Check out Toast Asian Kitchen & Tasting Room, a new restaurant in Pasig that mixes together different Asian flavors to form unique dishes.
In an interview with Manila Bulletin, Toast Asian Kitchen & Tasting Room managing director Timo Roxas-Chua said they really believe that Asian dishes, specially in East and Southeast Asian cuisines, are connected to each other, thanks to ingredients and condiments used.
“I really believe that all these Asian dishes are intertwined. Most Asian dishes have the same raw ingredients,” he said.
The chefs who conceptualized the menu really played with the most popular dishes in Asia and gave them a new twist. There’s the tom yum meatballs, where tom yum spices were used, but served it in a Western way—smothered in tom yum sauce and topped with melted cheese.
Bestsellers include Gyozig and Blaksa. If you’re wondering what they are, well, the Gyozig is basically a combination of gyoza and sisig. While the Blaksa is the lovechild of laksa and black squid ink.
The twice cooked pork belly with salted egg fried rice is composed of braised pork seared on a hot pan and tossed in honey and garlic then served with salted egg fried rice. They also have wagyu beef with Chinese broccoli that is a premium stir fry dish with a Japanese teriyaki sauce.
The yakitori skewers, with melt-in-your-mouth wagyu cubes, is a must-try. Order it either in teriyaki style or a soy style. It is like their version of the Filipino barbecue, marinated in a soy-based marinade. These are served with a choice of garlic or sweet and spicy dip.
If you’ve tried a Vietnamese-style salad, their chicken and pomelo salad is a must-try for you. Instead of using a fish sauce dressing, they used coconut vinaigrette for a new combination.
The restaurant is divided into three areas: the main dining area, the Tasting Room, and an al fresco. The Tasting Room is the part of the restaurant that is solely dedicated to liquor and craft beers. Timo, you see, is a former bar owner which is why he really designed a place for drinks.
Besides, they hired Singaporean mixologist Jason Gray who created Asian-inspired cocktails for the restaurant like the Tokyo Fog Cutter (Monkey Shoulder whiskey and Amanoto Junkara Junmai sake shaken with lemon juice, cloudy apple juice, and Absinthe flame), Pomelo Sour (Reyka vodka shaken with lime and infused red bell pepper and ginger), Seoul Searcher (Hendrick’s Gin shaken with fresh lime, Thai basil, chunks of fresh pomelo, egg white, and white pepper), and Jack Sparrow (Sailor Jerry spiced rum shaken with jackfruit, apple lime juice, pandan syrup, and egg whites.)
G/F Ayala Malls The 30th, Meralco Avenue, Pasig City. 11am-2pm, 5pm to 12:30am. Check out Toast Asian Kitchen’s Facebook page for more details.
[Manila Bulletin; Photos: Angelo Garcia]
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