Delicioso Bagoong at Red House Taiwan Shabu Shabu
Nowadays, it’s becoming apparent that Shabu Shabu restaurants are found here and there around in the city of Cebu. Shabu Shabu is a “hot pot” cuisine adapted from the Japanese. it is basically serve with a boiling hot pot on a burner placed in the middle of the table. Tender and paper-thin sliced beef as the main ingredient is prepared, along with other ingredients (leaf vegetables such as lettuce and etc), fresh seafood ingredients are also added to the “hot pot”.
And in the boiling pot, you freely add all this ingredients that suits your taste and “swish swish” that ladle like a magic wand and in minutes its cooked and ready to munch! “Swish swish” really it was! As this is also how Shabu-shabu really meant… the “Swish swish”. But today’s Shabu Shabu now comes in varieties such as Korean Shabu Shabu, Taiwan Shabu Shabu, and other types of cuisine as this separates the restaurant from other restaurants for a name and expression of its own specialty.
As for this Shabu Shabu restaurant that I’ve visited recently, specializes their Shabu Shabu menu with Taiwan cuisine and also how the restaurant speaks for their name: Red House TAIWAN SHABU SHABU.
A Shabu Shabu restaurant that specializes with Taiwan cuisine goes with egg noodles, bean noodles, vegetables, and some root crops such as “gabi” which actually tastes great when boiled with. And of course the spices and soy for more enriched flavors.
The fun a part about this Shabu Shabu restaurant is that you get to decide and prepare your sauce for dipping the way you like it. You can choose among chili, onions, ginger, celery, and other freshly prepared spices, and then mixed it with your own desired amount for soy sauce and vinegar.
Among the prepared spices and sauces for the dipping sauce is the Bagoong.
Bagoong is a popular side-dish for Filipinos. Others use Bagoong as the main flavor and as a seasoning for other Filipino dishes such as “Kare-Kare”. But as a common custom, Filipinos usually pair Bagoong with rice. That even for Bagoong and rice alone can already be considered as a meal, a favorite!😀
What interests me the most about this restaurant is that there is no limit on the spices that you want to add for your Shabu Shabu. If you want it more spicy, go for those chilis! If you’re more into soy sauce, go fill-up that saucer.
As for me, I had around 5 rounds back and forth to the spice counter just for that Bagoong alone! It’s like all-you-can-have spices!😀
I was crazy for their Bagoong back there for the moment. I do think that their Bagoong was good. It’s not that salty and not spicy (anyway, there’s chili sauce separately prepared for people who craves for chili). Their Bagoong is clean and refined, not itchy to the tongue… Their Bagoong got the right Umami flavor and you can get the exquisite flavor of the shrimp🙂
I think must be the right place that calls for noodles, seafood & tender beef, vegetables… and the place that you can explore those buds and getting to know the kind of taste you really like. Boy, I loved topping my noodles with Bagoong…!😄
NAME: RED HOUSE TAIWAN SHABU SHABU
ADDRESS: AS Fortuna St., Cebu City