Bookmark this place the next time you find yourself in Maginhawa: Malingap Central Food Hall. This highly-curated food hall is the brainchild of chef Ed Bugia, the same mind behind Pino, Pipino, and The Burger Project in Teacher’s Village, Quezon City.
Unlike most food parks, MCFH is air-conditioned but has a few al fresco dining spaces as well. According to Bugia, since his food hall focuses more on the food, they open much earlier to accommodate more guests. Food parks usually open between 3 p.m. and 4 p.m.
Bugia and his team wanted to house food brands that “don’t compete with each other” so people would have a unique dining experience. There are still a few spaces to fill, but here’s what you can expect when you drop by:
Honey Butter Fried Chicken
The guys from Rub Ribs BBQ knew exactly how to make fried chicken even better: with honey and butter.
Nice to Meat You is brought by food industry veterans chef Him Uy De Baron and JJ Yulo.
You can’t build a food hall without Persian cuisine. Shish K knows it all too well. Indulge in their lamb, chicken, and beef skewers all served with basmati rice.
Sticky Pig is created by the owners of Chef Tony’s Popcorn. They’re one of the few stalls in MCFH that offers al fresco dining. We recommend their juicy, barbecue ribs with a side of fries or rice.
If you feel like these dishes taste familiar, it’s because they’re made by the descendants of the owners of Dulcinea.
Foodies are always down for great dessert, so MCFH is fortunate to have Taza Platito’s tablea chocolate cakes and cupcakes.
Three words: deep-fried chimichanga.
Manila Creamery recently joined Malingap Central Food Hall’s lineup this month, plus two more will be coming in 2018.
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