There’s just something about a limited-time offering that whets the appetite. Maybe it’s the sense of urgency—miss your chance, and it’s gone, just like that. Or maybe it’s something new to the table. A creative way for restaurants to flex their proverbial muscles and showcase something new and different.
As June ushers in rainy days, the return of back-to-school routines, and the ever-present monotony of a job, life can start to feel a little predictable. This makes these limited-time food experiences into something like a treat.
1. Half Saints and The Underbelly’s sinful offerings will make you see heaven
Bold flavors and chaotic comfort food. When Half Saints and The Underbelly come together for a limited-time collaboration, you’ll know that your taste buds are in for this kind of wild ride. And whether it’ll make you see heaven or feel like you’re in hell, you’ll be coming back for another bite anyway.
Repping the saints’ side (Half Saints, that is) are chefs Christine Roque and Jo Arciaga, while chefs Noel Mauricio and Jackson Chua bring the heat with hellish offerings from The Underbelly. The result? “Saint Billy: The Underbelly x Half Saints Crossover,” a five-piece, limited-time menu, “where comfort meets chaos, and restraint meets excess.”
Despite the duality these two brands bring to the table, the collaboration finds common ground in indulgent flavors. In Saints, you’ll find comforting and balanced dishes, while Sinners is for the adventurous folk as it is richer, bolder, and more decadent in nature and flavor.
READ: Two female chefs, one Asian-forward menu
First, the “good” side. Billy’s Holy Ribwich is a personal favorite that echoes the iconic McRib sandwich of McDonald’s. Think glazed, sweet and savory grilled chashu, onions, and horseradish sauce, with a bright acidity from the pickles—sandwiched between soft shokupan buns.
The Crispy Pork Abura Soba, on the other hand, is a Filipinized dry ramen that uses thick, umami sauce-glazed udon noodles as the base, switches chashu for crunchy bagnet, includes calamansi kosho for acidity, bamboo shoots for crunch, and stracciatella for creaminess—and is topped off with nori and crushed chicharon. A flavor bomb with many components, it’s on the indulgent side and can be a bit overwhelming in large portions, but it does make a good bowl for sharing.
Its sweet cap, however, is not one to miss. The Calamansi Coconut Granita is a refreshing reprieve made up of an icy calamansi crémeux, flanked by a smear of cream cheese and a touch of orange ferment, topped with cubes of dried sponge cake. Creaminess and citrusy notes go hand-in-hand in this sorbet-type dessert for that bright and refreshing finish to the crossover’s indulgent offerings.
Then the Sinners: a double whammy that starts with the Pork and Brie “Pain” au Chocolat—braised pulled pork, Brie de Meaux cheese, sour-spicy calamansi kosho, and crisp daikon go in between black cacao croissant, made to resemble mantou buns. Conceptually sound, yes, with all the textures and flavors going on, but the bread-to-filling ratio means sinking your teeth into more bread than what’s inside.
And finally, the Inferno Tantan Puff Pizza, which was undeniably the crowd favorite. Half Saints’ signature crisp puff pastry base gets The Underbelly treatment with layers of yuzu cream cheese, tantan sesame pork, crispy nori, finished off with wasabi honey for that spicy-sweet kick.
“Saint Billy: The Underbelly x Half Saints Crossover” is available until June 11 at Half Saints Quezon City, Half Saints BGC, and The Underbelly
2. Crispy on the outside, lasagna on the inside—the Sicilian Roast way
Lasagna is a beloved favorite—that much is certain. But fried lasagna? That’s what Sicilian Roast sets out to prove.
Crispy on the outside, layers of pasta and sauce on the inside, this dish features soft sheets with herbed ricotta and mozzarella tucked in between. Set until firm, hand-breaded, and fried to order, the result is a golden brown block that gets a finishing treatment of marinara sauce, creamy spinach, and generous amounts of grated Parmesan.
Getting into this is a treat in itself. Once you break through that crunchy, breaded layer, everything oozes out beautifully. While overwhelming with all the richness and creaminess, the tomato-based marinara sauce adds a welcoming sour-savory contrast, while the creamy spinach ties everything together.
And while on its own, it’s gargantuan, yes, but for sharing, it’s surprisingly easy to polish off.
“Lasagna is already one of the dishes people come back for, so we wanted to do something with it that they haven’t seen here before,” says Sicilian Roast’s executive chef Matt Navarro. “Frying it gives you that crisp shell, but everything inside is still the same lasagna, the pasta, the cheese, the herbs. Nothing about it is lost.”
The fried lasagna is available until June 30 at all four Sicilian Roast branches in Legazpi Village, Makati; Santolan Town Plaza by Rockwell, San Juan; The Arton Strip by Rockwell, Quezon City; and Molito Lifestyle Center, Alabang
READ: Enjoying eating alone, Italian steakhouse edition
3. You’d be an idiot not to try Gordon Ramsay’s Idiot Sandwich
“Idiot sandwich” is a moniker associated with Gordon Ramsay, a chef whose reputation precedes him. And now, the Philippines will get to try it firsthand as Gordon Ramsay Bar & Grill Philippines and Gordon Ramsay’s cult-favorite Idiot Sandwich team up for a world-first activation in the form of a food truck.
Inspired by the cookbook “Idiot Sandwich: 100+ Recipes to Elevate Your Sandwich Game,” the pop-up brings several of its creations to life: the Turkey Breakfast Club, Classic Ham and Cheese Toastie, Fish, No Chips, Pastrami Sandwich, and more.
A must-have is the Fish, No Chips. Fluffy potato buns make up the bread component, while in goes a deep-fried, battered white fish, a bed of butterhead lettuce, and a smear of avocado green goddess. The Pastrami Sandwich, on the other hand, is largely German in nature—think thick pretzel buns, slices of beef pastrami, crunchy sauerkraut, tangy horseradish, and creamy white cheddar.
Then there is, of course, a sweet sandwich in the form of a Chocolate Peanut Butter Ice Cream Whoopie Pie—a frozen treat made up of thick chocolate peanut butter fudge and ice cream, sandwiched between decadent whoopie cookies.
Emulating the social nature of picnics and open-air energy, these sandwiches are served alongside refreshing lemonades, cocktails, and chilled wine along BGC’s iconic strip.
READ: Everything we learned from Gordon Ramsay at his inspiring Manila meet
Gordon Ramsay’s Idiot Sandwich can be found at The Uptown Mall, BGC, until August 16, and will be open daily from 5:00 p.m. to 12:00 a.m. For updates, follow @gordonramsaybarandgrillph on Facebook and Instagram
