Sup? Chow - Niles

Wow. Beyond expectations. Each dish was really good. Huge servings. 1 rice toppings meal is good for 2. Wanton sisig is really good. Will be back! Really good d... read more Wow. Beyond expectations. Each dish was really good. Huge servings. 1 rice toppings meal is good for 2. Wanton sisig is really good. Will be back! Really good deal

I rarely go for Chinese food when I eat out (because that's what I usually have at home) but I make an exception if there's something intruiging, like these dis... read more I rarely go for Chinese food when I eat out (because that's what I usually have at home) but I make an exception if there's something intruiging, like these dishes from Sup?Chow: scallion pancakes with miso butter fried chicken, mapo tofu wontons, tan tan misua, and truffle braised beef with stewed rice and shimeji mushrooms. And there's a lot more interesting dishes to try next time.

We'll definitely come back! Super laki ng place, their Cr is big also. Bagong bago pa at super ganda ng ambiance. The food is a bit pricey but nabigyan naman ni... read more We'll definitely come back! Super laki ng place, their Cr is big also. Bagong bago pa at super ganda ng ambiance. The food is a bit pricey but nabigyan naman nila ng justice. Our favorite part is yung drinks nila, super sarap para sa price. The best!

Don 't let the semantics fool you, despite it 's very casual name, Sup? Chow serves some serious East meets West fusion cuisine. When you get your order here, y... read more Don 't let the semantics fool you, despite it 's very casual name, Sup? Chow serves some serious East meets West fusion cuisine. When you get your order here, you don 't just get your fill of nourishment, you don 't just achieve satiation, you get works of art served to you in intentionally crooked bowls (I indulge you to just look at the photos). Its sleek interior was deliberately designed to look like an upscale hipster bar for Millennials and Gen X 'ers (Sup?Chow is actually located where Il Ponticello was, and I heard they will be serving cocktails and alcohol soon). What makes Sup?Chow unique is that its mantra is capitalizing and bringing out the very best from underappreciated elements of Asian dining with its distinct take on Asian Culinary Classics. A sports movie buff might coin it as the Cinderella Man of Asian dining in Manila (its a good movie if you avoid falling asleep watching it). The best example of Sup?Chow 's commitment to the under appreciated ingredient would be Chef Francis Lim (the man behind Nav Modern Thai) transformation of the underdog of Asian Noodles, Miswa and elevating it to the level of the ever so popular Ramen. His intuitively creative dishe the Tan Tan Miswa is a fine example, a lighter and yet surprisingly tastier and more flavorful version of Tan Tan Men. The light texture of the noodles actually makes the noodle broth less overwhelming and more enjoyable. Change the broth, add a little fermented garlic confit, shallots and leeks and you get to enjoy one of their best sellers the Garlic Miswa. The power, harmony and simplicity of the broth as it integrates with the garlic, leek oil, shallots and Miswa will make you sing lyrics of How Did You Know, I needed someone (in this case something) in my Life in your head with each spoonful of delight. For folks looking for something heavier, they also serve rice bowls. Like their starch based cousins (the noodles), the rice bowls here are as sophisticated and are as exceptionally well prepared. My favorites are the Truffle Braised beef (if you thought braised beef isn 't sinful enough), Vietnamese Beef Stew and the Char Siu BBQ chicken. The truffle braised beef and the Vietnamese Beef stews are both a no-brainers, there are a few things in life that are constant: Death, Taxes and that the best dishes are in the Do not eat list of your Cardiologist (the third is of course where both dishes fall under). The Char Siu is smoked soy sweet goodness trapped in your bowl for your personal pleasurw, comfort food doesn 't get any better than this. The surprises doesn 't stop there, all of the fancy sounding meals I described only takes 10 minutes to prepare and it costs just around the neighborhood of Php 250.00. The combination of affordability, quality and accessibility would easily make Sup?Chow for me, one of the Pound for Pound best restaurants in Makati if not the Metro.

A hidden jewel of a restaurant right smack in the middle of bustling Makati, Sup? Chow elevates homemade dishes to greater heights. Born from Chef Francis Lim '... read more A hidden jewel of a restaurant right smack in the middle of bustling Makati, Sup? Chow elevates homemade dishes to greater heights. Born from Chef Francis Lim 's inspiration of eating out but still enjoying comfort food cooked by his family, Sup? Chow promises a Western take on Asian flavors. Chef Francis isn 't a stranger when it comes to Asian flavors. From Nav Modern Thai to Tipple Slaw, he is famous for his ubiquitous dishes with layers upon layers of Asian heritage and culture embedded in them. I appreciate the subtle use of condiments, spices and even flowers as edible garnish to his creations. Bell pepper threads, flowerettes, leeks, soybean paste and other microgreens adorn each dish and make them seem like artwork on your plate. One of my favorites among the dishes they have presented was the Mapo Tofu Wontons (P250). They 're like cute Chinese tacos! The crispy fried wanton skin serves as the perfect foil to the soft tofu and spicy Szechuan ground pork, with red bellpepper threads on top. Sup? Chow also prides itself with their noodle dishes. Chef Francis gives the humble misua a modest upgrade. And frankly, why haven 't anyone ever thought of that? Using misua and infusing it with depth and treating it like any other noodle type, and yes, giving it a ramen-like appeal. Lo and behold, the Tan Tan Misua for just P250! Yes! Misua and not ramen! What 's up with that? The noodles here have more heft, and are flavored with a special peanut sesame sauce, peppered with morsels of shrimp and minced pork. This noodle dish doesn 't disappoint at all and would even make you come back for seconds! There 's also a simpler Garlic Misua (P250) made of rich pork broth and garlic confit or binurong bawang. The garlic lent a very tasty texture with the leeek oil and fried shallots as garnish. They also have filling rice toppings that are perfect for the lunch crowd. The Truffle Braised Beef (P280) has tender chunks of slow-cooked beef brisket on top of hot stew rice topped with hearty enoki mushrooms and broccoli leaves laced with truffle essence... I wouldn 't mind having this for lunch everyday! Another rice topping offering is the Char Siu BBQ Chicken (P220). Thinly sliced Char siu grilled chicken, with sweet soy and bok choy on top of sesame rice. Also try the Vietnamese Beef Stew (P280), which vaguely reminded me of caldereta. It has the same fork-tender brisket, made more appetizing with tomato and braised lemons. I can taste a bit of lemongrass which give the dish a nice balance of flavor. For the healthy eaters out there, I highly suggest trying the Chow Suey Rice Bowl (P250), their own take on the simple chop suey. I hardly eat chop suey but this made me want to eat the whole bowl. Cauliflower, broccoli, carrots and other root vegetables make for a great combination! As a treat, Chef Francis presented us with a very pretty plate of Birthday Misua spring rolls. I think this is an off-the-menu item, and each serving looks like it came straight from a Monet painting! Colorful sauces garnished the plate, together with flower petals and other herbs. The spring rolls brought out the freshness of the vegetables densely packed into those tiny tubes of goodness. Truly a most unique way to eat your birthday noodles! They also have a veritable lineup of drinks and fruit shakes, all colorful and so tropical! My favorite would be the Mango Sago, with fresh mangoes and mango boba that bursts with full flavors in your mouth! The Coco Pandan and the Lychee Coconut were also very refreshing and delightful. The restaurant looks modern and sleek but still has that inviting appeal to it. Woodgrain tables paired with metal chairs, plus brick inlays and even a whole panel of mirrors serve as feature walls. It has a modern industrial minimalist feel that makes for a great hang-out place. As of today, they serve lunch up to dinner, and are open from 11am to 10pm. A few more months of waiting as they are gearing up to serving until 2am, perfect for late night munchies and cocktails. I highly recommend this place for laid-back lunches and after-office dinners, and soon for nightcaps! Remember Il Ponticello? Yep, same spot but with a more robust ambiance, very spot on for the new yuppies , the millennial crowd, but still appeals a lot to the older hip congregation. Visit Sup? Chow at Unit 203, 2F Antel Corporate Center, 121 Valero St. Salcedo Village, Makati City. Here 's a tip: Head to the lobby of Antel Corporate Center and go straight to the elevators and up to the 2F. This skips the short walk up the service stairs, and brings you right to the majestic double doors of Sup? Chow.