When I first heard of Robot Restaurant & Lounge, it conjured up images of giant sized mecha of old like Voltes V, Daimos and the like. Arriving at the place, it looks futuristic but with nary a giant fist in sight. Robot sits on the previous site of Wasabi, a defunct contemporary Japanese restaurant and sake bar.Robot is only opens at night and after 10pm, the lights are dimmed and the music is cranked up.
The interiors are mostly white with slight color touches like the different colored package type air con units. One of the interesting design touches is the ceiling is packed full of incandescent bulbs, although just for show only and not actually working. The rock filled walkway squares injects a sense of zen in the erstwhile clinical, futuristic look. Different seating options abound from the regular couches to circular ones, booth seating, high and low acrylic chairs. The lighting also changes colors from green, purple, red and blue. Be sure to check out their unique washroom, I won't spoil the surprise.
On to the menu created by Chef Bruce Ricketts, who trained in French Laundry of celeb chef Tom Keller, exclusively for Deal Dozen.
Amuse Bouche - Salmon Tar Tar, Apples, Celery, Curry Aioli
- Amuse Bouche is a single, bite-sized appetizer. Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone. from "Wikipideia"
1st Course - Crispy Duck Roulade, Mixed Greens, Apples, Truffle Emulsion
I tried a piece of the duck first, crunchy yet still tender inside. As per Jane and Fran's suggestion, I ate the duck together with the greens. Doing this gives everything more flavor compared to eating them separately.
2nd Course - Crab Fat Rissoto, Grilled Prawn, Edamame, Cilantro Aioli
Nicely plated with the butterflied shrimp looking like it was dragged to the plate with the crusty trail of the aoili. I loved the crab fat rissoto, very sinful with hints of the healthy, contributed by the crunchy edadame beans.I would have wanted the cilantro aoili to be more liquid instead of crusty to enable mixing into the rissoto, which I felt would add a nice flavor.
3rd Course - Pan Roasted Dory Fillet, Sauce Romesco, Potatoes Fondant, Olives, Calamari, Nori Salt
Intermezzo - Watermelon Gazpacho, Robot Salsa and Cilantro Foam
Veering away from the usual sherbet as a palate cleanser. Chef Ricketts decided to inject more Spanish flavor with a twist, using watermelon instead of the traditional tomato for the gazpacho. The foam was added on top for a nice taste and visual contrast. I used the spoon to mix it altogether, since I love to mix my food. A big gulp and the very strong taste of garlic is the first one I encountered followed by the mixed cilantro and watermelon. I described it as interesting, to which the others quipped "interesting?" I can't say I hated it but can't exactly say I love it also, it did serve the goal of washing off the earlier courses from my taste buds.
4th Course - Grilled Kurobuta Pork Tenderloin, Egg Plant Miso Puree and Creamy Polenta
Kurobuta meaning black pig from the Japanese words "kuro" meaning black and "buta" meaning pig. I have no idea of the provenance of these ones, I do know that some are being raised in the South complete with Japanese farmers. I've had kurobuta before and they are definitely a cut above ordinary pork, and the tenderloin part is the most tender. I loved the creamy polenta, a departure from the usual coarsely prepared ones. The dish is topped with J1 steak sauce, made by Chef Julie hence the name, which gave a nice smoky flavor.
5th Course - Mango Cheesecake with Green Tea Dacquoise Powder and Basil Puree
The mango cheesecake had a big cube of mango on top as well as a slice of orange on the side I popped the whole thing in my mouth to get the mix of flavors. The green tea dacquoise served as a pseudo crust for the cheesecake while the mango cube injected a more intense sweet flavor compared to the muted cheesecake. I had missed the basil puree taste and later found out that it was the green lines under the cheesecake. This is another case where the puree in liquid form would have been more beneficial to the taste rather then serving as a visual component only.
It was a wonderful dinner in a great new place. Who would have thought I would be full after those small plates of overflowing flavors. It seems the adage "big things come in small package" is true in this case.
Want to experience this wonderful degustation menu then get the coupon from Deal Dozen here.
Robot Restaurant and Lounge
7921 Makati Avenue,
Makati City, Philippines
812-8800
Like this post? Subscribe here.
The mango cheesecake had a big cube of mango on top as well as a slice of orange on the side I popped the whole thing in my mouth to get the mix of flavors. The green tea dacquoise served as a pseudo crust for the cheesecake while the mango cube injected a more intense sweet flavor compared to the muted cheesecake. I had missed the basil puree taste and later found out that it was the green lines under the cheesecake. This is another case where the puree in liquid form would have been more beneficial to the taste rather then serving as a visual component only.
It was a wonderful dinner in a great new place. Who would have thought I would be full after those small plates of overflowing flavors. It seems the adage "big things come in small package" is true in this case.
Want to experience this wonderful degustation menu then get the coupon from Deal Dozen here.
Robot Restaurant and Lounge
7921 Makati Avenue,
Makati City, Philippines
812-8800
Like this post? Subscribe here.
0 comments:
Post a Comment