Kamote 6.
Google
The service was notably swift, with dishes arriving at the table faster than expected—a promising start to the meal.
I began with the Bone Marrow Pares, which featured a marrow that leaned unexpectedly sweet, almost as if infused with butter. While the texture was rich and indulgent, the sweetness slightly overshadowed the savory depth typically associated with a good pares. The accompanying soup, unfortunately, suffered from an overpowering presence of star anise, muting what could have been a more balanced, aromatic broth.
For my main dish, I tried the Sisig Silog. The sisig appeared to be made primarily from pig face cuts, lacking the additional components—like liver—that usually give the dish complexity and character. Flavor-wise, the profile was dominated almost entirely by salt and sugar. From the first bite to the last, the excessive seasoning created a cloying and dizzying effect, overshadowing any natural pork flavors.
Overall, while the restaurant delivers quick service, the dishes would benefit greatly from better flavor balance and more thoughtful seasoning.
