Pork Satay (Photo by RUDY LIWANAG)

These days, it’s not so easy to travel due to the economic crisis. As appetizing as it is to visit Singapore, Thailand, Indonesia, and Malaysia and to partake in each country’s respective cuisines, sometimes, the budget just will not permit it.

So what’s a curious foodie-slash-wannabe backpacker to do? Yes, going around Metro Manila to sate one’s craving for multicultural fare is always an option, but it’s not exactly a win-win situation. There’s no pleasure derived from exotic surroundings and there’s certainly no instant gratification. Another, better solution? Makansutra at the Manila Ocean Park.

As we cross the threshold of Makansutra, we immediately spot the island where the many cooking stations stand. The blackboards inform us of the selections from different Southeast Asian countries: Tom Yum Goong, Nasi Goreng, Bak Kut Teh, Laksa, and of course, Hainanese Chicken Rice. There were more dishes to choose from, but even the most gluttonous and adventurous of travelers can only eat so much!

We sit near the window where we watch the waves batter the dock. The stormy weather inspires us to visit Thailand to try the Tom Yum first. The broth is mild and it leans towards the sour end rather than the spicy one. The savory tartness of the soup serves its purpose and whets our appetite for the next dish: the Oyster Omelet. We take advantage of the open kitchen to watch the cook create the omelet. Everyone must have cooked omelet or at least scrambled egg before, but there’s something fun about watching some else do it, especially if that person does it with one hand folded behind his back! The result is a thin, crisp layer of egg, dotted with plump, briny oysters, and served with a bit of chicken rice. Lovely!

Next, we move on to the Malaysian and Singaporean stations where we sample the fiery Laksa. Chef Kam Yong Kuat, who is visiting from Singapore, explains that the right way to eat Laksa is by putting the different elements – noodle, meat, and soup – in the spoon and eat the lot at once. The man is right. The combination of textures and flavors is electrifying. The noodles and the meat are both firm and tender at once while the heat of the chili in the broth is countered and nicely complemented by the coconut milk.

We stay in Singapore and Malaysia for the Bah Kuh Teh or prime pork rib with char siu sauce, the Pork Satay, Roti Prata, and the Hainanese Chicken Rice. Chef Kam Yong Kuat continues his tutorial here.

He talks about how the Hainanese Chicken Rice came about: “Like many famous dishes, it started out as peasant food. Over the years, people kept dressing it up and improving on it until finally, it became what it is now.” Alas, the rice was a tad bland, but the Bah Kuh Teh was an ample solution if one were willing to turn it into a viand. The Roti Prata was very nicely done, too. Again, we were able to watch like little children as the cook slapped the dough onto the counter and then fried it later on. The curry dip and the Bah Kuh Teh were both good matches for it, but it could stand on its own, too.

Now, it’s time to get Indonesia in on the action. Armed with a couple of skewers of chicken wings and Pork Satay, we attack the Nasi Goreng. This Indonesian fried rice is a lot like our Tapsilog: rice mixed with meat and egg.

The difference lies in the sauce. While we tend to enjoy our Tapsilog with some chili vinegar, the rice in Nasi Goreng is flavored with tamarind and chili. It goes perfectly with the skewers, like many rice dishes often do.

We end our meal/journey with sweet beverages and dishes. As with many Asian desserts, nothing is too sweet and sticky, gelatinous textures prevail. We start by sampling the Teh Tarik, black tea which is sweetened with condensed milk and made frothy through a series of elaborate “pulling” motions done by repeatedly transferring the tea from one vessel to another.

The flavor is very subtle and the texture ethereal. The other drink we sample is the Michael Jackson, so-called because of the combination of soy milk and black gelatin and because it became popular when Michael Jackson’s song “Black or White” hit the airwaves. Again, it is barely sweet and surprisingly palate-cleansing.

Finally, we have the Ais Kacang, a towering structure of flavored shaved ice and mango pudding akin to our Halo-Halo. It is a nerve-wrecking task making the pudding collapse and mixing it with the flavored ice, but we finally accomplish it and reap our rewards by cooling off.

Our palates and curiosity sated and our bellies full, we leave Makansutra to go back to reality. Still, a couple of hours around Southeast Asia and eating on a very, very reasonable budget was a very good deal indeed.

Makansutra is located inside the Manila Ocean Park.