Stroopid Richard

The Domestic Goblin binge-watched season eight of Somebody Feed Phil in June 2025. Here are her favourite episodes:

Season eight

Manila

The Phillipines, the Pearl of the Orient Seas. A sprawling archipelago situated between China to the North and Australia to the south.

A collection of over 7,500 islands.

Sisig (made with pigs head, salt, pepper, chicken liver, onions, vinegar and calamansi) is a quintessential Filipino dish originating from Pampanga and served at Trellis.

Toyo serving:

• Their kinilaw series 
• Bahay Kubo - their garden salad with 18 different vegetables
• Fried besugo deboned from head to tail served with silog (garlic fried rice) and paired with dorado
• Grilled chicken braised with garlic chips and chives

Jeepney: low cost public transportation in the shape of a small jeep bus that can be waved down like a taxi.

A roadside eatery frequented by jeepney drivers called Aling Sosing serving pork belly, beef kaldereta and shrimp fritters.

Childhope Phillipines: a mobile school that goes round to kids who can't get to regular school teaching them personal hygiene, how to protect themselves on the street etc.

When Manila city folk want to escape to the countryside, they go to Tagaytay.

Spanish cuisine by Chelsea Gonzalez at Asador Alphonso in Tagaytay. The restaurant building was once a family home designed by architect Carlo Calma.

• Gazpacho
• Homemade sourdough bread with anchovy butter
• Jamon de Wagyu
• Roasted bell pepper topped with Lake Taal fish cured in vinegar
• Iberico Jamon croqueta
• Squid paella
• Lechazo - suckling lamb served with green salad in sherry wine vinegar
• Three-cheese cheesecake

Chicks ni Otit is run by Wilma Doesnt and serves 

• Grilled tuna jaws 
• Crispy pork knuckles
• Stuffed milkfish
• Bulalo soup (beef broth soup)
• Grilled chicken
• Banana split ice-cream 

The whole crew participated in a boodle fight on Pico de Loro beach. Devouring all the food.

Reunion dinner at Grace Park: farm to table cooking serving lechon (roasted suckling pig); Gabi leaves with chili cooked in coconut milk; conch sisig; scallops with roe; kinilaw, prawns, lamb adobo; pitaw (baby birds cooked adobo style then deep fried afterwards).

Sydney and Adelaide

~ Saint Peter in Sydney, Australia

Oyster shell martini made with seaglass urchin vodka and saffron oil at the top.

Blue mackerel untouched by water. The fillet is salted for an hour and a half then it goes into champagne vinegar for half an hour after that. This dish is finished off with homemade fish sauce and olive brine. Rip the bread then dip it in the brine, then put butter on the wet bread, then put mackerel on the butter before the butter melts.

Rip, dip, butter, fish.

Fish charcuterie made with every single part of the fish from scale to tail and everything in between. Yellow fin tuna made in the style of a chorizo. Murray cod made in the style of a Toulouse sausage. 

Sliced squid noodles with spicy tuna sauce.

Cheeseburger made with two grounded yellow-fin tuna patties served with cheddar, onion, pickles, mustard, barbecue sauce and smoked swordfish belly bacon

Sweets of the sea: creme brulee, macaron with vanilla custard made with fish eye instead of eggs.

~ OzHarvest, a refettorrio run by Ronni Khan in Sydney, Australia. 

A refettorrio is a place where people in tough circumstances could come to get a nice meal along with the dignity of a beautiful space. 

Not so much a soup kitchen, as a soul kitchen. It serves everyone from people who are homeless to older people who can't afford it as well as students in debt who can't always afford to eat every meal. It's open everyday for free lunch.

Food served on the day Phil visited include: 

• Roasted tomato and toasted pepita salsa with blue corn chips
• Sesame tofu 

~  Parwana run by the Ayubi family in Adelaide, Australia serving Afghani food.

• Narenj palaw (orange rice)
• Kabuli palaw
• Banjaan borani (eggplant)

~ Don's Prime at the Fontainebleau Hotel

• Don's roasted seafood platter.
• A big ribeye finished off with Wagyu tallow.
• Lobster Mac n Cheese

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Bonus mention

~ Phil eats dinner with his brother Richard at Asador Extebarri, in Basque Country.

Together they taste:

• The scarlet prawn
• The prawn of Palamos 
• Sea urchin
• Cockles with rice
• Egg yolk with white truffle from Alba
• Oxtail
• Rubbia Galega (dairy cow

~ Sly Fox Den Too in Charlestown, Rhode Island

Owned by Chef Sherry Pocknett, the first indigenous female chef to win a James Beard award.

Serving the Sly Fox Benedict with homemade venison sausage; fresh striped bass hash and corn cake; blueberry buckle; corn chowder with smoked mussels; 

Unfortunately since filming, this restaurant has closed due to issues with the landlord.

~ Neptune Oyster in Boston

Classic New England seafood.

Seafood tower of lobsters, oysters, clams and blue crab.

Maine lobster roll.

Seasonal specialty: Nantucket Bay scallops served in a Basque style chimichurri sauce (like little candies of the sea).

Neptune johnnycake: a cornmeal pancake, smoked bluefish, creme fraiche, sturgeon caviar and a drizzle of honey butter.

~ Charity in Tbilisi

Superhero was started in 2020 and is run by Marita and Leko. They make boxes for kids from Georgia. 100% of donations goes directly to the children.

Anyone who wishes to be, can be a superhero.

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