17/23 Wooden Spoon by Chef Sandy Daza

By She Said

Wooden Spoon serves straightforward Filipino comfort food at affordable prices. It has become so popular ever since it opened last year that the restaurant is almost always filled to the brim. They don't accept reservations, so be prepared to wait. The staff were all friendly and accommodating so we didn't mind waiting at all.

We loved that the menu has a very personal touch to it. Each dish is described in Chef Sandy Daza's own words, and sometimes with a litlle side story about the origin of the dish that it really felt like he was there, personally recommending everything on the menu.

Crab Pancit- "This was a popular appetizer we served at our restaurant Aux Iles Philippine in Paris, France.  Two star Michelin Chef Jacques Marniere of Au Pactole in the same district, brainstormed this recipe with my mother Nora Daza. This starter is a rich creamy crab concoction laid on a bed of light crispy noodles."

Shrimp Pampango- "Crispy shrimps served with our very own taba ng talangka (crab fat) sauce. It’s so crunchy you can eat everything from head to tail. Can you believe that this was quite the rave in our restaurant in Paris? Can you imagine a Parisian trying to pronounce this dish?"

Lechon Kawali- "This is every Filipino’s favorite. I try to use the leanest pork belly available, simmer it until tender and then deep-fry it until golden and crunchy. Accompanied with a choice of 3 different dipping sauces."

Dipping sauces- the 'ubiquitous' Mang Tomas Filipino All Purpose sauce, ginger sauce, and coriander sauce.

Stuffed Pechay- "This dish came straight out of my imagination. The combination of flavors is unique. It is pechay stuffed with tinapa (smoked fish) and simmered in a mildly spicy coconut sauce. Malinamnam!"

Garlic Rice- "White rice seasoned and stir-fried then garnished with chopped spring onions and lots of toasted garlic."

Dinakdakan- "This is a popular dish well known in the Ilocos region. Imagine tender pork slices broiled and mixed with a sour and savory sauce with raw onions & peppers tossed in. To the non-Ilocano, it’s something totally new and different. You have to try it!"

  Reyna Blanca- "A refreshing coconut custard topped with crispy pinipig (rice puffs). It’s so yummy!"

Sago Cake- "There’s always room in your tummy for this light dessert of little sagos or saglets as I like to call them. It has a delicate dressing of palm sugar and is sprinkled with crispy pinipig (rice puffs). It’s the great way to clean off your palette!"

The good news is that they will be opening a branch in Power Plant Mall in Rockwell soon! We do hope they keep their friendly prices though : )

Related Posts: 16/23 Chef's Lab by Chef Bruce Lim

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Wooden Spoon by Chef Sandy Daza
329 Katipunan Road, Loyola Heights
Quezon City (across Miriam College)