Sir Manong Eastern Creek — Restaurant in Sydney

The first thing that I expect when I go to a restaurant is that the person doing the reservation/reception is nice, can make me feel comfortable even if I have to wait, and wears a smile on her/his face despite on how busy they are. The host in this place has got nothing but arrogance and has too much confidence that they can keep the place busy for a long time. I went there with my kids to get a table, the lady said there is none available at the moment, i said that's fine I am just going to get something at the other shop anyway and will be back, she said oh you have to be here when your name is called. Didn't offer of a wait list at all. Anyway, I came back carrying a sushi bag for my kids, and tried again, the same lady came to see me and advised there was no table available and looked at my bag. I said how about the one on the side as it was empty. She then said this time, you have to wait because there is someone else before you? What? They now accept reservation? She went to clean the table and took her time doing so, with the side of her eyes checking if there are other people waiting this time I think she was waiting for that someone else to come. I patiently waited, coz I really want to know how is she going to deal with me after the wait having no one before me yet. She finished cleaning the table when she saw there is a queue this time. Then, she called a man's name with no reply and so she didn't have a choice but to accomodate us. My point is why not be nice generally to anyone, why so choosy? Why can't this person have empathy at all? Covid safe? She has not offered to write my name somewhere for contact tracing. Food was great? I ordered canton egg noodle, the presentation was nice, the food taste good, but average. The spring rolls, it was bland. The bicol express, the tuna in can tastes more like bicol express than this one. The food was precooked and microwave heated. Because when I tasted the pineapple with the meat, it was still fridge cold. The sisig, i ordered this before, was not my taste.

I can ignore the taste honestly, I went there not beacuse the food taste nice but to relax because the location is close and generally nice.

I hope they will learn early as I wish them to be here longer. Its a good place to go to when you don't want to cook Filo food yourself. But, hey there are other places...

My colleagues and I had the pleasure of dining at Sir Manong for lunch. I have to say I am happy with the whole experience. From booking our table to the food and the service was great. I can't fault anything. Even the location is great. So easy to get to, find and get parking. The food was tasty, and the serving was family size. It is definitely good value. If you would like to try Filipino food this is a great place to go to! We ordered crispy pata, it was massive and very crispy. I enjoyed the taste dipping it in the soy vinegar garlic sauce it was serve with, the kaldereta, I liked it a lot, the braised beef was tender and there was a lot of it, the kalderata sauce was thick and creamy which I like, similar consistency to pumpkin soup, pancit Canton which again was massive, it was a combination of meat, seafood and veg and again we found it tasty, the roast chicken with regular basting and that was so juicy with the basting was lovely. I took some home in doggy bag to hubby and he smashed it saying it was really good. A sign we will definitely visit and come again. The only thing I wasn't much a fan of was the tortang talong, I think it would be best to have the Mayo and tomato sauce on the side rather than spread on top. Whilst the torta itself was good for me the spread of sauce on top was too overpowering that I did not enjoy the hero eggplant torta. If you get the torta and not a fan of sauces like me, ask for it to come as a side. I also like their sustainable packaging, take away container. I love their logo and the ambiance. The chefs and owners have done an amazing job and should feel proud they are serving favourite Filipino dishes which can compete with the other popular Asian countries. The staff are kind and friendly and they made us feel so welcome. I can't wait to come again and visit. Drop in next door to the chocolate room to finish, which we did and I was pleased to find out they serve halo halo. So I had a mocha and a halo halo after, whilst my friend had the Oreo Belgian waffle and again everything here was perfect a great way to...

A wise Filipino once told me that if you feel a little bit dizzy after a massive Filipino meal, you'll know that food hit good! Something about high blood pressure from too much crispy pork 😅. That was my colleague from work who told me that, and I put her theory out to the test! Many Filipinos have told me they love the food at Sir Manong in Eastern Creek. If there's two must order dishes here for me, they'd be the crispy pata and the BBQ chicken. Crispy pata is a twice-cooked pork knuckle, which is first stewed in seasoning and spices before being deep-fried to make the skin as crispy as possible. A mountain of crackling gets served to your table, enclosing layers of soft, flavourful meat underneath. The BBQ chicken is marinated and brined before being cooked over charcoal on a rotating spit. The meat turns out incredibly juicy, but I'd say the best part of the chicken is the tangy, savoury crispy skin. Both dishes get served with pickled red cabbage and a soy vinegar dipping sauce. These were just a joy to eat, and the sweet-and-sour fireworks in your mouth from both are definitely worth the temporary pressure rise 😂 Some dishes are done traditionally here, while others have a modernised touch. Take the sisig for example - this was my first time seeing sisig with a soft-cooked egg and extra crackling on top. I probably do prefer it on the usual big oval sizzling plate though. The bottom layer would get nice and crispy as the meat cooks further in its own fat. I loved the pork binagoongan fried rice! This was my first time trying it, and wow, the flavours on this one were intense. It's fried in the wok with fermented krill and, I think shrimp paste. The fried rice has smokey shellfish flavour throughout, almost like there was crab and prawn meat in it. It's served with eggplant and crackling skin twice-cooked pork belly on top. Another +1 on the pressure train, but again so very delicious it's forgiveable. P.S. The calamansi juice here is a must. It's uber refreshing after all of that fried pork, you'll need it! 📍 Sir Manong,...