New Moon at BOA: A New Dining Concept is Unveiled at a Pop-Up...

The constantly changing lunar phases brings a new culinary concept to light at a pop-up...

The team behind BOA Kitchen & Socials unveils their latest and exciting new concept at a pop-up with an array of of local and Southeast Asian inspired flavors. Joey Marcelo and Chef Julius Necor takes you to the moon and back with their inventive reinterpretation of regional flavors that will leave you moonstruck (for more on BOA, see my previous post, New in the 'Hood: BOA Kitchen & Socials Opens at Quezon City's Scout Rallos).

BOA Kitchen & Socials is transformed for the special pop-up of their newest culinary concept. At the pop-up, the lunar-inspired logo (L) sets the stage for the creative fusion of local and Southeast Asian flavors in their still to be named new restaurant. The pop-up presented a preview of the new concept with dishes created by Chef Julius.   

For now, the new culinary concept will take over BOA Kitchen & Socials guided by lunar movements starting this Valentine's Day, and the new dishes served that evening at the pop-up is a sneak peek at the special Valentine's Day menu. Until a location is finalized for the new restaurant, you can experience it on moon-inspired days like Harvest Moon, Full Moon and Blood Moon at BOA Kitchen & Socials (follow their FB Page and Instagram for updates and schedules). At the special pop-up, you'll need a refreshing cocktail to get you in that cool lunar vibe like the soothing Old Fashioned...   

...or one of their specialty Highballs. In my previous experience at BOA Kitchen & Socials, I've seen how Joey Marcelo and Chef Julius Necor challenge traditional culinary styles with their own creative spin (see more on their curiously out-of-the-box take on cuisine on my earlier post at New in the 'Hood: BOA Kitchen & Socials Opens at Quezon City's Scout Rallos). I expected nothing less at the pop-up, and looking forward to be surprised with their playfully inventive style.

Our preview and sneak peek at the new concept's Valentine's menu began with the Mock Chicken Spicy, a tasty slider with fiery sambal aioli, pickled cucumber, lettuce and onion on a soft brioche bun. Inspired by the popular sandwich from a popular fastfood chain, Chef Julius Necor recreates the crisp and juicy texture perfectly but the similarity ends there. The patty is actually plant-based but you would hardly notice it even after devouring the entire mini-brioche. I never thought I'd enjoy a vegan sandwich. That's the first surprise for the evening, and Chef Julius Necor has more up his sleeve...

Made from enoki mushrooms, the patty has that same juicy and crisp texture you'd expect but with deeper nutty notes. Richly layered with both flavors and textures, each bite brings a savory richness to the palate tempered by the pickled cucumber and spicy sambal aioli. I wouldn't mind a full-sized serving of Chef Julius Necor's Mock Chicken Spicy once they open their new restaurant.

For the second course, Chef Julius Necor combines modern techniques with local flavors with his refreshing Oyster with kinilaw na gata granita, fermented tomato and savory grilled pork liempo. It's an innovative take on traditional local flavors on a half-shell with the granita releasing creamy yet sharp notes as it melts on the palate. 

The plump oyster brings a fresh, clean and briny sweetness to the palate balanced by the mildly sharp hints of the sour kinilaw na gata and fermented tomatoes. The crunchy pork liempo completes the flavors.

The Coconut is Chef Julius Necor's witty take on the pad thai with tender thin strips of coconut instead of noodles. Served on a coconut shell, Chef Julius Necor's Coconut is a fresh and festive mix of ingredients including tofu, oyster mushrooms, bean sprouts, crushed peanuts and egg in a flavorful sauce.  

Once you mix everything together followed by a squeeze of lime, your palate will be struck by a range of vibrant notes and contrasting textures. It's pad thai, yet it's not. The thin strips of tender coconut brings a soothing sweetness that ties everything together with each bite. And the flavorful surprises keep on coming...

The Laksa Risotto is an elegantly plated dish with soft and fluffy adlai simmered in rich and mildly spicy laksa broth topped with grilled shrimp and drizzled with cilantro oil. The fusion of regional flavors and techniques come together perfectly in this dish, with the soft adlai releasing a burst of bold flavors that just pops in your mouth. The succulent prawn lays on a briny sweetness to the dish with hints of smoke from the grill while the distinct notes of the cilantro oil completes the flavors.

It's one of the more interesting culinary crossovers yet, and it works. If this is what you can expect from the new dining concept of Joey Marcelo and Chef Julius Necor, then the metro is in for another treat. Just wait until they find the right location. Or the new moon when BOA Kitchen & Socials is transformed with a pop-up of the new dining concept. 

In between courses, a sweet palate cleanser was served made with fragrant rosewater, soda water and condensed milk. A few more sips and you're ready for the next courses...

The Laing is Chef Julius Necor's refreshing take on the classic from Bicol, rendered in a thick puree-like green sauce topped with a crisp slab of pork belly, sambal shrimp floss and leafy mustasa. Sous vide for over 14 tedious hours, the pork belly has a delicately light crispness when you slice it with a knife. The unctuous notes of the pork belly is balanced by the salty hints of the crunchy sambal shrimp and the mild nutty sweetness of the coconut and gabi leaf-based laing sauce.

Comfortingly familiar flavors are reinvented and presented in a refreshingly new way. From starters to mains, Chef Julius Necor's new menu for their latest dining concept is something worth looking forward to come the next lunar phase. But diners can have a taste with their special Valentine's Day menu at BOA Kitchen & Socials.

Chef Julius Necor ends the special sampling with dessert, the Cardamom & Rose Cheesecake. A deconstructed cheesecake with creamy cheese cake on cardamom ginger-infused Graham crumbs. Local and Southeast Asian flavors come together in a creative fusion with a sampling of Joey Marcelo and Chef Julius Necor's new dining concept. Be one of the first to try it this Valentine's, or you can wait for the next harvest moon...  

BOA Kitchen & Socials is located at the Mezzanine Floor, 45 ABDC Building, Scout Rallos corner Scout Tuazon, Laging Handa, Quezon City. You can also visit their FB Page at https://www.facebook.com/boakitchen/.

Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.