Guam Diner Bytes: Meskla Chamoru Fusion Bistro sneak peak

by Ken Stewart
The Guam Food Guy

I had the opportunity to do lunch at Meskla over a week ago and tried out an item from their new dinner menu. I have to mention this because it was so good it not only made my day, it made my week (until I went to Saipan)!.

It was their Dinanche Glazed Smoked Double Cut Pork Chops ($22.95), which is a tender bone-in 1 Lb brined and quick smoked pork chop, flash grilled and finished in the oven, brushed with a boonie pepper butter and service with a chorizo butter sauce.

I had this served with red rice and sauteed vegetables. The mushroom coconut gravy is a great companion to this plated meat feast, which is addictively delicious, bite after juicy - spicy - savory bite! The new menu features some new seafood (ocean catch) items including Sea Salt Salmon, Shrimp Hash Crusted Snapper, Fresh Pacific Spiny Lobster, and an Olive Oil Pan Seared Snapper that’s listed on their “Paleo Diet Menu”.

I can’t wait to sit down and eat my way through Meskla’s new menu.

Speaking of “new” at Meskla! We’d like to congratulate Meskla’s new Executive Chef, Ernie Merfalen, who is heading up the culinary team at this famous Hagatna bistro. Ernie’s come full circle, having worked at Sam Choy’s while Meskla’s Corporate Chef, Peter Duenas, was head chef under Sam. Chef Ernie has already impressed the chefs at the recent MCA membership meeting!

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