Metronome

Review

WHY GO

When the powers of restaurateur Elbert Cuenca, Joël Robuchon-trained chef de cuisine Miko Calo, Alain Borgers (Makati Shangri-La's former GM), and marketing man RJ Galang combine, no stone is left unturned when it comes to this to-thebeat dining formula.

TATLER TIPS

Expect a smart progression of ingredient-driven dishes curated by Calo. Formal-course dining and concept-driven dishes take a back seat. The ‘small plates’ menu allows diners to create a degustatión for themselves.

• The foie gras tart is a buttery, crumbly pâte brisée tartlet filled with a luscious foie parfait, tweaked with tamarind and roasted hazelnut.

• The chef’s favourite dish, the hamachi, composed of Pacific yellowtail, pink radish, tomato coulis, and a squeeze of kabayaw (lime indigenous to Mindanao), is a refreshing starter.