Many great stalls have graced the small enclave that we call the John Gokongwei Student Enterprise Center (JSEC). Names like The Galley and Hunger Buster are just some of the examples of stalls that have gone beyond expectation, and have become staple in the gastronomic vocabulary of the Atenean. However, there have also been stalls that have become just mere memories—memories that we sometimes would rather forget.

Yes, JSEC is known to produce the good, the bad, and the downright awful; this year is no different. Vantage took to JSEC to find out what we think are the best stalls this year.

Ayo Makan

Ayo Makan, which translates from Bahasa as “Let’s eat”, gained some flak from within the Indonesian community for their inauthentic take on the cuisine during the JSEC Challenge. Fast-forward a few months, and little has changed entering into JSEC proper.

Their Beef Rendang (Php 100)—a dish that traditionally totes bright ginger and chili notes, underscored with the sweetness of coconut milk—tastes more like cumin than anything else. Similarly, the peanut sauce that topped the Chicken Satay (Php 90) is sweet enough to pass for watery peanut butter. The sides we were able to sample—banana fritters and potato croquettes—weren’t exactly stellar, but still passable. For someone familiar with the tastes of Indonesian culinary fare, this will be quite a novel experience. But if you aren’t a purist, you’ll note how well done their dishes really are. The cumin-laden rendang was actually quite delicious, more akin to a curry than anything else, whereas the satay is sure to please the same kind of people who like their spaghetti sweet. Ayo Makan definitely doesn’t scrimp on the flavors, even though those flavors aren’t exactly authentic.

Inauthentic, but still quite delicious. - 3.5/5.

Grill Scout

Grilled food is go-to food. It's simple, easy to prepare, and straight to the point. At the same time, it's sentimental—it makes one recall hearty pig-out lunches with the family on lazy Sundays. Grill Scout embraces this double-edged sword and takes on the challenge of incorporating the two elements into their stall.

They serve their Campfire Chicken laid upon a bed of Java rice, accompanied by their Mama’s Mashed Potatoes and S’mores Brownies. Co-Owner Katrina Pimentel* dubbed it as “your new go-to meal in JSEC.” At first glance, the meal is well-conceptualized—it’s a loaded meal you’d eat on Sunday with your family. Portion-wise, the meal was generous with its serving size and is well-worth the Php 105.

The chicken was tender, but the marinade came off as too salty, the soy coming off a bit too strong. The Java rice was a good complement to the chicken–flavorful but not too overwhelming. The mashed potato was rightfully mellow, balancing the salinity of the chicken. Its only downside was that it was too lumpy and could’ve had better, smoother consistency. Topping the dish off were two indulgent s’more brownies made with fudgy chocolate and tasty marshmallow icing, satisfying one’s sweet tooth.

Overall, the meal stayed true to its supposed identity, both as a familiar go-to meal and hearty Sunday classic. – 3.5/5

SONA: Steak of the Nations

For a stall that claims to serve the “steak of the nations,” one can, and should, expect something phenomenal. True to the form of a typical SONA, the stall has its fair share of hits and misses.

As a concept, the “political” feel of the entire stall is evident in the aesthetic of the menu and signboards, but not in the names of the dishes themselves—they ring up Asian or Chinese, rather than global, influences.

While the Empire Steak (Php 120) serves up a hefty amount of tenderloin, the beef is difficult to cut without a knife and is even more difficult to chew. While the gravy adds a savory twist to the steak, it is too watery and lacks the thickness befitting a proper gravy. The Imperial Dory (Php 80), which is steamed, glazed with SONA’s secret sauce, then topped off with a vegetable garnish, is substantial enough in terms of serving size, but don’t order it if you like to chew your food slowly; the fish dries up before you can get to the halfway point.

One thing you have to try is their Forbidden Chicken (Php 90)—it’s a knockout. The chicken fillet is satisfyingly crisp and tender, coated with the same sauce used for the Imperial Dory; the quality and consistency of the sauce evidently suits the chicken more than the fish.

For a combo meal, you can choose from juice or bottled water and an optional side serving of potato wedges (just add Php 30 for everything). The potato wedges are crispy enough, but lack flavor. Top off your meal with a chocolate chip cookie (Php 25), which is arguably the best on-the-go dessert you can find at JSEC. It’s unbelievably soft and chewy, and the chocolate chips will remind you of home.

For a chicken dish you absolutely have to try, and the winning chocolate chip. – 3.5/5

Sandwicherie

Pioneered by campus mainstay The Galley, the sandwich press has become a staple in the Ateneo, with countless other stalls, JSEC-born or not, utilizing the press to craft savory and sweet delights. The Sandwicherie, purposefully secluded from the hustle and bustle of the rest of the JSEC in its alcove in the MVP Basement, aims to offer its own spin on the press through its unique French-style atmosphere and offerings.

First from their sandwich press was the intriguingly named sole meunière with garlic aioli (Php 80). What was inside was almost as supple and intriguing as the name itself. The sharp flavor of the garlic does not overwhelm the aioli, offering a fuller flavor. The fish itself is supply and melds well with the subtle flavors of the aioli.

The second sandwich, the similarly priced pan roasted chicken with rosemary-mustard emulsion, offers a similar experience, with the toasted bread slices serving a fluffy yet crunchy complement to the filling. The sauce itself serves as a great complement to the chicken; the tangy mustard and the earthy rosemary melding with each other creating a great balance between the two strong flavors. Despite some chicken pieces being a bit chewy, the protein worked as a great accompaniment to the rosemary-mustard sauce, a perfect balance between taste and texture.

Their Cafe au Lait, served iced, was a lackluster finish to what was an otherwise spectacular meal. Its over-sweetened, almost artificial flavor, was reminiscent of coffee sourced from one of the many vending machines scattered around campus.

For fantastic and filling sandwiches, but an underwhelming beverage. – 3.5/5

Chicks 2 Go

JSEC has had its fair share of chicken. From fried chicken to herbed chicken to grilled chicken, JSEC has always been exhaustive of its variants. What makes Chicks 2 Go different? Its mobile design and delectable flavors.

The Chicken Bites are ground chicken meat that has been shaped into balls, breaded, deep fried, and drenched in sauce. These are served in a paper cone that’s easy to handle. The bites are easy to get with toothpicks without having to put your entire hand in the cone. Cushioned by thin potato chips, the entire cone is manageable and flavorful.

They served the Chicken Bites in five flavors or sauces: Honey Mustard, Cheesy Jalapeno, White Garlic, BBQ, and Lemon Butter. Their Honey Mustard paired amazingly with their chicken bites—cleverly balancing the sweetness of the honey and the tang of the mustard, creating a more subdued flavor.

The Cheesy Jalapeno is probably not as spicy as one might think, but it’s definitely not disappointing. The mix between the pepper and the cheese made the dish wonderfully sweet and spicy, flavorful even for people who are not fans of spicy food. The White Garlic is light and sweet and the garlic isn’t overwhelming. The BBQ sauce was sweet and tangy, and the Lemon Butter was delicious because the butter mellowed the tartness of the lemon.

For inventive and luscious flavors, and an efficient design. – 4/5

Burger Dash

It’s quite clear why someone would want to put up a burger stall in JSEC. What with the massive success of Hunger Buster, it’s a tried and tested concept. So, one really shouldn’t be surprised to see Burger Dash on this year’s roster. The question that arises now is, how do these guys intend to meet the standards of a post-Hunger Buster Ateneo?

The answer, it seems, is by not reinventing the wheel. For Php 90, you can get any of three burgers: The Boss, Captain Crunch, and the Average Joe. We got the chance to try all three and the definite winner was The Boss (which, I assume, is how it got its job at top management). Bacon, mushrooms, and barbeque sauce make this smoky knockout a satisfying bite during that one class with the cool prof who lets you eat during lectures. The Captain Crunch, on the other hand, swaps out the protein (yes, protein is a euphemism for bacon) for carbs—chips and a hashbrown. But the ketchup-mayo combination on this one is a bit too Burger McDo, at nearly triple the price tag. Their third sandwich, the Average Joe, is a no-frills construction of tomato, lettuce, beef patty, and ketchup. Aptly named, this burger does little to differentiate itself from the crowd, but is a testament to the age-old adage “less is more”.

All-in-all a great addition to JSEC. Great burgers at reasonable prices. – 4/5

Grub Club

Comfort food is food intimately interwoven to someone. It comes in many forms, from a creamy bowl of mac and cheese to a perfectly fried bird, but all remain rooted in sentimentality and heart. So, Grub Club tackling something as historic and personal as southern comfort food is both ambitious and just a tad too risky. It’s easy to get love for really well-executed comfort food, but trampling on childhood memories—toxic. Grub Club has a tall order before them, the result either being a catastrophic mess or a resounding triumph.

They start off with the Sirloin Steak with Cajun rice—simple, flavorful, and straight to the point. The beef, which is normally stringy and tough, was tender and moist. The sauce was fairly seasoned and had a slight tang at the end which brought life to the dish. However, what really bridged all the components together was the balance and deft seasoning of the rice. Subtly layered in paprika, cumin, and cayenne, it brought a brightness and robustness to the dish. A great balance of strong flavors and nuanced seasoning, the dish was exemplary in both conception and execution.

Next was the chicken sandwich. The battered and fried breast, dressed in slaw and a tangy mayo dressing, hit all the right notes. The chicken was tender and juicy, the sauce was simple yet gratifying, and the slaw ended the dish with a pleasant crunch. However, the bread was a bit stale and hard, which detracted from the overall harmony of the sandwich. It was a pleasant sandwich, only let down by the fact that it was presented next to the beef.

Did they do justice to comfort food? Yes, resoundingly.

For great flavors, commendable execution, and a really great meal. – 4/5

Five Spices

Each year, the stall on the left side of JSEC’s main entrance has been home to Chinese offerings, and this year is no different. Nestled in the home of last year's Chang Cheng is Five Spices, the newest heir to the throne.

The Wintermelon Tea worked as a surprising yet refreshing palate cleanser. The drink’s caramel-like sweetness and taste really set the stage for the main entrée.

From the woks of Five Spices came just one entrée: The salt and pepper spareribs with mochi combo. At first glance, the spareribs looked as appealing as the menu suggested. The taste, however, was not as impressive. The spareribs, although well-cooked and well-seasoned, did not have anything particularly special about it. These qualities are generally expected from dishes like these, and the spareribs fulfilled it, but it wasn’t anything spectacular. The rice-to-viand ratio for this dish felt quite off; by the time we finished the ribs, we had well over half the rice left in the dish.

The accompanying desert, a ball of mochi, left much to be desired: What was supposed to be a firm and crunchy delight collapsed as soon as we stuck a fork in it, and it tasted like it was simply thawed out and cooked rather than made from scratch.

If you are just looking for a quick fix to your Chinese cravings, then this is the stall to go. But if you want something more, if this single dish is any indication, just five spices is not nearly enough.

For a great drink, standard Chinese fare and a disappointing dessert.– 3/5

Editor’s Note: Katrina Pimentel is a Vantage Magazine staffer.

With reports by the Features and Digital Media staffs.