*this restaurant is permanently closed*
Pink Panda is a playful Asian inspired joint in the back streets of A Venue Mall. It’s a bit hard to find as it’s located inside the Y2 Residence Hotel (map below). The last time I visited the place (more than a year ago), interiors were not yet finished. This time we were double dating with Jane and Kap to try their new dishes.
Pink Panda serves as the hotel restaurant and serves the breakfast spread for the guests and their room service needs. It’s popular as a watering hole so the chefs have introduced more small plates that match their alcoholic concoctions.
We started with the Tempura Shrimp Har Kaw (P320). Chinese shrimp dumplings coated in tempura batter and deep fried then sprinkled with togarashi (chili pepper) and nori (seaweed). This is a mash up of Japanese and Chinese that was surprisingly good. The shrimps were plump and the batter was crunchy and not oily.
Green Curry Chicken Potstickers (P300), served with a sambal peanut sauce. Thai green chicken curry stuffed inside Chinese dumplings then topped with sliced green mangoes.
Gising Gising Gyoza (P240), served with galic aligue sauce. Even though this used wing beans, it was so finely chopped the taste reminded me of laing because of the strong coconut flavor. Paired really well with the indulgent and rich crab fat sauce.
Singaporean Chili Crab Bun (P240). This was by far my favorite of the day, I love eating chili crab but it necessitates getting my hands dirty and messy. These buns filled with the spicy crab meat is just the solution, the bun wrapped even takes the place of the fried man tou. Nice spicy flavor but you can still taste and feel the crab meat.
You can pair all these small plates and appetizers with some of Pink Panda’s alcoholic creations like the Pink Panty (P110/tall glass), Capt. Nemo’s Mom (P220/yellow drink) and Sail Boat (P220/orange).
Get a bowl of the Lobster Ball Laksa (P380) if you want something filling with a little heat. Hofan noodles, lobster balls, sugar crusted pork belly, soft boiled eggs and crispy tofu in a spicy and creamy coconut broth. They served it with a carafe of extra broth and filling less and flattened buchi. There’s a fair bit of spice so you’ll be glad for those buchi which tempers the heat. I’m not really a fan of laksa but I enjoyed this one.
Fish Head Curry (P1,450/2-3 people). I would not order this because I don’t know how to eat fish head and this dish is pretty pricey. Taste wise, it the curry sauce went really well with plain rice.
For dessert you can try the new Modern Ice Kacang (P180) and or their classic Panda Balls (P210), which are buchis with PB&J, Dark Choco and Monggo filling.
The key to enjoying Pink Panda is to not take it seriously, they want to put a fun spin on Asian cuisine and goes about it by combining different cuisines. There’s no sense of being authentic so just pick some of their quirkily named items on the menu, kick back and just enjoy the food and company.
Pink Panda Southeast Asian DinerG/F Y2 Residence Hotel 4687 Santiago St. cor. B Valdez Makati City, Philippines Contact No.: (02) 224-3000 loc. 3057
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