This Alabang Kitchen is Heading South

August 27, 2015

Neil’s Kitchen is everywhere on social media. If you love following blogs or foodstagrams, a lot of their dishes seem to be loved by so many. They’ve gotten tons of coverage in the few months that they’ve been open, and it all looks warranted. The owners are heavyweights in the catering business in Manila, and the dishes coming out of their kitchen look pretty damn delicious. Coming here, you’ve got certain expectations, even for a tiny neighborhood place. There’s also been talk that it’s one of the best seats in Alabang. I’m not so sure what I’ve done wrong then, to like it considerably a lot less than everyone else. I’m always rooting for the small, family-owned space compared to the big corporate chain, but I can’t seem to want to go back to Neil’s Kitchen. On the surface, it has all the makings of a restaurant that should be good. Maybe it’s because of those high expectations that it falls a little bit farther.


Before you even get into the restaurant, everything looks like it’s in order. The painted walls outside look hip and the stairway leading up to the restaurant is ridiculously photogenic. But a longer, closer look tells you the place is a bit over-decorated, as if the owners decided to open their Pinterest account and throw their favorite quirky pieces together. Individually, spaces of the room look decent, cute, or quaint even, but altogether it’s odd. Everything is black and white with harsh splashes of bright yellow, there are a million and one pun-filled sayings about food all over the walls and seat covers (from “Proceed upstairs for your gastronomical trEAT,” to, “I enjoy long romantic walks to the fridge”), and the chairs are matched to mismatch on purpose.


The place however, is exactly the perfect setting for the food at Neil’s Kitchen. It is evidently born from the same brain—it is on point and trendy, which results in a delicious sounding menu, but there’s just something off about the plates when they get to your table. Reinventing Pinoy cuisine has always been the obvious choice in attempting to elevate local fare, but even more so recently, when championing local to folks abroad has become the collective chant. Here, you have sinigang but in paella or ramen form. Dinuguan comes deconstructed, with the pork crunchy, accompanied by a dark, bloody, dipping sauce. The torta has crab and the tocino uses bacon. The people behind this place know what flavor combinations are good and have affixed twists to them, because they know what people enjoy these days, and know exactly what they will be Instgramming halfway through the meal. But the twists seem forced and don’t enhance the original flavors like they should. Dipping your dinuguan may be fun, but it doesn’t necessarily make it taste better. The combinations are always too heavy on the palate, sometimes even too harsh. The crab torta for example, was faultless, with a slightly crisp exterior, and generous amounts of crab meat in the middle. But when paired with the aligue pasta, both fought each other with their much too pungent saltiness, and became an all too dismissible pairing.


One thing Neil’s Kitchen does impeccably is dessert, where the twists make sense and do matter. Suman is fried to be crunchy and sticky at the same time, and mango is turned into a tart and sweet pudding. Generous amounts of coconut cream add a much needed savory note, and Choc Nut makes this much more than just mangga’t suman. I’d come again for their dessert, but I remain unsure on whether Neil’s Kitchen’s first half can stand alone.

Rating: 5/10

What’s your verdict on Neil’s Kitchen? Do you disagree with us? Tell us why below!

Neil’s Kitchen

Address: Westgate Filinvest, Lot C 701-704, Muntinlupa

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.

3 comments in this post SHOW

3 responses to “This Alabang Kitchen is Heading South”

  1. Victoria says:

    I feel the same way after trying it out here, after the hype and expectations. Had the kare-kare and the aligue pasta and found them way too sweet, while the desserts weren’t sweet enough.

  2. FoodMM says:

    The Crab Fat Palabok is a killer dish! Figuratively and literally!

    They are not consistent with the execution of their dishes. The bagoong paella with kare-kare we had was divine but the sinigang paella with Grilled Pork Belly was a nightmare to eat (the rice was so salty!). Victoria in the other comment found the mains too sweet while the desserts were lacking in that department. I found the paella dishes to be too mushy while the suman itself was hard.

  3. Meh. says:

    I actually liked the interiors of Neil’s Kitchen. It was oddly mismatched, yes – but the black and white color palette served to offset this. Also, while the sinigang na paella was not spectacular in taste (although it was interesting to eat), a score of 5/10 is a bit harsh especially considering the very delicious tokwa’t baboy and turon napoleon. There are more over-hyped, overrated, and overly-instagrammed restaurants that deserve this score.

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