KKD STK + BBQ: What’s It Like To Eat In A Warehouse
Signing off from a rough week at work, picture yourself drinking an ice-cold beer and enjoying a sizzling plate of sisig on a seaview deck, mindfully watching several passenger ships pass by with their dreamy lights at sundown as you take in the fresh sea breeze while your favorite Bruno Mars track is being played live on the background.
Oh I almost forgot to tell you that the first paragraph experience costs less than four dollars.
So what’s it like to eat in a warehouse?
Especially if you decide to eat when the clock strikes noon during the summer months wearing a thick leather jacket you bought from Baguio, unless the warehouse was specifically designed to store ice.
In the case of Koko Dine STK + BBQ however, the management has done the necessary measures to bring about a more pleasant dining experience, with the restaurant being located away from the warm polluted embrace of the crowded metropolitan skyscrapers towards the seaside South Road Properties.
Not only that, you can’t deny the fact that this warehouse sure got style.
While they’re probably certain that Cebuanos will embrace the sutukil type of cooking they’re bringing in the area, they sure also hope to attract foreign tourists scattered among the historical landmarks in the vicinity which include Malacañan of the South (the seldom used Cebu residence of the President of the Philippines), Fort San Pedro (the old Spanish bastion against Moro raiders) and Plaza Independencia (currently the free for all park used for all purposes imaginable).
Unless you’re a local, you’re probably scratching your head now figuring out what ‘shoot-to-kill’ means. No, President Duterte’s campaign against illegal drugs doesn’t concern this. It’s basically an abbreviation of Sugba-Tula-Kilaw, three simple methods of preparing food whether you like them grilled, incorporated into a soup dish or want them eaten raw like a salad or ceviche.
What if you prefer them cooked with more cholesterol such as deep-fried, sautéed or baked? No problem. Funny, my first sutukil experience as a kid was in Mactan Island at a food stall named No Problem, which became their automatic answer to all the requests of their English-speaking diners.
Can you cook the Lapu-Lapu fish, sweet-and-sour style? No problem. Do you have Coca Cola? No problem. Is it alright if we just took off without paying the bill? No problem.
Sure enough, upon entering KKD STK + BBQ, you’ll immediately notice their turo-turo counter and open kitchen wherein you can choose anything that’s available (as long as it’s edible) and tell the chef to cook the dish with love or you could just browse through their laminated menu and pick their affordable bestsellers which include Crispy Pata, Sinuglaw and their very own Chicharon de Cebu.
When I say affordable, this means you can treat your entire batch here after the graduation ceremony.
Out of all the dishes we were able to try out, I bet you wouldn’t be able to guess my favorite: deep-fried to golden perfection, spiced just right and stuffed with the ever elusive ground pork and other fresh ingredients with a tantalizing aroma for the price of only sixty pesos, never ever forget to order the phenomenal Rellenong Talong. Trust me, you won’t look at an eggplant the same way again.
And if ever you find yourself so full after trying out these Filipino dishes and feel the need to exercise at that exact moment, go ahead and take out that vintage red bike off the wall for a ride. Just don’t tell the management I told you so.
KKD STK + BBQ is located along M.J. Cuenco corner M.C. Briones, Cebu City. For reservations, you may call them at (032) 318 8795 or (+63) 917 700 0499 or check out their Facebook page for promos and updates.