Creative And Innovative Cuisine Brings Familiar Flavors To A Whole New Level At Qui Pan Asian Brasserie

When a sudden craving for kare-kare takes you down a different path far from the usual route, you just know you're on the right track in expanding your palate to new flavorful experiences. Is it still authentic? Then again, maybe the better question is why be limited or constrained by rules of tradition?

The festive celebration of Filipino Food Month last April revealed the many intricate and colorful layers in the tapestry of local cuisine. Tradition and creative innovation continue to weave flavorful stories in our evolving culinary scene, offering new and even unexpected renditions. Rediscover Filipino and Asian flavors with a refreshed perspective and palate at Qui Pan Asian Brasserie...

Questions on what is Filipino food still resonates after hearing it straight from culinary author and historian Ige Ramos, author of Bukambibig (Word of Mouth). In his latest book, Ige Ramos asks "what is Filipino food?" and "when does it become Filipino" in a series of introspective essays touching on various topics such as authenticity in a fast-changing world where nothing is truly authentic anymore (for more on Bukambibig (Word of Mouth), see my earlier post By Word Of Mouth, Here's Something To Chew On: At The Book Launch Of Bukambibig (Word Of Mouth) By Ige Ramos from last month). For Kapampangan Chef Rachelle Panlaqui, her borderless approach to flavors at Qui Pan Asian Brasserie reflects a more simple and honest truth. And that's sharing the flavors they loved from family travels in Asia into classic local staples. You can say Chef Rachelle Panlaqui challenged the rules, but the results surprisingly works. And Chef Rachelle Panlaqui continues to amaze and surprise diners with her creative renditions of borderless cuisine at Qui Pan Asian Brasserie.

Since 2024, Qui Pan Asian Brasserie has been creating innovative expressions of popular local culinary traditions woven with Pan Asian flavors for exciting new dishes you just won't find anywhere else. Drawing inspiration from the family's Kapampangan culinary roots, familiar dishes are reimagined with a bold inventive spin and the familiar becomes refreshingly new and different (for more on Qui Pan-Asian Brasserie, see my post Rediscover Local And Asian Flavors In An Exquisite Weave At Qui Pan-Asian Brasserie from 2024). You can start by playing it safe with something familiar from Qui Pan Asian Brasserie like the Sisig No. 4 (P 430), an homage to Chef Rachelle's Kapampangan roots. The end result of a tedious and lengthy "quad-cooked" process with grilled pork jowl, crispy pork belly and chicken liver paté, this is sisig taken to the next level with chopped crunchy cracklings, a vibrant medley of Asian aromatics, onions and scallions topped with poached egg. Rich and savory with a delectable play on textural contrasts with every bite elegantly smoothened by the poached egg, the ubiquitous streetside staple is lavishly upgraded with its play on complex flavors while staying true to its origins of unrestrained pork goodness. 

The Oxtail Kare Kare (P 760) served in a stone pot is another masterful reinterpretation of familiar local flavors by Chef Rachelle at Qui Pan Asian Brasserie. Part risotto, part bringhe from Pampanga's culinary heritage, it's another creative reinvention reflecting Qui Pan Asian Brasserie's unique style and philosophy. The traditional beef and peanut stew is transformed with collagen-rich and buttery melt-in-your-mouth beef oxtail and fork-tender boneless beef shank laid on soft, sticky premium Japanese rice simmered in Chef Rachelle's signature peanut sauce. The richness of the dish is absorbed by the Japanese rice making each spoonful a savory and flavorful burst. 

Cooked with the usual complement of vegetables in the traditional kare kare, Chef Rachelle teases the palate with its familiar and comforting flavor profile anchored on the savory peanut sauce for a dish that's totally fresh and new in both form and presentation. Richly seasoned, you can enjoy Chef Rachelle's lavish version of kare kare straight from the stone pot. If you're a fan of kare kare, you can also try the Crispy Pork Kare Kare (P 650) with crunchy pork belly. If you enjoyed the stone pot concept, don't forget to order the Hainanese Tinola (P 545) for another inventive take on a classic local dish. 

Chef Rachelle then flexes her creative culinary style with another popular local staple, the Qui's Pork Binagoongan (P 565) with crisp and juicy deep-fried pork belly on thick and savory homemade shrimp paste sauce delicately infused with Asian aromatics and enriched with coconut milk for that perfect finishing touch. The flavors are both bold and defined with the pronounced notes of the shrimp paste cutting through the savory richness of the crisp pork belly. Extra rice? Yes, please. The Loaded Garlic Rice (P 90 Petite/P 165 Grand), Scallion Fried Rice (P 95 Petite/P 170 Grand) or Steamed Pandan Rice (P 55 Petite/P 110 Grand) should do the trick. 

Thin strips of sour and sweet green mangoes adds even more layers of flavors to the dish. As with all her dishes, both execution and presentation reflects a refined and elevated take on comforting local staples. 

The restaurant's Pan Asian flavors is then served with the Oxtail and Galbi Stew (P 720), an impressive dish with USDA Beef Oxtail and Shank stew slowly simmered in a rich sauce made with green apple, soy sauce, roasted sesame and fresh leeks and topped with roasted bok choy, mushrooms and a massive slab of roasted bone marrow. The comfortingly familiar sweet, nutty and savory notes of the classic Korean stew comes through enhanced by the beefy richness of the USDA Beef Oxtail and Shank for bold flavors. And the bone marrow completes the lavish play on flavors. 

It's dishes like this that opens up creative possibilities for both local and Pan Asian flavors executed with the freshest premium ingredients that sets Qui Pan Asian Brasserie from your usual dining options in Quezon City. More Pan Asian flavors? Try the Asian Osso Buco (P 895) flavored with fish sauce, the Gyudon Tapa (P 399) with pickled Japanese cucumber, roasted leeks, pan-roasted mushrooms and eggs, the Rendang Babi (P 495) with pork belly cooked in a rich coconut broth, the classic Baked Salmon (P 930) with Japanese aioli, Mozzarella and Cheddar, the specialty Show Stopper Lamb (P 990) with scallion naan bread and a variety of sauces or the Delhi Butter Chicken (P 490). Qui Pan Asian Brasserie also serves equally inventive noodle dishes like the Buta Salted Egg Pasta (P 480), Crispy Pan-Laksa (P 990), Bam Thai (P 525) and Seafood Pesto Cream Pasta (P 550), each one created with that novel culinary crossover theme. 

For dessert, the signature Fluffy Suklati Mousse (P 380 Petite/P 490 Grand) prepared by your tableside is a fitting and proper sweet ending to a sumptuous feast at Qui Pan Asian Brasserie. Using the finest local Davao chocolate, the indulgent suklati batirol mousse topped with cacao peanut shavings, fresh and silky smooth whipped cream and toasted cashew sprinkles is pure chocolate bliss and then some. But Qui Pan Asian Brasserie also has other must-try desserts like the Puto Bumbong Basque Cheesecake (P 430), Mango Smoothie Bowl with Fresh Seasonal Fruits (P 325), Mango Sticky Palitaw (P 285), Pineapple Basil Bread (P 285) and the wittingly named Quiramisu (P 330). Creative and even unexpected renditions of Filipino cuisine and pushing the boundaries of flavor is a sign of our evolving culinary landscape. A respect for tradition and inspired creativity is a sure sign of even better things yet to come. Start your rediscovery of comforting local and Asian flavors at Qui Pan Asian Brasserie...

Qui Pan-Asian Brasserie is located at 14 Dos Castillas, Valencia, Quezon City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/quimanila and https://www.instagram.com/quimanila/ for more information and updates or call 0917 867 8811 for inquiries. 

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