Food
EAST ASIAN cuisine is never complete without its signature meat dishes, each boasting the bold flavors of Mongolia, the fiery zest of China, and the rich savoriness of Taiwan.
In this listicle, we dive into the diverse range of dishes served at Mongolian-styled JSEC stalls Mongch and Khan, Chinese-inspired Shanghai Fast Food and Bao, and Taiwanese-themed Ara Taiwan and Kuai Tai.
Mongch: Mongch Method Chicken Bowl (Php 120)
Mongch’s concept offers the “freedom of flavor” with its “Mongch Method” customizable bowls, starting at Php 99 for tofu and Php 120 for other proteins like beef, chicken, or pork. Customers can adjust veggies, sauces, spice levels, and add extras like a fried egg (Php 20) or dumplings (Php 60). This system makes their bowls worth it, as you can request to add all available vegetables and choose your preferred sauce and spice level.
Though a larger portion would’ve been appreciated, as the bowl was only three-quarters full, its vibrant presentation stands out. The inner red lining of the bowl enhances the visual appeal, making the green garnish pop as generous portions of bell pepper, cabbage, carrots, garlic, onions, tofu, and chicken peek through the browned rice. Coated in a savory Mongolian sauce with a hint of barbecue-esque sweetness, Mongch delivers quality with a fair balance of all its components.
When it was time to dig in, the standard spice level offered just the right amount of kick, enhancing the mix of crunchy vegetables and soft rice. While the chicken is a tad dry and lacks seasoning, the flavorful sauce and vegetable combination carry the dish. Overall, the meal is satisfying, and with a fast service of about 3 minutes and an affordable price, one would certainly return to “Mongch” again!
4/5 🥢🥢🥢🥢/ 🥢🥢🥢🥢🥢
Shanghai Fast Food: General Yu’s Chicken (Php 150)
True to its name, Shanghai Fast Food combines the convenience of fast food with the authentic flavors of the region. While the stall’s design aims for minimalism, it feels bare and uninviting, with a hanging dragon garland and a simple menu poster being the only place the stall name is displayed. Despite its unassuming appearance, the food is a pleasant surprise.
With crispy chicken pieces smothered in a sweet and spicy sauce, General Yu’s Chicken hits you with an initial burst of sweetness, followed by a growing heat that lingers on the tongue—perfect for those who can handle a bit of spice. To balance the fiery kick, the steamed, saucy vegetables add a refreshing crunch, while the generous portion of fried rice serves as the perfect palate cleanser—creating a well-rounded, hearty meal. While the stall’s overall concept and presentation could use a little more finesse to match its flavors, the food certainly lives up to its promise.
4/5 🍗🍗🍗🍗/🍗🍗🍗🍗🍗
Khan: Mongolian Chicken Bowl (Php 130)
Khan’s Mongolian rice and noodle bowls aren’t the cheapest, with prices set at Php 130 for the chicken, Php 150 for the beef, and Php 180 for the “Make Your Own” option. The best value is the customizable bowl, which lets you choose proteins and other toppings. Unfortunately, it was sold out during the tasting, so the reviewers were unable to try it.
Given its longer cook time of about 10 minutes, expectations were high for Khan’s chicken bowl. The menu promised bihon noodles and Coco Pandan white rice, yet the dish’s center was largely noodles. Topped with less-than-stellar-looking chicken breast cut and colored to resemble liver, it still tasted delicious.
What can be considered as a highlight in Khan’s dish is the bold, savory sauce that marinates the meat and noodles, making them rich and umami-packed. However, it fails to deliver on the menu’s promise, lacking the advertised rice and crispy vegetables, with only a few pieces of corn, cabbage, carrot, and some garnish. These would’ve added more layers to the one-dimensional taste by enhancing the texture and balance. So, although Khan’s taste profile is delectable, it misses most of the promised elements of the dish. One may ask then: “Khan it deliver?” The answer is, yes, for the most part, if you’re craving pancit with a Mongolian twist.
3/5 🥢🥢🥢/ 🥢🥢🥢🥢🥢
Ara Taiwan: Chicken Popcorn Bowl (Php 130)
One should respect Ara Taiwan’s commitment to the art of marination, as we were asked to leave and return after 30 minutes so the chicken could be properly prepared. Upon our return, we were greeted with a freshly fried Chicken Popcorn Bowl, a generous serving of chunky chicken bites next to an equally generous portion of white rice.
Aesthetically, the food is not particularly eye-catching nor appetizing. Instead of the familiar vibrant orange tint that one might expect from a crispy-licious bite à la McDonald’s or Jollibee, the batter has a brownish-grey hue with a slightly soggy sheen, making the dish look more greasy than crisp.
Thankfully, the taste of the bowl was far better. The marinade is truly the star of the show, infusing the chicken with rich hints of garlic and five spice. While the batter could have been crispier, it formed a serviceable shell that effectively turned each bite into a burst of juicy goodness.
Proving to be the perfect match is the fluffy white rice that delicately envelopes each bite of the popcorn chicken, balancing out the zesty seasoning. Overall, while the dish isn’t the most visually appealing, its well-seasoned, juicy chicken and comforting combination of flavors make it an enjoyable meal.
3/5 🍗🍗🍗/🍗🍗🍗🍗🍗
Bao: Gua Bao (Php 130 per piece)
Bao takes the essence of Taiwanese cuisine and condenses it into handheld wraps and buns that any Atenean can munch on the go, delivering its goal of convenience.
Their standout dish and namesake, the Gua Bao, consists of steamed white buns embracing glistening pork belly, garnished with peanuts and greens. The simple flavor of the bun complements the surprisingly complex interplay between the sweet and salty notes of the pork belly—all balanced out by the brightness of the greens, most notably the coriander.
However, the dish’s texture is what truly elevates the experience. The crunch from the peanuts, the snapiness of the greens, and the softness of the pork create a satisfying contrast in every bite. That said, the Gua Bao’s bun slightly overpowered the filling, and a bolder, peppery kick would have further enhanced the flavors. Still, as a quick lunch or special treat, Bao delivered a comforting and flavorful bite of traditional Taiwanese food.
3/5 🐷🐷🐷/🐷🐷🐷🐷🐷
Kuai Tai: Popcorn Chicken (Php 149 + 20 with rice)
Kuai Tai is another participant of the JSEC challenge that bravely plunges into the increasingly saturated fried chicken market. Its Taiwanese fried chicken, wonton, and boba concept offers customers a street-style foray into the cuisine that is both exciting and familiar to the Atenean palate.
The serving time of the Popcorn Chicken was excruciatingly long, which admittedly tested our patience. However, the chicken itself is visually appealing. Kauai Tai uses a battering method that produces bubbles and fissures in the breading, creating exceptionally crispy bites that allow for flavorful pockets of spices and salt and preventing the seasoning from feeling one-note. A strong touch of basil and curry seasoning, coupled with the crunch from the batter, checked all the right boxes for a solid fried chicken experience.
4/5 🍗🍗🍗🍗/🍗🍗🍗🍗🍗
