Torch Restaurant recently opened their 4th store in Greenbelt 5, after Greenhills, Trinoma and UP Town Center. Torch serves a wide range of cuisines with their own quirky twists. It takes over the spot vacated by Mr. Jones in the ground floor of Greenbelt 5, facing the gardens.
Step thru the doors and come face to face with these three interesting orange colored wire frame sculptures of bulls.
I’m loving the interiors in this branch of Torch. Their signature faux bamboo reeds are ever present. The higher ceilings give the whole place and airier and cozier feel and with wall to ceiling glass panes letting in lots of beautiful light. I’ve always felt the low ceilings at the Greenhills branch made everything a bit too busy.
We visited on a relaxing Saturday lunch with the KTG crew to sample some of their new dishes. They keep on adding stuff to their already extensive menu.
We started it off with the Wakame Salad (P235). Salmon cubes, kani strips, wakame (seaweed), ripe mango cubes tossed in a spicy sesame dressing. A great starter to open up the taste buds. Be sure to order more as you’d be wont to share.
The Grilled Chicken Quinoa Salad (P346) is their offering for the health conscious. Smoky grilled chicken cubes on a bed of quinoa, feta cheese, bell peppers, onion, olives and tomatoes. Quinoa is a super food that I would not mind eating. We always have it in our pantry at home to come some quinoa fried rice.
Torch loves to create familiar food with their own little twist like the Tocino Fingers (P172.95). The classic Filipino breakfast staple is sliced up, breaded and then fried. Served with atchara, fried egg and buttered garlic rice. Served all day so you can satisfy your craving anytime.
The Cowboy Roll (P390/8 pieces) is their newest fusion maki roll. Sushi roll with thinly sliced Angus beef and shiitake mushrooms coated in tempura batter then deep fried. It is then sliced and finished off with spring onion and shiitake mushrooms on top.
I had though the Cheesy Anchovies Alfredo Pizza (P375/14 inch) was a egg topped pizza with nice yellow hue but on closer inspection found out they were cheddar cheese slices. The base is a creamy alfredo sauce with the cheese slices and crumbled anchovies scattered on top.
Bacon & Egg Carbonara (P335). Torch’s interpretation of the Filipino cream based “carbonara” with a whole poached egg and generous strips of bacon. This is comfort food with different textures and flavors that was quite enjoyable.
Seabass in Garlic Miso (P800). Infrared baked Chilean seabass with a garlic miso glaze served with a cup of Japanese fried rice.
The Dragon Sangria (P899) undergoes a little makeover, instead of a fish bowl container it is now serve in an easy to share wide mouth bowl. A sweet alcoholic concoction of white wine with assorted cubed fruits.
The last dish we tried was this humongous Tomahawk Steak (P6800/ 2-2.2 kilos, P3,500/1-1.1 kilos, P1196/ 300 grams). The bone in USDA Angus Rib Eye is huge and takes 30-40 minutes of cooking time. It is served with twice baked potatoes, and corn on the cob with the end unshucked. There’s some gravy on the side but the dry rub they use is perfect already to let the meat flavors shine through.
Torch Restaurant is a wonderful new addition to the Greenbelt 5 restaurant row with their wide range of international dishes. New diners can be sure to find many things to like in Torch’s first Southern foray.