G/F Joya Building Joya Drive, Rockwell, Makati City
Tel. No. 823-6468, 0926-690-9774
Open daily from 11:30 a.m. to 3 p.m., 6 p.m. onwards
(SPOT.ph) Spanish cuisine has seen many variations and interpretations, from the infusion of unconventional ingredients to more scientific culinary interpretations. Manila isn't spared from such progress, especially in 2013 which has seen an influx of tapas in and around the city. The latest Spanish restaurant is Rambla, a new Rockwell hangout set up by the hombres behind popular Las Flores in Bonifacio Global City.
Taking over the space once occupied by LuLu Restaurant, Rambla replaces the former’s summery charm with a more gastropub feel. It extends to the second floor and also sets up a bar area. In keeping with the trends, the kitchen on the ground floor is made visible for guests to admire the chefs as they work their magic. The interiors settle for a gray, black, and white color scheme, providing a neutral backdrop to the colorful dishes.
Slow-cooked crispy suckling pig (P695) with mustard sauce and bokchoy
Rambla decidedly veers away from the tapas culture and presents a more contemporary take on the flavors of Spain. Take, for example, the Egg Bomb (P275). An organic egg is hugged by butifarra, a Catalan sausage made of pork and spices, before being dipped in breadcrumbs and deep-fried. The glistening golden ball, which resembles a Scotch Egg, lays on a pool of creamed white beans. Slice it in half and the soft-cooked yolk bursts open for that creamy, rich bite.
Slivers of pulpo, hummus, chickpeas, and coriander sprinkled with sweet paprika make a delicious mess called the Octopus Carpaccio (P495). An overwhelming amount of red onions can bully the palate so toss the dish properly to get the right proportions of each ingredient in each bite. Another standout is the Ricotta Gnudis (P325), which is presented like small round pouches of ricotta. The dough doesn’t resist against the fork and slicing through the gnudis reveals the rich, luscious core of this mild cheese. The salty Parmesan crisp, nutty hazelnuts, and earthy of bokchoy emphasize the delicate flavor of ricotta.
The Inside Out Cannelloni (P425), Wagyu beef wrapped around smoked aubergine on a luscious cream sauce
For Chocolate Lovers
For dessert, the For Chocolate Lovers (P275) is a must-yes, even for those who don’t have a sweet tooth. It's a playful showcase of the versatility of chocolate, both in form and flavor. The plate is an assortment of a fudge brownie, a small cookie topped with candied ginger, panna cotta spiced with cardamom, a smooth truffle, silky white chocolate ice cream, white chocolate foam with orange zest, and a puddle of rich chocolate ganache. It’s like a confirmation that when it comes to dessert, chocolate is still king.