Food Fight #1: Crispy Tadyang (Part 2)

We were busily dissecting the Binukadkad na Tilapia when the waiter gave us our next order - Crispy Tadyang. Earlier, we were scanning the menu when we saw that Kanin Club was offering this dish. My father and I have grown fond of beef ribs and frequently long for it. you should see his face whenever he recounts his Max’s experience in San Francisco. So when we saw it, we ordered it immediately.

To tell you frankly, I wasn’t expecting much. A dozen other restaurants in Manila offer their own version of Crispy Tadyang. And I never thought that Kanin Club would be any different. The plate was soon brought to our table and the dish looked very ordinary. They looked kawawa on the plate. It was a measly meh.

But then, biting into it, I literally ate my words. I was floored! The meat was very tender. You know how beef gets tough and all sinewy when it is deep fried, the outer layer gets crunchy but the inner layers become stringy. This one remained soft and heaven-like, and flavorful. And best of all, these weren’t oiIy. I don’t know how they managed to do it but, bless their hearts, this was the little plate of ribs that could.

The clear winner: Kanin Club’s Crispy Tadyang.