Thursday, June 14, 2012

Chic-Boy, it's in the details



Chic-Boy came into my life in a styro, cold and unflattering. What’s this? I ask myself, one of hubby’s untouched office lunch boxes again? Chicken na naman? And what’s his claim that this one is different? Whatever, I tell myself. Might as well eat it, don’t want food going to waste, sayang. Okay, so the meat wasn't warm, in fact, it was clammy from the car aircon. The flavor of the chicken was passable.


But ah, the sawsawan, the dipping sauce, that’s what we’re talking about, the secret weapon, the crown jewel of this chicken food chain. It was tangy, acidic and.. sweet.  Unlike any vinegar-based dipping sauce I tried before. Yes, you can attempt to put a dash of sugar in vinegar to recreate it. But this was different, it tasted like it was aged or fermented well. Honestly, the chicken meat’s flavor was enhanced because of it.


In fact, I love it so much, that whenever I drop by Chic-Boy now, I can empty a sachet or two of this sour/sweet combo on my entire chicken meat. No more dipping for me, ha! Then if I have extra, I’ll  sprinkle some of it on my warm rice to make it extra tasty, yum!


I may not be a big fan of their Lechon manok but I like their Lechon Cebu liempo. It is crunchy and meaty, rubbed only with the basic spices then grilled to a crisp. It’s hard to think of dieting when a platter of perfectly grilled pork pieces is dripping in front of you. How can you resist that? Then bring in their dipping sauce, wow. Good combination. Fatty and salty then sweet and crunchy. Sarap!


Yes, it’s all in the details and with Chic-Boy, their winning detail is their deliciously fermented sweet and sour vinegar sauce J Glad I tried it, no wonder their branches are expanding.

2 comments:

  1. BestRepaso.com is calling all foodies, dining connoisseurs or anyone with an appetite for local eateries to share their reviews of metro restaurants.

    For each quality review written on the restaurant pages of BestRepaso.com, registered users will be entered into a drawing where two randomly chosen reviewers will each win Php10,000 and a gift card to a local restaurant!

    Reviews should be around 50 to 200 words. Quality modifications to past reviews count (changing a few words don’t count!). And writing reviews for restaurants with no reviews are encouraged.

    You have till Friday, November 30, 2012 to submit reviews. The more you write the better chance you have to win.

    Here's where to start your culinary critiques: BestRepaso.com

    Go to the restaurant page of your choice and start writing!
    - - - - - - - - - - - - -

    Complete Rules at http://www.bestrepaso.com

    ReplyDelete