, Ma Mon Luk's and Masuki's are the best tasting siopao I've tried. At least for now, as I plan to someday visit the restaurants serving those top siopaos I've read such as Gloria Maris and Emerald Garden amongst others.
We ordered the usual: 2 special siopaos ( P60 each); large chicken mami (105)and beef mami (115). All I can say is, "it's sulit" or "you get more for what you pay for", as what Kris Aquino says in one of her commercials.
2. January 31, 2012 - Ramon Lee's Panciteria , Ronquillo St., Sta. Cruz , Manila
Established in 1929, the place can be compared to a '50s Chinese restaurants like Ma Mon Luk , with no air conditioning, laminated menu and with newspaper clippings fastened to the wall amongst others. The diner-type seat's upholstery is noticeably color pink which is relaxing to the eye. As we prepare to order, I saw someone who looks like the owner or the manager personally attending to the orders. That was good... We ordered what I've read as their best sellers or specialties which are the fried chicken (P330) and Pancit Canton (P180). We had the chicken cut into two halves, the other half we had it wrapped for 'pasalubong'to our kids. From the plastic bag where the other half of the chicken was placed, I read," tender, juicy and tasty." The chicken was served hot. It sure was tender and juicy but I found the taste just fine and somewhat bland. The Pancit Canton (good for 4-5 persons) was also served hot. It tasted just ok... I've read many good reviews regarding Ramon Lee's fried chicken. It is always included in the top ten best fried chicken in Metro Manila list of many bloggers. I plan to visit it again in the future. By the way, Ramon Lee's Panciteria is near Sta. Cruz Church.
Sta. Cruz Church
3. February 1, 2012 – Ambos Mundos, Floretino Torres St., Sta. Cruz , Manila
Established in 1888, together with the New Toho Food Center , are the oldest existing restaurants in Manila
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| Furnitures are wooden chairs and tables with glass top. The traditional menu written on a blackboard can be seen. Also,displayed is a poster of Spanish bull-fighting. |
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| As you can see,the entrance is wide open without any hindrance.No doors or screen doors. So don't be surprise if you see stray cats going in and out. |
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| Ambos Paella |
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| Seen at the lower right corner is one of the two pigs "guarding" the entrance. |
4. February 7, 2012 - Manosa Noodles Seafood Chops, Banawe St.,Quezon City
This is a branch of the original Ongpin Manosa established in 1940 and located in Binondo, Manila. I read there is also a branch in Makati. We ordered the foods that are popular among the blogs I've read such as Chami or pancit guisado, large pork siomai, the thick and gelatinous soup called Maki and fresh lumpia. It was our first time to eat Chami. Everything was delicious but nothing really extra- special and a bit on the salty side. The ambience in this Banawe branch is nice, stylish and comfortable. Well, there are a lot of gastronomic delights in their menu that are worth trying. I'm thinking of going back there when I happen to pass by the Banawe area. Also, the original Ongpin Manosa in Chinatown is definitely on my list.
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| Entance |
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| Nice and clean ambience |
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| Buffet |
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| Chami, siomai, fresh lumpia and Maki |
Maki - an interesting soup with its thick and gelatinous consistency.
5. February 8, 2012 – New Toho Food Center , Tomas Pinpin St,. Binondo,Manila
Established in 1888. Holds the distinction together with Ambos Mundos as the oldest existing restaurant in Manila. The 'New' in the restaurant’s name was added after the previous branch was burned down sometime in the eighties, I've read. As I have said, it’s not my purpose to review or pass judgement on the food or the restaurants we've visited. I’m here for the experience but I must say our trip here was a very disappointing one. We got to the place at around two in the afternoon. Nobody other than us were eating. I don’t mind the place looking like it’s not being maintained or it’s (over)ripe for renovation as long as the food is good. We ordered their popular Toho Chicken, Pancit Canton and fried rice. Everything went wrong. The chicken tasted like undercooked, the pancit seemed near spoilage and the fried rice was cold.
I’ve read many positive remarks regarding this restaurant especially among old-timers. We might have just caught it on a bad day , an isolated case perhaps, although this is of course not a valid excuse. Consistency is the name of the game in food business. But the fact that it has existed for many decades makes me want to give it the benefit of the doubt. I’ve also read many nice reviews about its more modern branch in Paranaque
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| Toho Chicken and Fried Rice |
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| Pancit Canton |
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| Facade
6. February 15, 2012 - Savory Restaurant, Escolta St., Santa Cruz , Manila
Established in 1950. Although popular for their fried chicken, it
also offers a wide array of Chinese cuisines. Since it opened its doors
for franchising about a decade ago, it
has now many branches along the metropolis and in various provinces of the
country.
I
have been several times at some of their branches already but for this 'mission', we went to the still
existing original Savory Restaurant in
Escolta St. near the foot of the Jones
bridge. I’ve read some blogs
professing that the fried chicken
here is tastier as compared to its franchises.
We
got there at around 1pm. From the outside, the building looks in need
of some painting works. Inside, it seems
nothing has really changed here for the past 60 years. There were many customers eating.
I wonder why some old Chinese restaurants,
despite being patronize by many customers, don’t make the
necessary maintenance. Is it due to a superstitious belief or perhaps they simply
subscribe to the old adage, “if it ain't broke(the steady stream of customers),
don’t fix it”.
We
ordered fried chicken and Pancit Canton. Both were served hot. The pancit is
saucy and delicious. The chicken tasted
just like those I’ve eaten in their
other branches, great tasting but not
really that amazing. The gravy is good ,
a bit on the extra- salty side for my taste.
All
in all I enjoyed our trip here and definitely I’ll be back here when the opportunity presents. Just like in Ma Mon Luk,
I really like the joyous feeling when you’re
dining in an old establishment with history in it, specially if it still is standing in its original place.
Afterwards,
we decided to go to Quiapo Church. As we
walk along Escolta, we
stopped at Polland’s Café for some take
out. We bought hopia ( mung bean cake) and tikoy
(rice cake) for 'pasalubong' to our kids.
Walking
along the unassuming and congested but
historic street of Escolta, once the
center of commerce in the country in the 19th century and in the
American period, I can’t help but think
how it seems unnoticeable, especially to
those who are ignorant of its glorious
past, are
those old Art-Deco style
buildings which have survived even
the ravages of the second world war.
High end stores used to abound on this
strip up to the late sixties, I’ve read.
   
Savory Fried Chicken
 
We passed by the busy street market of Carriedo as we headed towards Quiapo Church.
 
Late in the afternoon, before calling it a day, we had a merienda at the only other surviving branch of Ma Mon Luk in Quezon Blvd.
 
Established in 1949. Like Ma Mon Luk, just mentioing of the name of this restaurant (sort of) evokes a feeling of
nostalgia in me because my mother once told
me and my siblings that she used to bring us at the defunct branch in
Cubao during the 70’s, although I was too young to remember. My mother in-law who studied
in U.S.T. during the 60’s said that there was once a branch
along Espana Avenue.
This
restaurant is really known for their great tasting Halo-halo. Personally, it is
the best Halo-halo in town. The secrets as revealed by one of its owners I saw in a television feature lies in the fact that the
ingredients are always fresh and they do the preparation themselves.
I
have been at its present location in Quezon City many times already and I
must say that their various Filipino dishes such as Tokwa’t Baboy, Kare- Kare, and Lechon Kawali among others never disappoints . The Tokwa’t Baboy here is
different from the traditional, as the tender
pork is not fried. Aside from their amazing Halo-halo, the pancit
palabok is also popular here . This excellent pancit with its rich and thick sauce
however, can easily make you feel satiated.
With my wife and two kids, we celebrated my
dad’s birthday here. We ordered a bilao of pancit palabok, Tokwa’t Baboy, Black Gulaman and of course, the reason
why we visit this place from time to
time, the Halo-halo.
Facade
 
Small Bilao of Pancit Palabok
Tokwa't Baboy
Special Halo-halo
Fiesta Halo-Halo
8. March 5, 2012 - Max's Restaurant 
Established in 1945. Their advertising slogan say it
best, “The house that fried chicken built”, (literally). They have many branches
nationwide and just like many Filipinos
I’ve eaten at their different branches countless times already. What can I say about this restaurant
that has not been said. Their amazing “delicious to the bones” fried chicken paired
of course with banana catsup is my favorite fried chicken. It is crispy, tender, juicy (most of the time)
and delicious. Although famous for its signature
fried chicken, it has many sumptuous local favorites in its menu such as Lechon Kawali , kare-kare, sinigang,
lumpia, and pancit to name a few.
We
got here at their Gateway Mall, Cubao branch at lunch time. As expected the
place was packed with customers eating. I ordered one of their combo meals
consisting of one quarter fried chicken, macaroni salad, rice and a piece of their delicious caramel bar. I also
ordered Halo-halo.
What
can I say? Everything was fine. The Halo-halo, however, was just average for my taste.
 
Halo-halo
9. March 9, 2012 - Boy Ching Woo Restaurant, 103 BCW Building, J.Rodriquez St. corner Mabini Avenue, Caloocan City
    Established in 1939. Among the oldest Chinese restaurants in Metro Manila, it is the only one that is not located in Manila. It is the oldest restaurant in Caloocan and is considered an institution there among the old-timers, I’ve read.
It is less hassle to go there by commuting through public transport.
From Cubao, I took the LRT- 2 and
alighted at the Recto station. I walked towards the LRT -1 station at Doreteo Jose heading for Monumento.
I alighted at the 5th Ave. and crossed the other
side. I rode a tricycle going to
Mabini stop light. From Mabini Avenue ,
I took a jeepney going to the Caloocan
City Hall. J. Rodriguez St. is just
about 5 -10 minutes from the Mabini stop
light. Land marks are the Diosdado
Macapagal Memorial Hospital
and Caloocan General Hospital . After I got off at J. Ruiz St., I just crossed
the other side where Boy Ching Hoo can be found.
There
was an ongoing catering services at the
second floor when we got there. The staffs that greeted us were courteous. We
ordered their popular 'battered chicken' and pancit canton. The 'battered chicken' is really
spelled with an 'a', instead of the correct 'u' . It has
nothing to do with the dish known as 'pinikpikan manok' wherein the chicken is
literally battered during the process of preparation . The curdled blood
supposedly add flavor. Anyway, for what reason, they just spelled it that way. I thought it had something to do with dipping the chicken into a batter before frying, hence called "battered chicken"
Both
dishes were served
hot. The pancit canton is not
saucy as seen in many traditional Chinese restaurants. It is however , great tasting.
The chicken comes in small servings. It
is tender, juicy and delicious ( but not that amazing). The sauce that goes with the chicken, however, is forgettable. It is a thin viscous reddish-brown mixture that
taste bland. A banana catsup would have
been perfect. I wish this place is just
near because I would love to try some of their other signature
dishes such as Lechon Con Tokwa and their popular Shawarma among others.
 
Pancit Canton
Battered chicken with the sauce
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