Follow the Rabbit to Find This Eclectic Hidden Resto in Makati

Rabbit Room
8858 Sampaloc Street, San Antonio Village, Makati City
Contact: 0929-645-8164
Facebook: www.facebook.com/rabbitroomph 
Open from 5:30 p.m. until late, Tuesday to Sunday

(SPOT.ph) You know the saying. “Follow the rabbit,” the text on the screen from that scene in The Matrix reads before Neo officially embarks on the journey down the Matrix with Trinity and Morpheus—or goes down the proverbial rabbit hole. For the rest of us in the real world (should this even be the real world), there is one IRL rabbit we suggest giving a bit of a follow, found along Sampaloc street in Makati.

Also read: 10 Under-the-Radar Spots In and Around Tagaytay for Your Next Getaway

Go down the rabbithole and you'll find this must-visit dine-in restaurant:

Sampaloc is a relatively tranquil street for Makati standards, even on a busy weekday afternoon. There are a couple of shops and dining spots (among them Shoes for Crews and the famed Pat-Pat’s Kansi) in the residential area, but it’s not quite the urbane destination that is Ayala Avenue nor the youngster-populated hangout that is Poblacion. Truth be told, Rabbit Room is easy to miss unless you're deliberately on the hunt. Keep an eye out for the aluminum rabbit sign on the left if you’re coming from the side parallel to Santol street—look further and you’ll find a second rabbit on a metal plate pinned by a wooden gate.

Chief Marketing Officer Maria Denise Liao tells us the inspiration to put up Rabbit Room struck as they were offered the space previously occupied by a café. “Medyo tago ‘yong place, so [we were] thinking parang it’s a rabbithole, gano’n,” she explains. “But [the name] rabbithole was taken [already], so we ended up choosing ‘rabbit room’ instead.” That the location wasn’t quite in typical Makati food or bar hubs work to their advantage in a way, in that those who typically drop by tend to visit purposefully—and those who stumble upon them accidentally are rewarded with a beautiful discovery.

See, what lies within their gates is an enchanting space that’s sophisticated enough that you could bring a special someone here, alright—yet maintains a playful sort of charm reminiscent of the fairytales you grew up reading. Alice in Wonderland, in particular, comes to mind, of course. The titular Rabbit Room strikes the senses with its cobalt-blue walls—a color (and specific shade) you don’t tend to see in restaurants around here. This was a deliberate decision in an attempt to stand out from the more industrial-looking restaurants prevalent today, Chief Operating Officer Rommel Gutierrez (whose fiancé Bea San Luis did the interior design!) tells us. It’s a stunning contrast to the sage-green couches and marbled tables, while irregular-shaped mirrors emphasize the whimsical element of this space—and you can peep the Rabbit Room team doing what they do best through the long window showing the kitchen.

The menu shows an equally elegant-meets-whimsical selection of dishes covering starters, soups, salads, mains, pasta dishes, bar chow, and dessert—many of which have familiar elements, though often reimagined through modern lens. There are clear Filipino and Italian influences through their selection—after all, they’re led by Chef Rap Cristobal, whose experience working at Purple Yam Malate gives him a deft and creative hand at taking on Filipino; and Chef John David Ty, who’s worked and led the kitchens at Singapore’s Mozza and BGC’s FUGA Bar and Restaurant (where he perfected the art of making fresh pasta!). 

Some dishes, like the Bakoko Inaluban (P300), lean more toward their Filipino side. This dish of sea bream crusted with leeks and paired with a turmeric-gata sauce is based on the Maranao dish of the same name—and delivers that same creamy, aromatic-spiced profile, but reimagined in a continental light. Others are more Italian in nature—including their pasta dishes made with Chef Ty’s fresh pasta. Their fresh garganelli—in its rustic, al-dente glory—makes all the difference in the simple yet uber-satisfying Puttanesca (P320), which marries the heartiness of their in-house passatto with the briny soul of the sea. 

Elsewhere there’s also a happy mishmash of both worlds and other neighboring cuisines. Cristobal and Ty initially divided the dishes between them, with each chef more or less independently working on their share—yet Cristobal shares they eventually found themselves collaborating and mixing and matching elements as tastings went on. In the Pulpo and Potatoes (P350), baby octopus—Chef Cristobal’s contribution—is marinated inasal-style, then boiled until soft and thrown on the grill for a charred exterior. It’s then vivified by a spicy-rich mint aioli and zingy salsa verde, both courtesy of Ty. 

The Lomo Pepperonatta with Mash (P450) marries elements from different parts of Europe—spice-crusted pork tenderloin (seemingly a Spanish contribution), pepperonata (a southern Italian dish of stewed bell peppers and onions in olive oil), and tarragon butter (a French-leaning addition). Multiplex nature aside, everything comes together beautifully, with the anise-y note of the tarragon rounding out the zip of the spices and the pepperonatta’s sweetness tying everything together.

True to their name, Rabbit Room also does, in fact, serve rabbit meat—three iterations that span varying cuisines. The Rabbit Confit (P380) showcases the meat’s natural clean taste, with rabbit leg cooked low and slow in butter and herbs then paired with a creamy potato mash. On the more stick-to-your-ribs end of the spectrum is the Rabbit Ragout with Brioche Rolls (P280). Though listed as an appetizer, it’s hearty enough to make for a light meal, what with rabbit loin braised (for roughly two to four hours!) in their own tomato passatto until melt-in-the-mouth tender.

Look to the side of the restaurant and you’ll find their bar area showcasing a variety of liquors. Consider that a sign not to miss their signature cocktails concocted by Southbank Café + Lounge’s Kevin Corales. These alcoholic sips aren’t afraid to have fun; the Ampalaya Smash (P390), for one, features the bitter gourd (in fresh and pickled forms!) lending its earthiness to a mix of vodka and lemon. The Working Mama (P420)—a tropical tipple of tequila, rosemary syrup, and a coconut foam topped with pamapa itum (burnt coconut)—is perfect on a hot summer day.

Of course, you can’t leave without trying the White Rabbit (P380)—a creamy, milky cocktail that packs a surprising boozy punch. It takes after its namesake candy, with a white-rabbit milk liqueur base that’s sweet, creamy, and relatively decadent. Shavings of grated parmesan on top give each sip savory contrast—and as a sweet bonus, you can suck in between sips on the White Rabbit candy served alongside.

At once quirky, upscale, and ultimately cozy with an eclectic lineup of eats to boot, Rabbit Room’s got all the makings of a dining spot you can come back to over and over again. Don’t let the semi-obscure location stop you. It’s well worth going down the rabbithole.

Photos by Majoy Siason

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