One warm and boring Saturday, my friend and I decided to junk cooking lunch for a change and do what we nowadays seldom get to treat ourselves to: eating out. After cruising a few blocks from her place, we found a good and reputable food stop that served delicious and absolutely tasty bites. Holding shop along Ortigas Avenue, we made a final vote to take on Mien-San Noodle House.
Upon entering the restaurant, you're immediately met with polite and cheerful staff members who attentively attend to your needs: a table, a ready menu and a personal attendant who patiently waits on you until you've nailed your particular food pick. The dining area is clean and brightly inviting. It's also never out of customers, a sign of quality in flavor and service their loyal patrons always go back to.
It didn't take that much time for us to give our orders since my friend was a long-time client of theirs. We settled on four dishes, the soup of which I wasn't able to take a snap of. My personal choice was the Sweet and Sour Fish Fillet.
It didn't take that much time for us to give our orders since my friend was a long-time client of theirs. We settled on four dishes, the soup of which I wasn't able to take a snap of. My personal choice was the Sweet and Sour Fish Fillet.
With the perfect mix of the sweet and sour, this dish was one I truly didn't wait long to sink my hungry fork in. The breaded pieces of fish fillet were tender and scrumptiously juicy that I couldn't help but indulge myself with bite after bite of this orange feast of yummy goodness. Topped with red and green bell peppers and leeks with sweet pineapple chunks as it's main flavor popper, it was one plate that suited my taste to a T.
My friend took the liberty of ordering the veggie dish and it came bundled up in siomai wrappers. I've never heard of this before but we had a delicious serving of Kutchay Dumplings. Kutchay, also known as garlic chives, is unlike the usual chives that one will find in the vegetable section of the supermarket. It's leaves are thin and have a strong garlicky flavor that compliments well with Asian cuisine. It's leaves and young flowers are a good substitute for leeks and green onions and are good as well cooked on its own.
My friend took the liberty of ordering the veggie dish and it came bundled up in siomai wrappers. I've never heard of this before but we had a delicious serving of Kutchay Dumplings. Kutchay, also known as garlic chives, is unlike the usual chives that one will find in the vegetable section of the supermarket. It's leaves are thin and have a strong garlicky flavor that compliments well with Asian cuisine. It's leaves and young flowers are a good substitute for leeks and green onions and are good as well cooked on its own.
2010/02/ garlic-chives-kutchay.html
This is how the Kutchay Dumplings look like cooked and already in dumpling form.
Interestingly, it had a bold flavor that wasn't overpowering, but was definitely distinct and extremely tasty. For little veggie baggies that only featured the kutchay, it really was a delightful treat ones taste buds would surely appreciate. It came served with slightly sweet soy sauce on the side. I honestly could eat 10 to 15 of these little pockets in one sitting...yum!
We also had soup that warmed our bellies well. It had a mix of noodles, greens and corn and was one we particularly enjoyed partaking. The last from among our orders was what I like to call Taiwan spaghetti because of it's similar meat mix to the more common spaghetti we all are familiar with. The difference between the two was the one we had had a more Oriental take to it, with Asian flavors and herbs taking the spotlight in this otherwise twin version of its Italian counterpart. It came served in a platter that held a huge fishball, a piece of breaded fried prawn, strips of green onions, bits of fried potatoes and carrots and bean sprouts.
We also had soup that warmed our bellies well. It had a mix of noodles, greens and corn and was one we particularly enjoyed partaking. The last from among our orders was what I like to call Taiwan spaghetti because of it's similar meat mix to the more common spaghetti we all are familiar with. The difference between the two was the one we had had a more Oriental take to it, with Asian flavors and herbs taking the spotlight in this otherwise twin version of its Italian counterpart. It came served in a platter that held a huge fishball, a piece of breaded fried prawn, strips of green onions, bits of fried potatoes and carrots and bean sprouts.
All taken with a cup of steamed rice and a glass of iced water, we were stuffed crazy. We left the restaurant fully satisfied and happy. Mien San Noodle House, contrary to what it's name implies, serves a huge variety of dishes that, though innovative to cater to the different tastes of it's comprehensive clientele, still stays true to what authentic Oriental cooking is all about. Heavy in herbs, sauces and spices, it still remains the restaurant to go to for your favorite Chinese cuisine, with a little bit more.
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