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ICYMI: You can pre-order Half Saints’ chicharron teriyaki, humshuka and more for delivery

ICYMI: You can pre-order Half Saints’ chicharron teriyaki, humshuka and more for delivery

After being cooped up in our homes for more than two months now—tending to our own meals and spending hours in the kitchen—it’s completely understandable if you’re looking forward to treating yourself. And if you’re going to do so, might as well make it a dish that you can’t easily cook up in your own kitchen—like chicharron teriyaki or a dark chocolate tart. Lucky for us, we can find these dishes and more delectable ones at Half Saints.

https://www.instagram.com/p/CAm30PDHNWP/

In case you missed it, the restaurant, which supports local start-ups and farmers by using local ingredients, has been open for delivery through pre-orders since May 2. Announcements on when pre-orders will commence per week are posted on their Instagram. They have also implemented a lead time of two days for desserts and one day for starters, puff pizzas, specials and platters.

Their pre-order menu contains their well-known dishes including the four cheese puff pizza, three cheese ravioli, arroz con pollo (chicken cooked in sofrito base with braised rice and coconut milk), and other meals that aren’t exactly easy to recreate in our home kitchens. On top of that, you can also get your sugar and caffeine fix from their selection of desserts, lattes and frozen drinks. 

Half Saints also offers Quarantine Comfort Family Platters—select dishes including the arroz con pollo, gallo pinto x RBM, baked soy-glazed salmon, braised tomatoes and mozzarella cream penne and beef lasagna with spinach and cream cheese that can serve either a group of three to four persons and a bigger serving for six to eight persons. 

To order, simply message them on Facebook or Instagram with your contact details and delivery address. Payment can be done through GCash or BDO. The customer will be the one to arrange the delivery through their preferred couriers and shoulder the costs.

 

 

Header photo courtesy of Danica Condez

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Writer: THEA TORRES

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