I see…Aysee’s!
Does your wallet perform suicide very time lunch rolls around? Getting tired of haute cuisine that consists of a few microscopic dots of sauce splattered around a scrap of meat as small as your thumbnail? Or are you simply looking for a place where you and a few buddies can hang out, kick back and have a good laugh over a few rounds of beer?
Then try this place, Aysee’s Eatery, along
The dim-lit, wooden second floor is much roomier, but be careful climbing up the creaky wood stairs! The way up is dark, narrow and rickety! What greets people emerging from the stairs is an expanse of floor planks, gleaming darkly of wax, or more possible, vaporized oil from the kitchen below. All the tables and chairs are made of roughly cobbled together wood and painted unevenly in white, complementing the tacky vinyl floor mats. All this just makes you go “Ah, just like your friendly neighborhood carinderia”, as car alarms blare intermittently along the street and an unseen but nearby voice (trying heroically but failing miserably) croons out Sinatra’s “My Way” from a videoke machine.
What really makes the place stand out is their food. The menu is not the typical carinderia fare, but is made up of “pulutan food.” Sizzling gambas, sizzling sisig, sizzling adobo, sizzling pork chop, sizzling T-bone etc., it seems they’ll sizzle ANYTHING on a hotplate. What I had was their sisig and gambas, to go with my bottle of Red Horse beer.
The sisig was good, but not exceptional. Chewy and very meaty, sitting in sauce, enlivened by the occasional unknown crunchy bit, topped with an egg, blessed with soy sauce and sanctified by calamansi, you can almost feel your cholesterol rise with each bite, bringing you ever closer to carnivore heaven. And for seventy-five pesos (P75), it’s dirt-cheap! It may not be the height of gastronomic genius, but the cheap price, hefty servings and above average taste make it a very good find.
But the real hidden treasure is the sizzling gambas. It comes on a hotplate (what else!), and it’s got six to eight shrimps, swimming in red sauce. The sauce is nothing to write about, some kind of reddish mystery liquid, slightly sweet, slightly sour (oh wait, maybe it’s recycled from leftover sweet & sour pork or maybe brown ketsap). But the shrimps are just right, not too large, so they are naturally sweet and the flesh is tender and juicy. Some expensive restaurants overcook their shrimps, rendering them rubbery and tough. But the shrimp at Aysee’s is tender and moist, practically dissolving in your mouth.
For a dingy hole-in-the-wall, Aysee’s holds hidden taste treasures that come cheap! So come on down to Aysee’s and maybe, just maybe, you’ll hear your wallet breathe easy for once, having been spared the usual lunch-time massacre of pesos.