Take the Fast Train to Flavor at Public Eatery in Robinsons Magnolia

The latest and newest dining concept at Robinsons Magnolia opens up a world of flavors and tasty possibilities all in one place. Ready to board the flavor train at Public Eatery?

Don't miss the train. From the same group behind The Grid Food Market in Power Plant Mall comes another innovative dining concept offering a wide variety of tasty options in a cool subway station inspired setting. Take the fast lane to flavor and welcome to Public Eatery by The Tasteless Food Group in Robinsons Magnolia...

Located at the Fourth Floor of the new wing at Robinsons Magnolia, the latest concept from The Tasteless Food Group brings their popular brands along with fresh and inspired chef-driven concepts for a world of flavors at Public Eatery. The vibrant neighborhood mall's resident food hall, Public Eatery brings both variety and value in one seamlessly packaged concept from its sleek design to its lavish range of tasty offerings. Finally, there's a food hall in the 'hood bringing everyone together for memorable culinary adventures. 

The Tasteless Food Group redefines the food hall scene, using design and colors as key elements to differentiate it from the usual food hall set-up. Along with its extensive variety of culinary options, Public Eatery isn't your typical food court in the mall. The vibrant, contemporary and youthful vibe at Public Eatery changes your own preconceived concept of a food hall or the usual food court. Simply look up and you won't miss the bright and colorful signage... 

...and your fast track to flavor aboard the flavor train begins. The spacious seating areas surrounding the different stalls at Public Eatery offer options for large groups or even solo flights. 

Public Eatery in Robinsons Magnolia joins The Grid Food Market in Power Plant Mall as The Tasteless Food Group's expands its impressive and growing portfolio of innovative food hall concepts that's changing the local dining landscape. 

Inside Public Eatery, directional signages recreate that subway station vibe setting it apart from the usual and often drab food halls. You can easily navigate the entire area and simply let your eyes or craving lead you and go with flow after all, it's always a flavor-filled ride at Public Eatery.

And here's my ticket to ride. Consistent with the subway station theme, a ticket featuring the specialties of sixteen stalls (with more opening soon) at Public Eatery is your pass to a world of flavorful options. Here's a virtual tour featuring my personal picks at Public Eatery...

First stop, Ono Poke. Known for their refreshing take on poke bowls and Hawaiian-inspired meals, Ono Poke offers tasty and healthy options like the Ginger Ponzu Salmon Bowl, Spicy Soy Miso Salmon Bowl, Wasabi Mayo Tuna Poke Bowl, Aburi Garlic Tuna Bowl, Shoyu Tuna Bowl, Spam Musubi Bowl and inventive Pokechos.

Once you select your dish, you're given a ringer to let you know your order is ready for pick at the stall. All orders are prepared fresh and served hot off the kitchen at Public Eatery. It's the delectable play on contrasting notes and textures from the Spicy Tuna Crunch Aburi Bowl (P 420) of Ono Poke that gets my pick. At Ono Poke, you can customize your bowl with Sushi Rice, Brown Rice or White Rice as the base for your bowl. Other options include Adlai, Quinoa and Soba Noodles. A sumptuous bowl with lightly torched fresh tuna, tempura flakes, nori, cabbage, green onions, cucumber, spicy mayo and furikake with an extra side of kimchi, the Spicy Tuna Crunch Aburi Bowl is one solid bowl of fresh and clean flavors. 

Each distinct note complements the other for a hearty meal of real flavors. From the rich briny sweetness of the torched tuna to the fresh and clean flavors from the medley of vegetables and the subtle and comforting heat from from the spicy mayo and kimchi, the Spicy Tuna Crunch Aburi Bowl is a sumptuous mix of flavors and textures coming together in a balanced and seamless weave.

It's been said that freshness is flavor, and Ono Poke just validates it with each specialty bowl. The freshness and quality of ingredients deliver all the flavors for a refreshing meal, making Ono Poke a popular stop at Public Eatery.

Any visit to The Grid Food Market or Public Eatery always calls for a stop at Bad Bird known for their fried chicken specialties like the award-winning Umami Fried Chicken with its proprietary spices and seasonings, Chicken Tenders and the crisp and juicy Chicken Sandwich best paired with a side of their crunchy Chicken Skin. But they also do a mean Fish & Chips (P 450) as a refreshing alternative.

Tender, soft and melt-in-your-mouth in texture, the flaky fish draped in a light and crisp batter served with a side of fries and mayo dip is a satisfying meal in itself. A fresh squeeze of lemon brings out even more delicate flavors with each bite. Bad Bird is a master of deep-fried perfection, and the Fish & Chips is an example of their frying expertise.

The large slab of the fillet of fish is just what you'd expect for a proper fish & chips with the crisp fries, tartar dip and lemon wedge completing the dish. 

Whether you go for the specialty Umami Fried Chicken or the Fish & Chips at Bad Bird becomes a win-win situation no matter what you pick. Served fresh from the fryer, you get to enjoy all the richness and textures at its flavorful peak. 

Get a direct route to hearty Japanese flavors at Ten by Tsuke-Men with their take on ramen, tsukemen and kushiyaki prepared fresh as you order. The specialty ramen, specifically the Tonkotsu Premium (P 440 Rich/P 460 Richer/P 480 Richest) gets the perfect 10 in my book...

...with its soft yet firm noodles slathered in an indulgently creamy broth topped with tender and savory pork chashu, aji tamago and seaweed. The broth is clearly the highlight of this noodle dish with its thick and almost gravy-like consistency draping the palate with its lavish richness. 

Comforting noods have always been an all-day and rain or shine staple in my list, and the Tonkatsu Premium at Ten by Tsuke-Men hits all the right notes from the signature broth to the noodles and toppings of pork chashu, aji tamago and seaweed for the complete package.

That flavorful burst of creamy notes delivered by the noodles coated with the broth followed by a soothing sip and a bite of the tender pork chashu is pure milky, velvety smooth and savory goodness in a bowl. Pair your bowl of Tonkotsu Premium by Ten by Tsuke-Men with other tasty dishes like the Roku Kushiyaki Platter and Gyokai to complete your Japanese stopover at Public Eatery.

A few more steps inside Public Eatery leads you to authentic Thai flavors at Samyan Thai Street Food with its specialty rice and noodle dishes including the iconic Pad Thai. Available in Chicken or Pad Thai Gai (P 370), Shrimp or Pad Thai Gung (P 430) and Crab or Pad Thai Pu (P 720), Samyan Thai Street Food is yet another tasty layover at Public Eatery to satisfy your craving for noods.

The first food hall stall by Thai Chef Thitid Tassanakajohn and one of many chef-driven concepts inside Public Eatery, Chef Ton is an award-winning chef of the number one restaurant in Asia's Fifty Best for 2023 with Le Du. You don't have to fly to Thailand to experience his award-winning dishes, Public Eatery brings it to you with Samyan Thai Street Food. Chef Ton takes you all the way to the bustling streets of Bangkok with their selection of popular and traditional Thai dishes like Tom Yum, Crab Fried Rice, Rad Na Mee and Thai Minced Salad. 

The Crab Pad Thai or Pad Thai Pu with succulent chunks of crab meat, fresh spring onions, bean sprouts, crushed peanuts and fiery chilies on stir-fried noodles is as authentic as it gets. Simply mix up all the different ingredients followed by a fresh squeeze of lemon and you're transported to the Land of Smiles with the Crab Pad Thai by Samyan Thai Street Food at Public Eatery.

The large lumps of chunky and succulent crab meat make all the difference in this dish, adding a layer of delicate briny sweetness with each bite. The flavorful noodles draped with all the richness from the different ingredients and seasonings brings it all together perfectly. 

The freshness and quality of ingredients along with the masterful execution of each dish allows you to enjoy the moment knowing that no other food hall offers award-winning Thai dishes from the man behind the top restaurant in the prestigious 2023 Asia's Fifty Best list. 

Over at C Line in Public Eatery, Chef Decker Gokioco shares his own inventive spin on Middle Eastern cuisine with a variety of savory kebabs, falafel, hummus and curries at the wittingly named Ok, Bob. Middle eastern cuisine, specifically kebabs have long been in the local culinary mainstream and Chef Decker Gokioco infuses his own culinary style to the popular dish...

...with the impressive Hanging USDA Ribeye Shish (P 850) with tender and juicy skewered slabs of Certified Angus Beef Ribeye marinated in spiced yogurt and served with long-grain rice, Sumac Salad, grilled tomatoes, fresh herbs, garlic sauce, spicy chili sauce and grilled green chili. You'll have to admit, the presentation alone gives this specialty dish from Ok, Bob top marks. Presentation and execution combine for a memorable dining experience at Ok, Bob with Chef Decker's culinary flair in Public Eatery. 

Perfectly grilled to medium with a juicy pink center, the large slabs of Certified Angus Beef Ribeye packs serious flavors complemented by the sauces and sides for a balanced finish. A bite of the grilled green chili adds that soothing layer of heat tempering the savory richness of the ribeye, perfectly pairing with the soft long-grain rice. Chef Decker Gokioco has a winner with the Hanging USDA Ribeye Shish at Ok, Bob in Public Eatery. Ok, Bob also serves other must-try dishes like the Shawarma Plate, Sisig Kebab, Special Kebab, Curry, Biryani and even plant-based options. Kebabs? Make that Ok, Bob.

In between flavorful stops at Public Eatery, change up the pace with plant-based, low calorie and non dairy alternatives from FRNK Milk Bar. Not just a healthier alternative, FRNK Milk Bar offers a renewed attitude in lifestyle with their unique and innovative offerings. And healthier doesn't mean bland flavors at all, not at FRNK Milk Bar. 

The Kokoa Magma with Crumble (P 145) is pure indulgence without the guilt with its blend of Dark Kokoa Craft Milk and Kokoa Almond Crumble iced and shaken for an invigorating and balance-restoring vibe immediately felt after a few sips. The smooth and rich notes of chocolate lingers on the palate while the delectable textures of of the Kokoa Almond Crumble completes the refreshing package.

The inclusion of FRNK Milk Bar in Public Eatery is like a breath of fresh air adding to the extensive array of options. Pair your Kokoa Magma with Crumble with a fresh-baked treat...

...like the Banana Miso Kokoa Brookie made with vegan butter, fresh bananas, red miso, unrefined sugar, flour, baking soda and dairy-free dark chocolate. Sweet and mildly salty smoothened by the dairy-free dark chocolate, the Banana Miso Kokoa Brookie is a welcome alternative to the usual baked options. With all-natural ingredients, you'll even feel a whole better after. 

There's a new coffee joint on the block, and online personality Mike of Making It Happen Vlog makes it all happen with Morse Coffee. A passion for coffee made it all happen for Mike, who also used to own a coffee shop back in Austria. At Morse Coffee, coffee lovers can experience a specialty blend of premium Ethiopian coffee and local coffee beans for a soothing cup made richer with the finest local milk from Holly's. 

You'll find timeless and traditional brews like Espresso and Americano as well as novel creations like the Tiramisu and Dirty Chai Latte at Morse Coffee...

...but you can't go wrong with the classic Flat White. With bolder notes than the usual latte due to its coffee to milk proportion with a thinner layer of foamed milk on top, the Flat White is just what you need for that second wind on your culinary journey at Public Eatery. The deep and rich flavors of coffee linger on the palate, perfectly balanced by the creamy notes of steamed and foamed milk. 

With so many coffee options around the metro, we still can't have enough of the beloved beverage. So keep 'em coming. Make a stop and recharge at Morse Coffee before embarking on your next leg of culinary adventures at Public Eatery.

Take in the moment with another calming sip. Morse Coffee also has cookies as well as sweet and savory baked treats to pair with your cup. Ready for the second round at Public Eatery?

The catchy name perfectly describes the international fresh-off-the-grill ihaw-ihaw cuisine of Anyhow and their repertoire of meats and seafood romanced by the flames of the grill. And the best part? You can customize your own grilled feast at Anyhow in four simple and easy steps. 

First, choose your meat. The options include Pork Belly (P 390), Chicken Leg Quarter (P 340), Boneless Chicken (P 350), US Beef Belly (P 490), Bangus Belly (P 380) and Salmon Fillet (P 580). Then, pick your grill style from American Hickory BBQ, Rosemary Garlic, Anyhow Pinoy BBQ, Miso Teriyaki, Garlic Ala Pobre and Lemongrass Inasal. Next, select rice or pasta like Rosemary Herbed Rice, Garlic Adobo Rice, Kimchi Rice, Pesto Penne Pasta and Brown Rice. And lastly, choose one side dish like Mushroom Sisig, Kimchi, Mexican Style Corn, Mac n' Cheese, Coleslaw, Macaroni Salad and Cheesy Fries. And you're all set. 

My fresh from the grill Anyhow feast of Boneless Chicken grilled Garlic Ala Pobre style paired with Rosemary Herbed Rice, Kimchi and condiments is one solid meal. The juicy chicken infused with garlic and smoky hints plus the supporting cast of Rosemary Herbed Rice and Kimchi combine for a fiesta of flavors...  

...and the limitless possibilities of so many combinations from meat and seafood to grilling style and sides at Anyhow makes your meal just perfect every time. Satisfying and comforting with smoky hints from the grill, Anyhow is a sure bet for fresh grilled meals at Public Eatery.

Like The Grid Food Food Market, Public Eatery also offers fresh and baked oysters in their long list of tempting options. And no other food hall in the metro can boast of freshly shucked oysters on the half-shell. Available on Fridays and Saturdays, the Seafood Oyster Bar at Public Eatery is a seafood lover's mandatory stop.

One look at the cart and you'll find fresh oysters on ice, ready for serving or the oven. That's one more ace up the sleeves of Public Eatery, and one more reason to visit. Enjoy it fresh and Raw with spiced vinegar (P 360-6 pcs/P 700-12 pcs) or Baked with Miso Custard (P 360-6 pcs/P 700-12 pcs), Garlic Ginger Butter (P 360-6 pcs/P 700-12 pcs), Creamed Spinach and Cheese (P 360-6 pcs/P 700-12 pcs) and Bacon and Cheese (P P 360-6 pcs/P 700-12 pcs) or Rice Baked with Herbed Chili Garlic (P 280-6 pcs/P 550-12 pcs), Truffled Mushroom (P 280-6 pcs/P 550-12 pcs) or Creamy Sisig (P 280-6 pcs/P 550-12 pcs).

I was told the Miso Custard Baked Oysters were quite popular, and went with their recommendation. Fresh off the oven, the baked oysters covered in a creamy and buttery golden brown layer with its subtle salty hints was a good choice. 

One bite of the briny and sweet succulent oysters brings a creamy richness to the palate tempered by the mild salty notes of miso for that delicately balanced finish.

Initially introduced at The Grid Food Market in Power Plant Mall, the success of the Seafood Oyster Bar concept made SOB a logical addition to Public Eatery's long list of offerings. With eight flavor variants to choose from, the Seafood Oyster Bar is one more unique feature that sets Public Eatery apart from the rest. Enjoy a taste of the ocean on a half shell, only at Public Eatery.

With fresh, healthy and sustainable coconut drinks as its draw, Bookoh brings its own creativity and style to a wide selection of beverages like Coconut Cappuccino, Gula Melaka, Coconut Tea, Coconut Espresso, Coconut Shake, Coconut Milk and Ube Coconut in addition to Coconut Juice. 

The Ube Coconut (P 190) is a sweet and surprising number, even nostalgic with flavors reminiscent of the thick coconut cream in guinataan. The local ube adds even more layers of sweetness to the indulgent drink, taking you back to countless childhood summers. The versatility of coconut offers creative and even surprisingly unexpected variations like Coconut Tea, Coconut Cappuccino and Coconut Espresso alongside staples like Coconut Juice and Coconut Shake. Add Bookoh to Public Eatery's long roster of innovative stalls.

The home of the Jumbo Shrimp Siomai, Claypot Rice and hearty Baos come to Public Eatery with Thomson Road. With its wide selection of comfortingly familiar Asian dishes, Thomson Road is one more good stop for a hot bowl of Seafood Laksa.

The Seafood Laksa (P 450) with its rich and thick coconut broth freshly made from scratch delivers intense flavors with each sip. Topped with succulent and plump shrimps, tofu, vegetables and herbs, this bowl of noods warms the palate and body with its soothing heat. 

Pick a spot by the window and enjoy your bowl of Seafood Laksa with a view of the mall's open spaces. Just doesn't get better than that.

Cool down from the summer heat with one of the country's pioneers of artisanal ice cream, Merry Moo. A recent collaboration with Auro Chocolate resulted in a decadent collection of ice cream flavors...

...like the Auro Milk Chocolate and Auro Dark Chocolate along with their popular variants like Avocado, Hizon's Mocha Cake and Cheesy Mamon. A scoop of pure ice cream indulgence adds another layer to your dining experience at Public Eatery.

And there's more. Over at F Line, Chef Myke "Tatung" Sarthou flexes his creative culinary prowess with another concept at Public Eatery amusingly named New York Cubao with an interesting menu of "Remixed Filipino Food." Chef Tatung's creative process takes a closer look at local flavors in his signature style with dishes like TAPA Don't Preach (P 415) or beef tapa, Two Become One (P 350) or beef pares with mashed potatoes and Ribs Don't Lie (P 595) or pork rib tocino. The names of the dishes alone already gives you a hint of his borderless culinary approach and refreshed take on classic local flavors. Big Pinoy Tastes, Big NYC Plates. At New York Cubao only at Public Eatery.

Taking inspiration from a popular local street food staple, the KFC (P 335) or Kwek-Kwek Fried Chicken replicates the textures, flavors and even the bright orange hues of the original for his latest creation at New York Cubao. 

Two large pieces of deep-fried chicken covered in a thick and delicately crisp batter served with garlic rice, pickled vegetables, sliced hard-boiled egg covered in the same orange batter and two kinds of sauces makes this a hefty meal. 

The textural contrasts from the juicy chicken and thick crunchy batter combine for tasty bites while a dab in vinegar cuts through the richness for balanced flavors. All the elements for a satisfying meal of local flavors comes through with Chef Tatung's playfully inventive take on chicken and waffles.

Any casual menu on local dishes just isn't complete without the mandatory tapsilog, and Chef Tatung's TAPA Don't Preach (P 415) is a lavishly upgraded version with fork-tender slabs of premium beef and sunny side-up eggs on garlic rice. 

Breakfast food anytime of day works for me, and you'll find it at New York Cubao.

Also not to be missed at New York Cubao is Chef Tatung's revival of the Pinoy Chori Burger (P 205) and Chori Cheese Burger (P 370). New York via Cubao won't get you lost in translation. Instead, look forward to interesting possibilities on the table. And you just can't expect anything less from online rockstar, TV host, culinary celebrity and book author Chef Myke "Tatung" Sarthou.

A popular concept from The Grid Food Market comes to Public Eatery with Chef Happy Ongpauco-Tiu's Lé Chon. The noted chef has long been an advocate on local Filipino cuisine, and Lé Chon is her own personal and elevated expression of the iconic Filipino classic.

Lechon, reimagined in four savory options including Pork, Chicken, Beef and Seafood paired with an extensive selection of sides and sauces is the highlight at Lé Chon. At Lé Chon, it only takes five simple steps for your customized meal. First, choose your Lechon like Lechon Porchetta, Gourmet Lechon Manok, Lechon Angus Beef Belly, Lechon Spicy Tuna Belly and Lechon Sisig. Next, select your flavor including Original, Tanglad Butter, Sugar Cane Gata and Truffle at Bawang. Then, pick your sides like Kamote Frites, Banana Cue Chips and Grilled Talong with Baba Ganoush. Choose your rice, Lé Chon's Original Butter Rice or Sexy Brown Rice. And finally, add your sauce to complete your dish like Labuyo Lime, Muscovado Liver Sauce, Adobo White Sauce or Pinakurat.

Served in a tray lined with a banana leaf, my Lé Chon feast of Angus Beef Belly in Tanglad Butter Sauce with Grilled Talong with Baba Ganoush and Original Butter Rice with Adobo White Sauce and Muscovado Liver Sauce is completed with fresh slices of tomatoes, onions and pickled atchara. With all the elements of the perfect Lé Chon meal, Chef Happy Ongpauco-Tiu's masterful and elegant recreation of the classic lechon is a celebration of flavors. 

Like butter, the fork-tender beef belly with thin layers of fat deliver rich savory notes made even richer with the sauces and sides. It's a meal I've always enjoyed at The Grid Food Market. And now you can have it at Public Eatery.

And if you're still hungry, indulge in some tasty bites at Konbini Karaage...

...with their specialty Karaage or Japanese style fried chicken and Korroke or deep-fried Japanese croquettes. These tasty bites will have you going all the way to the last piece, guaranteed.

No dipping sauce is needed for the Karaage, the rich blend of seasonings are already infused in the tasty bite-sized chicken pieces. As a snack or side, it's a welcome addition to your already filled table of flavorful dishes at Public Eatery.

On the D-Line, enjoy a wide array of refreshing beverages at The BevBar including Iced Fruit Teas, Juice Coolers, Sparkling Fruit Soda, Fruit Smoothies and Signature Blends. 

The Speculoos Caramel Yogurt is a sweet, tart and creamy beverage that's both indulgent yet refreshing...

...for a perfect sweet ending at Public Eatery.

The Tasteless Food Group has successfully reinvented the bland and often ordinary food hall with its bold and imaginative concepts like The Grid Food Market. And Public Eatery. It's innovations like this that keep the dynamic restaurant group well ahead of the game in the crowded and competitive F&B landscape. 

And soon, America's Best Burger for 2022 Bored & Hungry and the fresh-baked bread and viennoisserie of Fabrique will open at Public Eatery. Changing the game and leading the change has always been part of The Tasteless Food Group's unique DNA and personality, and it continues to boldly charge ahead with its latest food hall concept at Robinsons Magnolia.  

Don't miss the flavor train. Take the fast train to flavor at Public Eatery. Now boarding at Robinsons Magnolia...

Public Eatery is located at the Fourth Floor of the new wing at Robinsons Magnolia, Aurora Boulevard corner Doña Hemady Street, New Manila, Quezon City. You can visit their website and FB Page at https://thepubliceatery.com/ and https://www.facebook.com/publiceateryph/ for more information and updates or call 0976 281 0277 for inquiries.

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