We visited the Chuck’s Grub Fish & Chips chippy shop at the Sky Garden in SM City North EDSA a few months ago. Ray had been looking forward to try their fish fillets and so we did when we had our regular family weekend bonding. My husband is a seafood lover; He devours almost anything and everything that swims.
 

We were glad that the establishment is not a kiosk but a sit-down mini restaurant. Chuck’s Grub Fish & Chips has a limited menu, with their best fish fillet offerings in the front line but they also have a few choices of nibbles and chips. To maximize our experience, we ordered 2 Full Monty Samplers.
 

Our orders were served in cone-shaped grab-and-go cartons, fish fillets on top of fries. Their signature beer batter came from a traditional British recipe, according to the owner’s interview posted at Entrepreneur.com.

The Full Monty (PhP 280) is a four-piece sampler of all fish types (Dory, Cobbler, Snapper, and Halibut). I quickly identified the taste of dory since we cook it at home from time to time, but I was clueless with the rest. There was this piece that I loved the most, and I bet it was Halibut because it’s the most expensive type of fish from the menu.

The dips were superb. I ordered Garlic Mayo and hubby’s choice was Tartare Sauce. Other dip options include Good Old Vinegar and Spicy Ranch.

 
 
Food baskets were provided. They came with oil-absorbing sheets (thank goodness!) to remove the excess grease. Personally, the “umay” factor was quite high because of the oil. If not for the dip, I won’t be able to finish the whole sampler. Make sure you have a chilled fruit juice, soda, or a dessert to partner it with.
 

 
 
I have my own Cream Dory fish fillet recipe. I use Crispy Fry and Japanese bread crumbs for the breading, and for the dip, I mix Japanese mayo, sour cream, lemon juice, onion powder, and chopped fresh parsley. Make sure that fish fillets are fresh.
 

Chuck’s Grub Fish & Chips
facebook.com/chucksgrub

Published: 2013-03-25 11:30:00