Lumu Beerhouse and Filipino Kitchen is an interesting new concept by Chef Luigi Mulach. The term beerhouse conjures up images of seedy places from yesteryears with lots of beer and pulutan and a go go girls. LUMU, short for love you, miss you, is not anything like those places instead it’s a new eating and drinking place with a menu filled with new takes on comfort Filipino food located in the heart of Greenbelt 3.
The interior and exteriors of LUMU feels like you’ve stepped away from chic Greenbelt and popped up in a typical neighborhood. Notice that quartet of electric meters out front beside a steel barred window evoking the look of your usual sari sari stores. Head inside the restaurant and notice the steel shutters, awnings and vintage posters on the wall that further the ambiance of a cozy, throwback feel.
Taro and Kamote Nachos Overload (P165). This is a healthyish shareable appetizer made with crisp thin slices of taro and sweet potato drizzled with mayo and adobo flakes. Quite addicting as you pop piece after piece into your mouth.
LUMU does drinks BIG, instead of your usual beer in a bucket they have Grande beer buckets. They also have a gigantic Sago’t Gulaman Overload, the liquid is poured table side for a little flair. I’m not too fond of the lychee poppers they use in place of the classic tapioca but some really enjoy them. They also serve an alcoholic version called Lokong Sago’t Gulaman.
LUMU A-Bangers Sampler (P499). Can’t decide on which among the 9 longganisa variants they make then order this and get one of each. Chef Luigi stuffs the flavors of kansi, sisig, dinuguan, menudo to name a few into small sausages and one bite and you’ll know exactly which is which. My faves are the menudo and chicken pork adobo.
Tocino BBQ (P95/ 2 sticks). Grilled sweet cured me on a stick, served with a side of vinegar. First had this in Pampanga but this one is equally good and much closer to home albeit more expensive.
Sizzling Chicken Dinakdakan (P199). Cubed chicken breasts and liver mixed with a creamy pig brain sauce, chilies, topped with raw egg yolk and fried chicken skin. Break the egg yolk and mix it in to give it an extra coating of creaminess. I also suggest breaking the chicken skin and mixing it in also to give a contrasting crispy texture. First time for me to try and I loved it even after knowing what the dish was composed of.
Hardcore Kambing Sampler (P449). A trio of papaitan, gotong Batangas, and Kilawin, all made from goat and goat innards. I took one look and said pass but my dining mates said they were toned down in potency but can be amped up upon request.
Irene and I love goat dishes because it’s not something we cook at home so every time we see it on the menu, we order it. LUMU has 2 excellent choices, Love You Kaldereta – de Vino (P179) and Miss You Kaldereta – de Neuva (P179), you can’t go wrong with either one. The love you kaldereta is cooked in red wine, tomato sauce with chorizo and shiitake mushrooms while the miss you kaldereta is cooked with tomatoes, green olives and coconut cream. Both dishes are free off the pesky little bone pieces prevalent in many of the kalderetas I’ve had before plus the ribs make for a pretty sight. Be sure to order extra rice with these dishes so there’s no downtime while you are enjoying them.
Need your dose of vegetables for a balanced meal, try the Puso ng Saging (P188) or Lumu Tortang Talong (P178). The tortang talong is executed more like a fritata with smoky notes from the grilled eggplant mixed in with Vigan longganisa and plentiful eggs then topped with a watercress salad.
Tomahawk Bagnet (P329). A perfectly fried piece of pork belly but what sets it apart is the bed of real liver sauce not the commercial from a bottle kind. The dish comes with an extra trio of sauces but the liver sauce is the star of this one.