Wobbly Pan

G/F Shangri-La Plaza, EDSA cor. Shaw Blvd., Mandaluyong, Metro Manila

Wobbly Pan
4.0 Stars

1 Reviewer

  • 5 stars 0
  • 4 stars 1
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  • 2 stars 0
  • 1 star 0
  • 1 Reviews
  • 0 Recommend
  • 1 Reviewers
Business Hours
Reopens Sun: 11:00a - 12:00a


  • Sunday
    • 11:00a - 12:00a
  • Monday
    • 11:00a - 12:00a
  • Tuesday
    • 11:00a - 12:00a
  • Wednesday
    • 11:00a - 12:00a
  • Thursday
    • 11:00a - 12:00a
  • Friday
    • 11:00a - 12:00a
  • Saturday
    • 11:00a - 12:00a

Payment Options

American Express, Cash, MasterCard, Visa

More Business Info

Valet, Parking Lot

Most Recent Reviews

AlwaysHungryPh P.
4.0 Stars

By now signs of Valentine’s is very much felt already. You hear it, see it and feel that love is indeed in the air. And in every celebration of love, food is a common ground to share precious moments together.

Last week, I was invited by Shangri-La Plaza mall to take a peek at their preparations for Valentine’s. We had a food crawl involving six different food establishments, serving a variety of cuisines and flavors. I was literally crawling after this gastronomic event that spanned almost 4 hours! My co-foodies who joined it must’ve have been too stuffed as well.

At Level 1 of the older Main Wing is a relatively new restaurant, Wobbly Pan. It is a resto-bar situated at the entrance serving Spanish dishes. It has a chill veranda, a suitable location for late night drinks paired with their selection of tapas. Their pride and joy include classic picks like Paella, Callos, Gambas and Iberian Chicken.

Wobbly Pan is partly owned by Guillermo Hernandez, a businessman engaged in the food industry all his life. The restaurant name was coined after an heirloom old cast-iron-skillet from his pure Spanish great-grandfather. The playful word wobbly, on the other hand, pertains to the company’s desire to keep on moving, adapting to customer’s needs.

We had quite a start here. We were served two version of Paella’s, Valenciana and Negra. The former was very tasty. It had generous toppings of chorizo, clams, mussels, chicken, and shrimp in well-cooked Spanish rice. The Negra was as delicious, filled with large chunks of squid, topped with aioli and paprika spice. Both variants presented it similar to French risotto. It was fluid, without the usual burnt rice at the bottom of its pan.

The foodies and I were also treated with Tortilla Chips with Cheese Fundido, a savory cheesy starter. It had melted cheese, manchego and chorizo; and their garlic filled rendition of sizzling Gambas.

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