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| - Update: I came back today with my family in the midst of a busy Sunday afternoon crowd. This being a counter-style restaurant, the service was outstanding (someone seating everyone flexibly, hot food orders from the kitchen, and great conversation with the staff).
I tried a few new things today: their pancit (Filipino noodles) had a lovely citrusy taste to it reminiscent of calamansi (calamand limes) and fried pieces of pork for salt and texture. Their halo-halo (shaved ice dessert) was spot on! The beans, jelly, ube, and flan tasted fresh against the lightly sweet milk.
Huge improvement on the liempo (pork belly was fresh off the grill), and the pinakbet (shrimp sautéed vegetables) was cooked thoroughly to the point of falling-apart squash. Yum. And of course, I'm still raving about the laing (coconut stewed taro leaves).
Do not pass Carinderia without trying it!
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Upon stumbling in here for lunch, the clean and open family style seating was refreshing from other Filipino restaurants, and the industrial/commercial surroundings. Not quite like Little Manila (Wilson and Bathurst).
I was pleasantly surprised by the food here, and especially the ube pie. The server/chef was patient and highlighted the dishes of the day. The food was served on these neat square recyclable plates that held sauces quite nicely. I really appreciated the condiment selection that they made with clear labels for suggested dishes. Furthermore, the menu and posters were well designed. Great daily specials for all day breakfasts (silog style - with eggs and rice), and even a student special for the nearby high school. I was a little sad that the pancakes were only served on Saturday, but I look forward to the mango, ube, and macapuno pancakes they've got!
On to the food:
- The rice still had some of the husk on it for a great nutty taste and texture. It won't absorb too much sauce, and keeps its form.
- The laing (stewed taro leaves in a spicy coconut sauce) wasn't too spicy and had great flavoring with the added pork fat and ginger. Also, they used FRESH leaves; I've been eating it with rehydrated leaves for the longest time. So good!
- The sisig (gingery, spicy pork) was a little bit more like a variation of kilawin (an oniony, ginger pork). Would have liked different cuts of pork to give it a chewy, crispy texture.
- Pinakbet (shrimp sautéed vegetables) had large pieces of vegetables, but a smaller serving. The bittermelon and squash were still undercooked.
- The liempo (grilled pork belly) had a great flavour but being on the hot table softened the crust and chad of the meat too much.
- The bilo-bilo (stewed pudding of rice cakes, jackfruit, taro, tapioca, and plantain) was delicious. The whole dish was very fragrant of the jackfruit and taro. It was cooked through perfectly.
- THAT. UBE. PIE. The crust had an excellent crumb that wasn't sweet or too salty, to compliment the great textured ube (purple yam pudding). Best I've had in Mississauga by FAR.
Took another pie home to "share" and definitely coming back for the pancakes. Great stuff!
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