Posted in Restaurant Hopping

In Which Herbs and Seafood Make Lunch a Simple, Satisfying Treat…

Prawns AND anchovies?  Yes, please!
Prawns AND anchovies? Yes, please!

The Green Tomato chain has been known these past few years as a mainstay of some of Makati’s swankier food courts and has consistently produced crowd-pleasing pizza and pasta dishes.  While it isn’t really one of my favourites (and because, modesty aside, I do cook some pretty delish pasta platters myself), some of its offerings are utterly delicious and are worth coming back for.

I am of the opinion that any of the shrimp pastas on the menu are worth your while.  The prawns, as shown above, are nice and fat and quite flavourful despite (or probably because of) being prepared so simply by sauteeing.    The shrimp and feta spaghetti with its luscious salsa pomodoro and salty-tart chunks of feta is totally ace and the sun-dried tomato and shrimp salsa penne is quite nice.  But my favourite dish at Green Tomato has a sauce that only features five ingredients: prawns, salt-anchovies, garlic, parsley, and olive oil.

The Anchovy Shrimp Spaghetti (P 160.00 for a regular-sized bowl) falls into the aglio e olio (garlic and oil) category of the pasta menu.  While it’s rather misleadingly simple with  regard to its composition, the flavours are absolutely fresh and delightful.  It is has a rather salty-sweet taste, the briny anchovies working well with fat, crisp-tender prawns.  The parsley offsets the pungent garlic; on the other hand, the nutty taste of the garlic brings out the fresh, green flavour of the herb.  The fruity olive oil binds everything together nicely with the al dente pasta.  Be sure to wipe the bowl clean with the block of foccacia that comes with it.

Green Tomato @ Laza Food Plaza: 2nd Floor – Zuellig Building, corner of Paseo de Roxas and Makati Avenue, Makati



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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