QC eats: Re-energized Tipple & Slaw opens in Katipunan

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MANILA -- (UPDATE) Chef Francis Lim has opened a branch of the restaurant Tipple & Slaw in Katipunan Avenue in Quezon City.

The young chef, whose Southeast Asian food is sorely missed when ‘Sup Chow closed in Makati's Salcedo Village, is set to bring his food to a different demographic. Where his clientele used to be working folk at the Bonifacio Global City, university students from the Katipunan schools and the residents of the nearby Xavierville are now his regular customers.

Located inside The Pop-Up, a sprawling food park near the base of the Katipunan-Aurora flyover, the re-energized Tipple & Slaw is a two-floor restaurant made up of shipping containers. On the ground floor is a bright modern café which houses the kitchen, and the second floor is a bar that features drinks and music. The bar even has custom cocktails inspired by the nearby schools. In contrast to cheap student bars, Tipple & Slaw bar uses premium brands and real syrups while still keeping prices affordable.

The menu is made up of hearty items. The servings are pretty generous. At first, paying P250 to P350 for a meal may seem a bit expensive. However, Lim leans towards making sure the servings are large enough that his customers don’t go away hungry.

Lim is still expanding the Tipple & Slaw menu. He is introducing preservative-free tapa and tocino to the breakfast menu, and will also be serving limited-time specials, noting that these entrees will be an outlet for the team’s creativity. If the specials prove to be popular, then they will make their way into the regular menu.

He is also keeping busy by opening a Mexican stall in the new Public Eatery of Robinsons Magnolia and will be launching new concepts this year.

Here's what to expect at Tipple & Slaw:

For health buffs, Tipple & Slaw’s Poke Bowls are a beautiful mess of salmon or tuna, sushi rice, orange and black tobiko, togarashi, and sushi rice.Jeeves de Veyra

Lim takes extra care to make his fried chicken golden brown, and delicious. He separates the skin and deep-fries it to make this dish extra sinful. Dip these into the chili-infused honey to add some sweet heat to the crunch.Jeeves de Veyra

Foodies-in-the-know swear by Tipple & Slaw’s familiar, filling, and flavorful Shawarma Rice. This is a big serving of curry rice, pickled onions, cucumber, tomatoes and grilled chicken or beef. Add a dollop of the green garlic sauce to add more zing to the dish.Jeeves de Veyra

Peri-peri chicken is one of Lim’s go-to entrées. Be careful with Lim’s custom sauce because he doesn’t hold back on the spice and heat. Take a bite with corn as this somehow tempers the spice.Jeeves de Veyra

According to the chef, the Irish pork steak is the embodiment of Tipple & Slaw. Lim spikes the sauce with a tipple of Irish whiskey and plops a vegetable alfalfa coleslaw on the plate.Jeeves de Veyra

For dessert, check out ice cream sandwiches covered with a thick oozing coat of matcha or Risa dark chocolate sprinkled with toasted marshmallows with some marshmallow fluff. Let it melt a bit so you can mash up everything into one sweet bite.Jeeves de Veyra