Thanis Lim – Manila


One of the signature dishes is the Stir fried mud crabs with yellow curry spices. A beautiful yet delicious dish! You can have the option to have them remove the meat from the shell for you for easy eating but I requested for the shell for picture taking. Once again – I felt it should be hotter as it lacked heat ~ something that one should notify the waiter as well. Kanin Club, Manila
Their dry aged Angus Ribeye USDA Prime Grade Steak is simply tender and melt in your mouth (very highly rated by Manila bloggers)! Packed with flavour and while it might look oily ~~ you’re basically looking at it’s own fat! Hmm ~~~ steak bathing on its own fat~ yum yum ~~ Kanin Club, Manila
The next dish is their famous seafood kare kare, assorted seafood, dipped in special Filipino style peanut sauce and served with their powerful shrimp paste! Quite a big portion! Kanin Club, Manila
Now this is the dish I was raving about! Va Bene Pasta Deli signature Black Squid Ink Tagliolini, with seafood marinara in a light tomato cream sauce! You don’t have to worry about staining your teeth black! My brother and me had to hold back our tears because it was so good! My brother insisted on ordering another plate of this dish – claiming he will never feel complete if he left Manila without ordering another helping of this! Va Bene Pasta Deli, Manila
The dipping sauce goes very well with the chicken ~~ fresh ingredients always make the best sauces! Mango Tree, Manila

This article was published in the Jan-Mar 2014 issue of Inspire Magazine. Download it here!


Thanis Lim is a food journalist with work published in the Lonely Planet. His blog posts on food in Brunei, Hatyai and Penang are highly ranked on Google. Thanis has also won acclaim and awards for his cooking. You can watch Thanis on RTB every saturday at 10.30am or visit his blog at www.