New and Resurgent Local Flavors in a Timeless Old World Setting at Batala Bar

The famed walled city of Intramuros in old Manila has always been a historic and cultural destination popular among both local and foreign visitors. It's no surprise that Intramuros is also home to enduring culinary institutions proudly showcasing traditional local flavors as well as innovative new concepts like Batala Bar with its own creative take on Filipino cuisine. Ready for a tasty bite of local culture?

Savor the sights and sounds of old Manila as you walk back in time in the rich history and culture of Intramuros and take in the local flavors to complete the immersive experience. It's been said many times before that a local cuisine reveals an insightful page from the intricate volumes of any culture and remains the best way to fully understand and appreciate its essence. Batala Bar in the Plaza San Luis Complex brings both tradition and creative contemporary updates to the table with its inspired renditions of classic Filipino flavors. Kinilaw na Isda, Crispy Sisig, Paksiw en Papillote and Chicken Tinola Rice, expect the familiar and even the unexpected at Batala Bar for a unique dining experience. And come hungry...

Getting There...

A trip down the famed walled city brings back countless childhood memories of high school field trips and getting there becomes part of the experience. One cool way to beat the usual traffic is to hop on the Pasig River Ferry for a leisurely cruise downstream to Escolta...

The cruise from Guadalupe Station along Edsa to the end of the route at Escolta Station takes roughly 45 minutes give or take. As of this writing, fares aboard the Pasig River Ferry service remains free. You read that right. Simply register and board the ferry. The Pasig River Ferry offers one more option to get to old Manila without the traffic (you can visit Pasig River Ferry for more information here). As you cruise downstream, the modern cityscape along the banks of the river from the Guadalupe Station gradually changes beginning a transition taking you back in time... 

Eight stations down from Guadalupe, you finally arrive at the Escolta Station. Just cross the iconic Jones Bridge...

...and enjoy the majestic neoclassical lines of the grand Manila Central Post Office. Now undergoing rehabilitation after a tragic fire gutted the structure, the iconic building remains an impressive sight along the Pasig River. Take another short ride on a jeepney and you arrive at your destination...

Meet Me At The Plaza

...after a short walk on the cobblestone streets to Plaza San Luis Complex.  Located right across San Agustin Church, the Plaza San Luis Complex is a great starting point for your Intramuros walking tour. If you prefer not to walk, then you'll find a great option just around the corner...

...at Bambike Ecotours. The innovative socio-ecological enterprise is guided by its long-term advocacy for social and environmental stewardship bannered by what could be the greenest bikes on the planet. The proximity of Bambike Ecotours near one of The Walled City's many featured dining destinations isn't by accident. What better way to cap a biking tour than with soothing refreshments and tasty bites, right? But there's a much deeper connection between Bambike Ecotours and Batala Bar... 

Step Inside The Spirit Behind Philippine Artisan Trade

Just a few steps around the corner from Bambike Ecotours is Batala Bar. It's at Batala Bar where the social, community building and ecologically sustainable advocacies meet pride in local homegrown flavors with its inspired renditions of traditional cuisine. Imagine a timeless old world setting with bold new Filipino flavors, that's Batala Bar. The seamless translation of these advocacies are creatively reinterpreted in creative dishes including beverages, cocktails and desserts at Batala Bar. 

The distinctive geometric triangle logo of Batala Bar draws inspiration from a recurring theme in our indigenous history and beliefs and even represented in our national colors. Look closely, and you'll find a graphic representation of the national flag and a cocktail glass. The simple yet bold logo also symbolizes the end goal of elevating Philippine products, food, drinks and hospitality in a synergistic manner. Pride in the local culture, identity and cuisine intersect at Batala Bar in Intramuros. 

At the second floor, you'll find the bar anchoring the space as the focal point at Batala Bar. Staying true to its mission and advocacy, Batala Bar offers a full range of local artisan spirits and craft beers like Engkanto Brewery and Crazy Carabao. 

The cocktail selection at Batala Bar includes a wide array of tempting libations from the refreshing Luntian blended with local gin, pineapple juice, calamansi and malunggay to local artisan craft beer, mocktails and even milkshakes and ice cream. 

Lunch With A View

Batala Bar also boasts of an impressive view overlooking Plaza San Luis Complex...  

...with its table for two by the window. Hands down, the most popular spot at Batala Bar any time of day. 

The comforting warmth of recycled wood and bamboo complement the solid stone walls at Batala Bar reflecting the shared advocacies of its owners...

...architect Mia Guerrero and social entrepreneur and Bambike Ecotours founder Bryan McClelland. Running a restaurant wasn't exactly in the long-term plan but the opportunity presented itself when the space at Plaza San Luis Complex suddenly became available. But like the rest of the world, everything was put on hold during the global pandemic. The Walled City has seen its share of tumultuous times from revolutions to two world wars, and its enduring resiliency has somehow rubbed off to many of its dining establishments bouncing back stronger than ever. Like Batala Bar...

But First, Some Refreshing Libations...

The end of the holidays simply means summer is here and there's nothing quite like the Batala Fresh Fruit Shake to cool you down. At Batala Bar, the Batala Dragon Fruit Banana Fresh Fruit Shake (P 220) hits all the right notes with its all-natural sweetness and mildly tart hints. Fresh and all-natural, Batala Bar also offers other variants like Mango and seasonal fruits. 

Then, there's the Fresh Fruit Sodas in Orange, Calamansi, Mango and Dalandan. It's the thirst-quenching fizz you love with that refreshing burn and bite at the back of your throat without the guilt. The all-natural line of sodas are a surefire summer blockbuster hit you'll find only at Batala Bar. 

Chef Consultant Nicey Villanueva-Reyes developed and conceptualized the menu including the drinks along with Batala Bar's Chef Isabel for a solid repertoire of comforting local flavors. Drawing inspiration from the rich tapestry of regional cuisine, Chefs Nicey and Isabel with inputs from Mia and Bryan presents a taste of the Philippines with each masterfully executed dish. 

A Tasty Tease with Starters

The right starters often sets the tone for your dining experience and Batala Bar is ready to impress with its array of appetizers...

The Streetfood Sampler (P 240) takes you to the streets and alleys of the busy city with its culinary tour on a plate. Batala Bar recreates the ubiquitous bright orange hued "Kwek-Kwek" with its version using battered and deep-fried quail eggs on a skewer along with other popular staples like handmade fish balls and a unique vegan version of "Betamax" made with tofu. To complete the sampler, a trio of special dipping sauces are served including a thick sweet & spicy sauce, spiced vinegar and sweet & tangy sauce. The flavorful richness of the quail egg comes through with each bite while the comfortingly familiar and even nostalgic notes of the handmade fish balls lingers long on the palate. The distinct nutty hints of the vegan tofu "Betamax" will have you going for another bite. The sampler platter with sauces is the perfect starter to get reacquainted with local flavors. Start dippin' and have another skewer...

The menu at Batala Bar features both the familiar and unexpected, like the signature House Salad (P 260) with its medley of "superfood" ingredients like garden fresh and crisp chopped pechay or Chinese cabbage, cashew nuts and chorizo dressed in a sweet and tart guava vinaigrette. Chinese cabbage in a salad instead of the usual lettuce is a refreshing change of pace from the usual, and it works. The pronounced crispness of the pechay adds a delectable bite complemented by the nutty and earthy sweetness of the cashews. The savory richness of the chorizo brings yet another layer of flavor into play smoothened by the tart sweetness of the guava vinaigrette. And this is just one of many more pleasantly unexpected surprises at Batala Bar...

No Filipino menu is complete without the popular pork sisig, and Batala Bar's savory and tangy rendition with its Crispy Sisig (P 320) is a worthy addition to your list of sisig mainstays. Chopped and fried to a delectable crispness, the Crispy Sisig with tender and mildly chewy pork jowl, fiery chilies, garlic, onions, egg and crunchy chicharon is pure pork goodness served on a hot cast iron pan. The richness of the pork are complemented by the runny egg and perfectly tempered by the soothing heat from the chilies and lingering notes of the aromatics. The addition of chicharon completes the dish with its addicting crunch for a seamless weave of textural contrasts and savory flavors. Great on its own, you'll be tempted to order up some Garlic Rice (P 60). Or a cold local artisan brew. 

Enjoy the freshest catch of the day with Batala Bar's elegantly plated Kinilaw na Isda (P 360) with its refreshingly light yet flavorful and zesty play on flavors. Dishes like this demand the freshest and finest ingredients so you can enjoy its flavors in its purest form. The succulent fresh catch is romanced by vinegar, calamansi, coconut milk, herb oil and red onions topped with fried onions and micro greens. Each component of the dish complements without overwhelming the other in a delicately balanced and uncluttered finish. The fresh, clean flavors and briny sweetness of the fish remains the highlight of the dish, with the unique sharp notes from the vinegar, calamansi and red onions elegantly softened by the herb oil and coconut milk. The deceptively simple dish delivers complex flavors for yet another creative and must-try rendition of the local ceviche. Other tempting options at Batala Bar includes the classic Lumpia (P 230) or fried spring rolls and the aptly named Wholesome Sisig (P 280) made with tofu and mushroom chicharon. 

The Main Event

The appetizers at Batala Bar offers a glimpse of the kitchen's many creative and flavorful tricks but it starts getting serious with the savory mains. Batala Bar grabs a page from the playbook of Bryan's mom with Mama's Tapa (P 390). This is Batala Bar's version of the all-day breakfast staple with tender twice-cooked marinated beef tediously cooked down, shredded and sautéed for full-on flavors. The dish is served with fresh chopped tomatoes and onions, crispy egg and garlic rice. And the mandatory spiced vinegar completes the rustic and homey yet elegant take on tapsilog. The flavors of the shredded twice-cooked beef carries this dish, proving once again that moms always know what's best. 

Chefs Nicey and Isabel then pulls another surprise from their bag of tricks with their playfully inventive take on Hainanese chicken, the Chicken Tinola Rice (P 420). Just the concept alone makes this special, who would've thought Hainanese chicken and the local tinola would be a perfect match? And  when you think about it, it just makes a whole lot of sense. From the delicately poached juicy chicken to the bowl of clear ginger chicken broth, the soft fragrant rice and the trio of dipping sauces, it's Hainanese with a Filipino spin. 

The sweetness of the papaya gives a familiar note to the broth with the subtle pungent hints of ginger adding a flavorful depth. The rich flavors of the tender chicken are complemented by the ginger pairing well with the fragrant rice. A piece of the moist chicken, a spoonful of rice with the broth and generous dabs of dark soy sauce, chili sauce and ginger paste makes this dish familiar yet uniquely different. I don't recall finding anything like the Chicken Tinola Rice anywhere, but you can enjoy it here at Batala Bar. And this one's a real winner. Other must-try dishes from the menu include the Adobong Mestizo (P 360), Gising-Gising (P 280), Chicken Inasal (P 340) and Kare-Kare (P 480). 

From the Seafood Menu, Batala Bar recreates local flavors infused with French techniques with the Paksiw En Papillote (P 450). The result? Succulent and tender baked fish that almost melts in your mouth releasing a clean briny sweetness followed by layers of tartness from the aromatics like ginger, onions and peppercorns made even richer with coconut cream, tomato confit, green beans and vinegar. Think of it as your next level paksiw. Consistent with its advocacy for sustainable produce, Batala Bar sources its fresh catch from local fishing communities. Other seafood options include the Crispy Himalit (P 49) or flying fish, Inihaw na Pusit (P 640) and Catch of the Day (P 440) based on the freshest sustainable seafood. 

If you prefer a lighter meal option or savory snack, the hearty sandwiches at Batala Bar hits the spot like the Bomba Longga Panini (P 360) with local sausage, Mozzarella, atsara slaw, garlic aioli and caramelized onions and the Cheese Mushroom Panini (P 360) with shiitake mushrooms, Mozzarella, Pesto, Kesong Puti and spiced honey. 

Sweet Endings, Batala Bar Style

Save room for dessert. Inspired by the classic Key Lime Pie, Batala Bar presents its own version using local calamansi with the Calamansi Pie (P 220). The sweet and sour hints of the local lemon becomes the predominant flavor of the indulgent dessert with its silky smooth custard on buttery Graham crust topped with decadent whipped cream and calamansi zest. Other picture-perfect sweet endings at Batala Bar include the Cookie Skillet (P 240) and Champorado at Dilis (P 260). And don't forget to indulge in Batala Bar's Fresh Fruit Shakes (P 220), Classic Milkshake (P 220), Mango Graham Milkshake (P 250), Mulberry Cheese Milkshake (P 250), Classic Halo-Halo (P 250), Classic Mais Con Yelo (P 230), Mulberry Cheesecake Sundae (P 320) and Banoffee Sundae (P 320). Affogato? Try the Kapegato (P 200) and Tableyagato (P 200). 

Cap your dining experience at Batala Bar with their premium local coffee. The Brewed Coffee (P 140) offers deep, rounded and robust notes with a subtle sweetness and nutty finish. You can also ice it with the Iced Coffee with Milk (P 180), Coffee Float (P 180), Iced White Mocha (P 220) and Iced Mocha (P 220). Batala Bar offers a solid menu with real flavors and a creative flair setting it apart from the usual options in The Walled City. Rediscover local flavors in a new and resurgent style at one of the still secret yet emerging dining destinations in Intramuros. 

Pride in local culture and cuisine and an uncompromising commitment to socio-ecological reform, Batala Bar is on a mission toward a greener and more sustainable future. And all these converge at Batala Bar in Intramuros reflected in fresh and real flavors. Step back in time while experiencing comforting local flavors expressed and reinterpreted in a bold new way at Batala Bar... 

Batala Bar is located at the Philippine Artisan Trade Gallery, Plaza San Luis Complex (right across San Agustin Church), Geeneral Luna Street corner Real Street, Intramuros, Manila. You can also visit their FB and IG Feed at https://www.facebook.com/BatalaBar/ and https://www.instagram.com/batalabar/ for more information and updates or call 0917 896 4703 for inquiries. 

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