Taking a cue from the simple yet unrestrained and rustic, wholesome and real flavors from the ubiquitous roadside "talabahan," "pungko-pungko" and "sutukil" joints of Cebu and the Visayas, Rob's Ribs & Oysters explores familiar local flavors with a refreshed perspective for its menu. In response to changing customer preferences in the local dining scene, Rob's Ribs & Oysters drills down on familiar elements we've always loved like the freshest seafood catch of the day to the fragrant smoky aroma from the charcoal grill for a timely recalibration...
Good food doesn't have to be complicated, keeping it simple and looking back sometimes is the best recipe. The renewed interest in Filipino cuisine and its regional diversity may be the perfect time to explore local flavors in both depth and execution. Read on for tasty peek at Rob's Ribs & Oyster Bar's inspired take on local flavors...
Developed and curated by Chef Redd Agustin, the new menu does not stray too far from the original ribs and oysters themed concept. Chef Redd Agustin builds on it, layering in familiar local notes for the new menu. And Chef Redd Agustin knows local flavors well (for more on Chef Redd Agustin, see my posts The Pork Project By Chef Redd Agustin Shares A Page From Our Rich And Diverse Culinary Tradition With Balbacua, Papaitan, Tinapa-Eh And Adobong Longganisa In Bawang Oil from 2021, Classic Ready-To-Heat Filipino Dishes By The Pork Project Delivered To Your Doorstep also from 2021 and Dining In The Next Normal: The Pork Project Presents The Pupor And Kambing Na May K, Now Available For Delivery rom 2020). Chef Redd Agustin starts our dinner with the innovative Tinola Chawanmushi (P 365), a creative rendition of the silky smooth and creamy Japanese egg custard infused with comfortingly familiar notes.
The subtle hints of ginger brings a warm nostalgic vibe, lingering long on the palate as the egg custard slowly melts draping the palate with a lingering richness. As you scoop deeper in the bowl, a pleasant surprise awaits with succulent Aklan oyster, sweet briny lumps of crab meat and chili leaves adding to the play on flavors. It's your fave tinola, reimagined at Rob's Ribs & Oyster Bar.
Fresh oysters anchors the menu at Rob's Ribs & Oyster Bar with classic renditions as Rockefeller, Four Cheese and Diablo alongside inspired twists like the Pasada or flash poached oysters paired with sinamak chili and house mignonette, Salted Egg Butter, Oysters Vigan topped with Vigan longganisa, roasted garlic butter and sukang Iloko, Thai Green Curry Oysters and Bicol Express.
The Bicol Express with broiled oysters covered in coconut cream, chilies and a dab of bagoong is an emphatic expression of fresh and bold local flavors on a half shell. The richness of the coconut cream is tempered by just a whisper of soothing heat of the fresh chilies and savory sharpness of fermented shrimp paste complementing the briny sweetness of the oyster.
The infusion of local flavors isn't forced, with each bite a flavorful and seamless integration of influences that just works as you pick up another half shell of Bicol Express.
Timeless flavors come in the form of the Oyster Rockefeller topped with creamy spinach, with one bite leading you to the next layer of the Rob's Ribs & Oyster Bar experience...
...with their signature handcrafted cocktails. After all, oysters and refreshing libations are the perfect pairing.
The Smoked Sagada Bourbon Rum Sour (P 315) inspired by the north brings bold smoky hints and deep coffee notes to the palate combining for a soothing and richly flavorful depth...
...while the Rob's Gin and Tonic (P 315) brings refreshingly crisp flavors with each sip. The vibrant splash of calamansi just completes the play on flavors preparing you for another round of tasty dishes from the kitchen.
The Mint Julep (P 348) with its blend of bourbon, fresh mint and simple syrup is a deceptively smooth libation pairing well with the selection of oysters at Rob's Ribs & Oyster Bar and the savory offerings from the new menu...
...like the Pancit Dagat (P 365) with a medley of seafood, chilies, Thai basil and a rich blend of aromatics tossed in a wok. Inspired by the Thai street food staple Drunken Noodles, the Pancit Dagat brings fresh herbal notes combined with succulent seafood for a hearty and satisfying dish. If you're craving for noods, this one hits the spot.
Fresh off the grills, the Grilled Pusit Skewers (P 455) with succulent local squid brushed with a sweet and savory calamansi and garlic glaze served with a side of Pomelo Salad delivers contrasting flavors and textures...
...with the intense smoky notes from the lightly charred edges completing the dish. The tart sweetness from the Pomelo Salad cleanses the palate and you're ready for another skewer.
The Grilled Liempo Insarabasab (P 415) with tender slabs of chargrilled pork belly, pomelo, tomatoes, onions and chilies paired with calamansi-sukang Iloko dressing inspired by the north offers familiar flavors with that fragrant smokiness from the grill.
The Sambal-Kecap Wings (P 455) is a sweet, mildly sour and spicy savory expression with yogurt-brined chicken wings glazed with sambal and sweet soy for complex flavors. The gentle heat from the sambal ties every flavor in a savory and seamless weave.
The Crab Poqui-Poqui (P 315) is an elegant rendition of another northern staple with smoky charred eggplant sautéed with fresh and tart tomatoes, onions and egg and delicately folded with sweet lump crab meat. The crab meat adds a briny sweetness to the smoky notes of the eggplant smoothened by the creamy egg. This is next-level poqui-poqui and high up on my list.
The Bak Kuh Teh (P 649) is Rob's Ribs & Oyster Bar's inspired take on a Singaporean classic with tender, fall-off-the-bone pork ribs simmered in a clear yet flavorful pepper broth served with fried dough balls and a savory dipping sauce. The addition of fried dough balls is a nice touch, soaking up the flavors of the broth.
The Crispy Red Snapper Nuggets (P 598) with tender and boneless fish draped in a a lightly crisp British style beer batter offers fresh and delicate flavors kicked up by the duo of sweet and sour Escabeche Sauce and creamy Sriracha-Calamansi Aioli.
The Gambas Aligue Patis (P 520) with plump shrimps sautéed in garlic and aromatics and simmered in indulgently rich crab fat seasoned with fish sauce is another must-try dish at Rob's Ribs & Oyster Bar. Each bite brings layer upon layer of flavors from the fresh shrimps to the crab fat perfectly tempered by the fish sauce.
The Crispy Bagnet Liempo (P 415) with crisp and juicy slabs of pork belly served with Crispy Pata Sauce and the house special Lechon Liver Sauce is one of Chef Redd's specialties fitting in nicely on the menu at Rob's Ribs & Oyster Bar.
Masterfully executed, that light and crisp crackling over tender and juicy pork brings pure and uncluttered flavors for real pork goodness. Each bite is announced by an audible crunch releasing its savory richness. And with two dipping sauces, you can easily transform the flavors to your preference.
The Toyo Ribs (P 899) with its massive slab of pork ribs slow-braised in soy sauce, garlic and aromatics and finished over fiery charcoal brushed with sweet braising sauce is a dish that ties the new menu to its original concept but with a pronounced local spin. The sweet and saty notes complements the rich yet clean notes of the pork ribs completed by just a hint of smoky hints. It's familiar in a good and even nostalgic way.
The savory entrees call for extra rice to make it a real meal, and you can choose from the Garlic Longganisa Fried Rice (P 245) with garlic, eggs and crisp bits of Vigan longganisa..
...or the Seafood Nasi Goreng (P 398) with shrimps, squid, crab meat and clams tossed in a wok and topped with egg. Now you have a serious meal at Rob's Ribs & Oyster Bar.
Cap your feast on a sweet note with the Ube Inutak (P 198), an indulgent sticky coconut rice cake with ube and caramelized coconut cream. The skew to local flavors is deliberate, where familiarity becomes a comforting reassurance of a satisfying meal. Simple and uncomplicated prepared with the freshest ingredients, the new menu allows you to take a step back and revisit the flavors you've always enjoyed from the freshest catch to the fragrant aroma of the grill. Rob's recalibrated, and it's looking good. If you've missed that nostalgic "talabahan" vibe, you'll find it here at Rob's Ribs & Oyster Bar in Newport Mall...
Rob's Ribs & Oyster Bar is located at the 2nd Floor of Newport Mall, Newport World Resorts, Pasay City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/robs.ribsandoystersbar/ and https://www.instagram.com/robs.ribsandoysterbar for more information and updates or call 09543518512 for inquiries.
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