As a huge fan of chicken and steak, I have always been curious about this place called Hai Chix and Steaks. Though their first location is a stone's throw away from my workplace, I never had a chance to give it a visit.
However, I recently got a chance to visit their second branch in Greenhills, where I had the opportunity to meet and talk to their chef, Chef Ferdie.
Opened almost a year ago, Hai Chix Greenhills is cozy and perfect for intimate gatherings with friends and family as well as date nights.
For starters, we had Butter Garlic Shrimp (Php 295) and Shrimp in Balsamic Pasta (Php 295).
|Butter Garlic Shrimp|
|Shrimp in Balsamic Pasta|
A classic dish is the Butter Garlic Shrimp, served with focaccia bread to wipe the garlicky butter sauce with. I loved the aroma of this dish and enjoyed eating it too. I have tried quite a number of pasta dishes of different sauces: marinara, Aglio olio, white sauce, kung pao style, and many more, but it was the first time for me to try a balsamic pasta. Surprisingly, the acidity from the balsamic works well with the shrimp and pasta. You should really this dish when you visit Hai Chix.
We also had Asian Soy Glaze Wings (Php 255).
|Asian Soy Glaze Wings|
What I like about this dish is that it isn't sugary sweet like most soy glaze I have tried. However, I would have liked it more if the chicken wings were made crunchier.
We didn't miss one of their bestsellers, the Hainanese Chicken Rice (Php 280).
|Hainanese Chicken Rice|
Chef Ferdie emphasized that the ginger sauce, a critical ingredient for the Hainanese Chicken, is made fresh every day. Surprisingly, their version of Hainanese Chicken can compete with the popular Singaporean restaurants.
But what seals the deal is the US Angus Ribeye (Php 2750 for 650 grams), which is supposedly good for two, but huge enough for four. Our steak was served with steak rice, fries, and corn & carrots.
|US Angus Ribeye|
What I love about this Ribeye is the crispy fat used as toppings to add more flavor to the steak. We weren't served steak sauce because there wasn't a need for any. The steak itself is flavorful, juicy, and tender. I'm still having dreams of this steak and I would love to have this again as soon as possible.
For dessert, we were served a slice of Chocolate Cake and Sans Rival along with a cup of Coffee (Php 90).
We fought for the last piece for both desserts. It tasted a lot better with brewed coffee. The dessert menu varies depending on the day.
I rarely have confidence in fusion restaurants because I think that it is difficult to master two cuisines at the same time, but Hai Chix and Steaks is an exception. The Hainanese Chicken is as amazing as the Angus Ribeye Steak, it was difficult to choose a favorite.
You'll never go wrong with straightforward delicious food, that's what Hai Chix and Steak proves and still proving for years.
Thanks to Hai Chix and Steaks for having us.
Hai Chix and Steaks
6 Missouri Street,
San Juan City
Another location is at Ortigas Technopoint