3/5 Neil Eric P. 3 months ago on Google β’ 43 reviews New
Ample
parking
space
and
a
log
cabin
style
building
make
for
a
great
facade.
I
used
to
love
Sizzling
Plate
for
its
affordable
and
straightforward
menu,
its
fast
service,
and
their
consistency.
At
419
pesos
for
their
most
expensive
steak,
the
australian
porterhouse
is
thin,
chewy
(ordered
medium
rare,
shifted
and
lifted
the
steak
from
the
sizzling
plate,
of
course),
and
bland.
It
reminds
you
of
the
standard
food
court
sizzling
fare,
which
although
decent,
costs
4x
less
expensive
than
this.
The
vegetables,
although
oily,
are
thick
and
juicy
(fresh
from
Baguio!).
The
gravy
is
watered
down.
It's
good
that
you
have
at
least
6
types
of
condiments
per
table
to
save
your
food
(see
photo)
-
the
cheapest
hot
sauce
and
worcestershire
sauce
you
can
buy,
salt,
pepper,
Maggi
Savor,
and
a
Del
Monte
ketchup.
The
free
soup
tastes...vague
(chicken
noodle?).
The
buttered
rice
is
sour
(sign
that
it
was
left
at
room
temperature
for
too
long).
Looking
past
the
food:
The
sizzling
plate
is
cracked
on
two
sides,
the
wood
block
it
sits
upon
is
crusty,
sticky,
and
mired
with
black
sludge.
Despite
the
chewyness
of
the
steak,
it's
hard
to
use
the
steak
knife
because
both
knives
given
to
us
show
significant
wear
in
their
plastic
handles
(burn
marks,
and
the
whole
handle
is
fuzzy
and
sticky).
There
was
one
new
waiter
during
our
visit
that
was
fast
and
attentive,
hence
our
order
got
received
promptly.
Unfortunately,
the
rest
are
generally
not
attentive.
The
bill
arrived
longer
than
our
food
did,
probably
because
they
manually
log
the
details
in
a
logbook
instead
of
making
you
just
sign
on
the
receipt
(may
be
an
LGU
thing,
but
inefficient
nonetheless).
It's
still
cheap,
and
the
menu
is
straightforward.
But
if
you're
only
in
Baguio
a
few
times
a
year,
it's
best
to
steer
clear
and
spend
your
time
trying
other
places.
The
place
clearly
needs
a
refresh
in
terms
of
quality
and
management.
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