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Food / Philippines

Lolo Dad’s

Lolo Dad’s has always been on my ‘someday’ list, until the opportunity presented itself by way of a Deal Grocer offer. The deal wasn’t really a steal to begin with, 38% off for a thousand pesos worth of food– and this strictly applies to one diner; meaning you can’t use two vouchers for one person. While a thousand pesos (US$ 23) barely covers the cost of an entrée, I’m still glad to have finally tried this restaurant, it is one of the best in the country after all, and it definitely did not disappoint.

I was looking forward to trying the menu dégustation to sample the specials of the season, however, they didn’t offer a tasting menu that evening.

Freshly-baked dinner rolls with herbed butter, served hot and are very tasty
Lolo Dad's

Ahi tuna loin and marinated salmon, grilled watermelon with soy vinaigrette and aioli (P264, modest portion)
Lolo Dad's ahi tuna
There was a certain flavor in the salmon that was quite off-putting, and the vinaigrette in the salad is too sharp for my taste. Loved the ahi tuna and the grilled watermelon, with the brown sauce that quite tasted like rendered beef fat. I actually finished those components last, as what I usually do– I eat the best ones last. 😛

Not my dish, but had a taste. The crab salad and the soft-shell crab were very good– but the flavors aren’t out of the ordinary. Soft-shell crab fritter on Gribiche sauce with Dungeness crab, mango, and cucumber (P378, modest portion)Lolo dad's soft shell crab

refreshing lemon sorbet in a clay pot served on a bed of dry ice
Lolo Dad's sorbet

Herbs de Provence crusted rack of lamb, 3-cheese risotto (Roquefort, Gruyere, Parmesan), forty melted garlic and tomato confit (P1,525, regular portion)
Lolo Dad's rack of lamb

I usually don’t like lamb because of the aftertaste, but I’m glad I picked this dish. The lamb was PERFECTLY COOKED. I have learned by now that meat shouldn’t be ordered well-done, and chefs would usually scoff at those who ask for their food to be cooked this way. This was a medium– with no traces of blood, juicy and tender (except at the bone). The herbs de Provence was subtle and not overpowering. The 3-cheese risotto is to die for. The roquefort, I reckon, is the tastiest and added the most depth to the dish.

another angle, with the forty-melted garlic
Lolo Dad's rack of lamb

pan-fried fillet of seabass with blue crab potatoes and smoked salmon filled mushrooms in oyster cream sauce (P1,320, regular portion)
Lolo Dad's Chilean seabass
Now I know why seabass is very pricey. Aside from not being locally available, it literally melts in your mouth when you cook it perfectly. I didn’t believe it until I tried. The flavors are fairly simple– fried fish seasoned with rock salt; and still it was very good. The creamy potatoes are generously drizzled with truffle oil.

dark chocolate and almond layered cake with quenelle of white chocolate mousseline and vanilla almond ice cream (P290, regular portion)
Lolo Dad's dessert
Truth be told, I love savory stuff more than sweets. My favorite part is the mousseline and the fresh berries.

Lucky to have ordered the bestseller entrées, without even having to ask for recommendations from the waitstaff. That being said, I wish I have ordered different starters instead. The dessert isn’t that great, but it’s not bad either.

Service is attentive and unintimidating. I dislike pushy waiters telling you to order more than you should, e.g. wine. The staff at Lolo Dad’s are nothing like that, and I’m glad they aren’t the snotty types either. The place is great for cosy, intimate dinners, and I would be glad to go back again to celebrate special occasions.

More of my Philippines someday list:
The Goose Station
Antonio’s Garden Tagaytay

Lolo Dad’s Cafe
http://www.lolodadscafe.com
899 Pres. Qurino Ave. cor. Leon Guinto St.,
Malate, Manila
Phone: (632)5242295
Mondays: 6:30pm – 10:30pm
Tuesdays to Saturdays: 11:00am – 2:00pm; 6:30pm to 10:30pm
Sundays Closed

1 Comment Lolo Dad’s

  1. that girl

    I like my steaks medium rare, which came about because of a happy accident. I was too hungry and insisted that my thick chunk of meat was cooked after only a couple of minutes on the BBQ. Turned out it was only brown on the outside but pink and juicy on the inside. Very tasty! Anything less than a medium rare is too dry and bland for me now.

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