New on the Menu: Marmalade Kitchen

Chef Aileen Anastacio polishes up her menu.

Marmalade Kitchen
Forum South Global, 7th Avenue corner Federacion Drive, Bonifacio Global City
Tel. No. 622-9196
Open daily from 7 a.m. to 10 p.m.

 

ALSO READ: New Restaurant Alert: Marmalade Kitchen at Bonifacio Global City

 

 

(SPOT.ph) Forum is considered one of the far-flung destinations in the large commercial landscape of Bonifacio Global City. The few restaurants there justify those few extra meters of walking with usually a rewarding and vastly "worth it" experience. Chef Aileen Anastacio (also of Goodies 'N' Sweets) doesn’t differ in her strategy. She offers many reasons why you should walk all the way-and keep coming back-to Marmalade Kitchen: the Eggs Benedict and its many varieties, the Garlic Longganisang Hubad, the Cauliflower Tempura, the Fallen Chocolate Cake.

 

Roasted Pumpkin Soup (P180)-those are amaretti cookies on top

 

Cauliflower Fritters (P210)

 

Royal Benedict (P470)

 

Garlic Longganisang Hubad (P295)

 

For almost a year, she let her delicious flavors speak for themselves while she busied herself with developing Marmalade Kitchen’s cooking programs. Now though, she's rolled up her sleeves for more gastronomic delights.

 

Two new stars attempt to overtake the place of established favorites in your palates. The Pulled Pork Sandwich (P360) is one of them. Sweet and smoky barbecue sauce lightly coats the shreds of tender meat-just enough for both elements to complement each other-but there's extra on the side for those who require something stronger. The only other topping, a pile of thin, sweet onion rings, adds such a fresh crunch that makes it tempting to have them separately.

 

Pulled Pork Sandwich

 

Black-ink Pasta

 

One of the best things about Marmalade Kitchen that’s especially appealing to the customers is that you can take Chef Aileen’s delicacies home. There’s a modest retail section near the entrance with home scents, jams, pasta, and other kitchen products. Find inspiration in the the intense flavors of her Black-ink Pasta (P380) and observe how she maximizes the potential of the black-tinted spaghetti. The deep-sea brine of the pasta is emphasized by fresh shrimp and pieces of fish; a clean tang comes from the fresh tomato sauce. The portion size seems squat at first, but it's appropriate for that bold briny profile.

 

Keylime Pie (P14o)

 

Fallen Chocolate Cake (P130)

 

With the studio and classes, boutique, and exceptional desserts, Marmalade Kitchen is more than a restaurant. It's a habit, actually. One that's harder to let go of with every delicious spark of her creativity.

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