New Uptown dining concept Alegria Manila features Latin American-Asian fusion cooked over wood fire for its first degustacion. READ:
New Uptown dining concept Alegria Manila features Latin American-Asian fusion cooked over wood fire for its first degustacionFilipino and Latin cuisine share a lot in common. Both are rich in culture and flavor. Colonized by Spain for over 300 years, the Philippines have had as much Hispanic cultural influences as any Latin American country outside Brazil.
One may opt to have the full course that consists of 16 dishes, or the seven or five-course menu, which can be paired with cocktails and wine at an additional cost. Second entrée is the Dinuguang Sinuglaw, grilled kurobuta pork, market fish, and aji Amarillo or yellow chili pepper, inside a dinuguan or pork blood cup, topped with ikura or roe of salmon, and potato strings. Next is the Inihaw na Talaba, oysters from Aklan swimming in the Peruvian ceviche, Yakult Leche Tigre, topped with edible flowers. The acidic and slightly creamy stock cuts through the plump and fresh oysters, leaving one wanting more.
THANKS ELOTE Grilled Mexican street corn in the style of Chef Montañez, made special by locally grown baby carrots from Cordillera Transitioning to mains, the Squid Silog is black rice from Kalinga cooked over wood fire, topped with sofrito de calamari and fried pusit. There’s an atsara out of zucchini, carrots, and onion, yolk confit, and bonito. Underneath everything is a grilled baby squid stuffed with prawn, aligue or crab fat, and chives.
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