I was so hungry that evening and we were looking for a place to eat. Then we remember the Ribhouse Smoke and Grill. We particularly love the Baby Back Ribs of the ribhouse. Of course another plus factor is the WIFI in the restaurant. We love Ribhouse because of their good food and the reasonable price as well. I haven’t tried eating there during noon time–maybe I won’t try unless rainy season because the place is open and not airconditioned.
As soon as we arrived we were greeted immediately by their friendly waiters. Waiters at Ribhouse are really customer friendly. The place was quite full at that time so we choose the table at the peripeheral part of the resto. We ordered for the Back Ribs, Fish Tempura and Fish and Chips. While I lobe the Back Ribs I just tried a little because I am not allowed for a really fatty dish. I was just a bit disappointed for the Fish and Chips and Shrimp Tempura. The Tempura wasn’t that really crispy and the Fish Tasted a bit strange to me. The mustard they add to the fish before frying gave the food a strange taste. I do eat mustard as a dip but not this time. We went home a bit frustrated but the waiter (Jun Jun) who attended to us were very apologetic—he was very nice. I guess Ribhouse do have great waiters!
Few days later we went back and it was raining. Two waiters fetched us from the car with their big umbrellas. Again, we ordered for Back Ribs and this time I ordered for Kare Kare. The Back Ribs as usual tasted so good, so tender and the meat fall right off the bone. The Kare kare arrived in a big bowl. And yes, It was Junjun again who served us. He said, “babawi ako, this one is really nice. True Ribhouse Kare Kare do taste really good. The sauted sweet “alamang” (shrimp paste) was also perfect along with the very thick peanut butter based sauce. It was just sad that the one served to us were mostly bones. As a whole I still like Ribhouse especially the kind of service they accorded their customers.
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Kare Kareis a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.
Jun Jun, The waiter
Fish and Chips