New eats at Cable Car, Scrapyard Lounge

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Friday, April 25, 2014

TWO of the city’s popular spots for winding down are offering tasty new dishes on their menus. A new selection of food will add to Cable Car’s menu of hearty dishes, and compliment the cocktails and beers at Scrapyard Lounge.

Some of the most popular items at Cable Car are its signature rice topped with egg, crispy pata, nachos and calamares. The new dishes being introduced are also a mix of Filipino and American favorites that most of us are familiar with. These will add more to Cable Car’s already extensive menu, while amping up Scrapyard’s current choices of pica-pica.

Feel like a burger, but can’t decide what you want on it? Try the sliders, or three mini burgers: one plain, one with cheese, and one with bacon.


The beef salpicao and sauteed Spanish chorizo have strong flavors, which balance out well when paired with cold beer.

Gambas is made from plump, fresh shrimp with a spicy kick. As something a little different and to pare down the spice, it is served with bruschetta topped with mushroom and mild cheese.

For the guilty pleasure of street food, try the street food platter, which is heaped with ngohiong, steamed and fried siomai, and squid balls.

To wind down a long night of partying, have the tender and flavorful pochero, whether as hearty soup or with lots of gravy on a sizzling plate. Try pork or shrimp sinigang if in the mood for something sour.

From Monday to Thursday, have local beers for P50 per bottle, or get a bucket of five for only P250 with free baked oysters or crispy sisig. On Fridays and Saturdays from 9 to 11 p.m., drink all you can for P500 at Nomihodai with Johnnie Walker, Jack Daniels, Absolut Vodka, Captain Morgan, selected cocktails plus all local beers.

Whether in Cable Car’s high-energy setting or Scrapyard’s more artsy vibe, these new dishes are set to compliment those long and fun nights of drinking and dancing. Cable Car and Scrapyard are both located on Ma. Luisa Road, Banilad.

Published in the Sun.Star Cebu newspaper on April 26, 2014.


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