Mesa Filipino Moderne is a restaurant I always see, especially their prominently located Greenbelt 5 branches, but one which I’ve never tried before. I’ve been meaning to try their branch in SM Megamall for a while already but always get sidetracked by Yabu. It’s a good thing I got an invite to finally try it out together with some foodie friends.
We tried a plethora of dishes starting with multiple appetizers like the Crispy Hito Flakes (P180). Crispy flakes of dish with a sour mango salad on top to contrast, fun textures while eating. It’s nicely presented so sharing is a cinch, each person just grabs a spoon.
Tinapa Roll Wrapped in Lettuce (P145), smoked fish with tomatoes, onions and salted egg. A lighter take on the usual lumpiang shaghai, it’s a blend of smoky and salty that whets the taste buds.
Baked Scallops (P210). Sweet and succulent scallops baked with a garlic and butter compound. This is seriously good and no meal at Mesa should omit an order or two of this.
The Mesa Tofu Salad (P240) is Chinese inspired with the use of century eggs and a sweet soy based sauce. Light and refreshing and not really what I had in mind when they mentioned tofu salad.
Chicken Binakol (P235). Chicken soup flavored with coconut meat, juice and other vegetables. A sweet soup that warms the stomach for the more flavorful dishes ahead.
Crispy Boneless Tilapia (P290). Nicely presented, the fish cut up into easy to eat nuggets which also makes it easy to dip it into any of the 4 sauces provided. I enjoyed this crunchy treat, well seasoned even without the sauce.
Baby Squid in Olive Oil (P270), simply executed with lots of garlic and a leaf of laurel.
Sigarilyas (P180), wing beans cooked in coconut milk with shrimps. Good and creamy flavor, I just wished it was not cooked as long so the beans had more crunch.
The Duck Basil Fried Rice (P250) is one rice dish that I’d happily eat on its own. Duck flakes, chili and basil stir fried in rice, has that intermediate kick that makes you eat even more.
Suahe on the Rocks (P280). Live shrimps cooked on top of hot rocks, table side. A dish relying more on being a spectacle than careful execution. It’s easy to overcook the shrimps resulting in the shell sticking to the skin.
I hate bones so any dish that is boneless to start with gets a leg up on its competition. This Crispy Boneless Pata (P440), deep fried pork perfection with a ton of garlic. It’s so easy to eat, thoughtfully pre sliced so everyone has a balance of crispy skin and succulent meat.
Another breathtaking dish is the Pinatayong Manok (P395), fried chicken that’s hanged and carved table side. That hanging contraption looks like something you use for bananas. Visually exciting that should elicit excitement from many people.
The Crispchon (P799 for 1/6, P1049 for 1/4, P1999 for 1/2 and P3999 for whole) is the signature dish at Mesa Filipino Moderne. It is served with several sauces and pandan crepe wraps. The water will chop it up in front of you and can even do the wrapping for you. It’s eaten like Peking duck.
I was taken aback when I saw the menu and the corresponding prices of the dishes we had, it was much lower than what I expected. Pretty plating and a bit of showmanship coupled with carefully created dishes should not be priced this reasonable. Considering how many dishes we tried, it was just a fraction of what is available from their vast menu. Irene loves Filipino food and I will definitely taken her to Mesa Filipino Moderne one of these days.
Mesa Filipino Moderne
Metro Manila Branches: Greenbelt 5, Tomas Morato, SM Megamall, Rockwell, Southmall, Robinson’s Place Manila Provincial Branches: Boracay, Cagayan de Oro, Cebu, DavaoMesa Filipino Moderne Facebook Page
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What catches my eyes and taste buds most is the Sigarilyas (Wing Beans), because we had lot of that planted in our backyard at the province and I can’t imagine it cooked that way. It is so yummy and tasty. Now, thanks to them because I had an idea if I will return home someday.
The wing beans with coconut milk is perfect with lots of rice, comfort food indeed.