Something new is cooking at Kulinarya Kitchen, and it definitely tastes good. Kulinarya Kitchen introduces new dishes to its menu, worthy additions to its long list of all-time favorites like the classic Callos and Beef Tenderloin Salpicao.
Influenced by classic European and Asian flavors, Kulinarya Kitchen has been serving its line of signature dishes since 1999. And this month, Chef Patricia Mendoza Mesina adds a range of new dishes with that unique Kulinarya touch, the magical blend of flavors and cooking techniques from both East and West Kulinarya Kitchen has long been known for.
One of the very first dining establishments to open at the Power Plant Mall, Kulinarya Kitchen's unique take on international casual dining is complimented by its modern interiors, contemporary yet homey, elegant yet relaxed, a fitting backdrop for its signature dishes.
Our lunch begins with the Baked Brie with Walnuts and Raisins (P 595), buttery and creamy brie infused with orange zest, baked with walnuts and raisins, drizzled with honey and served with crackers and green apple slices. Elegantly plated, the dish brings a range of flavors and textures that blend well in every bite, a prelude to more good things yet to come...
Next up, the Hot Cheese and Chorizo Dip (P 395), bubbling hot mozzarella cheese and smoky chorizo served with pulled roast beef, nachos, fresh salsa and warm flour tortillas. The mozzarella and chorizo combination is an absolute delight, and adding some fresh salsa and roast beef really hits the spot.
Garlic Shrimp and Pancetta Salad (P 225 Solo/P 420 Sharing), fresh tail-on shrimps sauteed in butter, olive oil and garlic with a hint of spice, herbs and lemon, served with a mesclun of salad greens, tomatoes and Pancetta, drizzled with mustard celery seed dressing and balsamic glaze.
The plating alone is a feast for the eyes, the subtle sweetness of the plump shrimps sauteed in garlic play well with the crisp salad greens, an excellent salad dish. The complex flavors and textures of the salad hints of Kulinarya Kitchen's playful inventiveness, a trademark since it opened its doors more than twelve years ago.
Then, the first of two pasta dishes arrived, the Wafu Steak Pasta (P 250), spaghetti sauteed in garlic soy reduction with a hint of chili topped with yakiniku style beef cubes, shiitake mushrroms, onion leeks and nori. An interesting Asian inspired pasta, filling and comforting, with a surprising kick from the chili. The tender beef cubes and shiitake mushrooms give this pasta dish a unique flavor, and again the flavor combination works well, another example of Kulinarya Kitchen's bold approach to flavors.
Mushrooms and Ricotta Ravioli (P 350), ravioli stuffed with fresh mushroom ragout and ricotta cheese in truffle cream sauce and brown butter, topped with Parmesan, chopped tomatoes and basil. Classic, traditional and comforting, the rich flavors of ricotta and truffle cream sauce makes this another winner.
Surf and Turf Family Platter (P 895), a platter of tender roast beef with red wine sauce and baked Shrimps Thermidore casserole. This one's another winner, a cool combo of fork-tender beef with shrimps and vegetables, a full meal in one plate. Pair it with some of Kulinarya Kitchen's sides and you have one seriously good meal.
Sides include Spanish Rice (P 75), French Fries (P 80), Mushroom Risotto (P 120), and Cheesy Potatoes (P 95).
Seafood Salad Maki (P 235), shrimp and crab stick salad rolled in nori, breaded and deep-fried, topped with ebiko, drizzled with wasabi vinaigrette, soy balsamic reduction and mango coulis. Again, the dish illustrates Kulinarya Kitchen's inventive combination of flavors and textures with the crisp outer layer of nori and the soft shrimp and crab stick salad. Very cool. The meal is then followed by dessert, and it's time to have some coffee...
Caffe Mocha (P 110, left), espresso with steamed milk with chocolate syrup and topped with whipped cream, and the Caramel Latte (P 110, right), espresso with steamed milk, caramel syrup and topped with whipped cream.
Kulinarya Kitchen's signature desserts were then served, starting with the Pistachio Sans Rival (P 210), a long-time house favorite, traditional meringue layer cake with butter cream and pistachios. A twist on the traditional buttery sans rival, the pistachio clearly makes this different and a level up from the usual sans rival.
Warm Chocolate Lava Cake (P 180), rich flourless chocolate cake with molten truffle core topped with vanilla ice cream and strawberry compote. Awesome. Seriously.
French Apple Tart (P 175), another house favorite, caramelized apple slices and almond slivers on crisp puff pastry served with salted caramel sauce and vanilla ice cream. Is there anything more comforting than apple pie topped with ice cream?
Nothing like a good cup of coffee to cap a full meal at Kulinarya Kitchen.
Kulinarya Kitchen's new menu is definitely worth checking out. And leave room for dessert. Special thanks to Carlo C. Mesina, President & CEO, Kulinarya Global Corporation and Chef Patricia Mendoza Mesina for an awesome lunch.
Kulinarya Kitchen is located at the Power Plant Mall, Rockwell Center, Makati City or call 898-1738 for inquiries.
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