Unit 202 Commerce Center Building
Commerce Avenue, Filivest, Alabang, Muntinlupa
Tel. No. 822-0508
Open from 11:30 a.m.- 2 p.m.; 5:30-9:30 p.m. daily
A neighborhood spot earning affection from foodies. Click for more.
(SPOT.ph) Discovering Studio Kitchen in the nearby suburb of Alabang reminds us how lucky we are to live in the present, a time when imaginative and sophisticated cuisine is accessible just about anywhere in our metropolis. Having been open barely five months, this culinary gem already boasts a regular neighborhood clientele that speak about their "new find" with much affection. For those who are willing to travel for their sustenance, it has become a must-try on any eating itinerary.
Beyond the simple yet comfortable interiors, Studio Kitchen is upping the culinary game with their distinctly contemporary menu served in a dining room free from all the decorative pomp and circumstance. It is evident that the focus here is on the food. While using many modern techniques but creating dishes that still remain approachable, this is a perfect venue for any occasion, at any time of day.
The menu is generous in its offerings but not exhaustive by any means and the cold appetizers are a good place to start. A fresh Crab Salad with Granny Smith apple mash (P330) and the chilled Foie Gras Terrine served with beet gastrique, pressed apples, mesclun greens and accompanied with toasted brioche (P595) are both luxuriously decadent but deceivingly light.
For entrees, a refined and impressive selection of fashionable flavors from both Eastern and Western hemispheres, like Lapu-Lapu Rosejat, with mussels, squid and shrimp (P595) and a sous vide-cooked Pork Belly with maple star anise glaze and chorizo paella rice (P540) dazzle patron's palates without falling into the common east-meets-west trap of fusion cuisine. The USDA Wisconsin-aged NY Steak is beautifully-cooked, with even, tender pink flesh below a caramel sear and is served with a sesame sauce and crushed potatoes (P1,250 Petit; P1,750 full).
Desserts offerings are spare but luxurious. A simple Coulant au Chocolat, a crusty almost cookie-like cake filled with a liquid ganache, is a beautiful rich bombe of chocolate and is haute cuisine magic. The house specialty, however, is their take on the famed "Laiskonis egg" (P130) from Chef Michael Laiskonis of Le Bernardin in New York City. An impeccable mix of textures, this chocolate pot de crème with maple syrup, caramel sauce, foam and maldon salt is the perfect combination of sweet and salty notes. Ending your meal with their Orange Cream Soda (P130) made from freshly squeezed orange juice is an option even if the offering is found in the beverage section of the menu. Reminiscent of an old-school favorite, the orange creamsicle, it is richly refreshing.
"My cuisine is what I have been exposed to, what I like to eat, what I know we can execute well" says Chef Mark Tan. It appears that this young chef never tires of perfecting his recipes and for whom plating is a stylistic exercise in balance and form. Having trained at the Michelin-starred Providence and The Bazaar by Jose Andres, both in Los Angeles, his quiet presence from the confines of the spacious and theatrical open kitchen is felt in every dish. "We focus on getting the food right, served at the right temperature at the right consistency. We do our best to maintain our standards, it's time-consuming and costly but superior quality is our constant aim."
Photos by Migs Castro, Alicia Sy (foie gras terrine) and from Studio Kitchen’s Facebook page.