Fish Maki or Pork Maki? Yep, we craved for maki soup yet again… from Maki Haus.
If you’re a fan of hearty, flavorful soups with a rich history, you might want to give Maki soup a try. This Filipino delicacy, particularly popular in Binondo, Manila, is a deliciously thick pork tenderloin soup with roots in the Chinese-Filipino community. It’s a comforting dish that never fails to satisfy, whether it’s the meaty, savory pork version or something with a surprising twist!
Maki soup is traditionally made with lean tenderized pork marinated in a blend of soy sauce, garlic, black pepper, rice wine or vinegar, and onions. Once marinated, the pork is coated in egg whites or starch (often derived from corn, sweet potato, or tapioca) before being cooked in rich beef stock. The result is a creamy, flavorful bowl of soup that’s a feast for the senses. It’s creamy, filling, and perfect for those days when you just want something warm and hearty.
Now, let me tell you about Maki Haus—a place that’s quickly become a favorite of mine and Daddydoodledoo. We’re talking about a place that serves a twist on the classic Maki soup, with their Fish Maki (₱240). Wait—fish in Maki soup? Yup, you read that right! It doesn’t actually come with fish (which was a surprise to me at first), but it’s loaded with super tasty fishballs that give the soup a unique flavor. Add a little black vinegar on top, and it’s chef’s kiss. The tangy vinegar just takes the whole thing to another level, and trust me, it’s addicting.
As much as I love the Fish Maki, the Pork Maki (₱280) is also pretty delicious. It’s the classic version, with tender pork in a thick, savory broth. But, for some reason, I always find myself leaning more toward the Fish Maki. Don’t get me wrong, the Pork Maki is amazing—it’s just that the fishballs in the Fish Maki really hit the spot for me these days.
We’ve ordered takeout from Maki Haus a lot, and every time, we’ve been tempted to dine in because the food always looks so good, and there are always plenty of customers. But the other night, we decided to actually eat in and try a few more things from the menu. We usually get Kikiam (or Ngo Hyong) (₱135) and Hipon Rebusado (₱125), but this time, both of them tasted kind of the same, which was a bit of a letdown. They were fine, just not as exciting as usual.
We also tried their Pancit Miki Bihon (₱250) and Lumpiang Shanghai (₱220). The Pancit Miki Bihon was decent, but nothing to rave about. On the other hand, the Lumpiang Shanghai was so good. Super crispy, perfectly fried, and just the right amount of flavor. I’d definitely recommend them if you ever go there.
Overall, Maki Haus is still okay since we haven’t tried all of the items on their menu. Even with the little hiccups in our order, the Fish Maki (especially with that vinegar) is worth coming back for again and again. So, next time you’re in the mood for something cozy and satisfying, give Maki Haus a visit. Whether you’re all about that Fish Maki or you’re sticking with the classic Pork Maki, they’ve got you covered!
D’ Original Maki Haus is located at 683 Banawe St. Quezon City.
