Coconuts Critic’s Table — In Ortigas, there’s a food joint called Jacob’s Shawarma (The Real Turkish Doner) and while it is famous for its scrumptious food, it is also quite popular for its red, round sign, which you can spot from afar. It features the face of a handsome guy — yes, Jacob, according to the girl manning the cash register inside.
Jacob’s Shawarma (which shall be known as JS from now on, since I am lazy to type the whole name out) is quite a small place. About half of the place is allotted for the cash register and the kitchen, leaving the other half for actual dining. There are only four tables and the seats are a combination of little box stools and padded benches attached onto the walls. And oh, the placemats are tacky and old and fading, plus there is this distracting pink mini-trash can on every table.
On one wall there are photos of various famous Turkish food; on another there are greetings and dedication notes from happy, satisfied customers.
Even if JS is small, you need to go to the lady at the cash register to see the menu and choose/give your order. Beside her is the actual kitchen, where a guy prepares your order.
During my first visit at JS, I asked for their 12-inch pink salmon shawarma. Available in pita or wheat pita, I chose the latter, trying to be healthy. My order didn’t take long to arrive, and I must say that it was heaven at first bite. I’ve never had a salmon shawarma in my entire shawarma-eating life and I have to say that I never want to go back to eating a shawarma that is not a pink salmon shawarma. Although pricey at P200, it is worth every peso because they don’t scrimp on ingredients and it’s obvious that the ingredients are fresh. The 12-inch is also good for sharing. If you want something smaller, the fish shawarma is also available in 8 inches — P140 for pita, P145 for wheat.
I was halfway through my huge shawarma and just when I thought it couldn’t get better, I noticed the condiments on the table: a hot sauce and a lemon juice. I first tried the hot sauce and after finding it a little too hot, I decided to go without it. The lemon juice, on the other hand, was something I instantly fell in love with — and even wanted to take home with me. I think it’s just lemon juice, but it interestingly made my salmon shawarma taste even better. Its tartness complemented the juicy fish and the crunchy vegetables. It was so good I found myself squeezing the juice onto the shawarma before EVERY bite.
My first time at JS was so good because of the life-changing pink salmon shawarma that I vowed to go back soon. That and the fact that I didn’t get to see Jacob in person.
On my second visit, I opted for something new: the chicken shawarma. Actually, I wanted to get the salmon shawarma but it wasn’t available that day. Interestingly (and annoyingly), certain foods are available only on certain days. For example, they offer chicken only on Mondays and Thursdays while they serve fish only on Wednesdays and Fridays.
And so I ended up with the chicken shawarma, which paled in comparison with the fish variety. Not even the lemon juice could make it half as good as the pink salmon one.
Another letdown: Jacob was there and he doesn’t look like that guy on the sign! Let’s just say that it looked as if the photo on the sign was taken 10 years ago Okay, 15.
Yet another letdown: the ventilation is pretty bad in JS. The aircon’s not that strong. I don’t even remember seeing an exhaust fan. Bad ventilation + spicy food = more water, please/let me finish this meal ASAP.
Despite these, I am still going back because the menu has mouth-watering stuff like Chicken Wings in Turkish Rice and Chicken Wings in Kuskus Rice. But I will definitely have the salmon shawarma again — and I’ll have it for take-out.
If you happen to be in the Ortigas area and want something really, really good for lunch or dinner (and if it’s a Wednesday or a Friday), go get the fish shawarma from Jacob’s Shawarma.
For take-out.
Jacob’s Shawarma – Unit 115 AIC Grande Tower Sapphire Road, Ortigas Center.
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Coconuts Critic’s Table reviews are written based on unannounced visits by our writers and paid for by Coconuts Manila. No freebies here.
