- branch is closed already
I’m been planning to check out Earth Kitchen in White Plains since I spotted it traveling to Katipunan. I was intrigued about it’s location beside all the garden stores in the area but I rarely go to that area so it was put on the back burner. Last year they decided to open a 2nd branch in Bonifacio High Street Central, much more accessible to us. Earth Kitchen prides itself on being healthy, sustainable and most importantly, local. The thing that sets them apart from other similar restaurants is their close contact with farmers so when they find a certain produce that is when they conceptualize a dish to utilize it.
From the facade, Earth Kitchen shows off the greenery with lots of potted plants of different sizes to complement their wooden furniture.
I love the relaxed, homey, garden feel of the decor but with some pockets of whimsy.
They’ve also put up display boxes for local products that they support for customers to purchase.
We started off the meal with a Watermelon and Rocket Salad (P300). A medley of colors with red and yellow watermelon cubes, arugula, pili nuts, edible flowers, and kesong puti drizzled with balsamic vinaigrette. I love watermelons and can eat lots and lots of them so I was happy with new uses for it. This was a refreshing salad with lots of different textures and a very nuanced and nutty dressing.
We had two soups to complement our plate of salad, the Curried Squash soup (P190) and the Fresh Mushroom Soup (P200). The mushroom soup uses fresh pureed shiitake, abalone, milky and button mushrooms so there’s some variety to the earthiness. The sqaush/pumpkin soup uses yogurt as a thickener and mint as an aromatic but the addition of the curry makes it so much better. I still can’t decide which one I like best but you can’t go wrong with either one.
For drinks, be sure to order their Fresh Dalandan Juice (P260/pitcher), squeezed upon order and oh so refreshing.
My favorite appetizer for that day was the Shrimp Spring Rolls (P295). Thick spring rolls filled with herbs, green, peanuts and shrimp served with a delectable lime hoisin sauce. This is quite hefty and can served a single person meal.
Beef Bulgogi Soft Tacos (P210/2pcs). A little bit of Korean influence in this open face soft taco with boneless beef ribs, kimchi rice, greens and seaweed. Beautiful colors in this somewhat surprising dish on Earth Kitchen’s menu.
A duo of ravioli dishes were next, the Sweet Potato Tops Ravioli (P400) and the Mushroom Ravioli (P400). I prefer the mushroom ravioli for the intense earthy flavors encased in their home made pasta and bathed in a light cream sauce.
From white to black via the Scallop and Aligue Pasta (P480). The flavors of the sea are very strong in this one but won’t leave a cloying taste.
Braised Bacon (P580). A slab of bacon cooked to tender with potatoes and red cabbage slaw. The long cooking time makes the meat taste more like ham rather than the usual breakfast staple. Get a side order of their mushroom rice, it uses brown rice so you can get another for good measure.
Roast Chicken (P410). Organic roast chicken with marbled potatoes and french beans. Flavorful chicken meat from skin to the bones, don’t forget to eat those veggies as they’ve sopped up lots of flavor especially the potatoes.
They got a few dessert option including some home made ice cream (P110/scoop) but I suggest moving to another place to satisfy your sweet endings.
I love the advocacy of Earth Kitchen in helping our local farmers and providing them an outlet for their produce. The BGC branch is also more convenient for us and our friend who we brought there last week. Everyone enjoyed the dishes we ordered and vowed to go back again. Dishes are a bit on the small size so budget accordingly.
Earth Kitchen BGCUpper G/F, C2 Building
Bonifacio High Street Central
Contact No.: (63917) 584-3278
Facebook Page: Earth Kitchen
Like this post? Subscribe to Tales From The Tummy by Email
Follow Tales From the Tummy on Google+