Recently, I was fortunate to savor for the second time the new buzz word among Filipinos who simply would not have the luxury of time to shop and prepare food which they love to eat back home.
Yes, the buzz word is Cucina Manila. It is pronounced as (kuchi-na), a magic word that popped on the computer screen while Liberty and her hubby Gary, husband and wife owner, ‘googling’ a name for their first restaurant located at Joyce Street near the Sky train station and St. Mary’s Roman Catholic Church, where more than 80 % of the registered parishioners are Filipinos.
A usual busy Sunday afternoon for both Cucina Manila and Goto King, an ala carte style of dining at reasonable $ 6.99 per order from popular
Filipino dish served in bowls like Mami or egg noodle with soup to sizzling plate preparations.
Strategic location of Cucina Manila is not the only factor that brought the business to where it is right now, a new branch at Surrey Central and Richmond, the newly inaugurated restaurant. Cucina Manila captures the taste of most Filipino palate in every dish being offered. A fast-food type of service where popular cooked Filipino recipes are offered for dine-in or take-out, thick and saucy (ma-sarsang) Beef Kalderatta and Paksiw na Lechon brought back the memories of dining at Lydia’s Lechon at Baclaran’s Church, where devotees of Our Lady of Perpetual Help flock in. Crispy and golden 
Ukoy, a dish that I rarely cook in my kitchen because of time element and unavailability of ‘hipong tagunton’ (small fresh water shrimps) or ‘hipon suaje, was surprisingly taste good with headless medium size tiger shrimps on top served with spiced vinegar perfect as ‘saw-sawan’(dipping sauce). To cap every meal, an array of Filipino delicacies that I grew up with served as dessert or merienda (snacks), is offered. Turon (Crisp Fried Wrap Banana) and Bibingkang Kamoteng Kahoy(Cassava Cake) completed every meal.
Ukoy, a dish that I rarely cook in my kitchen because of time element and unavailability of ‘hipong tagunton’ (small fresh water shrimps) or ‘hipon suaje, was surprisingly taste good with headless medium size tiger shrimps on top served with spiced vinegar perfect as ‘saw-sawan’(dipping sauce). To cap every meal, an array of Filipino delicacies that I grew up with served as dessert or merienda (snacks), is offered. Turon (Crisp Fried Wrap Banana) and Bibingkang Kamoteng Kahoy(Cassava Cake) completed every meal.Cucina Manila promises new and more exciting popular Filipino dishes and delicacies to offer for dine –in, parties and gift giving this coming holiday season. It is one way of making their customers feel and taste the holiday son in their new home.Cucina Manila’s Crispy Ukoy topped with shrimps, served with spiced vinegar. A side dish and healthy snack as well.Fresh Lumpia served with garlicky sauce mix of soy sauce Paksiw na Lechon with sweet-sour and livery flavored sauce
Cucina Manila’s Beef Kalderetta packed with generous amount of super tasty sauce that craves you to eat more rice with it. Very filling!
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