Who's Uncle Moe?

You haven’t tried Uncle Moe’s yet? Such was the usual response, given in a condescending tone, whenever I inquired about the burgeoning legend of Uncle Moe’s. At first it sounded like some American-themed diner. When I found out its full title, however, I immediately felt the urge to break any self-imposed rules on saving money and eat-outs for better occasions. And given Middle Eastern cuisine’s apparent surge in popularity, it just made much more sense to try out Uncle Moe’s Shawarma Hub. Word on the net has it that the name Moe was derived from the owner’s dog. How that dog came to be an uncle, however, is as mysterious as whatever possible connection there may be between dog and shawarma. Quirky questions aside, Uncle Moe’s beckons to customers on the first floor among a row of bistros located across Ortigas Center's City Golf Complex. At first glance alone, one can sense its balanced vibes of being secluded enough yet welcoming and spacious for diners. A friend and I were lucky to catch the venue empty for late lunch, as service has been said to slow down considerably during peak hours. A quick look around exposed a laidback setting meant to make diners (and drinkers, too, apparently) feel right at home. A balcony facing Julia Vargas Avenue allows for timely winds to cool the entire L-shaped area outside the restaurant. There, I can imagine around eight barkadas separately enjoying their post-meal beers as if they were celebrating at a park’s well-distanced picnic tables. Inside, a stack of magazines provides further entertainment for those done observing the subdued walls and matching minimalist paintings. Alas, despite the absence of any other customers, our order was only served after quite a long period of stomach-growling anticipation. The sight and smell of the food, however, more than justified our wait. Although a shawarma hub, my taste buds wouldn’t allow me to put that above their kebab entrees. Exceptional alternatives to their famous chicken and beef shawarmas (complemented with all-chicken and all-beef upgrade options) would be the chicken or beef kebabs served with either slightly doughy pita bread or the ever-sinful rice topped with a slab of butter. Guests may also have the privilege of drowning their rice in garlic or hot sauce, while the meal is served with cold minced tomatoes as opposed to the usual roasted ones. At P130 (with buttered rice), the juicy kebabs gain an automatic victory in both taste and value over its dry and higher-priced counterparts. Whenever one is uncertain of what to order in a Mediterranean restaurant, experience has taught me to always go for the keema (sautéed ground beef). Even without rice, the quality and quantity of a shop’s keema usually tells the customer how good and big everything else is served. Uncle Moe’s keema (P60), while undoubtedly delectable with onions and the reliable garlic sauce, is much less than what's usually served in other restaurants. However, this didn’t have any bearing on the rest of the food served; there went a restaurant rule of thumb. What stood out in the menu, and gained top priority in my list of orders, were the kofta balls. Other than a string of puns that I can recall having made then, the kofta balls will be remembered for their pool of heavily flavored tomato sauce and pockets of cheese inside the ground beef kebab that indulge your gustatory senses with every bite. The generous serving may appear as slop at first, but a single taste of the sauce will make you want to forget all manners and gorge on the entire plate. The flavor doesn’t overpower others tastes either, if you happen to try fitting the kofta balls and any other viand in one spoonful. As good as it is on its own, it can also be supplemented by buttered rice or used as a dip for the pita bread. Besides the usual renditions of hummus and ox brain in similar restaurants, Uncle Moe’s does well to differentiate itself with a slightly more varied menu. One can opt for the Moussaka Melt (P140) made of almost the same ingredients as the kofta balls but made with eggplant, baked in béchamel and prepared differently. Then there’s the Moroccan fish fillet (P170) — dory in tomato sauce and black olive puree. I have yet to taste several of their other starters, all within the range of P50-70, such as the Tapenade and Moutabal, both dips served with pita bread. As I rubbed my belly in satisfaction and felt good about the minimal amount of paper that left my wallet, I could hear myself thinking: so this is Uncle Moe’s, no wonder it is such a legend. Besides being well worth the expense, I could easily picture myself hanging out on the balcony — as I’ve heard friends of friends do — and just enjoy my seat, the wind, the view of the sporadic traffic below, and whatever liquid I may have in hand. It’s that accommodating. Whether you’re grabbing a quick bite alone, pigging out with a special someone, or arranging to meet your gang for a few rounds, you won’t contemplate a single ounce of regret for having chosen to indulge yourself at Uncle Moe's. - GMANews.TV