Allium’s New Menu Challenges Metro Manila’s Fine Dining Scene

October 11, 2015

Pepper.ph was invited to feature the above establishment. Therefore, the feature includes no rating whatsoever, which can be influenced or biased.

Our first encounter at Allium may have gotten a “delicious but safe” rating, but their latest Carte Blanche menu may just have proven us wrong. Chef Mark Tan’s style is very focused on purity and simplicity. Purity in the sense that he aims to capture the best flavors of every ingredient he meticulously puts on the plate, devoid of the fluff and fuss of components too strong that they tend to overshadow the main event.

Atlantic Bluefin Tuna: Nigiri Sushi, Otoro, Shimofuri Otoro

Snacks L-R: White Krill + Ankimo, Wagyu Tartare + Oyster, Iberico + Green Apple

Seasonal Sashimi: Warasa Belly, Live Hokkaido Scallop, Baby Cuttlefish

Based on my past experiences dining at Allium, Chef Mark’s steaks have always been the highlight of my meals, consistently sporting a good exterior and a well-cooked interior that has always merited a white-knuckle moment upon every bite.

Bourbon Oak Cask Roasted Wild Japanese Duck

Foie Gras: Beets, Maldon Salt, Telicherry Pepper

Allium’s newest long format tasting menu is more adventurous—a modest showcase of new and classic techniques, putting produce at the forefront, while still being able to identify the fundamental flavors, no matter how complex the combinations may be on paper. A dish made with Japanese leeks, emulsified seaweed, and sprinkled with pearls of ikura was packed a lot of umami despite the simplicity of the ingredients used. Wild Japanese duck roasted in bourbon oak casks was clean-tasting and easy on the palate.

Giant Prawn, Uni, Lardo

Tokyo Negi, Nori, Ikura

Seasonal Fowl: Nagoya Kochin Jidori

Josper-Roasted Porcini, Chestnut, Matsutake

Shitake came bursting with sweetness and a woody chestnut sauce created a platform for the earthy mushrooms to take the stage. If anything, Allium’s cuisine is progressive yet relatable, which are two qualities that we believe define good cuisine in Metro Manila’s flourishing restaurant scene.

“Picanha”, Black Garlic, Mustard Seeds, Mustard Greens

Fig Tart, Burnt Cream, Creme Fraiche Ice Cream

The Carte Blanche menu is priced at PHP 3,800/head. An alternative four-course menu called the Market Menu is also available. Allium is open from Monday-Sunday, 6pm-10pm. For reservations, call (+632) 519-1088.


Address: GF, The Grand Midori Makati, Bolanis St., Legaspi Village, Makati City

Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

1 comments in this post SHOW

One response to “Allium’s New Menu Challenges Metro Manila’s Fine Dining Scene”

  1. Volts Sanchez says:

    Aubergine. Allium. There’s just something about using the fancy name that makes it sound so much more appealing.

    If I opened a restaurant, I would call it legume or something like that.

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