Goto Monster: The Cure for Heartbreaks and Hangovers

A quick peek inside and you might mistake it for a run-of-the-mill carinderia, but upon close inspection, you’ll realize that it’s so much more. Don’t get me wrong, there’s no pretensions here, all you have to do is decide on your order, pay, and wait. But unlike your regular turo-turo or fast-food joint, Goto Monster proudly declares that your order may take time to prepare.

Rent may be cheaper outside of the CBD, but this restaurant does not scrimp on quality. To be honest, I came here with no expectations. Yes, I saw the rave reviews from chef acquaintances and some hard-to-please friends, but goto was just rice porridge to me -- something i was forcefully fed when I was sick and couldn’t stomach anything else. But like many times before, I was proven wrong.

One look at the deep, heaping bowl, and I knew this wasn’t like any goto variation i’ve tried before. The recommended Goto Beef Tripe (P95) comes with the typical -- tripe (duh), garlic flakes, and scallions -- but with genius additions of itlog na maalat and a giant pile of tinapa flakes.

It might not seem like it on photos, but the toppings-to-soup ratio was perfect. Each delicious spoonful was a promise of death by uric acid, but that was a risk I was willing to take. I also ordered some Tokwa + Bagnet (P120) (deep fried tofu and crispy pork belly) to go with it, because why not?

I never really understood the concept of recovery food until I had my fill of Goto Monster’s hearty concoction. Too bad I can’t crawl my way here on a whim after a rough day. Is it time for a change of address?

To add a little balance to my meal I ordered their Fresh Spring Rolls with Talong (P175) which came with three dips -- peanut sauce, cilantro pesto, and chili oil. The spring rolls were a refreshing break from my otherwise, high-cholesterol meal. If their CoverGirl-worthy bowls of goto weren’t enough to convince you that they pay attention to detail, then this dish will.

For dessert, I had to try their purple Puto Bung Bung Waffles, which people have been inconsiderately reposting on Facebook late at night. The dish came with two ube waffles, a generous scoop of ube halaya ice cream, bukayo, Nagaraya nuts, muscovado sugar, and many more little details that made it look like a work of art.

It tasted like Christmas on steroids(which is a great thing!), if I hadn’t stuffed myself so much during the main course, I probably would have eaten more.

All in all, I thoroughly enjoyed my experience in Goto Monster. Each dish that came out of the kitchen looked good enough to be served in Masterchef. Though the location is a little bit (okay, a lot) out of the way, I would gladly take a detour for a hot bowl of glorious innards. Trust me, it could cure anything. Getting hungry? Book a hotel nearby and explore the treasure trove of interesting places and hole-in-the-wall restaurants in Makati. ]]>