25 Seeds

Our recent lunch at 25 Seeds was most enjoyable and truly memorable. Chef Sau and his staff gave us an excellent experience. From helping us with the menu, to the moment we stepped into the restaurant, to our final dessert, everything was a treat. The menu was a varied and exciting showcase of fresh produce and innovative cuisine. Each dish delighted even the most discerning gourmet in our group (true gourmets). The hands down favourite was the tiger prawn bulanglang, which was a delicate balance of guava and seafood flavour. We held on to our soup bowls until we finished the last drop of soup. The tamales was a new experience for many of us and it was delicious, paired with ‘sourdough’ buns slightly altered to suit local taste buds. The rellenong bangus was no average relleno. The pork belly Kare Kare was worth cheating on any diet. Make sure you order enough to have seconds of the crab cakes. The camaron was rich in flavour with a tinge of chilli. And the sisig paella was delicious and maybe because we enjoyed it immensely, it didn’t seem as sinful as I feared. The tibok tibok had excellent bits of corn (something that the kind Chef Sau incorporated to support local binatog vendors - even better!). The ube cheesecake was soooooo good, we managed to find room for it after the big meal. Service was excellent, spiced with tidbits of history of Kapampngan cuisine. The ancestral home was charming and well decorated, keeping much of the original features. Everything blended well to give us an experience befitting the special occasion that we were celebrating. Chef Sau, thanks again and please extend our thanks to our staff, especially Charisse.