Miso Bone Marrow at Sakagura
"Did I bring maintenance meds?" was my first thought when this Miso Bone Marrow (P750) was served at the table. I could smell the umami mingling with marrow as this was brought to the table smoking hot over a hibachi grill. The bone marrow was to die for and best enjoyed when spread on the uni butter-slathered toasted onigiri. This was izakaya bar chow at another level and all that was missing was a shot or two of shochu to balance out the richness of the dish. -- Jeeves de Veyra
Chiba Honbinasu/Hokkaido Hokkigai Risotto at Prologue D'fined
One of the best meals I had last year was at Prologue D'fined at MItsukoshi in BGC. What impressed me most was the way they took food and Japanese liquor and melded the flavors into one exquisite bite.
The Hokkaido Clam Risotto from a Japan External Trade Organization (JETRO) event was an excellent pairing. This clam risotto came with a small bowl of clam broth. I'd guess this was done to keep the risotto moderately dry until the broth was poured to prevent the dish from becoming mushy. As is, it was already a great dish. But when taken between sips of Kuheiji Eau De Desir sake, the fruity spirit just enhanced the dish by adding a sweet note.
The clams and sake are available at Mitsukoshi Fresh downstairs. -- Jeeves de Veyra
Make Your Own Chirash Bowl at Mitsukoshi Fresh
Fresh seafood was the promise and the Mitsukoshi Fresh more than delivered. My favorite bite of the month comes from the Make Your Own Chirashi bowl offer, where I had the benefit of mixing and matching seafood toppings for my customized bowl.
I chose the chirashidon base because it already had a full roster of the usual delights, and added my three toppings which were unagi, ikura, and amaebi, the last being something that I have missed immensely and I’m glad to know is available in Mitsukoshi. Amaebi is sweet shrimp and it’s exactly that. Drizzle the bowl with some soy mix and I gobbled the whole thing up! My husband built his bowl with salmon and Hokkaido oysters with wasabi tako, Japanese sea bream, and more Hokkaido oysters which made for a spicy umami bowl which he finished in a flash.
The DIY Chirashi Bowls are no-fuss feasts of exemplary seafood without breaking the bank! These are part of Mitsukoshi Fresh and JETRO's Seafood Festival promotion offers. A Make Your Own Chirashi Bowl set comes with three additional fresh seafood toppings at the promo price of P580 until March 15. -- Joko Magalong-de Veyra
Pork and Beans at Tito Boy
Nothing like the canned pork and beans we grew up with. This elevated form was cooked-to-order by Chef Bong Sagmit himself using confit of Duroc pork belly with Cannellini beans, chopped bacon lardons and sautéed kale.
Now available as part of the opening menu of Chef Bong’s cozy newly opened bistro-like restaurant called Tito Boy in Angeles City, Pampanga. It is priced at P895 per order and good for sharing for 2-3 people. -- Cyrene de la Rosa
Penicillin at The Blind Pig
After closing its Salcedo Street location last December 2023, this OG speakeasy bar that opened in 2011, and is considered by many as the pioneer of the craft cocktail scene in Manila, reopened at a new location last Valentine’s Day.
Just a few blocks away from its old spot on Salcedo St., The Blind Pig at the ground floor of Windsor Tower still has the same dark cool interiors and vibe (and rules). Plus a handful of its signature cocktails. But, you can always just order the bartender’s choice or you can always ask them to whip up your favorite classics, like IMHO the best Penicillin (P450) in town. A heady concoction made with your pick of blended scotch, ginger syrup, lemon juice, honey and finished with a floater of Islay whisky on top.
Tip: Only a spotlight and a braile signage marks the entrance door as the pig is blind after all. -- Cyrene de la Rosa
Beast Brew Hazy Ale at Burger Beast
The Beast Brew, specially brewed by Monkey Eagle Brewery for Burger Beast, is what I thought a light beer should be. The Hazy Ale was refreshing, fruity, sweet, and works well to contrast chef Carlo Miguel's filling burgers. -- Jeeves de Veyra