Green Pastures, Shangri-la Mall Review: From Farm to Table

January 2, 2019

Robby Goco’s pretty infamous in the culinary scene, with loads of restaurants under his belt, and a reputation that precedes him. No matter what is said about him however, no one can deny that this guy can cook. His establishments are always well-reviewed, and receive a cult following months, and even years, after their opening. With Green Pastures, Goco has added another hit to his repertoire.

A lot of people are skeptical about “organic” food, thinking it’s just a fad, but Goco’s work in Green Pastures shows that the usual stereotypes that accompany the “organic” label are not true. Your food doesn’t have to be vegan or strictly healthy. In fact, Goco’s dishes are different from what we’ve been eating so far from other organic restaurants. His creations are robust and assertive, with the ingredients taking center stage. If more organic restaurants showed off their produce this way, we would have no trouble converting Manila diners over to the cause.

Organic mushrooms and quail eggs, house made ricotta (PHP 210)

Organic mushrooms and quail eggs, house made ricotta (PHP 210)

There aren’t enough superlatives to describe the dishes I’ve had here.

The menu is exciting. It’s breathtaking, deceptively simple, but incredibly unique all at once. There aren’t enough superlatives to describe the dishes I’ve had here, and believe me I’ve had many. A crab and sea urchin pasta was the only odd one out, a little disjointed from the rest of the menu, and too soggy and salty when it arrived. Maybe the charcuterie isn’t the best in town, but the fried headcheese had a great gelatinous quality. The ricotta is a revelation. It is crazy good. The texture is smooth, with just the slight graininess that naturally comes from curdled milk, but the flavor was salty and fresh, and perfectly accented by an onion jam that deserved to be bottled. Also, you’ve got to applaud the man for making everything in-house.

House-made ricotta, onion jam and roasted garlic (PHP 255)

House-made ricotta, onion jam and roasted garlic (PHP 255)

You are spoilt for choice when it comes to the fresh pastas, but the was a huge hit, and something I have never experienced texturally before. No matter how long it’s been braised, I’ve never had octopus this tender, so soft that it mimicked the texture of the bone marrow. With a sauce that was rich, hearty, and almost ragu-like, its contrast with the soft, pliant octopus made for a really memorable dish. This was worth the trip alone, and one of the greater dishes on the menu that may be overlooked for some of the more adventurous-sounding mains.

Tender octopus and bone marrow fusilli (PHP 425)

Tender octopus and bone marrow fusilli (PHP 425)

The pork shoulder served Korean-style was also incredible. A whole dark brown slab arrives on your table, glistening with caramelized fat, and accompanied by everything you need to make your own ssam. You get ginger and scallions, home made ssam jang sauce, kimchi, and something new, lightly brined oysters. It may not sound like it makes sense but, with all the dishes I’d already tried, I trust Goco. Everything marries well even though it sounds like it shouldn’t. The skin of the almost-burnt shoulder tastes like caramel candy, but the sweetness of the pork takes on a different flavor altogether when paired with a briny oyster and a sour and spicy bite of kimchi. It’s a combination you will dream about for days.

The Verdict

If I had to complain just a little, it’s with Goco’s treatment of organic food. He places a lot of weight on the “organic” label, but it isn’t made as clear to the diner as it can be. It’s about knowing where your food came from, knowing what went into the production of the meat, and being assured that your greens came from a farm that uses natural fertilizers. I hope Goco finds a way to educate his customers about our food, maybe tell us where his organic lamb comes from or where the eggs were raised, for example, so we know what we are responsibly eating.

Green Pastures could very well be the best new restaurant of 2013.

I was hard-pressed to find fault with the operation. Service was okay, with some of the waiters and waitresses still struggling to find their feet, but they all seemed to know a great deal about the menu, which means they were taught well. Maybe it was just my lucky day because Goco was in the kitchen himself, supervising every plate that came out, but the recipes themselves can stand alone. He doesn’t step too far outside the box to prevent alienating the more conservative diners, but he still experiments enough with the great produce to please the more adventurous types curious about the place. Someone told me that Green Pastures is the ‘best new opening of 2013.’ It could very well be.

Korean pork shoulder wrap, osters, kimchi, ginger and scallions, saam jong sauce (PHP 1500 for 2-4 pax, PHP 2650 for 6-8 pax)

Korean pork shoulder wrap, oysters, kimchi, ginger and scallions, saam jong sauce (PHP 1,500 for 2-4 pax, PHP 2,650 for 6-8 pax)

greenpastures

At the time this article was written, the restaurant was still in the midst of a soft opening. If you’re curious about how we conduct our reviews, please check out our ethics page.

Green Pastures
4th Floor, East Wing Shangri-la Mall
1650 Mandaluyong, Philippines
Phone: (02) 654 3219
Email: contactus@greenpasturesph.com
Twitter: www.twitter.com/greenpasturesph
FB: www.facebook.com/greenpasturesresto/

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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17 comments in this post SHOW

17 responses to “Green Pastures, Shangri-la Mall Review: From Farm to Table”

  1. Dwight Co says:

    There are still some service issues since it’s on soft opening, but the food makes up for it.

    Why is there a Balboa logo in the last picture?!

  2. Robert Jason Sausa says:

    i’ve been wanting to try this place out. i wonder if the octopus & bone marrow fusili is inspired by the one served in Marea? http://newyork.seriouseats.com/2009/07/marea-nyc-manhattan-michael-white-fusilli-fussili-pasta-octopus-bone-marrow.html

    either way..a trip to shang is cheaper than a trip to new york. 🙂

  3. heyyynash says:

    Couldn’t agree more with you, one must know where the food really came from rest assured it was really organic 🙂

  4. […] Green Pastures is Robby Goco’s latest venture. It serves a hearty selection of meals that include hefty salads, burgers with Malagos blue cheese, and homemade ricotta cheese, while keeping everything on the menu organic. For a more in-depth look at the place, check out our review on Green Pastures here. […]

  5. […] an unfortunate location. In addition, it has to compete with the buzz and endless lines at Goco’s Green Pastures. With the competition it’s up against, you might be tempted to call it the underdog, but with the […]

  6. […] is the pickiest eater of all. What makes their situation even worse is that they can only get a decent meal at probably two out of any ten restaurants in the city. Now I have nothing against folks committed […]

  7. […] such as Green Pastures, where organic ingredients are as important as the flavors, have begun to pop up. Our good friend, […]

  8. Meggy de Guzman says:

    Went there last weekend. The service was so horrible. All the staff had their backs turned to the guests. We had to bug the waiters to clear our table – we had been waiting outside while NO one paid attention to the dirty dishes piled up. And no it wasn’t even during the lunch rush.

    The autumn salad was average. Aside from the blue cheese and onions, everything else was chopped so finely you couldn’t taste or identify what it was.

    The fried chicken in duck fat was tough. It was also mediocre. The concept was good but failed in the execution.

    Never going back. Overrated. But most of all the staff were a bunch of surly, paunchy, poorly trained waiters who should be nowhere near food.

  9. Meggy de Guzman says:

    Went there last weekend. The service was so horrible. All the staff had their backs turned to the guests. We had to bug the waiters to clear our table – we had been waiting outside while NO one paid attention to the dirty dishes piled up. And no it wasn’t even during the lunch rush.

    The autumn salad was average. Aside from the blue cheese and onions, everything else was chopped so finely you couldn’t taste or identify what it was.

    The fried chicken in duck fat was tough. It was also mediocre. The concept was good but failed in the execution.

    Never going back. Overrated. But most of all the staff were a bunch of surly, paunchy, poorly trained waiters who should be nowhere near food.

  10. […] that take pride in the use of organic meats in their dishes. Restaurants such as Earth Kitchen and Green Pastures have redefined the use of vegetables and other heathy natural ingredients from boring to […]

  11. Grace C. says:

    I had lunch here today (my first and most likely last time). The Tequila Joe’s sloppy cow needed a chainsaw to get through the tough meat. The knife handed to my husband couldn’t get through it. The Duck Fat fried chicken seemed promising until I saw a long strand of black hair cooked into the meat (note: I was halfway through the chicken when I saw it). The cashier was gracious enough to not include it in the bill. Halfway home, I wanted to puke. Now, both my husband and I have upset stomachs. This is such a sad and horrifying experience. Please don’t ever go here.

  12. […] are creating their own terrines and charcuteries left and right, with Green Pastures making a mean head cheese. Linguini Fini advocates this practice in most of their menu, with a […]

  13. […] Green Pastures, at the time it opened, became a fast favorite. Lots of people love Robby Goco’s restaurants, because this guy just gets his concepts right. A Greek place at a time when the Filipino diner was ready to expand their horizons, a greasy burger joint operating out of a carwash—this guy was great at predicting trends in the way we ate. […]

  14. TheFatKidMD says:

    I had the exact opposite of your experience at Green Pastures and Ms. Gela Velasco’s experience at Wholesome Table. I honestly felt only okay with the former and was more satisfied with my dinner at the latter. Just wanted to chirp in my own comments on these two farm-to-table/organic restos. 🙂

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