Few months ago, Daryl told me about a lovely fusion sort of molecular gastronomy restaurant that's just near Ateneo. She said they have great ideas (like WOW! How do you actually come up with those sorts of things?) but then there were issues with the temperature of the food. Well, I'd say it piqued my interest, and that's why I made my way there with my family one Sunday night.
Btw, Daryl's post on Ninyo here!
The whole restaurant has a rather traditional appearance which is most certainly contradicting the food that they serve. Tables and utensils wise, it was classy, near the fine dining side but tuned to Filipino twists and culture. On the menu, there were plenty of fascinating things, all sounding rather unusual, novel, and inventive.
|Miso Lamb Hash Wasabi Croquettes- P380|
Crispy wasabi croquettes with lamb hash filling
|Fish & Chips Cream Dory Fillet- P420|
Chef Nino's special version of the traditional fish and chips.
Nori crusted dory fish fillet with potato, sweet potato, and taro strings,
spiced with togarashi.
|Smoked Tomato Soup- P220|
|Wasabi Cream Pasta- P420|
With salmon gravlax and garlic bread
|Trio of Turf Skewers- P550|
Miso pork tenderloin barecue
Chicken balsamic teriyaki
IS Hanging tender steak in soy and garlic marinade
At the end of the meal, I felt like a wasabi vampire. Is there such a thing? The food at Ninyo is definitely different, and perhaps to some people a bit strange. There's creativeness found in every dish, but maybe everything was too wasabi-laden. The food was a notch or two above average, but it's unlikely for me to have a second visit, their food is just too rich and heavy for my taste. Well, failed expectations too.
66 E. Abada St., Loyola Heights
Quezon City, Metro Manila