Sometimes I’m just not in the mood to be adventurous.
Note: M.I.Y.O. Monday stands for Make It Your Own Monday, a question thrown out to DCF readers every Monday to jumpstart the week with lively interaction. I also welcome questions and suggestions for future MIYO Mondays. Email me.
It’s practically part of my job description to be audacious when it comes to food: boring and routine, stick-to-the-same-six-restaurants eater? Not I! But sometimes, whether it be the effect of a bad day, a bad mood, or a bad whatever, I seek solace in sustenance and it damn well better hit the spot.
For times like this, I head to Old Swiss Inn. I eat the same things here that I’ve been eating since a college friend introduced me to the place. There’s the cheese fondue of course, and the raclette dish, nuttily piquant, that comes with baby potatoes and gherkins. Oddly enough, the Spaghetti Bolognese here is one of the best in Manila – hearty with lots of ground beef and dare I say, a splash of red wine? It also goes without saying that the chocolate fondue is a required item of consumption when dining here. Really, how can you not?
But what I really come to Old Swiss Inn for is the Baked Pork Knuckle. It’s a dish that speaks to the hardcore pleasure-seeker in me for all things porcine, coming in only second to my love for steak. Pork knuckle doesn’t make a pretty plate. With two bones protruding at almost oblique angles, it’s an oddball of fat and meat and tendon. Anatomically identifiable and unrepentantly fatty, it’s both crisp and chewy, a process owing to it having been brined, boiled, then baked. My dad, who bequeathed his love for pork knuckle to me, likes to cut through the fat and meat with his utensils and when those prove useless, he picks up the knuckle and alternately gnaws and nibbles on sections of meat and crackling. Spoonfuls of sauerkraut cut the grease and keep cloy at bay.
On the days when I feel a need to retreat from the world, Old Swiss Inn is where I go. When he’s free, my dad comes along too and I treat him to a dish of Baked Pork Knuckle; we have one each and for dessert, we share a pot of the Toblerone Fondue which he always lets me have the lion’s share of.
Tell me, where do you go for a guaranteed great meal and what do you eat there?
My visit to Switzerland