New at Ember: F1 Wagyu, Salpicao-Style; Curry-Sauced Salmon Head + More

(SPOT.ph) For all that their namesake symbolizes—the word is defined as a fragment of burning wood or coal from a dying fire—Ember's flame is only shining brighter. Two years after the Chef Josh Boutwood-helmed restaurant opened in Makati, they continue to cement their being a reliable spot for superb, arguably fine-dining caliber fare in an elegant yet casual setting. You'll want to drop by Ember, stat, as they've got new additions to their ever-evolving menu.

Also read: 
Ember at Greenbelt Proves Chef Josh Boutwood's Culinary Torch Continues to Burn 
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What's new on the menu at Ember by Josh Boutwood at Greenbelt 3

"A lot has changed since we opened," Boutwood tells SPOT.ph. "We had this time where, as chefs, we're constantly evolving—and making [the restaurant] better and improving it. It's just continuously going on." With that, they're bringing in new plates to love, whether it's your first visit to the restaurant or you're the type to go back every single week.

There's the Salmon Head. Curry. Lemon (P890), a hunk of grilled salmon head lent spice and soul by a curry lemon sauce that dresses its lightly charred skin. Also within the seafood realm is the Gnocchi. Crabfat. Blue Crab (P720), which delivers the brininess and umami of crab in every forkful. 

Ember is known and loved for their meaty mains, and they continue to please carnivores with the Lamb. Spiced Squash. Mint (P1,650/two pieces, P2,550/four pieces)—lamb chops grilled until charred on the outside but still juicy within, topped with mint and kept company by a squash puree. There's also the Meatball. Arugula. Horseradish (P550)—a relatively affordable yet elegant entree that pits together mammoth meatballs, zippy rocket, and horseradish for an added kick. And then there's what Boutwood jokingly dubs "bougie salpicao"—that is, the F1 Wagyu. Garlic. King Oyster Mushroom (P6,500), where juicy cubes of F1 Wagyu (a Wagyu-Black Angus hybrid) get a kiss of pungency from garlic, and earthiness from coins of King Oyster 'shrooms.

Boutwood admits one of his realizations since debuting the restaurant was the family-oriented nature of their location. "When we first opened [Ember], it was a sophisticated place focusing on dry aged steaks [and the like]. And as time goes on... [I realized] Greenbelt is very family-oriented, especially on the weekends. We see a lot of little kids looking at the menu." His own youngest (a fussy eater, we're told) had a bit of a dilemma not being inclined toward anything on the menu—and so to cater to the young'uns, they've come up with their own Kiddie Menu with the likes of Chicken Fingers and Chips, Bacon Mac and Cheese, and Barbecue Meatball Sliders.

Of course, classic Ember fare—including the Turbot. Brown Butter. Caper (P5,350), Black Onyx Ribeye (P7,995/25 ounces), and Rangers Valley WX Wagyu T-Bone (P15,950), best enjoyed with sides like the Carrot. Honey. All Spice (P365), Spinach. Cheddar (P385), and Fried Potatoes (P265)—happily remain on the menu, perhaps better than ever. Don't forget dessert; Ember delivers on happy endings with sweet plates like the sticky toffee pudding-esque Walnut Date Cake (P550) and ice cream-topped Bread Butter Pudding (P495).

Ember opened in May 2022, at Greenbelt 3 in Makati. The restaurant can be thought as a cross of sorts between Boutwood's two other restaurants: The Test Kitchen, where he showcases his playful side and transforms simple ingredients into clever nibbles and compositions; and the Savage, where he explores more primal manners of cooking by way of charcoal, wood, and fire. Says Boutwood: "The concept for Ember is cuisine that is easy to understand and humbly delicious. It needs no pizazz or pompousness to dine in—you can go there, order from the ala carte menu and it feels like sophisticated dining with flavors that are well thought out." We, for one, agree that they've accomplished precisely that.

Ember is at Greenbelt 3, Legazpi Street, Makati City. For more information, check out Ember's Facebook page.

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