Orange Whisk Restaurant and Patisserie is a small neighborhood restaurant inside Better Living Subdivision in Paranaque. I’ll have to thank Waze for showing the way else I would have gone bonkers trying the find the place. The south is virtual unknown for me except for Alabang and a bit of BF in Paranaque.
The restaurant sports a black and orange color scheme that’s quite pleasing to the eye. The interiors continue that but with more focus on pops of orange.
The restaurant is run by Chef Isaiah “Seya” Ortega and fiancee Chef Korinne Lirio. Chef Seya handles the savory side while Chef Korinne handles the bread and pastries. Chef Seya recently won 3 Gold medals at the Philippine Culinary Cup, one of them for Filipino cuisine.
The chefs had invited a number of us, thru Chef Anna of Pink Wasabi, to an intimate lunch one lazy Saturday. I honestly did not know what to expect from the restaurant, not researching anything about the place.
While waiting for our other dining companions to arrive, we snacked on their signature Chewy Buns. Crusty on the outside but with a addictively hollow chewy dough.
The first dish Chef Seya served was the Smoked Squid Tentacles in Brown Butter Garlic Sauce with Leeks and Tomatoes. I’m not a fan of squid tentacles, preferring the other end of the cephalopod. The dish looked pretty simple but oh so many places can muck it up big time, not at Orange Whisk where they cooked it so perfect I was reaching for piece after piece. Bravo!
Next was the Orange Whisk Caesar Salad. A well executed salad with creamy and salty notes. One of the better Caesar salads I’ve had.
Lengua Steak with Blue Cheese Mushroom Cream Sauce. Tender and flavorful meat on top of buttery mashed potatoes. The way the meat separates, you know its been slow cooked for quite a while. The sauce adds a bit of gooeyness, I suggest getting some lengua and mixing it into the mashed potatoes for something like a shepherds pie.
Steamed Red Grouper with Crispy Mashed Soybean. This is quite familiar to Irene and me being a Chinese dish. The fish is steamed just right with meat that easily separates from the bones while the toasted soybeans adds lots of umami flavors. Quite a surprising dish to find in
Sous Vide Ginger Chicken with Dark Caramel Kaffir Lime Sauce. This is Chef Seya’s take on Hainanese Chicken Rice, it has a lot of the same flavors and even shares the same sauces like soy like sticky sauce and the ginger sauce that Irene loved. The chicken pieces were tender but not mushy and really absorbed all the ginger flavor with a touch of earthiness from the mushrooms.
Adobong Pusit sa Gata, Bawang at Talong na Hapon. This is another dish that is simple but can go horribly wrong, not so in this case. Crisp seafood with a sweet and tasty sauce. Hand me some more rice, please.
Wagyu Saikoro Steak with Blue Ginger Sauce. Cubes of Kitayama wagyu beef cooked perfectly to medium in a soy and garlic sauce.
Green Thai Curry Tiger Prawns. A Thai inspired dish with fresh giant prawn cooked in a extra rice inducing sauce.
After Chef Seya had his fun stuffing us silly, it was Chef Korinne turn to finish us off with a dessert sampler. She prepared small versions of her cakes which makes them so dainty and intricate.
Kaffir Panna Cotta with Mango and Sago, Apple Cranberry Cheesecake Tart, Caramel Mousse with Crushed Kitkat and Spiced Chai Kashi Maki.
My favorite was the Chocolate Orange Truffle Cake. Sponge cake topped with orange chocolate, surrounded by almonds and adorned with a piece of candied orange. I’m a sucker for chocolate and orange so it was no surprised I loved this one.
Chef Seya’s cooking prowess runs the gamut of International cuisines focusing on Asia while Chef Korinne plays around with creative little pieces of pastries. They are a perfect match in the kitchen each manning their own kingdom while delighting diners with their bold flavors and cooking techniques.
Orange Whisk Restaurant and Patisserie is a nice little to enjoy good food and sweet desserts for the surrounding community. If every you pass by or are in the area, you might want to check this little hidden gem out. Chef Seya shared plans of venturing to Makati since a number of their patrons has actually been requesting them to branch out so Orange Whisk might be popping up near you quite soon.
Orange Whisk Restaurant and Patisserie35B Michael Rua St., Better Living Subdivision Paranaque Contact No.: (632) 501-6454
Facebook Page: Orange Whisk Restaurant and Patisserie
Website: Orange Whisk Restaurant and Patisserie
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