Savor the Flavors of Festive Catalan Holidays with the New Menu Offerings at El Born

A proud culinary tradition is celebrated at the heart of Bonifacio Global City drawing inspiration from nostalgic memories, and just in time too. With the festive holiday season just around the corner, not one but two charcoal-fired Josper Grills are fired up at El Born for a sumptuous array of comforting and savory new dishes. And yes, you can also expect an exciting new cheesecake variant from Chef David Amoros added to a stellar repertoire of signature offerings, the culinary genius that sparked the much heated "cheesecake war" to the delight of the metro's passionate diners. 

The rustic flavors of Catalan come to life at one of Bonifacio Global City's celebrated restaurants, revealing yet another facet to the rich and diverse tapestry of Spanish cuisine. Comfortingly familiar yet uniquely distinct, Catalan cuisine is shaped and defined by both history and geography enriched by neighboring culinary cultures and traditions. At El Born, this confluence of flavors is recreated in the kitchen helmed by Chef David Amoros. In an exclusive preview, Chef David unveils his lavish new offerings for the holiday season...

Since it opened last year, El Born has been top-of-mind among diners searching for authentic Catalan cuisine. Located at the second floor of Mitsukoshi Mall in BGC, El Born is your sunny spot of Catalan in the metro (for more on El Born, see my previous post Heart & Soul: Savor the Flavors of Authentic Catalan Cuisine at El Born in Mitsukoshi BGC from August last year). Aside from its traditional and hearty Catalan offerings, El Born has been at the epicenter of a raging "cheesecake war" sparked by Chef David's signature cheesecake, the Tarta de Queso. 

His indulgent rendition has become so popular, a separate location within Mitsukoshi Mall will soon be open featuring Chef David's luscious and decadent cheesecakes. From viral sensation to a mandatory and always in-demand dessert staple, the Tarta de Queso now holds an enviable and coveted spot in the local hierarchy of cheesecakes. But Chef David isn't done just yet as he introduces an even more decadent variant for the new holiday season menu. 

Chef David Amoros draws inspiration for his new holiday menu from his nostalgic memories of Catalan flavors back home, creating an extensive playlist from appetizer and starters to savory mains and dessert at El Born. I remember my first time meeting Chef David last year, and his honesty on real flavors faithfully executed remains his passion with each dish reflecting this uncompromising commitment. Good food comes from the heart and soul, and this is lavishly showcased in the new menu at El Born. 

Inside the open kitchen, the culinary team shifts to high gear for the lunch service as more diners arrived... 

...and your Catalan culinary experience is promptly kicked off with fresh-baked and crisp Schiacciata brushed with fresh and tart tomatoes and garlic to tease the palate with its contrasting textural play and vibrant notes. The bold and pronounced tartness of the tomatoes are given a flavorful depth by the nutty hints of garlic and fresh herbs. The sheer elegance in its simplicity reflects Catalan cuisine's approach to flavors, as well as Chef David's own culinary philosophy. 

For the appetizer, Chef David pulls out a playfully inventive presentation style for his Crema Fría de Tomates Al Josper served in a tin can. Romanced by the fiery charcoals of the Josper Grill, the fresh notes of the tomatoes are elegantly smoothened by just a whisper of smoky hints for deep rounded flavors with each spoonful. 

The refreshing and lingering notes of the cold cream of tomatoes cooked in the Josper charcoal grill and oven are highlighted by both sweet and mildly tart notes richly enhanced by the added layer of smokiness to complete the medley of fresh flavors. 

Right off the bat, Chef David doesn't hold back on flavor with the first appetizer course setting the tone for even more bold flavors ahead at El Born. 

Chef David then brings a traditional rendition of richness blended with contemporary flair with the Burrata Ahumada Al Josper, a refreshing salad topped with lusciously smooth and creamy burrata smoked in the Josper charcoal oven and grill. A garden fresh ensemble of salad greens with sun-dried tomatoes and unique fig mustard completes the cast. 

Just like the appetizer served earlier, the Josper grill and oven infuses deep smoky hints to the burrata for a flavorful depth and richness for indulgent yet balanced flavors. The sun-dried tomatoes and fig mustard then brings its own bursts of rich notes into play for a decadently satisfying salad course. 

For Chef David's second starter, a cured beef dish makes its entrance with the Cecina de Vaca Vieja Con Queso de Mahón y Pan Con Tomate. Chef David's homage to Spain's rustic culinary roots and heritage, the tender melt-in-your-mouth cured beef with Mahón cheese offers deep savory notes with each bite. Cured meats are a staple in Spain, and adding a dish like the Cecina de Vaca Vieja Con Queso de Mahón y Pan Con Tomate to your feast is a must. The creamy nutty notes of the cheese makes the dish even more decadent with multiple layers of richness. 

The first of the main courses were then served starting with the Steak Tartare de Picaña de Wagyu. Using Wagyu beef just elevates this dish with its savory richness with the smoked butter intensifying its flavors. Laid on a buttery croissant brioche, the play on contrasting textures and flavors come together perfectly with a bold yet balanced finish. 

Back at the open kitchen, Chef David and his team adds the finishing touches for the next course...

...from the new holiday menu inspired by another iconic Spanish staple. The love for pork is a common theme in both Spanish and our own cultures, and any holiday feast just isn't complete without a classic pork dish. 

The Cochinillo Deshuesado Con Parmentier de Patata y Su Salsa, crisp and juicy slabs of boneless suckling pig paired with silky smooth and creamy Potato Parmentier with a rich dark sauce on the side is a festive dish guaranteed to make your holiday celebration memorable. 

The delicately crisp and thin layer of crackling along with tender pork combine for delectable bites perfectly complemented by the Potato Parmentier and sauce but the cochinillo is already great on its own. Elegantly executed with its lightly crisp layer of crackling over juicy pork with a subtle savory sweetness, the Cochinillo Deshuesado Con Parmentier de Patata y Su Salsa is another must-try on the new menu of El Born. 

A whole lobster on a plate is always a welcome addition to any holiday feast and Chef David obliges with his Red Lobster Al Josper Con Guarnición de Patatas. Cooked in the Josper oven and grill, the fresh briny sweetness of the succulent lobster is enhanced by a subtle layer of smoky hints from the fiery charcoals for deep, full on and rounded flavors. 

Using charcoal is always tricky, more so with delicate seafood like lobster. Chef David and his team nails it with the perfectly cooked red lobster with its moist meat and just a whisper of smokiness for a flavorful finish. Chef David keeps it simple allowing the natural flavors of the lobster to shine in this dish leaving the rest to the hot charcoals for the perfect finish. Paired with golden potatoes roasted in the Josper grill and oven, the rustic and comforting notes of the Red Lobster Al Josper Con Guarnición de Patatas takes you back to Chef David's Catalan with its fresh unrestrained and natural flavors. And when you have a fine lobster like this, you really don't need to complicate it. 

Then, Chef David pulls all the stops with the Chuletón de Black Angus Al Josper Con Pimientos del Padrón y Escalivada. The savory finale to a sumptuous Catalan holiday feast, the Josper-grilled Black Angus steak with its juicy pink center under a delicately charred outer layer brings bold beefy flavors to the festive holiday table. Each bite brings a palate pleasing play on textural contrasts from the juicy pink center to the lightly charred outer surface releasing a flavorful burst of pure beefy goodness as it slowly melts in your mouth. Simply seasoned with salt, the fork-tender Chuletón served with smoky Padrón peppers and escalivada or richly seasoned roasted vegetables is one of many highlights fresh off the Josper grill and oven at El Born. 

Chef David's honest culinary style driven by real flavors is a recurring theme throughout the new holiday menu at El Born. Bold, uncluttered and simple yet decadently rich flavors using the freshest and finest ingredients masterfully executed have long defined Catalan cuisine, and Chef David faithfully recreates these nostalgic flavors in keeping with tradition while infusing subtle contemporary touches. 

From his appetizer and starters to savory mains, Chef David shares his own stories of Catalan holidays with the lavish new menu at El Born for an intimate and memorable feast with family and friends in one of their private rooms. 

For dessert, Chef David draws inspiration from another Catalan classic with the sinfully luscious Flan Casero Con Caramelo Salado. The homemade style flan with salted caramel becomes the picture-perfect ending to a sumptuous Catalan feast at El Born with its silky smooth texture and tempered sweetness.

The salted caramel brings an added layer of indulgence to the already rich flan for balanced flavors. Not too sweet, the Flan Casero Con Caramelo Salado is a signature piece of elegant indulgence with a refined balance best paired with a freshly brewed Latte. 

And the cheesecake wars? Well, Chef David turns on the heat with his popular Tarta de Queso Chef David's Signature Cheesecake and one more exciting new variant with the Tarta de Queso Payoyo Limited Edition Cheesecake. Not one but two indulgent cheesecake possibilities await diners at El Born for a double dose of pure cheesy indulgence. 

The Tarta de Queso Chef David's Signature Cheesecake is widely acknowledged as the opening salvo in the now raging cheesecake wars with its unapologetic richness. Who can resist its alluring creamy temptation? Apparently, the buzz on the net has translated to the continued popularity of the Tarta de Queso Chef David's Signature Cheesecake and rightly so. We've all seen cheesecake varieties come and go, but the Tarta de Queso Chef David's Signature Cheesecake refuses to become merely a passing fad becoming one of El Born's consistent bestsellers. 

A bite of the Tarta de Queso Chef David's Signature Cheesecake just seals the deal, and the hype is well-deserved. But Chef David raises the stakes for the resumption of the cheesecake wars with his Tarta de Queso Payoyo Limited Edition Cheesecake with the rare Payoyo Cheese from Spain. The delicacy comes from the Villaluenga del Rosario and Sierra de Grazalema regions of Spain with milk from Payoya goats and Merina Grazalemeña sheep as the creamy base.  

Just like the original Tarta de Queso Chef David's Signature Cheesecake, the Tarta de Queso Payoyo Limited Edition Cheesecake is silky smooth and opulent with its buttery melt-in-your-mouth finish. But the difference lies in its deeper, nuttier yet nuanced notes as opposed to the more elegantly refined flavors of the original variant. One bite and you can safely say the cheesecake wars have resumed with renewed intensity. And no, you won't find any other cheesecake in the metro made from the rare Payoyo Cheese and for a limited time this rare treat can be enjoyed at El Born for the holidays.

A freshly brewed Latte completes your leisurely Catalan afternoon at El Born. And it really doesn't get better than this. 

Chef David joins guests at El Born's private room sharing his stories behind each new dish, revealing his own culinary philosophy of staying true to fresh and premium ingredients executed in a simple and rustic style for real flavors. The exciting new menu also presents a new chapter in El Born's continuing story solidifying its position as the leading dining destination for authentic Catalan cuisine.

This Christmas season, savor the flavors of festive Catalan holidays with the exquisite new dishes by Chef David Amoros at El Born. And you'll find a sunny spot of Catalan with its famed culinary traditions tucked away in a little corner of Mitsukoshi Mall in BGC. 

El Born is located at the 2nd Floor of Mitsukoshi Mall, 8th Avenue corner 36th Street, Bonifacio Global City, Taguig City, Metro Manila. You may call 0917 316 9129 for inquiries and reservations or visit their FB Page an IG Feed at https://www.facebook.com/elbornbgc and https://www.instagram.com/elborn.ph/ for more updates and information.

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