Christian Lee
Google
5 Year Anniversary Menu
$55
First course
Seared hamachi, calamansi sauce vierge, pork crackling
The first dish is a refreshing hamachi yellowtail appetizer. The mini tomatoes are bright and vibrant, and the hamachi is subtle and fresh. Served with small hints of citrus, onions, and greens, this is a nice refreshing starter. Also included are pork cracklings which are similar to chicharrones, and provide a nice salty and crunchy topping.
Second course
Crispy pork cheeks & maitake mushrooms, jalapeño aioli
The fried maitake mushrooms in this dish are very tasty and can be mistaken for a very soft meat. They are melt in your mouth soft and very flavorful. You can easily enjoy these as flavorful finger food, much like chicken karage. But it’s not like it would be much healthier either. The crispy pork cheeks are noticeably more meaty, and also have excellent taste. Both go incredible with the jalapeño aioli, which gives a creamy and quite a spicy kick.
Third course
Branzino and clam sinagang
The branzino is served over a flavorful soup like base that pairs excellently with the clams. This is the characteristics of a sinagang, a Filipino stew with flavorful tangy aspects. The fish is super soft in texture, mild and buttery in flavor, with a crispy skin softened by the broth. On top of the fish is a very flavorful chimichurri-like sauce. The carrots, potato, and celery in the soup are a supplement to the other salty seafood items in the dish.
Main course
Hangar steak, purple potato puree, onion rings, toyomansi brown butter emulsion
The hangar steak main dish is an unexpectedly large serving. The steak is pre sliced and served over a very creative purple potato puree with grilled onion rings, and a nice steak sauce brown butter emulsion. I am convinced they wanted to use purple potatoes for the beautiful alliteration of being able to state purple potato puree. The steak is cooked at a medium rare with a pinkish red center. The seasoning and sear adds a great touch of flavor and texture. The grilled onions add a much appreciated flavor contrast to the steak, reminiscent of a shish kabob. The purple potato puree is quite creative and is very delicious. It is not quite like mashed potatoes as it is much finer and creamier in texture, and is almost like a thick sauce to the steak, rather than its own side. This is a filling main dish that provides the comfort of easily thinking you got your moneys worth in terms of quantity.
Dessert
Tropical verrine - coconut panna cotta, mango sorbet, ube ice cream, macadamia nuts, tropical fruit, passion fruit
The dessert is quite an assortment of flavors. On top is an ube ice cream with a nutty flavor. Then there is a top layer of sweet mango sorbet, and an assortment of small diced fruits including coconut, passion fruit, and macadamia nuts. Finally, the bulk of the dessert is a very thick coconut panna cotta. This panna cotta is very thick in texture and has a very strong coconut flavor. This is quite a rich and heavy desert, and those that love coconut will adore this dessert.
Overall, I would say that this was a very enjoyable meal. I love their prix fixe options, as it allows you to taste and eat an assortment of tasty dishes. While it is offered, I think that the 5 year anniversary special is a fantastic choice, as you get an additional dish compared to the normal four course prix fixe menu, at only $5 more ($50 original). The main difference is that the 5 year course has set items, whereas you get the option to choose your dishes for the four course menu.
In any case, the 5 year menu was delicious and had a wonderful assortment of dishes. The main course is very filling due to a generous portion of meat that certainly will make you think you got your money’s worth. This is a filling meal of satisfying dishes.
