We've all heard off "secret menus" and "off the menu" items at restaurants that are not listed as options on-menu; well, I happened upon my favorite Filipino restaurant (actually it's the only one that I know about), for the simple reason that I hadn't eaten there in more than a year – you know with COVID and whatnot – so I recently pulled up a seat at a table. In doing so, I learned the owners Benjamin and Librada Capuli were in-house, and as I chatted with them learned they are trying out a number of new Filipino dishes in their restaurant, that aren’t on the menu yet, which have to be updated to reflect the new items.

They are also dishes the Capulis say they think will please the local palate, considering they are still awaiting the return of their biggest market share, Filipinos that work on cruise ships who flock to Manila Grill when their ship is docked in Nassau, where they are certain to get authentic flavors and cuisine of their home country.

Librada suggested I have the Bagoong (fermented shrimp paste) Rice, which she described as a complete meal on a plate and which she says she ate loads of as a medical student, because it is inexpensive to make, and filling. I agreed, with one caveat, I needed a side of Manila Grill’s spicy wings considering the Bagoong Rice did not have meat, and well, I love their spicy wings.

Spicy wings with sauce.The platter of fried rice placed in front of me was topped with thinly sliced red onions and cabbage, chopped tomatoes and mango and all topped with shrimp the paste condiment. You’re meant to mix it all together and dig in. Of course, I approached tentatively, considering the dish had a strong-smelling, salty paste atop it all. But its complex taste and combination of salty, sweet and umami flavors just worked. It was full-flavored and delicious. And I found myself asking for even more of the shrimp paste as I ate it. I’ve since come to learn that Bagoong Rice can vary regionally in the Philippines, so if I ever visit the country that’s something I will have to remember.

Librada suggested my mom, who was with me on that Saturday, afternoon try the Chicken Inasal, a grilled chicken dish done by marinating chicken pieces in a unique blend of spices and grilled until done.

Click here to read more at The Nassau Guardian