This is a rooftop restaurant at the very top of the Bayleaf Hotel. The hotel is on the edge of the historical area of Intramuros, where Spanish Colonialism was once headquartered and the ruined remains are now a nice tourist spot.
We came after touring the area and was just in time for evening lights. This place is more special at night as 1) it's a bit cooler, and 2) the views are nicer with city lights on. Bonus was I got to see a tropical electrical storm way off in the distance, so the sky would sporadically glow from time to time.
Lots of seating and many tables can seat for parties of 8+. Tables on the edge seem to be reserved for those unobstructed views, so call those in if you want those for a special night. Seems like a popular special occasions place rightfully so. We heard about 3 happy birthday songs being sung to tables in just our short 1 hour dinner out.
Braised Vegetables and Tofu in Gochujang Rice (P470/3.5*) Upon arrival this looked like a Korean Bibimbop with claypot, toppings on rice with a fried egg. The rice was mild, a bit sticky/wet and no crisping on the bottom. So the clay pot is just a serving vessel, and not so much a cooking vessel. Big cubes of tofu, some baby greens like bok choy and maybe a few others I can't recall. But we ordered this just to breakup the other 2 meat centered dishes.
Bagnet with Pinakbet (P640/4.5*). Huge portion as many Filipino dishes are meant to be eaten family style. 6 of us split 3 dishes and it served us for a pleasant light dinner.
Bagnet is just another name for lechon kawali which is fried and crisp pork belly. The pork was indeed crisp but also a little on the dry side. Well seasoned though and they gave out like 2 sauces for dipping, a bold mustard (maybe for non-Asian tourist and another which seemed like a homemade version of Mang Tomas. It was lighter with more finesse. I think the chefs here are a bit more refined than say a regular restaurant.
Served with Pinakbet which is a hearty vegetable stew with eggplant, okra, kabocha squash and bittermellon braised in a strong garlic and shrimp paste sauce. Their version is served more dry and crisp versus soft and soupy. I loved how every vegetable was al dente and vibrant and the sauce was almost fried onto the vegetables much like XO sauce dishes. Superb Pinakbet.
Beef Kare Kare (P700/5*) Extremely solid and comforting Thickish peanut sauce that was savory and not too oily. Good peanut flavor and not just from a packet which the majority of restaurants use in the US which I can't stand.
Super tender oxtails which I never see anymore in the US and super tender strips of tripe which totally absorbs into that glorious sauce. And their shrimp paste fry condiment just made every bite explode in satisfaction. I haven't had a good version of this from the US in over a decade. Had to go the motherland to reunite with a good one. #worthit
A couple of San Miguel Pilsners and I was golden sitting atop Manila Bay after a very well done meal served in a slightly more elevated manner. Imma elevate this a fiver, no shame. read more