Spanish restaurant Tomatito celebrated the opening of its new branch in Estancia at Capitol Commons, Pasig City with a special four-hands dinner on Wednesday featuring new creations by chefs Willy Trullas Moreno and Alfredo Rodriguez.
This is only the second branch of Tomatito in the Philippines after debuting seven years ago at the Bonifacio Global City in Taguig. The new restaurant continues Tomatito’s sexy and fun ambience with its name rendered in red neon above the kitchen, and the dining room designed with bold patterns with red accents like fans, while Latin pop complete the almost-bar-like mood.
The seven-course dinner menu (at P2,995 per person, add P1,000 for wine pairing) prepared by the two chefs dubbed “Flamenco Fiesta” also featured performances by Centro Flamenco Philippines, which was apt given the influence of the dance on Tomatito’s bold concept. (Tomatito is actually the nickname of famous flamenco guitarist José Fernández Torres.)
Moreno, who is currently based in Thailand but hails from Barcelona, is the founder of Tomatito, which first opened in Shanghai, China in 2014 and now also has a restaurant in Ho Chi Minh City, Vietnam; while Rodriguez is the corporate executive chef of the Bistronomia group, which also includes Las Flores, BCN by Las Flores, Rambla, and Rumba.
It was Rodriguez who suggested they do a four-hands dinner, which was held again on Thursday at Tomatito BGC. “We talked a little bit about the menu.. but he's the mastermind, and I'm just like following his guide,” said Moreno, who created three dishes especially for the dinner.
“I would say the three dishes, they give a little bit of my style.”
The dinner started with Moreno’s refreshing Mexican-inspired Tostada de Atun con Chile Ahumado y Aguacate. “I really enjoy Mexican food. This is why I have a Mexican restaurant (Bandido Saigon),” the chef declared, mentioning plans of opening a Mexican concept in Bangkok where he found success with el Willy Spanish Kitchen, which he described as a more premium version of Tomatito.
'Moreno’s other two dishes that were among the evening’s main attractions. The Paella de Senyoret was like a naked seafood paella with the rice prepared separately from the scallops, shrimps, clams, mussels and squid, which were then added when served. The paella was finished tableside by Moreno himself, and if you’re a fan of the bits of burnt rice in your paella, you’d love this dish.
His third dish, Secreto Iberico con Piquillos Confitados y Picada, I thought, was a fine representation of Tomatito on a plate with the thin slices of Iberian pork loin on a bed of bright red confit of Spanish piquillo peppers and a pop of green with the dollop of picada, which is like a more aromatic Spanish pesto popular in Catalan.
“The peppers I think is the highlight of the dish,” Moreno said, and we couldn’t agree more.
“It's a very simple dish, but tasty.. Spanish food is simple food, but I try to use good products and make it tasty. It's not a very complicated cuisine. It just needs good ingredients and a lot of love,” he continued.
Rodriguez’s part of the special menu was highlighted by the crowd-favorite Pulpo con Revolconas y Ajada or grilled octopus served with a potato and chorizo puree, which the chef said, is very traditional in Madrid, where he hails from.
While these dishes are not on Tomatito’s regular menu, Rodriguez hinted that he might eventually include the octopus starter, as well as the “sexy bite” of Foie Gras & Ceps TNT or foie gras and wild mushroom puree pillow.
Rodriguez also served a perfectly grilled halibut with the skin nicely done to a crisp and paired with crab cannelloni, as well as an excellent cheesecake dessert topped with mixed berries served in an a funky retro strawberry bowl (which should also be included in the regular menu).
While it took seven years before Tomatito branched out of BGC, the third branch is just around the corner. According to Rodriguez, they will open at the high-end Opus Mall in Bridgetown in Libis, Quezon City later this year.
Rodriguez also said foodies can expect two new concepts from Bistronomia in 2024 — a Japanese-Peruvian restaurant and a Cuban restaurant — plus another Las Flores branch in Clark, Pampanga.
Photos by Vladimir Bunoan, ABS-CBN News