JEREMY SLAGLE, known as MISTER DELICIOUS in foodie circles, is famous for his cured and smoked meats, which include Philippine Wagyu Corned Beef, Applewood Smoked Bacon, and Spice Crusted Pastrami. He finally opened his first deli/sandwich shop at Hole in the Wall Food Hall in Century City Mall.
Here’s is what we like…
MR. DELICIOUS Artisanal Sundries
Hole in the Wall, 4/F, Century City Mall, Kalayaan Avenue corner Salamanca Street, Makati City
Telephone: +632 887-2089
For orders, call or text +63 922-821-3730
Email: jeremy@mrdelicious.ph
Website: http://www.mrdelicious.ph/
Hole in the Wall @CenturyMallPH Series:
- HOLE IN THE WALL: Foodie Guide on the BEST of Hole in the Wall @CenturyMallPH
- SCOUT’S HONOR by Chef Miko Aspiras: First Craft Cookie Bar in Manila! @CenturyMall
- KWONG’S PROVISIONS: Sanfo Mission Street-Inspired Chinese Food by Spring by Ha Yuan @SpringbyHY
- BAD BIRD: Umami-licious Fried Chicken at Hole in the Wall @CenturyMallPH
- MISTER DELICIOUS by Jeremy Slagle at Hole in the Wall @CenturyMallPH
- LIBERATION SHAWARMA by Chef JP “Jayps” Anglo at Hole in the Wall
I love the inspiring story of how Jeremy gave up his promising career in the US to be with the love of his life back here in Manila, and build his Mister Delicious empire in the Philippines.
I’ve spent a lifetime or two in the restaurant industry in the US. I worked everywhere and did everything in the business starting as a busser in a crappy restaurant and ending with managing Michelin-starred restaurants in San Francisco. I learned a lot about human nature waiting tables, as well as a more than a healthy dose of cynicism. In Vegas I learned how to cook eggs for 600 people working at Thomas Keller’s Bouchon. I learned a lot about food and booze and became a sommelier. I learned how to drink whiskey working in the kitchen.
I also traveled a lot. My first time leaving the country (Canada doesn’t count) was when I moved to France when I was 24. I lived in Nice studying French for one year and spanned all of western Europe during that time. The bug had bitten and I came back for more. In 2003 I returned to Europe but Tuscany this time and studied Italian in Siena. Food and wine always influenced my itinerary heavily taking me to places like Burgundy, Champagne, Parma, and the Basque.
My greatest ambition of the time was to go to a good culinary school, which I did in 2006. I enrolled at Le Cordon Bleu-Paris to study French cuisine. This is where I met my would-be wife, a Filipina. Strangely I enjoyed my first sinigang in Paris.
– Chef Jeremy Slagle
Check out the initial Mister Delicious Sandwiches menu, with a curated selection of craft beers from the soon-to-open Smoky Bastard.
✮ Classic Corned Beef Reuben (P450). Wagyu corned beef, housemade sauerkraut, emmental cheese & Russian dressing on rye.
We love the classic Reuben with a big chunk of Wagyu corned beef. Their home made sauerkraut provides a contrasting sour flavor that goes well with the sweetness of the Russian dressing.
The square sandwich is cut in half and stacked on top of each other, served with camote chips on the side. Best eaten one half at a time.
✮ Pastrami Reuben (P450). Wagyu pastrami, coleslaw, emmental cheese, Russian dressing on rye served with camote chips; Katipunan Craft Ales (P190). Indio Pale Ale.
I prefer this Rachel sandwich version of the Reuben using Pastrami with coleslaw. The pastrami is very meaty and has a good bite–it’s like eating a thick steak sandwich. It’s best paired with the Indio Pale Ale to enhance the spices and flavors of the meat.
Mr. Delicious BLT (P370). Seared bacon slab, lettuce, tomato & mayo on multigrain; Stanford & Shaw (P250). Craft Ginger Ale.
The bacon was thick but a bit fatty and lacked the flavor punch of the Reuben sandwiches. I like pairing this with a light ginger ale from Stanford & Shaw.
Curry Chicken Salad Sandwich (P240). Diced roasted chicken, roasted grapes & almonds, lettuce & tomato, alfalfa sprouts on multigrain served with camote chips.
The curry chicken was just OK. I didn’t like the curry twist to it.
I like the artisanal quality of the meats and that everything is proudly made in Manila.
I recommend going for the Classic Corned Beef Reuben and the Pastrami Reuben if you want a good, meaty sandwich. Best to pair the sandwiches with the craft beers and craft ginger ale.
Budget about P500 to P700 with drinks. The serving size is big enough to share between two.
MR. DELICIOUS Artisanal Sundries
Hole in the Wall, 4/F, Century City Mall, Kalayaan Avenue corner Salamanca Street, Makati City
Telephone: +632 887-2089
For orders, call or text +63 922-821-3730
Email: jeremy@mrdelicious.ph
Website: http://www.mrdelicious.ph/
Note: Cash and Credit Cards accepted per stall.
Hole in the Wall @CenturyMallPH Series:
- HOLE IN THE WALL: Foodie Guide on the BEST of Hole in the Wall @CenturyMallPH
- SCOUT’S HONOR by Chef Miko Aspiras: First Craft Cookie Bar in Manila! @CenturyMall
- KWONG’S PROVISIONS: Sanfo Mission Street-Inspired Chinese Food by Spring by Ha Yuan @SpringbyHY
- BAD BIRD: Umami-licious Fried Chicken at Hole in the Wall @CenturyMallPH
- MISTER DELICIOUS by Jeremy Slagle at Hole in the Wall @CenturyMallPH
- LIBERATION SHAWARMA by Chef JP “Jayps” Anglo at Hole in the Wall
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosures: Our Mister Delicious meal was courtesy of our friend Charles Paw. I wrote this article with my own biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Smoky Bastard is yet to open at Hole in the Wall, offering a wide range of Filipino Craft Beers curated by Jeremy Slagle.