Monique and I were pretty disappointed as we tried to get in the World Street Food Congress at the BGC grounds. The venue was jam-packed, and the organizers had closed the gates. We didn't want to spend another 2 hours lining up in the hot afternoon sun. We decided to change plans, and found ourselves entering Botan Black, a Taiwanese restaurant in the High Street area.
We started off with some munchies. What you see above isn't french fries, but rather sliced fish cake fries, not too flavorful by itself--the taste comes from the powder sprinkled on it. The Taiwanese sausage wasn't bad, it was served with sliced raw garlic. Anti-vampire food, I guess!
The bakih soup was nicely prepared, came in piping hot, slightly spicy and filled with meatballs, sliced meats and vegetables. Beef stew was also good, meat was tender and sauce was delicious. The restaurant also serves pearl drinks, but by the time we finished eating, we didn't have any place for that in our tummies.
Food prices aren't exactly cheap though, so it's better to prepare some P500 per person to enjoy the cuisine. The restaurant is located on the second floor of a building, and there's an elevator for your convenience. Ambiance is more like a bar though, and I was a bit confused as we entered--I thought we entered the wrong restaurant.
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