There is no other place on Katipunan Avenue where I would rather kick back after a long stressful day of law school than The Fat Skillet Cafe. If you want good, hearty food, in generous yet affordable servings, a decent selection of German beers perfectly poured into the appropriate glassware, competitively-priced local San Miguel and a laid-back, friendly ambiance, then this is it. They may have changed their logo recently, but the quality of the food, the quiet, relaxing vibe and the friendly staff remain the same (Frankly, I prefer their old logo). There are usually two things I order when I go there, but this was actually the first time I tried them together.
-insert obnoxious “head” joke-
Kapuziner Weissbier, brewed by Kulmbacher Braueri in Germany is the most affordable yet satisfying wheat beer you’ll find in the Philippines. Poured into its very own weizen glass, it was golden straw with a majestic four finger head that peeked out of the rim – similar to the bald tops of the monks this brew is named after. Strong effervescence and carbonation make this a very beautiful beer. It smelled of banana and cloves, and tasted crisp and light, slightly wheat-y but not filling, with a mild sweet finish. All in all, a very drinkable beer, and I cannot say this enough – it is just gorgeous.
My Beer Advocate
ratings: Appearance: 5.0 Smell: 3.5 Taste: 4.0 Mouthfeel: 4.0 Overall: 4.0
The other menu item I never fail to order at Fat Skillet is their Hungry Hungarian pasta. Spaghetti in garlic and extra virgin olive oil topped with a sliced-up Hungarian sausage, sundried tomato bits and parmesan served with toasted buttery garlic bread. They tend to put a bit too much oil, but I asked them to tone it down this time. They did, and it was perfect. The serving size definitely dwarfed the price, which is why I get this dish every time.
|yes, there’s San Mig Light at Fat Skillet, too
Taken together, I loved how the sweetness of the beer became more pronounced after the spice, saltiness and umami of the sausage and sundried tomato pasta. The Kapuziner also cut through the olive oil and made the dish that much easier to go down.