Restaurant Spotlight: Sunshine Kitchen

October 16, 2018

Joining the throng of restaurants along the Fort Strip (popularly known for its active night life) is Sunshine Kitchen, which only opened last February 28. According to Tanya Chua, managing partner and the brains behind the menu, Sunshine Kitchen is a casual dining place that serves Western Comfort Food. In her opinion, there’s a lack of quality Western cuisine in the Metro, and she wanted to add another go-to place for people looking for great food coupled with a pleasant ambiance.

Sunshine Kitchen1 uploadSunshine Kitchen7 upload

Upon entering, you’ll be greeted by a New York-inspired interior.  Tanya describes it as having a “rustic bistro feel” with its wooden tables, decorative lights, and brick walls.

Sunshine Kitchen2 upload

Sunshine Kitchen also boasts of an open kitchen where diners can survey the cooking area of the restaurant. “Our open kitchen, which was actually meant to be the focal point of the restaurant, is also quite unique because it allows people to peek in and take a look at their food being prepared. This allows them to observe and wonder about [the process],” she explains.

Sunshine Kitchen3 upload

Tanya says that the inspiration behind Sunshine Kitchen is rooted in a personal hobby of hers. “I really love to cook and entertain guests, and I would always have parties at home. And of course, just like others who are culinary enthusiasts, I’ve always wanted my own restaurant.” Aside from being managing partner of other restaurants (Simply Thai and Thai at Silk), Tanya’s tried her hand at catering as well.

Sunshine Kitchen8 upload

“We’re not limited to one type of cuisine,” she says. “We also have that New York meat-packing district feel, so I think that should make us stand out [from other restaurants in the area]. We have a great wine selection, cocktails using premium liquor, unique craft beers, and a few imported ones, too! All at affordable prices.”

Sunshine’s Green Salad (PHP 290)

We had Sunshine’s Green Salad as a starter, which had mixed greens, nuts, a tangy-sweet champagne vinaigrette, and sharp Gorgonzola cheese. “The basic components of the champagne vinaigrette are quite simple,” Tanya explains. “We use quality olive oil, lime juice, champagne vinegar, a bit of sugar, and in my opinion, the most important ingredients: sea salt and freshly cracked black pepper.”

Marinated Whiting (PHP 240)

Our next course was Marinated Whiting with garlic, lemon juice, white vinegar, and olive oil. The fish was cooked in a very curious way, reminiscent of ceviche or kilawin. “Acid cooks the food being marinated in it. It also preserves the food. This is our take on ceviche,” Tanya tells me. “It’s really delicious eaten with bread,” she adds.

Angulas with Cayenne Pepper, Garlic, and Olive Oil (PHP 380)

Another interesting dish that was served to us was the Angulas, which is the Spanish name for young eels, also known as “elver” eels. Tanya tells us that first-time angulas eaters are usually quite squeamish since they look like worms, but adventurous eaters really love them. She also tells us that angulas go great with garlic and chili-infused oil (a very Spanish way of cooking them), and the addition of pasta makes for a more complex alio olio.

Porkichoos Sandwich (PHP 300)

The Porkichoos Sandwich can be ordered upon request. Tanya says that she’s been meaning to add sandwiches to the Sunshine Kitchen menu, in order to remain true to their Western Comfort Food profile. “The sandwich is hearty, filling, and flavorful. It’s our first sandwich because we already have the ingredients on hand. Besides—cheese, pork, and pork skin? Who could say no to that?”

Pizza al Nero (PHP 520)

The Pizza al Nero contains squid ink, cream sauce, ricotta, mozzarella, and some Grana Padana cheese. “I wanted our pizzas to be unique, especially since squid ink is becoming popular,” says Tanya. “This is our opposite take on the Pizza Bianca. Instead of it making it white, we made it black by using squid.”

6-Hours Slow Roast Porchetta (PHP 480; good for 2)

Our final dish was Sunshine Kitchen’s 6-Hour Slow-Roasted Porchetta, which came with rice pilaf, herb salsa, and green beans. “Other porchettas are usually cooked until they’re just right—pink and sometimes quite tough. Ours soaks up all the flavors of the different herbs and spices while being cooked. The fat becomes somewhat melted, and gives the pork a more intense flavor.”

The porchetta also came with a number of condiments, so I asked Tanya her personal recommendation on how to eat the porchetta. “The vinaigrette suits Filipino tastes because we love to eat our pork with the sawsawan of vinegar, soy sauce, calamansi, and chili, so this is our Western take on it. The roast garlic and herb salsa is slightly sweet, and complements the pork with a different flavor. Lastly, for those who like creamy gravy, the thicker sauce goes well with the pork, especially when eaten together with the rice pilaf.”

Aside from the 6-Hour Slow-Roasted Porchetta, Tanya tells us that the Creamy Crab, Shrimp, and Artichoke Dip (PHP 320), the Cabanatuan Longganisa Paella (PHP 480), and the Sunshine Pizza (PHP 550), a mix of porchetta, longganisa, ricotta, and arugula, are all bestsellers at Sunshine Kitchen. And if you love seafood, Tanya recommends their Snapper and Clams (PHP 390) in white wine, garlic, and parsley sauce.


I asked Tanya why she chose to call the restaurant Sunshine Kitchen, a name so bright and wholesome that it’s understandable if one mistakes the restaurant for a breakfast place. “First, I wanted a name that connotes nature, the very root of where most of our food comes from. I only plan to use fresh produce, make everything from scratch, and if possible, source everything locally,” she explains.

Sunshine Kitchen6 upload

“Another reason is that I wanted the place to have a name that connoted happy vibes. And lastly, I have a daughter who is the ‘little miss sunshine’ of my life. Hence, Sunshine Kitchen.”


Sunshine Kitchen
2/F Fort Pointe Bldg 1,
The Fort Strip, Bonifacio Global City
(0928) 821 26 25
Store Hours: Sundays-Wednesdays from 11:00am-2:00pm; 6:00pm-10:30pm, TH-Sat from 11:00am-2:00 pm; 6:00pm–2:o0am)
Follow Sunshine Kitchen on Facebook and Twitter

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.

FOLLOW
3 comments in this post SHOW

3 responses to “Restaurant Spotlight: Sunshine Kitchen”

  1. Nico Goco says:

    cabanatuan longganisa is love!

  2. kopong says:

    Superb photos!

  3. Carla says:

    I’m utterly disappointed by how Sunshine Kitchen has been treating Dealgrocer voucher holders. I have tried to reserve a total of three times over the validity period and all those times I were told that there were no more slots and could not accommodate Dealgrocer guests for the dates I was available. Now it’s the last weekend for claiming and this restaurant still refused to accommodate me, a clear violation of the terms which required a mere one-day-in-advance reservation which I followed in all the instances I was refused.

    Instead of offering any remedy, they merely referred me to Dealgrocer. While I’m disappointed with both merchants right now and I think they should both come up with a remedy/refund for us who wasted money and got nothing for it (esp because I patronized Dealgrocer for years and I’m a Platinum member), i think it’s also Sunshine Kitchen’s poor management and foresight that caused them to sell way beyond their capacity. They have no qualms about turning away people who paid and are rightfully claiming the voucher WITHIN the validity period. It is, to be honest, deceitful and shameless.

    You should learn from your mistakes and the first step is to rectify them. You lost so many patrons. I’m not the only person who wasted money on Sunshine Kitchen and word of mouth travels incredibly fast in the Internet age. To anyone else who wasted money on this and got nothing, feel free to contact me so I can include your concerns when I file a DTI complaint.

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading