Calle at 9465 Is a Lush, Low-Key Gem Serving Relaxed Takes on Filipino Fine Dining
Take a peep into their tasting menu that's inspired by childhood summers.
Calle at 9465
9465 Alejandro Street, Parañaque City
Contact: 0917-145 1234
Instagram: www.instagram.com/calleat9465
Open from 11 a.m. to 11 p.m., Mondays and Wednesdays to Sundays
(SPOT.ph) In a dining landscape where culinary ambition often translates to bold reinvention, Calle at 9465 offers a quieter kind of refinement—grounded in ease, restraint, and thoughtful interpretations of humble Filipino classics.
The road to this tranquil hideaway is an intriguing one. A maze of narrow side streets stands in stark contrast to the broad lanes of the nearby expressway—its unexpected twists enough to make anyone wonder if they’ve taken a wrong turn. The warmth of that afternoon recalled languid summer drives out of town, a feeling that lingered as the car wound its way forward. Then, just as anticipation builds, a modern, imposing structure comes into view, its gates opening in welcome.
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Calle at 9465 in Parañaque
From Food Trays to Fine Dining
Established in February 2024, Calle at 9465 represents the Quiray family’s first foray into full-service dining. Tucked within a residential area of Parañaque, the restaurant builds on over two decades of experience in catering and canteen operations—translating years of practical know-how into a more intimate, expressive format. The family’s growing food ventures also include Calle Nakpil, a catering and food tray service blending Filipino and Spanish influences, and Dinalan Coffee, a neighborhood café championing local beans.
“The restaurant is a leap of faith,” shares Mark Lesan Quiray, owner and culinary director. The concept began taking shape during the pandemic, born from the family’s shared love of food. “It was Mom who started it all,” he says. At the time, she was actively seeking to diversify the family business, and Mark—driven by his own entrepreneurial spirit—eagerly embraced the challenge.
Sensing an opportunity, he quickly got to work assembling a team. What began as a family-led venture soon evolved into a creative collaboration with a tight-knit kitchen crew: Head Chef Noli Casim; Sous Chef and Head of R&D Adrian Balanlayos; Sous Chefs Vlad Campomanes and JM Donor; and Head of Pastry Hazel Dalisay.
Upon entering, guests are greeted with friendly smiles. Natural light floods the main floor, bathing the space in lively, inviting brightness. While the overall design leans industrial, it is softened by colors and textures that evoke the feel of a tropical getaway. At the heart of the dining room, a large glass panel offers an unobstructed view into the kitchen, where a flurry of activity unfolds.
Playa—An Ode to Summers Past
Though the restaurant offers both à la carte and tasting menus, we're here tonight for Playa, their main degustation (and dining experience, really) that pays homage to long summer days by the beach and the flavors they inspire. “Playa is a love letter to our childhood summers,” says Mark. Introduced in April 2025, the menu is a heartfelt nod to nostalgia, conjuring shared memories of 1990s family outings—think briny seafood and the smoky haze of a nearby grill. More than a seasonal special, this new tasting menu embodies the restaurant’s approach to fine dining: casual yet refined, approachable yet exacting—a clear showcase of the kitchen’s technical skill.
It opens with Kutkutin, a playful trio of bites inspired by childhood favorites. First is Calle’s take on shing-a-ling—a classic Filipino snack traditionally made with dried egg noodles—reimagined here with polenta for a lighter, more delicate crunch. Alongside it is a chicharon made from talakitok fish skin. The set is rounded out by a salted panocha, a savory twist on peanut brittle. Served with house-made pinakurat, the opening course delivers a bright, vinegary kick that cuts cleanly through each bite.
The second course arrives with Relleno, served as a two-bite amuse-bouche: baby squid stuffed with jicama (singkamas), resting atop a charred spring onion salad. It’s paired with a house-made tomato vinegar, an outcome of the kitchen’s ongoing fermentation project. Next comes Inihaw na Talong, an aromatic blend of roasted eggplant and cashew butter, dressed in bagoong vinaigrette and topped with sea grapes (lato). Finely cut jicama, carrots, and celery provide a crisp contrast, while a vegan chicharon made from tapioca adds a crackling finish that defines the dish.
Remaining true to its approachable spirit, the menu leans into flavors familiar to the Filipino palate. The meal then moves into a series of heartier dishes, beginning with Pancit Canton—an ode to the iconic instant noodle brand, a longtime fixture in Filipino homes. Served with octopus and chili and garlic oils, the dish is reminiscent of beachside gatherings with family and friends, where noodles are earnestly slurped between bursts of laughter and storytelling.
Inside the Kitchen: Synergy and Shared Expression
When asked about Calle’s culinary philosophy, Mark highlights the goal of striking a balance between familiarity and discovery. He attributes the restaurant’s early success to the team’s synergy—a distinctly collaborative approach that embraces diversity and fuels creativity. “What makes Calle different is the shared energy in the kitchen,” he explains. “Every dish is a product of collective output.” Echoing this sentiment, Chef Adrian adds, “At Calle, everyone can take ownership of something.” The result is a tasting menu layered with technique and meaning that consistently resonates with guests.
The meal continues with Hindi Kinilaw, a dish of sashimi-style cavalla fish paired with cucumber in various forms, then topped with basil and ponkan for a bright, citrusy finish. This rather unexpected take on the Filipino classic stems from Chef Adrian’s choice to omit vinegar—hence the name. He recalls a formative moment early in his career, when he was challenged to create a dish using only scraps from the fridge. In many ways, this deceptively simple plate reflects that experience and, more broadly, his journey in the kitchen.
Binatog follows—a soup course that invites a gentle pause in the meal. Created by Chef Vlad and inspired by sun-drenched memories of the beach, this rich chowder of clams, white corn, and coconut cream delivers a nostalgic, comforting warmth with every spoonful. The corn is caramelized with muscovado sugar for added depth, lending the dish a delicate sweetness that lingers.
A Wave of Flavor and Nostalgia
Chef Adrian and the team liken Playa’s progression to the rhythm of a wave. “We wanted it to feel like a wave,” he explains, “rather than something that’s constantly rising.” This deliberate ebb and flow—moving between hot and cold dishes—imbues the dining experience with both balance and finesse.
The soup course gives way to Ensaladang Mangga, a bold reimagining of the Filipino salad. A medley of tomatoes, finished with dried shrimp, forms the base of the dish. At its center is a green mango sorbet, paired with a salted egg granita and topped with a lacy shrimp coral tuile. While salads are typically served cold, few dare to present them frozen. From a diner’s perspective, this is where the meal begins to crescendo. “It’s reinventing how we perceive the salad,” says Chef Adrian. Despite its polished appearance, the dish is meant to be deconstructed, with each element melting seamlessly into the next.
A palate cleanser arrives in quick succession: the Pom-Gin, a granita that draws inspiration from Gin Pomelo, a beloved beachside classic. Guests can opt for either an alcoholic or non-alcoholic version, depending on their preference. This pale pink refresher is garnished with pomelo bits and syrup, while a drizzle of basil vinegar lends a distinctive tang.
As night begins to settle, Calle takes on a softer glow. The lights dim, candles flicker to life, and the space shifts into something more intimate—a quiet refinement that mirrors the restaurant’s ethos of ease and comfort. The transition is subtle yet deliberate. “It’s to signal that we’re now seeing a different side of Calle,” explains Mark. A fitting transformation, just as the latter half of the meal unfolds.
With the palate reset, the menu progresses into the mains. Sugba features tuna prepared three ways, offering smoky, creamy, and tangy flavors that invite guests to mix and match. No Filipino meal is complete without rice; here, sticky rice wrapped in banana leaf is cooked in coconut cream, infusing it with a fragrant aroma.
Carrying the momentum forward, Inasal steps in with a flourish to close the mains. Prepared yakitori-style, the shrimp and leeks are grilled over charcoal, imparting layers of complex flavor. The interplay of saltiness and smokiness evokes the sights and sounds of the sea. Accompanied by pinakurat gel and toyo-mansi, the dish is rounded out with a generous serving of Japanese rice sautéed with crab fat, adding a luxurious finish.
A Sweet Twist on Tradition
The menu culminates in a daring dessert that turns tradition on its head: Adobo. At first glance, it might cause confusion—but that’s precisely the intrigue the kitchen aims to inspire. This bold reinterpretation of a Filipino classic surprises and challenges the palate. Atop a pavlova infused with soy sauce and balsamic vinegar sits a scoop of bay leaf ice cream, drizzled with honey garlic and finished with crushed black peppercorns.
With savory desserts gaining popularity, the team at Calle was eager to put their own spin on the trend. “For this tasting menu, we wanted to push ourselves a little further,” says Chef Adrian. In conceptualizing the dish, he explains, the kitchen drew from both technical expertise and intuition, carefully preserving the essence of the original in the process of crafting something new.
As the meal winds down, a plate of petit-fours arrives. Called Matatamis, this final course evokes a sense of home and familiarity with delicate bites of coconut, mango, custard, and cocoa. A playful mix of textures and flavors, these sweet treats are inspired by time-honored Filipino confections—a simple, nostalgic note on which to end the meal.
Calle’s Pabaon: A Final Bite and the Road Ahead
Playa was the result of two months of research and development—an exercise in both experimentation and precision for the kitchen. Through thoughtful collaboration, the team at Calle at 9465 crafted a tasting menu that delivers on both taste and value. Priced at P3,990 per person, the menu runs until July this year. The team aims to introduce a new tasting menu every three to four months, guided by the seasonality of ingredients and a desire to keep things fresh.
Looking ahead, the vision remains clear. “It’s to keep on pushing—to discover, to refine,” says Chef Adrian, whose commitment to reinterpreting everyday Filipino cuisine reflects the restaurant’s pursuit of dishes that are equal parts soulful and inventive. While the kitchen intentionally grounds its culinary creations in familiar elements, it’s the opportunity to offer fresh perspectives that fuels their collective passion.
At Calle, even goodbyes are meant to be savored. As the evening draws to a close, a brown paper bag is handed to each guest. Inside: smoked pan de coco and Spanish bread filled with kaya—Calle’s pabaon, a final one for the road. For Mark, this small, sincere gesture perfectly captures the soul of the restaurant. Like the meal itself, it is thoughtful, unassuming, and meant to leave guests full—in more ways than one.
Photos by Hans Fausto