Tuesday, July 10, 2012

Bistro Filipino - Proudly Filipino

The intimate lunch with Chefs Roland and Jackie Laudico of Bistro Filipino gave me a renewed respect for the local cuisine that most Filipinos have taken for granted. Initially, it could be intimidating to enter this elegant dining area but once inside, I immediately felt at home seeing the meticulous table settings  and perfect  lightings  that set the mood for a classy and yet relax atmosphere.. I particularly like the glass/transparent serving plates they use. Chef   Jackie proudly shared that these plates were made by Bobby Castillo. 

Bistro Filipino proudly use local produce and none of the shortcuts most restaurants have resorted to.   There is definitely no talk of fusion in this restaurant as every dish is distinctly and proudly Filipino 

Trio of Appetizers: Starting with Ubod Lumpia. Freshly chopped vegetables are nestled in a cone-shaped wrapper which is itself a conversation piece.  The froze vinegar, which I so like, is perfect for the lumpia.

Sisig Basket is a mix of pork, squid and chicken sisig in crispy rice basket with quail egg shooter.

Kilawin Carpaccio - sashimi grade tuna with calamansi emulsion drizzled with virgin coconut oil.

Trio of Soup

Nilaga Corn Chowder - wagyu beef broth with corn puree and garlic cream foam.

Chicken Binakol - native chicken simmered in coconut juice served with molo dumplings.

Adobo Mushroom Cappuccino - garlic cream foam and adobo mushroom saute.

 3 Kinds of Mangoes Salad -  3 Kinds of Mangoes drizzled with dijon bagoong vinaigrette.

Seafood Palabok - crispy bangus with squid adobo, garlic shrimps, quail egg, tinapa flakes, fish chicharon and palabok crab roe.

Bangus Belly Paksiw - bangus belly with paksiw glaze, ampalaya and eggplant chutney
and quail egg.

Grilled Kitayama Wagyu Tenderloin in Bistek Onion sauce served with blue cheese, sweet potato puree and organic vegetables. Kitayama Wagyu is proudly Pinoy from Bukidnon.

Pineapple Juice and Sapak Juice (watermelon, ginger and lambanog). I opted not to have the lambanog for my Sapak.

Trio of Dessert

Pandesal Pudding. Rich pudding served with dried fruits, while chocolate halo
and brandy butter sauce.

Sansrival Moderne. Layers of cashew meringue served with whipped cream and mango puree.

Yema Bicho-Bicho. Bread Balls with egg custard, hot chocolate fondue and ice cream. 

If you' have a sweet tooth, be sure to check out Patisserie Filipino where Chef Jackie whips desserts and specialty chocolates.

Bistro Filipino is situated at the ground floor of Net 2 Building, 28th St., Bonifacio Global City.
For reservations contact (632) 856-0634 (632) 856 -0541 

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