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😍 5/5 - LIKE TEMESCAL THIS FILIPINO EATERY REPRESENTS MODERN
By 👻 @Gerald R., 07/08/2022 3:00 am
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LIKE TEMESCAL THIS FILIPINO EATERY REPRESENTS MODERN TRANSFORMATIONLiving in the Temescal District during my college years the district was a "Sleeping Giant" about to wake up. I mean that really. Even though from the outlook the district looked sketchy at best I always felt safe in that district. The change in the district started happening in the 2010s decade, which was about more than 10 years after I graduated college. There were more modern, unique, and diverse eateries popping up. This made the Temescal District alive and vibrant. FOB Kitchen's modern approach to Filipino food represents the modern transformation in the Temescal District. The first time I came here was Saturday in March for brunch. The menu for brunch is different than dinner as the silogs are served during brunch. There were two dishes I was deciding about ordering - the longanisa hash or the lechon kawali silog. I asked my server what she recommended and she said the lechon kawali. I also ordered the crispy chicken skins and pandan ice tea. The crispy chicken skins at FOB Kitchen were similar to chicharrón, but much better. Whereas chicharrón can sometimes have an airy texture similar to rice cakes the chicken skins had that crunch with a slight oiliness that I like. I was excited about the lechon kawali. Even though this dish was delicious I wasn't blown away. I could have based my rating on the lechon kawali and that rating would have been 3-stars. I wanted to give this place another chance. Why? First this place is close to my apartment. Second they are layers in a restaurant. Those "layers" consisted of other dishes served at a restaurant. Even though sometimes I review based on one item I wanted to give this place another chance as it was listed in the Bib Gourmand in the Michelin Guide.The next Saturday I came here I ordered the daing silog, which is a boneless bangus over rice. When this dish was served I knew already this bangus dish was different from other bangus I've ordered from other eateries. Most bangus tend to be overfried due to the dark brown color of the meat that makes it too jerky. The bangus at FOB Kitchen is fried to a golden brown. After taking a bite of the bangus it was moist. However the best part of the bangus is the fatty belly. I wasn't disappointed at all with the fatty belly of the bangus served from FOB Kitchen. Bar none the best bangus I ever had due to the combination of the fatty belly and moist meat. After eating the bangus I began this "rollercoaster ride" of items I ordered from FOB Kitchen. The next time I came here in was April when I ordered the fried chicken silog. This might be a small detail what I noticed was the fried egg. In traditional Filipino cooking meat, vegetables, and egg are cooked well done. Fried eggs in Filipino cooking tend to be way overcooked. When it comes to fried egg I like my yolk runny as porn not a chalky texture. The fried egg on the fried chicken silog was served sunny side up. Two weeks later I came her again for Saturday brunch. This time I ordered the longanisa hash. Generally I don't like hash items for breakfast because when all the items are combined this dish turns mushy. The longanisa hash at FOB Kitchen is different as each item is cooked separately - the sweet longanisa, crispy diced potatoes, and sunny side fried egg. Eating this dish provides different flavors and textures.Due to a different menu I wanted to try dinner at FOB Kitchen. I came here on a Saturday night in June to mainly order sinigang, which is my favorite Filipino dish of all time due to the tangy sour taste from the tamarind. If I'm going to pay for a dish I don't want a taste from home due to the price. Something unique has to be special to justify the price. The sinigang from FOB Kitchen has a meaty broth that I never had in a sinigang before with a touch a slight tamarind seasoning. I won't say this is the best sinigang I ever had but this dish is still thumbs up in view. The next time I came here was on a Saturday evening during the July 4 Weekend. I ordered the bistek. I ordered this dish to test the traditional approach versus the modern technique in Philippines cooking. Traditional bistek in Filipino cuisine is thinly sliced and cooked well done. In addition the type of cut is sirloin. At FOB Kitchen the steak is not thinly cut yet the meat is grilled medium rare. This bistek dish still pays homage to the traditional bistek due to the tangy, sweet onions. What makes this bistek dish stand out is the use of the picanha, which is the cut of steak you see at a Brazilian steakhouse buffet. The picanha adds the fat that is missing in traditional bistek.If I had stop going here after my first visit then I would have missed out a lot of dishes that I enjoyed especially the bangus, which is the best dish at FOB Kitchen. For any cuisine to preserve it needs to be modern yet pay homage to tradition. At FOB Kitchen you can see the modernization of Filipino cuisine.
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