Foie Long Bao
(SPOT.ph) The penthouse restaurant and bar at W Building, Bonifacio Global City, is now an office cafeteria, but Black Sheep, which shut down in June 2015, is alive and kicking. Its new home is at 2230 Chino Roces Avenue, Makati City, which has a more relaxed and approachable ambience.
Chef Patrick Go was put in charge of the Black Sheep kitchen in July. The young chef has been cooking since 2008, and his credits include Makati Shangri-La and SALA. Chef Pat has designed his menu to become more accessible (they're now serving à la carte options) and the flavor profiles have noticeably shifted towards a Filipino-Chinese perspective. Must-tries include Foie Long Bao, XOXO or ox tongue in XO sauce, Heart Beet or beet root noodles with shiitake jus, dried fruits, and basil; and an oolong dessert.
Prices range from P290 to P1,500—though the P1,500, we might add, is a Kitayama Tenderloin Grade 6 steak. The second most expensive item is P660.
Depending on what's fresh and available, Chef Pat will also add new items to the menu weekly.