Ted's Oldtimer Lapaz Batchoy - Makati

It's hard to get out of the house and it's even harder to leave the food I enjoyed as a kid. One of the hardest things to find on the metro is a great bowl of lapaz batchoy. Sure, many restaurants here can serve Batchoy, but none of them are more reminiscent of fond childhood memories than Ted's vintage Lapaz Batchoy. While it is difficult enough to find a good bowl of Batchoy here, it is even more difficult for me to find a Ted's Restaurant. But when the craving comes, my family and be sure to stop by the Glorietta 4 Food Court for something. I prefer the special batchoy. Although it is the smallest of the varieties, I don't have to worry about liver slices (as in the Super Special) or additional offal (in the Extra Super). The special consists of pasta, pork, spring onions, chicharon and garlic in a delicious golden broth. How I Eat My Batchoy: 1) NEVER include the caramelized onions that are standard in the dish. The sweet but smoky texture, while good at other times, doesn't match the dish's dominant salty and peppery taste. 2) NEVER enclose an egg when offered. I'm not sure if the egg option is raw or hard-boiled, but I'd rather leave it out. Hard-boiled eggs are served at home in some places, but the taste of eggs generally doesn't go well with broth in my opinion. 3) ALWAYS be generous with the soy sauce and black pepper on your broth. The darker the broth, the better. The salty the better. I like it because it forces me to attack the meat and pasta after a few spoons of broth. I always use the broth first as it helps cook the pasta, making it chewy and easier to handle. A little variety never hurt the dinner. 4) Speaking of variety, ALWAYS order some puto with the Batchoy. The soft rice cake will help kill the extra saltiness in your mouth after you eat. I've seen some people dunk the puto in their batchoy, but I prefer to keep it clean. It's there for variety, for contrast. There are times when mildness helps when it is finally overwhelmed by taste. And before I go into a faux-philosophical tirade, I want to dream about the next bowl that comes around the corner. I just hope it comes sooner rather than later.

It's hard to get out of the house and it's even harder to leave the food I enjoyed as a kid. One of the hardest things to find on the metro is a great bowl of lapaz batchoy. Sure, many restaurants here can serve Batchoy, but none of them are more reminiscent of fond childhood memories than Ted's vintage Lapaz Batchoy. While it is difficult enough to find a good bowl of Batchoy here, it is even more difficult for me to find Ted's Restaurant. But when the craving comes, my family and be sure to stop by the Glorietta 4 Food Court for something. I prefer the special batchoy. Although it is the smallest of the varieties, I don't have to worry about liver slices (as in the Super Special) or additional offal (in the Extra Super). The special consists of pasta, pork, spring onions, chicharon and garlic in a delicious golden broth. How I Eat My Batchoy: 1) NEVER include the caramelized onions that are standard in the dish. The sweet yet smoky texture while ... read more

Extra special and beefy batchoy are worth the price. Their meals are perfect when you feel cold and hungry. A bun is also included for every meal, though what were given to us are not freshly baked and maybe closed to expiration. Anyway, will still go back for their batchoy.

We tried finding for it in the Food Court but unfortunately, this place has closed or moved. It's a shame as we would've loved to have tried the food

We tried to find it in the food court but unfortunately this place has closed or postponed. It's a shame we would have tried the food.