Contemporary Filipino cuisine at its finest. I haven't tried Asian food this good in a while. Sure, you have your typical Thai, Chinese, Korean, and Japanese restaurants galore in this area, but in none of them will you find niche favorites like Ubé-centered desserts, sophisticated meat and seafood dishes using authentic ingredients unique to the cuisine's origin country, and upscale starters and sides that add a delicious twist to rare dishes you've likely never had before.
The menu is small, but fear not! Each dish packs a world of flavor that will leave you wanting more. Even the jasmine rice is far from basic, with a slight saltiness that takes it up a notch and compliments whatever else you're having beautifully. The cocktails also bring in a bit of inspiration from the Filipino culture, and you'll find ingredients like pandan, yuzu, and exotic fruits to shake up the usual classics.
The must-haves from my first meal were:
PANDASAL - A slightly sweet and perfectly toasted bread, with just a bit of fluffiness left to add the perfect texture. It's served with a side of their garlicky green spread that almost looks like guacamole, but tastes unlike anything I've had before. The garlic is not overpowering, but adds just the right amount of savoriness to compliment the sweetness.
CHICKEN OFFAL SKEWERS - A juicy, succulent chicken skewer bathed in a tamarind and soy glaze, with some spices added in for good measure. Sweet, salty, and perfect. Texture-wise, it felt more like I was chewing on cooked mushrooms than chicken, but it wasn't unpleasant. The only downside is that you have to pay for each one individually, so the price adds up if you're sharing with others.
CHICKEN INASAL - A spice-ridden half or whole chicken with just a bit of kick, but not enough to leave you gasping for breath. Delicious though it may be, I would only recommend the half portion to allow room for more variety.
UBÉ CHOUX - Their best-selling dessert, which comes served on a chilled plate. It's essentially a sweet French pastry filled with a decadent ubé ice cream and topped with sweet cream and powdered sugar. It's raved about for a reason, but if you're alone, I would suggest you get the ice cream by itself and leave the choux out of it, as it's quite the sizeable portion as far as desserts go.
I was fortunate enough to walk in on a slow day when they'd had a lot of cancelations, but according to my server, most people have to book up to two weeks in advance to guarantee a spot, especially if there are more than two people in the group. The space is snazzy but small, with a clean and intimate feel that makes it perfect for a date night, or leisurely lunch or dinner with a friend. read more