A unique and inventive Palabok Pizza, a hearty and comforting Midnight in Pares, the familiar Spam Fries, and The Dawn. Just another night at 12 Monkeys...
Formed by a group of successful individuals united by their passion for good food and live music, 12 Monkeys is a collaboration of restaurateurs Raymond Magdaluyo (Red Crab and the Sumo Sam Group), Jerico Fernando (Vask), Neil Arce (71 Gramercy and Tipsy Pig), Mike Gelacio (Publiko and Universe), JM Rodriguez (Prive), GP Reyes (Century Properties Creative Director and club/bar owner), Yuri Allado (Gallo's and 19 East), Neil Paras (Big Bad Wolf), Keith Haw, musicians Chito Miranda of Parokya ni Edgar and Champ Lui Pio of Hale, media personalities Jinno Rufino of Solar Sports, DJ Tony Toni Bueno of Magic 89.9, and Cesca Rivas, the only rose and Managing Partner for marketing and operations.
Located at the 5th floor of the brand new Century City Mall along Kalayaan Avenue, 12 Monkeys Music Hall & Pub is one place where you can find some great food, cool drinks, and enjoy some of the best live acts in the industry. 
Open Mondays to Saturdays, 12 Monkeys Music Hall & Pub features live bands of different genres, from young up and coming indie acts to celebrated rock bands. That night, The Dawn was going through some initial sound checks, playing the band's familiar tunes. This was going to be an awesome evening...
12 Monkeys offers an extensive list of premium spirits and cocktails, and I go for the tart and refreshing Whiskey Sour (P 240), with that deep punch after every sip. The kitchen at 12 Monkeys then prepare the first of many dishes, showcasing their wide variety of flavors...
...starting with the Killer Chicharones (P 195), a crisp medley of crunchy hog skin, chicken tail poppers, and skin served with spiced vinegar and spiced ketchup. Chicken skin and pork cracklings in one plate...just doesn't get any better than that. Make that another round of Whiskey Sour...
Spam Fries (P 290), thick slabs of fried Spam tempura style and served with honey mustard, cumin ketchup, and kimchi mayo. The different dips add distinct flavors to the Spam Fries, making each bite different and unique. If you love Spam, this one's a winner.
Cesca Pop, crispy fries topped with golden shrimp popcorn and grilled lemon and served with cocktail sauce. Perfectly crisp, perfect with the sharp and citrus notes of the grilled lemon.
To balance our meal, the kitchen at 12 Monkeys whipped up some of their signature salads, like the Thai Beef Salad with tender tamarind beef fillet, cucumber, tomatoes, radish, toasted peanuts and mixed salad greens drizzled with a tart chili lime dressing...
...and the Fried Chicken Caesar, with romaine lettuce topped with shaved parmesan cheese, smoked bacon bits, and country fried chicken fillet tossed with homemade Caesar dressing.
Then, the signature pizzas were served, including the Assistant Manager's Choice (P 350), a crisp thin crust pizza topped with Italian sausage, ham, beef, green bell peppers, red bell peppers, mozzarella and pomodoro. One more slice? Absolutely.
Inspired by Chito Miranda of Parokya ni Edgar's hit, "Picha Pie," 12 Monkeys presents its unique Chito's Street Corner Picha Pie (P 260), drizzled with sweet tomato sauce, triangle nuclear ham, and Quickmelt cheese. The classic pizza throwback just brings back so many memories of the simple joys of pizza.
The playful and inventive kitchen then surprises everyone with its innovative Ivan's Palabok Pizza (P 350), with the familiar and rich palabok shrimp sauce, calamari, boiled egg, chicharon, grilled shrimps and white goat cheese, on a pizza. That's right. A pizza. Everything you like in palabok on a thin and crisp crust, without the noodles. And it works. Different, unique...just some of the unique flavors you can expect at 12 Monkeys.
The parade of rich flavors continue with the 12 Treasures Claypot Rice (P 365), a hearty and comforting bowl of black rice, soy chicken, Chinese sausage, pork ribs, shiitake mushrooms, and bok choi cooked in a claypot. The Asian inspired dish is a meal in itself, with the chicken, pork ribs and bold notes of the Chinese sausage adding layers of distinct flavors in every bite.
After Hours Goto Special (P 285), 12 Monkeys' take on the popular classic, with tender beef tripe, garlic flakes, century egg, pork floss, homemade candied dilis, scallions, tofu, and crispy pork belly on Filipino style congee. The rich blend of toppings and the soft and flavorful congee make this a perfect dish after one too many drinks.
Barbecue Feast (P 780), with chargrilled baby back ribs and barbacua chicken wings served with coleslaw, potato salad, and Java rice. The smoky pork and chicken combo, with its sweet barbecue glaze, is perfect with the Java rice.
The cleverly named Midnight in Pares (P 290), is another hearty dish with tender braised beef topped with tamago on garlic rice, drizzled with homemade chili oil, a personal favorite. The thick and sweet sauce and garlic rice will make you go for seconds and thirds...
The fusion of flavors continue with the Laksa Lomi, a creative and playful blend of the classic lomi with fiery laksa flavors, with thick red curry coconut broth served with squid balls, white shrimps, crisp fried pork belly and lomi noodles. Inventive, quirky, and just the right amount of fun combine for some truly unique dishes.
For dessert, cap your meal with the Chunky Monkey Pie (P 290), cream-filled banana cream pie topped with whipped cream, chunky peanut butter, and crushed Choc-Nut...
...or the Sticky Pudding (P 285), a moist banana walnut bread pudding in sweet butter toffee sauce topped with vanilla ice cream. Then, it's time for another round of drinks. A lot of rounds. And the party's just starting at 12 Monkeys...
...as The Dawn finally goes on stage. And they sang "Enveloped Ideas." A great dinner, flowing cocktails, and an awesome performance on stage, it's just another night at 12 Monkeys.
12 Monkeys Music Hall & Pub is located at the 5th Floor, Century City Mall along Kalayaan Avenue, Makati City or call 779-8564 or +63917-862-0724 for inquiries and reservations.
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