GULP CLUB

Along Quezon Avenue, if you are coming from Pegasus, go into the direction of Edsa, when you reach an intersection with a Mcdonalds outlet to your left, turn right and at the very first intersection (which is Panay Avenue) turn right again ...... you should immediately see the signage of Gulp Club to your left.



I was with the Sir KARL that time and aside from enjoying a couple of bottles of cold San Mig Lights (Sir Karl opted for Cerveza Negra) we thought about trying some of their food offerings. 

Sizzling Litid



Karl:
7 lousy little pieces of gummy tendons that have been overcooked with little if any bite resistance that makes tendons fun to eat, oh, and it sure as heck wasn't sizzling. For 195 bucks, a bad choice all in all.

Asmodeus:
I rarely order tendons for my pulutan, but If ever I do, I expected at the very least to have a nice bite to it. Unfortunately, the tendons were just too mushy for my taste. And there was actually very few pieces of tendons hidden under all those sliced onions, carrots and celery.


Grilled Baby Squid



Karl:
Its good in that it isn't rubbery, however there was absolutely no flavor, adding some lime juice that was provided with this dish gave it just a hint of flavor, if only the lime slices were bigger. The dipping sauce of soy sauce just made it saltier, request for chopped chili peppers to give this some flavor. So-so in total.

Asmodeus:
Nicely cooked in that it still had a bite but is not completely rubbery in texture. I like the slight char on the squid but overall it was underseasoned. Dipping sauce was just plain soy sauce which I think is a little bit unimaginative.


Oriental Sashimi



Karl:
Tuna sashimi slices with finely chopped chili peppers. Hmmm ... I thought all sashimi was oriental since it originated from the orient in the first place. Okay, this dish is very hot, but remember, chili peppers will not get rid of any residual bacteria in the sashimi. Another bad choice.

Asmodeus:
When I read in their menu that they had the regular tuna sashimi as well as this so-called Oriental version, I got curious and asked the server whats the difference. According to the lady server (after she asked the chef/cook) the difference is that they don't provide wasabi for this particular dish and that is basically just the raw fish mixed with chili peppers.

Oh my gosh, the "heat" from chili peppers was so intense that it became almost inedible….. I mean, I like spicy foods and I believe I could take a lot of "heat", but this one was way too much for the average person. Too bad as we had nice fresh pieces of tuna, but the chili peppers just totally overwhelemed the taste of the raw fish. (I think my tongue became numb)


Sizzling Pigs Ears with Tofu



Karl:
Highly recommended by the food servers. I wonder why? They should rename it Semi-Sizzling pork fat with tofu. The little bit of pigs ears with the dish was gummy, as was the large amounts of pork fat. The only saving grace was the tofu.

Asmodeus:
We separately asked two servers and their only recommendation was this dish …….. In fairness to the tofu, it was very flavorful, slightly crispy on the outside and tender on the insides. Sadly we couldn't really eat the other foodstuff on the sizzling plate. We expected pigs ears (of which we got a few pieces) but the rest was just a pile of very fatty and overly greasy pork. i think this was the one dish that we didn't finish.


Crispy Tabing



Karl:
I think this was beef sirloin side skirt chopped and deep fried. Crispy and pretty good to eat. Unfortunately, given time to cool down, this dish dries out, so if you are going to order this, eat it fast.

Asmodeus:
Crispy on the outside, nice and tender on the inside (until it gets cold) and surprisingly it was quite well seasoned that it actually could stand on its own. Though they did provide us with some plain soy sauce for dipping.