I first came across new Filipino restaurant Delikase in Gold Creek while on a metrogaine around Gungahlin a couple of months ago. It wasn’t until recently, that I finally ventured back to Gold Creek to try it out. The inside is quite small fitting just 5 tables surrounded by shelves of tea ware and knick knacks.
Surprisingly, the menu prices were affordable and we noticed there were a lot more pork dishes than anything else. Our waitress informed us that they also had adobo available which was not on the menu. The weekend special of lechon (spit pork) could be ordered so we decided to try it as well as a few other dishes, and take away whatever we didn’t finish. We ordered the one serve of lechon with mang tomas sauce ($25) and I found there was a decent portion of pork provided. I was happy to discover it was all meat and no bones. The pork was soft but a tad salty. Although there were some drier parts of pork, the majority was super tender. The crackling was also a bonus. I loved the sauce that was served on the side. Although it was made mostly of pork liver, it tasted just like apple sauce to me (maybe from apple cider vinegar?).
There were two types of noodles on the menu, both $10 each. I ordered the second dish with thicker noodles, the pancit canton guisado, with chicken as my source of protein however the first dish with thin noodles arrived instead, the pancit bihon ($10). No matter. The noodles were juicy and a wonderful balance of sweet and sour. I must admit there was not much chicken at all, but I was happy with the plentiful noodles. This was also J’s highlight dish from lunch.
I also ordered the daing na bangus, a fried bangus (milkfish) belly ($16). This was covered in fried onion and served with soy sauce. The fish was a smaller portion than expected but then again, I had never had milkfish before and didn’t know what to expect. The edges of the fish were a little dry but the middle was soft with some blubber left on it. The skin was also nice and crispy. I liked that it came with two wedges of orange for dessert.
We ordered two serves of garlic rice ($4 a serve) to go with our mains. We could immediately smell the garlic when it was placed in front of us. Mmm.
For dessert, we shared the turon and ice cream ($7) which was a deep fried banana and jackfruit, topped with chocolate syrup and a scoop of ube ice cream. The deep fried package was parcelled as a spring roll with a nice crispy outer wrapper. The banana and jackfruit combo was hot and a little gooey on the inside. I loved the ube ice cream and really wanted to order another scoop of it!
J loved the pancit bihon so much that he ordered another serve to go to have for dinner that night along with the rest of our leftovers. We were kindly provided with a plastic take away box to put our leftovers in while our waitress took away our plates. We both thought Delikase provided good value for money. If you love your pork, you should be pretty happy with the menu with items like sizzling pork sisig, dinuguan and pork sinigang. Pinoy all day brunch starts at only $10 such as longsilog (Filipino pork sausage) which came with garlic rice and a fried egg. I really wanted to try it but it wasn’t on the main menu so I must go back for brunch. Service was very friendly and staff were happy to explain the dishes to me, albeit in their broken English. They were also able to tell me the most popular and yummiest tasting dishes (the Halo Halo for dessert but it was too cold to have shaved ice).
Delikase also have a side business with Bliss Haven spa services behind the restaurant.
Delikase is located at 39 O’Hanlon Place in Nicholls, Gold Creek (towards Maccas). Open Wednesday to Sunday for lunch, and Friday to Saturday to dinner.
Foodgasm 7.5/10
Value for money 8.5/10
Service 9/10
FPJ score 25/30
If you want more random photos and updates about food, I’m on Facebook, Twitter and Instagram
Facebook: /foodpornjournal
Twitter: @foodpornjournal
Instagram: /foodpornjournal