Jeepney: Handle Your Food

Been wanting to get to Jeepney since it opened, so when I heard about their Kamayan “eat-with-your-hands” Night I promptly made a reservation. I love eating with my hands normally, so being able to break this dining taboo in public was immensely pleasureable. Here’s how it works: the four of us ordered our dinner a day before—it was difficult to choose two appetizers and three entrees from the selections. To start, the Warm Pinkabet Salad sounded (and was) amazing: roasted kabocha squash, eggplant, steamed long beans topped with bagoong broth and chicharron (fermented shrimp sauce and pork rinds). Our second appetizer were the Lumpiang Shanghai, which are cute little cigar-type rolls stuffed with beef or pork, carrots, water chestnuts and wrapped in rice paper. (Dip these in the spicy sweet sauce on the table) For our entrees we had Bicol Express, a slow roasted pork shoulder in tasty coconut milk, bagoong, with a side of vigan longganisa (sweet sausage); the Gulay na Galing sa Palengke, steamed market vegetables; and the pièce de résistance: Adobong Hipon: head-on shrimp topped in an intoxicating sauce. The shrimp were perfectly cooked, and quite succulent. You cannot finish this! Three of us went home with hefty portions. And I did enjoy the sausage in an omelette the next day. See details in photos below and do plan to stop in for the finger feast (on Thurdays only) or for thier other tweaked Filipino comfort offerings.

This Filipino gastro-pub was packed with aficianados at 6:30, and remained buzzing until we left.

There are front and back dining sections...

 love the metal wraparound on the kitchen, which leads to the back...

 

mural continued...

 Kamayan service begins with a layer of jasmine rice.

 The Warm Pinkabet Salad is the first to top the rice.

Bicol Express countered at the other end.

 

Our feast awaits...

 Nice hot towels to wipe our hands started the meal.

Jen puts hers to work.

 Owner Noel demonstrates the proper way to partake...

the rice is molded into a shape, then attached to whatever else you you would like to eat.

Pimpila tried the rice pancake...

Adobong Hipon: the shrimp sauce is poured on top, things got a little messy after this!

Dessert: Halo, Halo (mix, mix) featured an ice cream made from purple yams, shaved ice, evaporated milk, with mixed fruit and beans, topped with rice krispies. Light and sweet, perfect accompaniment to the meal.

Pimpila agrees...

Owners Enzo Lim and Nicole Ponseca. Keep up the creativity and warm vibe!