The Chino Roces Avenue hidden gem is all about highlighting locally-sourced, quality ingredients, the age-old method of fermentation , and familiar savory and tangy flavor profiles in dishes with ingredient combos you’ve never heard of, but seamlessly work to form a cohesive powerhouse of different flavors and textures. That’s what good food is all about at the end of the day!
The restaurant is tucked inside Karrivin Plaza along Chino Roces Avenue, Makati City – a relatively quiet and private compound, with a lot of parking slots available. Walk inside the modestly-sized space and you’re greeted by warm, dim lighting, a casual yet cool ambiance, an intimate al fresco dining area, indoor group seating, and a bustling atmosphere. Even if it’s technically called “fine dining,” the environment doesn’t feel stiff or formal at all; “come as you are” is Metiz’s motto.
“Exceptional quality seafood is extremely difficult to get in Manila and is expensive, so we reflect it in our menu by using it sparingly and by using it as flavor enhancers.,” he added.Metiz uses chicken sourced from Rizal, and only uses the flavorful dark meat for the dish. The chicken is cured for 24 hours with sugar, salt, and spices, until it’s cooked in its own fat until fork-tender.
At the end of the seven-course menu, I was full but not overly stuffed or bloated . It’s familiar Filipino food, flavors, and ingredients, reinvented to come together in elevated but not totally alien ways that work cohesively.For the price of P3,500 per head, it’s a worthy and fun culinary experience to enjoy with fellow foodie friends or an adventurous date; hopefully, you’ll also be eagerly anticipating where Metiz will take you next.
“If guests leave Metiz with more questions than they had when they walked in, I think that’s a good start. It’s important to note that we are NOT imposing in any way what we think Filipino should be. We just explore possibilities, ideas, and concepts through fragments of flavor memories,” he added. Perfect description, tbh!Metiz is relatively “new” in the local fine dining restaurant scene, only being around three years old.
“While the project was interesting, it was high-risk and wasn’t considered bankable. After eight months of trying and becoming bankrupt, I finally conceded defeat and decided it was time to go home.”
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