Pulutan is the first in the craft series to be held within 3 consecutive Thursdays.
And because I am not a alcohol drinker, I was given the privilege to try this special lychee mock-tail.
Lets do a rundown of the pika-pika offerings starting from the least to my ultimate favorite.
Legit Sisig is their version of Kapampangan Sisig which is a combination of pig face, liver, brain, onion, chili and calamansi (Php 249). Legit Sisig is very straightforward yet the liver is very prominent in the dish.
Next was the oyster Sinuglaw which is a charred pork belly, siling labuyo, shallots with cane vinegar (Php 277) the oyster was flavorful with a kick of siling labuyo.
Unpredictably making the second best among the dishes is the tokwa’t baboy, simple as this could be, Niner’s tokwat baboy is a pigs ear and tofu croquette combined with soy vinegar foam (Php 198) the tofu was creamy perfectly blending the crunchiness of the pigs ear.
And finally, topping my list is the Sizzling Foie and Shrooms with ala pobre gravy, pickles and pan de sal croutons (Php 386) the flavour and taste is as exciting as the name of the dish is. The combination of the two compliments each other, like I felt eating the whole plate.
You can try the Craft Pulutan series starting this Thursday. Before heading to Niner Ichi Nana, you can also dine first at the Hungry Hound, just a door away from Niner’s.
More exciting dishes will be serve pretty soon so better watch out for The Craft Series at Niner Ichi Nana by Erwan Heusaff.
Check out what my blogger friend (Ednything) has to say about The Craft Series.
