Green Pastures by Chef Robby Goco

Green Pastures is the newest venture by Chef Robby Goco of Cyma fame. It is a farm to table restaurant concept, with careful sourcing for every ingredients aiming to produce the best dish possible. I had high hopes for this place after seeing and hearing about it again and again on social media and from word of mouth. So on our standing Friday lunch date with Irene’s sister, I suggested we try out Green Pastures.

Green Pastures takes the farm to heart with a open barn like main area, farm hand clad servers but includes playful and colorful touches like the chairs above.

There are a couple of tables inside the bar, which has vertical garden right smack in the middle surrounded by the kitchen and a salad bar. The majority of seating in the mall area with dark wooden furniture and those colorful chairs or more wooden booth seating.

Here’s the dishes we’ve tasted in the two times we’ve been to Green Pastures. The waitstaff was very knowledgeable and gave us a number of suggestions while ordering. the big problem was how to whittle down our choices.

Start off with either of their refreshing iced teas made with organic honey, Hibiscus Iced Tea (P90/glass, P135/refillable) and Organic Melon Green Tea (P100/glass, P155/refillable). Both are equally good but I’d have to give the edge to the melon green tea, a strong tea taste with noticeable melon flavor.

A must order for me at Green Pastures is the Pinoy Eggs (P125). It may say egg on the menu but in actuality it is just a solitary piece, a superb, mouthwatering piece. It comes to the plain looking rather plain, more like a fried pouch left in a field. Slice it open and let the five minute duck egg run all over (one of the best food moments ever). The outer cover is made up of chopped longanisa and laid on a fiddlehead fern salad. I eat this by mixing in a little of everything, some duck egg (gives it a stronger flavor), longanisa crust, and fiddlehead fern salad and slide it into my mouth. I observe a NO sharing policy with this dish.

Fried Mushrooms (P145), assorted Ministry of Mushrooms with Katipunan Ale batter and ranch dressing. They also provide you a little spritz bottle containing sherry vinegar. This was well seasoned compared to the ones from Grace Park, give a nice textural crunch but I could not distinguish the ale batter. Flavor comes from whether you add the vinegar or the ranch dressing or a combination of both.

Duck Rillette (P275), duck fat and shredded duck meat with Cebu mango jam and mustard. Laid on a  toast, this meaty starter could fill you up fast. My little nit pick is with the presentation, I think it would be easier to mix and eat if the jam and mustard were on the side. I layered the rillette then smeared the mustard and finally topped it with the jam. A melange of flavors came to reset on my taste buds.

Chicken Liver Pate (P135). A super creamy piece of liver pate topped with some roasted beets and alfalfa sprouts (more for presentation). Irene and her sister are super fans of chicken liver pate and gave resounding approvals for this, way better than the one in  neighboring Cibo.

Stracciatella (P325). Fresh pulled buffalo’s milk with extra virgin olive oil and arugula. A milky and stringy appetizer enhanced by the peppery arugula flavors.

We’ve tried two very similar pasta dishes, Lamb Ragu (P525) and Kid Bolognese (P395). The first time we ate there we had the Lamb ragu, which is flavorful but was a bit oily, owning to the lamb;s fattiness. Our server said, the Kid bolognese is much better. We followed his advise the 2nd time around and was really happy. If you love gamey meat, you can’t go wrong with either.

Crab Meat and Sea Urchin Pasta (P385/solo). This was quite a big serving for something only I was going to eat. I was never a fan of the raw sea urchin or uni served in most Japanese restaurant. I gained an appreciation for it being incorporated in warm dishes which takes away the texture I’m not a fan of. This dish is a celebration of the sea, with strong umami flavors tempered by the refreshing lemon zest and juice. If you love uni, then this is a no brainer order.

Porchetta Sandwich (P385). This is one sandwich that will be easy to like for porcine lovers. The word porchetta might suggest a more European tasting meat but this one is Pinoy lechon in taste through and through. Peppery meat and crunchy skin with a dash of lemon juice, rosemary, fennel, arugula and caramelized onions. You even have the option to add a five minute organic egg to make it gooey, messy and even more delicious.

Tequila Joe’s Organic Sloppy Cow (P495).  A remnant of Chef Robby’s previous venture, something that I have consumed countless orders of. This new reincarnation uses organic Kitayama beef with mushroom glace and oyster jus. Tender morsels of beef bathed in a sauce that you won’t stop adding to the bulgur (a cereal made from durum wheat). Tequila Joe’s regulars like me will surely be elated to have a chance to have this dish again.

Roast Organic Young Pig (P995). I’m not usually a fan of cochinillo but this one hits it out of the park. The meat is clean tasting and less peppery than the meat from the porchetta sandwich. A generous amount of arugula is placed on top to balance out any meaty excess but who are we kidding, the proof is in the pig and it is a winner.

Roast Organic Chicken (P595). Cooked in a brine of kombu (kelp) with lemon and asparagus. This had more subdued flavors and was a bit underwhelming compared to their other dishes. The meat was tender with flavors readily soaked in.

Milk, Eggs, Honey (P155). A mix of natural honeycomb from Batangas, home made Greek yogurt and lemon curd made from Benguet lemons. This is one beautiful dessert, melding sour and sweet with various playful textures. The clear white honeycombs might be a surprise but Chef Robby said it was because the bees feed on rambutan, guyabano and lanzones.

The both times we were there, we came away with lots of leftovers and were actually too full for dessert save for the milk,eggs,honey that chef sent over to our table. He is very involved with everything, I’ve seen him both times we were there.

Chef Robby’s attention to detail for each ingredient shines through with the execution of the dishes at Green Pastures. Serving sizes are really big enough for sharing making the prices reasonable. Forget that this is in a mall and just enjoy the good food and commendable farm to table approach.

Green Pastures is the best restaurant in the East Wing by a wide, wide margin and I foresee a future of repeat visits for us. For those wanting to try the place, be sure to get there early before lunch or dinner service as the place gets full in the blink of an eye.

Have you tried Green Pastures and its farm to table concept? Share your comments with me about the food, ambiance and even the belief behind the restaurant.

Green Pastures

4th Floor, East Wing

Shangrila Plaza Mall,

Edsa cor. Shaw Blvd.

Mandaluyong City

Philippines

Contact No.: (632) 654-2319

Green Pastures on Facebook

 

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