Locavore Kitchen and Drinks recently opened their 4th branch at S Maison, Conrad and introduced 4 exclusive dishes. We’ve been to both the Kapitolyo and BGC branches but the vibe, interiors and feel of this branch is much better. Seating is spacious and varied with high ceilings and lots of interesting touches with the showpiece bar taking center stage.
Gabi Chips (P145). This is not a new dish but it’s one we tried for the very first time. Thinly sliced gabi, deep fried and served with labuyo aioli. Great starter with a mix of earthy flavor and spicy cream that you won’t realized you’ve eaten way too much while having conversations with your dining companions.
Soft Shell Crab Negra with Alavar Sauce (P1,150). This dish won’t be winning any Instagramable contests anytime soon but it more than makes up for that in taste. Large soft shell crab pieces are coated in squid ink batter, deep fried then laid on top of Alavar sauce from Zamboanga. Smashed saba, radish pancit, edamame beans, dollops of labuyo aoili and chimichurri sauce finish off the dish. The soft shell crab are both soft and crispy with the radish pancit adding a burst of freshness while you enjoy the sweet flavors of the saba.
Pinipig Cereal Sugpo (P980). Chef Kel’s take on cereal prawns, jumbo prawns coated with salted egg floss and drizzled with wansoy and pinipig for the fun crunch. Smashed saba and radish pansit are served on the side to give a different flavor contrast to the sweet prawns.
Roasted Tocino Asado (P550). A fusion of Filipino and Chinese flavors can be found in this dish. Tenderloin meat is marinated tocino style but roasted like asado for the smoky flavor. Served with romaine lettuce, radish pancit, smashed saba, dijon mustard and reduced tocino glaze.
You can assemble a tocino open taco with each item piled on top of the other for a fresh smoky flavor or you can just eat it with rice. Be sure to add the reduced tocino glaze for a kick of flavor.
The last exclusive dish is Halabos na Suahe with Kelly sauce (P980). 500 gram of shrimp is cooked in salted water (halabos) then served with a special Kelly sauce that is parts salty, sweet and spicy.