Watching my grandmother or “Ahma”, as we called her, working her magic in the kitchen was something I enjoyed during my childhood. Using simple ingredients and some seasonings, she can make anything out of what seemed nothing. Growing up devouring her dishes was I think the reason why I became a foodie.
A few weeks ago, Ahma’s Kitchen (祖母餐房) was the talk of the town in the Banawe area. This old house-turned-restaurant offers classic home-cooked Chinese dishes that Tsinoys nostalgically grew up with; recipes from someone’s grandma that has been passed from generation to generation.
Ahma’s Kitchen’s Menu
Ahma’s Kitchen’s menu consisted of a back-to-back board of delicious heirloom dishes. Although looked short and simple, we had a hard time choosing because everything was familiar and we wanted to try them all. Each dish serves about 2-3 people, unless you are very hungry:
Ahma’s Misua (祖母捞面线)
Enjoyed by everyone, especially my nephews and nieces, this stir-fried misua was cooked the way we ate it growing up. Wok-fried and topped with sliced fishballs, mushrooms, and meat, it was so good, we had to order another plate.
Fried Bihon (炒米粉)
A favorite snack for Tsinoys, and well-loved by Misshy’s family. The noodles were moist and each spoonful consisted of a mouthful of toppings. We highly recommend this dish!
Hong Ma (封肉)
Growing up in a “healthy” family, we often had lean meat, which is contrary to this original version of Hong Ma, or translated as roasted meat. This dish has a relatively thick slab of fat which makes the meat tender and full of flavor. One bite and I released a sigh of satisfaction.
Seafood Tofu Pot (海鲜豆腐煲)
This dish came with disappointment for us. The upside was that it was loaded with seafood, however the bean curd used was a tokwa, rather than a tofu, which changed the texture of the dish. The shrimps were also unpeeled which lessen our enjoyment.
Original Fried Chicken (炸鸡)
Looked so good you would want to immediately reach for it. The chicken is cut into bite-sized pieces, coated in cornstarch and flour, then deep-fried to golden brown. It had nice flavor and a fluffy batter that went well with the meat.
Oyster Cake (海蛎煎)
This was one of the better dishes we ordered. Loads of oysters with scallions and eggs mixed with potato starch and pan-fried like a crepe – just the way we liked it. It was full of flavor and eaten best with ketchup or sweet chili sauce.
Sweet and Sour Pork (糖醋肉)
We thought this is the original local recipe of sweet and sour pork. The pork was deep-fried and the sauce was made with pineapple juice and tomato sauce contributing to the sweet and sour flavors of the dish.
Ahma’s Special Liver (白灼猪肝)
When another table ordered this, we were searching the menu for beef steak or something similar, only to find out this was pork liver when we asked the waiter. On the good side, the liver was moist and tender. In another world, it can probably pass as beef tenderloin. 🙂
Kiampeng (咸饭)
Before Yang Chow Fried Rice, Kiampeng is actually the only other fried rice I know. Usually made with glutinous rice and topped with dried seafood, this is one dish I know that my grandmother can make in an instant for unexpected visitors, or my sudden hunger.
Eggplant Pot (茄子煲)
The restaurant’s weakness would probably be on pot dishes. We weren’t satisfied with the Seafood Tofu Pot and neither did this dish. There was something missing in this dish, we guessed it probably needed to be cooked a while longer.
Ahma’s Lumpia (薄饼)
A favorite local snack, but will probably give a 3 out of 5 for their version of lumpia. Though we found great flavor in the vegetables, the parsley/coriander was included it the cooking which made it bitter, and the wrapper was a bit hard and dry.
Ahma’s Kikiam (鸡卷)
One of the dishes recommended by my aunt who tried it when the restaurant first opened in August. The kikiam is homemade and freshly fried upon order. The meat was chunky and the skin, crispy.
Stir-Fried Polonchay (白灼菠菜)
A dish cooked perfectly, the spinach was soft and had no bitter taste.
We also tried two of their soups: Fishball Patola Soup (鱼丸小肠丝瓜汤) and Ahma’s Bihon Soup (米粉汤). The fishball soup was a bit bland to our taste, but we enjoyed the bihon soup; it was refreshing and a great accompaniment to rice meals. (No pics: we were too famished to do so.)
Having a meal at Ahma’s Kitchen flew us back to memories of our grandmothers. The place is great for family gatherings or to be enjoyed with friends. Although each family has their own secret recipes and techniques, we can say that this family has shared their heirloom dishes for us to enjoy.
*Opened only last August, the restaurant is still on soft opening. While the food is good, the service is rather slow. On the other hand, you can use this time to chat and bond with the people in your table. 😉
Ahma’s Kitchen is located at 111 Sta. Catalina Street, Brgy. Siena, Quezon City. More inquiries and reservations, you may call them at: (02)562-2720. You may also like them on Facebook or follow their Instagram.
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