Eum-Ma-Ne Modern Korean Restaurant is not your typical Korean restaurant that have popped up everywhere. Conspicuously absent are the bronze exhaust and burning coals replaced by relaxed and comfortable seating.
All the cooking including the barbecues are done in the kitchen, visible behind the large panes of glass.
Mandarin, Candy Crush, Cinnamon, Green Apple (clockwise from top)
The prettiest for me is the Buko Pandan Soju Cocktail (P225). The taste is familiar with the coconut water sweetness hitting you first with the soju titillating at the back of your tongue. The pandan nata de coco looks like something out of a lava lamp as you stir up your drink.
With drinks in our hands, it’s time to partake in some food like these Bulgogi Jalapeno Poppers (P375). You read that right, bulgogi and cheese stuffed inside jalapeno peppers. I took a light bite expecting it to be too spicy for my tastes. The bite led to another bite then another piece. The spice level was just right with the cheese and the sweet leaning bulgogi balancing the spiciness.
Seafood Pancake (P320). A common dish in almost all Korean restaurants, Eummane’s version has generous topping of seafood and a just right in thickness panckae. Don’t be turned off by the red flakes sprinkled on top, they just enhance the flavors of the seafood.
Baked Bacon and Cheese Mandu (P355). Korean dumplings are covered in a layer of cheese and bacon then baked to make the cheese gooey. A pretty good twist instead of the usual fried or steamed ones.
Chicken Cucumber Salad with Yeonjeoja Vianigrette (P320). Grilled chicken, cucumber, nuts and other vegetables tossed in A Korean dressing. Fresh and light with smoky flavors and aroma plus a tangy dressing.
Honey Glazed Salmon with Momil Noodles (P610). Perfectly cooked salmon fillet with a sweet glaze with an interesting mango and soy milk sauce. The noodles were too mushy though, a bit overcooked.
Bossam Pork (P820). Wrapping time with the braised pork belly. Served with perilla leaf, lettuce, kimchi, seasame garlic and pear slices. The meat is tender but full of flavor while the surprise addition of pear adds a crunchy sweetness to the usual Korean dish.
Bulgogi Pork Ribs (P690). Huge pieces of pork ribs marinated in bulgogi sauce, something Irene can enjoy because bulgogi is usually used in beef. Smoky, sweet and meaty. The corn cobs on the side are dusted with nori/seaweed that enhances the sweetness.
Korean Jerk Chicken (P650). An interesting find in a Korean restaurant as jerk spice is associated with the Caribbean. Good flavors and aromatics with tender and juicy meat they achieved by spread out for a shorter cooking time.
Banana Milk Cheesecake (P225). Made using the Banana milk drink that’s very popular in Korea. If you like the drink then you’ll enjoy the flavor of this cheesecake. I found the texture too soft though but you can taste the banana milk.
Gochugaru Chocolate Brownie (P225). See those little red flakes, they serve as a warning that this is not your usual brownie. They combine Korean chili spices into the brownie giving it a spicy kick at the end. Interesting but I found it too spicy for me, the ice helps to relieve some of that heat.
Eummane is a good choice to try a different take on Korean cuisine. They kept the spirit of the classic dishes but added their own modern twists. I suggest having your main meal there but heading elsewhere for dessert.
Eummane Modern Korean Cuisine
Unit L1-130, G/F Estancia Mall, Capitol Commons Meralco Ave., cor Shaw Blvd., KapitolyoPasig City , Philippines
Contact No. (632) 997-0391
Facebook Page: Eummane Modern Korean Cuisine
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