Absolutely a great hideout for work and intimate lunch/dinner. Serves drinks at night. Price was just reasonable but thanks to Gold it became much affordable
I like the ambiance here. Very classy. I love also how Joyce is very hands on with every dining customers. She extends her effort to entertain the guests and explain everything. I will definitely keep on coming back in this restaurant.
Q&A is a hidden gem in Makati’s Salcedo Village. Restaurant looks unassuming from the outside but interior ambience was really elegantly hip. They serve a variety of Italian appetizers, salads, handmade pastas as well as meats and steaks. We tried a few of their handmade pastas - quality is good. Their meatball appetizer was also quite nice as you can really taste the charred flavor of the meat. Parking is available at the basement of the building.
Service was excellent, food was delicious and the ambiiance was perfect!
We'll definitely come back! It's indeed a surprising hidden gem worth visiting.
Q&A remains to be on top of our list of highly recommended Italian restaurants in Metro Manila. The restaurant had a modern and elegant ambiance which can be intimidating at first, but the staff were very friendly that it did not take us long to just sit back and relax. We had Bolognese Pasta, Tagliatelle Carbonara, 19-hr Braised Beef, and our favorite— Squid Ink Tagliatelle. All four pastas that we ordered were artfully prepared and the taste was just exceptional. Clean-tasting, simple, but rich and bursting with flavors. Oh and on top of everything— their free garlic bread and olive oil served before our meal were also to die for. Left nothing but empty plates, insanely full stomachs, and even fuller hearts. Had the best dining experience in this restaurant. Will definitely go back!
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An oasis in the middle of a hustling and bustling Makati, Q&A Kitchen + Bar is worth all the trouble to find. Seriously, we were lost at first so the discovery gave us a sense of accomplishment. What a find.
Dim and classy interior take up the first half of the resto, with a bar on the side, it is a perfect avenue for serious talks, date nights, and take-your-foreign-visitors night out. The half of the area is a more cozy and sophisticated space. Trust us, you won’t get embarrassed taking your first date here. Q&A is here to impress.
Q&A Kitchen famed itself for their modern take on European dishes, with handmade pastas as their torchbearers. Each pasta dish is made fresh and is made by hand, everyday crafted under the supervision of Chef Alain Raye, a Michelin-awarded Chef.
Maybe some of you are wondering, why Q&A? There’s no definite meaning but metaphorically, it’s a Question and Answer abode for the culinary curious. Subjectively, they are aiming for Quality and Attention to good food. Curious now, eh? Let’s dig in to each one of the buzzed pastas:
Spaghetti Alle Vongole (P535) – the name of the dish is Italian for Spaghetti with Clams. The briny sauce came from the clams and added the extra seafood flavor to this simple plate of salted pasta.
9 Hour Braised then Grilled Polpo (P595) – Polpo, Italian for Octopus, as the name says, was braised for 9 hours and grilled for a much bolder flavor. The base pasta is Pici, a thick hand-rolled pasta. Chef Alain’s version is cut in small pieces, with a thicker center portion. Imagine each pasta is rolled out manually upon order, what craftsmanship! Also, the dish is mixed with cherry tomatoes, garlic and chilies.
Potato Gnocchi (P525) – served wild mushrooms, and Parmigiano Reggiano. The gnocchi is simply a starchy food on first bite as expected, but this time was enhanced by a very flavorful blend of tomato sauce and pancetta.
Fiorentini Putanesca (P385) – garlicky tomato sauce, mixed with olives, a classic take on Putanesca beautified by Fiorentini (means little flower) pasta.
Conchiglie Duck Ragu (P575) – Conchiglie, a seashell shaped pasta, mixed in a creamy sauce with minced duck.
Garganelli and Beef Brisket Bourguignon (P795) – fall-off-the-bone beef brisket bourguignon in a sumptuous medley with garganelli and wild mushrooms. If we have to rank all the lovely pastas we had here, this is the second best. It’s so good! The most tender beef we have ever eaten.
19 Hour Braised then Grilled Kurobuta Pork Belly (P595) – who would have thought a mustard-based pasta can top our list. Our now-most loved pasta experience, this Pici drenched in dijon mustard sauce topped with a whopping 19-hour braised then grilled Kurobuta is the real deal! Will come back for this, over and over again.
Butterscotch and Maldon Sea Salt Budino (P225) – caramel and cream with anaretti cookies. This is something to cleanse our exploding-with-flavors palate, a must-try when in Q&A!
Limoncello Tiramisu (P150) – it’s summer all day with this delectable dessert that is made from lemon curd and cream cheese frosting, a fruity tiramisu!
We’re already planning our next visit. How about you?
Value for money: Worth it! And oh, they are on Zomato Gold, so 1+1 Food everybody! Pay for just one pasta and get two of them!
Ready to be a Zomato Gold member? Get 20% off your Zomato Gold Membership using our code: DATEFOX
#DateForTwo at Q&A Kitchen + Bar
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Salcedo Village's hidden gem along the side street of San Agustin, Q&A Kitchen + Bar is a restaurant for those who are seeking "Quality and Attention" to detail. Joyce Oreña, General Manager of Q+A was present During our visit and what a pleasant lunch it was. Seeing her converse with casual diners makes a personal dining experience! She explained each dish and emphasized on the freshness of ingredients and that the pastas are hand made on each order. From the kitchen to the dinner table, Q&A's serving you all things fresh! I caught on the beautiful Crate&Barrel dishes used and marveled on the interiors of the bar area while waiting for our food. This Modern European Restaurant is even led by a Michelin Awarded Chef!
For lunch we had the NEW Pasta Dishes! Menu: Garganelli and 'fall off the bone' beef brisket Bourguignon - tender beef brisket, so soft you slice it with your fork. The burgundy wine used for stewing the beef was flavorful, it blended nicely wit the fresh pasta.
Potato Gnocchi with wild mushrooms, pancetta and Parmigiano Reggiano - I like the potato gnocchi because it was made from real potatoes made on the same day and not from ready to use flour. It made all the difference. One can taste and soft but distinct grain from the potatoes. The pancetta gave that salty strong taste.
Conchiglie duck ragù, Fiorentini Putanesca - mild and light, perfect for those who are looking for something that is not too heavy on the stomach.
19 hour braised then grilled Kurobuta pork belly, Chef's 'pici', Dijon mustard and garlic sauce - precise cooking method made this dish more appealing. Another fork tender dish with a strong kick from the Dijon and garlic. Flavorful sauces that complimented the grilled pork belly.
Squid Ink Tagliatelle - beautiful hand made pasta in a light and bright squid ink. Spaghetti alle vongole - the clams are aplenty on this one! Everything went well with a glass of white wine.
They are also on Zomato Gold 1+1 on Food! No Zomato Gold? Use my code EBOY0443 for a 20% discount off the sticker price.
Ria Pe | RIA_litybites
+4
I was lucky to be able to sample 7 of their handmade pastas. All their pastas are made freshly daily i.e. made today, gone today. Everything was delicious but some stood out more than others for me and that’s what I want to share with you. ☺️
My top 3 favorites are:
1. Potato Gnocchi, wild mushrooms, pancetta and parmigiano reggiano (₱525)
2. 19 hour braised then grilled Kurobuta Pork Belly, Chef’s “pici”, dijon mustard and garlic sauce (₱595)
3. Garganelli and “fall-off-the-bone” beef brisket Bourguignon (₱795)
The desserts they served were amazing as well, perfect ending to a rich, filling meal of pasta: Butterscotch and Maldon Sea Salt Budino with caramel & cream and a twist on the tiramisu - Limoncello Tiramisu.
Their servings are only good for one. Feel free to share, just order more, so you can taste a variety.
Prices are a bit steep but you willdefinitely feel you are getting your money’s worth from the quality and presentation of the food, the beautiful place and ambience, the service (esp. If Gen. Manager Ms. Joyce Oreña is around), Michelin-starred Chef Alain Raye to even the lovely bathroom (clean, cool, spacious and with thoughtful amenities like dental floss and even an eyelash curler!).
And don’t fret, here are 3 ways you can experience Q&A Kitchen & Bar without breaking the bank, reserve through any of the discount reservation apps (you may want to call the restaurant prior and inquire for any exclusions or special conditions they might have)...
1) Zomato Gold
2) Eatigo
3) Booky
Parking can be difficult, but probably a given when in Salcedo/ Makati area. They are walking distance from the Three Central mall so that’s where I parked (Two Central parking rate is ₱40 first 2 hours and additional ₱40 for every succeeding hour). The place is also pretty hidden (on the second floor) but I did see a signboard of theirs on the other street for instructions.
The place can accommodate many occasions. It is quiet and classy. Perfect for a romantic date, a business meeting (esp during lunch), a special family celebration, drinks at the bar or casual meal with friends.
9-hour braised-then-grilled Polpo ( octopus ), Chef's Squid Ink "Pici", Cherry Tomatoes, Garlic & Chilies
The 'pici' pasta is "fatta a mano", made by hand, and is shorter than the pici you would find in Tuscany.
The squid ink gives the 'pici' pasta its gorgeous black color. The Squid Ink 'Pici' has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with the tender braised-grilled Octopus tentacles.
Dive in!!
Modern European by @qandakitchen
#BoodleBearEatsALot
#qandakitchenandbar
#ModernEuropean
Iñigo Luis Desiderio Garcia
+5
Out of this world cooking! Really recommend this. If you’re craving for some good food this is def the spot, bros. Try the chicken and the duck, it will leave you speechless, I promise. Would definitely come back here over and over again.
Great ice cream sandwiches! Get the olive oil and coffee, the breads were really great! Staff were amazing and polite and even gave us a vegetarian pasta
Perfect place to celebrate special occasions. Had a very lovely anniversary dinner. The place is really cozy and very intimate. And the food is sooooo good! DON’T MISS the special pasta with Kurobuta, coz it’s heaven! They have a lot of interesting dishes and desserts too, never thought that that Olive Oil ice cream in black pepper sandwich could go well perfectly. (Oh, coz they have a Michelin star Chef 😉) Very satisfying and worth every penny! Many, many thanks again to Ms Joyce and her team for helping in the surprise. 💕
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#ZomatoGoldUnlocked
Q&A is on my list of must-visit tables in town. I’ve been there twice and I’m writing this down - and already planning another visit when I can.
I’d heard that Chef Alain Raye had been here years ago, cooking up delicious food at La Regalade on Pasay Road, which I’d tried only once. Now that he’s back in the Philippines, he’s opened up this resto, and positioned it with artisan pasta as the lead-in.
Well, I agree that the pasta is pretty good, but it understates the deliciousness of everything else on the menu - including the drinks at their stylish bar.
One can’t go wrong with burrata, cherry tomatoes, and olive oil. Or with a spicy clam and bacon pici pasta (the pici are probably the thing I enjoyed least). That’s what my friend and I had the first time.
The second time, I started off with an ARC gin and tonic, finely calibrated with black pepper and pink peppercorn. Great conversation with the liquor master at the bar. I learned a lot and watched him make other cocktails as guests streamed in.
Then dinner: a buttery, Parmesan sablé with tomatoes - served warm, singing with natural, harmonious flavour - followed by blissfully good handmade farfalle pasta in lamb ragout, some of the ragout broth still in the bowl.
Did we order too much that night? Yes. We had the cheese plate and dessert after the appetiser and the pasta. Mad. Foolish.
I’m the kind who lists favourite desserts and where and when I’ve had them. Well, Chef Alain's Olive Oil ice cream in black pepper biscuit, blueberry, gruyère, and oregano is in my pantheon of favourite-all-time-in-my-lifetime desserts. (I want to know the recipe for the biscuit!)
Here’s a suggestion: get the cheese plate if you’re going for a long bout of drinks. It’s usually prelude to dessert, but entertain yourself with the choice of one to three cheeses (they usually have Comté and Roquefort to choose from), olive oil-infused grapes, and crispy, olive oil-drenched bread, nuts and honey on the side.
It’s still, sort of, one of Manila’s best kept secret tables. I’d give it a six on Zomato if I could.
And I’ve posted this review so that you can visit and keep this place going, whether you go for drinks, dessert, or a reckless, devastating, virtuoso dinner.
Six stars. I mean it.
Ate here earlier in the month because of Zomato Gold and oh wow. The food, ambiance and service did not disappoint!!!! Will definitely bring my family back with me next time. A friend of mine ordered the octopus pasta dish, it smelled so good that I plan to order it on my next trip. Everything we ate was delicious! Marrow is a bit small but it was also priced accordingly. Would have paid a bit more for a bigger marrow.
Service is A++++++++ and the little touches they put in the restroom/powder room (like the mentos!!!) made my night even more enjoyable 😂😂😂
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One of THE best restaurants in Metro Manila, hands down! I have nothing but praise for their amazing food, excellent service, and ultra-unique concept which they execute perfectly. In the two times I’ve been here, the food I’ve tried has been nothing short of phenomenal. All of their pastas are handmade, and they pride themselves in being able to provide the absolute best ingredients and are very transparent (and proud) of their processes. Not to mention they are led by a 1-star Michelin chef! 😱 I could go on and on about Q&A because my experiences here have been absolutely unforgettable. It does seem to attend an older crowd, but I think it would bode well for the younger generations as well, especially those who are more conscious of what they put into their bodies and appreciate the art of good food.
It can be a little difficult to find, especially coming from the Valero side, but Waze should be able to fiz the solution. On the upside, its location also adds to its charm, making you feel like you’ve just uncovered one of Makati’s best kept secrets. This place is an absolute MUST go-to for anyone who appreciates fantastic food and drinks!!
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We celebrated Valentine’s with our creative entrepreneur friends in the new restaurant of Chef Alain Raye of La Regalade Manila fame. There were mixed reviews when it opened towards the end of last year so we dined with optimistic caution.
Q&A stands for Question & Answers for the culinarily curious or Quality & Attention for the ones looking for Michelin-star taste and service in Manila. The 1 Michelin-starred Chef Alain Raye fell in love with a Filipina during his La Regalade days, and now he is permanently based here with the love of his life.
We loved our Valentine’s group date at Q&A and all of us agreed it was worth it. You just need to pick the right dishes when you go.
The Duck and Fontina Cheese Croquettes, Pan Seared Coated Jasmine Rice Powder Sea Bass, 19hr braised then grilled kurobuta pork belly and Butterscotch and Maldon Sea Salt Budino are highly recommended. You’ll love the house-made pasta dishes and breads. (There are no rice options in the menu). Budget about ₱2,500/head for a 3-course meal with wine.
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Behind the mysterious backdoor of a midrise commercial complex at the very heart of Makati is a hidden sanctuary filled with gastronomic pleasures. Q&A provides the cozy solitary escape (fine and cozy private interiors) to the palate of the ever searching culinary enthusiast. Relief that only a starred Michelin Chef can provide, Q&A instigates gastronomic queries the likes of which can only be answered by its own entrees.
Enough of the contrived poetry, what do you order for a quick lunch in case you happen to stumble upon its Narnia wardrobe like back door:
1.) Gnocci - Whether its with red beets or mushroom, few Italian dishes are as fine and exquisite as their Gnocci. Its a savory balance of texture and flavors that ultimately collapses into a goo of delight with every forkful. Perhaps the best Ive tasted.
2.) Carbonara - They make theirs with authentic Parmigiano- Regiano giving it a salty tang that goes exceptionally well with the cream based sauce and cured meat chopped and mixed with the al dente pasta.
To top it all off, you get to enjoy your pasta within the confines of the cozy and modernly elegant interiors of Q&A, perfect when youre a recluse who appreciates design and a serving of fine pasta.
I tried beef brisket last night with friend.
It was tasty however abit salty for me.
But ambience is real good.
Staff was checking if how's food when we started to bite.
And somehow it help us to mention we are unusal with prawn ravioli coz it came out as soup dish.
When we mentioned, the chef was asking if we want to change dish as usual ravioli tou. My friend felt sorry and full so we refuse their offer.
But I want to visit this place again and ask them less salty for beef brisket so that i can taste it properly again with alcohol.
Bartender alfred is nice person and mix alcohol very well. I was satisfied with it.
I got intrigued about this resto when I saw a friend’s post. So my husband and I tried it out using my Zomato Gold. The restaurant had a modern and hip ambience, and the staff were all courteous. We got their handmade pasta - I got the special for the day, a black ink seafood one which was divine! Hubby loved his bolognese as well. Would love to go back and try the other dishes.
Martina Camus Bautista
+4
Try the squid ink pasta and the budino for dessert. The olive oil ice cream sandwich is a little on the peppery side but the ice cream itself is quite good!
Linette Feliciano Reodica
+4
New place to dine and have really good cocktails. I love way they serve fresh pasta! Parking is a challenge though when you go on a weeknight
Why it is called Q&A Kitchen? Well, to them, it’s all about the Kitchen Talk. Led by the Michelin Star Chef Alain Raye and General Manager Joyce Orena who aim to have their food “the talk of the town.” With them being passionate on food that’s handpicked and handmade to make their customers happy. Chef makes everything by hand, their pasta even their ice cream!
Love the food so much please order the GNOCCHI!!!! The vibe was nice and the restaurant is separate from the bar. Great for dates, with friends, family! The food is really so good so worth it
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Have you ever watched a chef weave his masterpieces in the kitchen, and wish you could have a bite of his creations?
I almost missed the restaurant, the entrance was low-key and located at the quieter, other side of the building that's just behind McDonalds. But I was impressed by the modern, hotel-like interiors, contrasted by the warmth and care of their dishes. I had the pleasure of watching Michelin star chef Alain Raye create his Modern European menu a few weeks ago at Q&A Restaurant and Bar at Valero Street and taste them. Of course, I was happily munching away the Fiorentini and Gnocchi before I found out I was fulfilling one of the items in my bucket list - eat food cooked by a Michelin-starred chef.
Q&A’s food mantra is happy, handmade and handpicked - and from their pasta dishes to their desserts, everything is made from organic flour and eggs. My allergic self thanks Q&A for having a lot of dishes I can eat! They’re "made today, gone tomorrow” indeed. A lot of their pasta dishes are surprisingly affordable for their quality - just P295 each for Fiorentini (with Pancetta, tomatoes and pickled peppers - rather spicy, by the way), Penne pesto (made with real pine nuts!), Tagliatelle carbonara (creamy, lotsa bacon and the sauce made with fresh egg), and Red Beet gnocchi. Again, these are freshly-made pasta, handrolled and hand-cut, and sauces made from scratch.
If you’re nearby and are craving a nice luncheon treat for yourself, try any of these fresh pastas or their lunch specials, their panini and salad (P275) and their Bucatini and meatballs and ricotta tortellini chicken soup (P375). These look light at first glance and calorie-wise, yes they are. Surprisingly, they lasted me well until dinner without me feeling heavy or bloated. Flavorful, happy food indeed.
It’s the Christmas holidays so if you find yourself wanting something special, try out their Christmas menu. For P1,350 (good for 2 people already), you get to choose one appetizer (I suggest the chicken liver mousse with the caramelized onion compote served with bread), one pasta dish of your choice, one main dish (lamb) and their scrumptious dessert. The Lemon Curd ice cream is heaven in my mouth. A fancier four-course meal with a duck main dish and even better appetizers is also available at P1750++. I’m going back for these dishes soon. It may be the price of one fancy hotel buffet (but hey, good for 2 people? That is a steal) but the quality of the food is unparalleled. Try it and you’ll understand why they chef got his stars. Oh, the place is perfect for dates and the other side of the restaurant is great for after-work drinks.
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This is a new restaurant in Makati City. Q&A is behind the group led by Michelin star chef Alain Raye & general manager Joyce Oreña.
The ambiance is cozy, you can find elegance inside their restaurant. It was intimidating at first, but eventually you'll feel relaxed inside. Looking at everything in the restaurant, the interiors were rustic and astounding. They're really particular when it comes to details.
They offer Modern European cuisines and dishes. All ingredients were handpicked and handmade. They always like to keep it fresh. By the way, they offer special Christmas menu set (starts at P1,3500.00++ or P1,750.00++). The Bucatini, almonds pesto and green chillies (white pesto which I remembered) is interesting, it's a bit spicy but that's tolerable so I still get to enjoy it. I never thought their roasted duck which blended well with the fruits on top will taste good (and yes, just by looking at it, it hinted me how flavorful it will taste) and it never failed to amaze me. Butterscotch budino, caramel sauce and Maldon sea salt was just sweet and the taste stays longer in the tongue (which I liked the most). The caramel was soft and thick so I was able to enjoy this!! Of course, I'm glad the braised lamb's taste isn't that strong. It was soft. The gnocchi was creamy and soft, but getting chewy.
I recommend this for a family gathering, a date place, or reunion with friends, and of course, if you want food that's fresh, handpicked, and handmade, make sure that Q and A is in your list.
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"Handpicked, Handmade, and Homemade Food"
"Made Today, Gone Today," this is the phrase Q&A lives by when it comes to the food they serve because everything is made fresh and from scratch every day including the bread, pasta, sauces, and ice cream.
Personal favorites from their menu are:
1. Chicken Liver Mousse, Caramelized Onions Compote, and Ciabatta Bread - Php 375
Unlike the usual grayish and cognac-mixed chicken liver pate that other restaurants serve, Q&A's chicken liver mousse is pinkish and it's mixed with wine! (Yum!) The pink hue indicates that the liver is fresh at the time of serving in contrast to the grayish ones which indicates that it has already oxidized from sitting out too long.
The "crunch" from the ciabatta bread, the sweet-savory medley of the caramelized onions compote, and the richness of the chicken liver mousse are perfect together. If one might add, the lingering taste of wine from the mousse makes the palate yearn for more of this dish.
2. Potato Gnocchi, wild mushrooms, and Parmigiano-Reggiano - Php 675
This is the most "honest-to-goodness" gnocchi one can encounter in Metro Manila because it has no extenders: the taste and texture of the potato is there, it is not lost in the presence of the flour and eggs such that one easily recognizes that it differs from an ordinary pasta.
3. Double-Chocolate Ice Cream Sandwhiches with Homemade Apricot Jam and Cacao Nibs - Php 250
Q&A's ice cream is dense, rich, and even chewy. It takes a long time before it melts on the plate and it melts slowly in the mouth. How? One can only attribute it to a perfected method of making ice cream.
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For this Holiday Season 2018, Q&A Kitchen + Bar is offering a Christmas Menu.
SET A - PHP 1, 350++ CHRISTMAS MENU
(Choice of One meal per course)
Appetizer:
1. Chicken Liver Mousse, Caramelized Onions Compote, and Ciabatta Bread
2. Q&A Kitchen-Style Meatballs
3. Caponata Siciliana
Handmade Pasta:
1. Tagliatelle Carbonara
2. Fiorenti, Pancetta, Tomato, and Spicy Pickled Peppers
3. Farfalle, Chorizo, and Broccoli
Main Dish:
1. Braised Lamb Neck with Potato Gnocchi, Cream, and Parmigiano-Reggiano
Dessert:
1. Lemon Curd Ice Cream Sandwich
2. Butterscotch Budino, Caramel Sauce, and Maldon Sea Salt
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SET B - PHP 1, 750++ CHRISTMAS MENU
(Choice of One meal per course)
Appetizer:
1. Duck Croquettes
2. Oyster and Sea Bass Tartare
3. Artisan Cured Meats and Chicken Liver Mousse
Handmade Pasta:
1. Foie Gras Ravioli
2. Bucatini, Almonds Pesto, and Green Chilies
3. Lemon Farfalle and Braised Lamb Shoulder
Main:
1. Roasted Duck with Fruits
Dessert:
1. Double Chocolate Ice Cream Sandwich
2. Limoncello Tiramisu
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It took a while before I was able to locate the place but I when finally did, I was pleasantly surprised at what I saw and experienced. You see, I didn't expect that Q & A would a (super) cozy, not-so-big restaurant perfect for a quiet meal. Quiet, that everything about this restaurant is muted. Muted in the positive way from the demeanor of the servers to the music, to the lighting, down to how the food is presented. Nothing extravagant, nothing loud, nothing big. And that for me is class.
Plus what makes this restaurant-bar stand out is that it's kitchen is manned by a Michelin-rated Chef. And that for me, speaks a lot of good things about the establishment. This Christmas, the kitchen had come up with the following menus:
Christmas Menu P1,350++ (choice of one per course)
Appetizer:
Chicken live mousse and caramelized onions compote
Q&A kitchen-style meatballs
Caponata Siciliana
Handmade Pasta:
Tagliatelle carbonara
Fiorenti, pancetta, tomatoes and spicy pickled peppers
Farfalle, chorizo and broccoli
Main:
Braised lamb neck with potato gnocchi, cream and Parmigiano-Reggiano
Dessert:
Butterscotch budino, caramel sauce and Maldon seas salt
Lemon curd ice cream sandwich
Christmas Menu P1,750++ (choice of one per course)
Appetizer:
Duck croquettes
Oyster and sea bass tartare
Artisan cured meats and chicken liver mousse
Handmade Pasta:
Foie gras ravioli
Bucatini, almonds persto and green chillies
Lemon farfalle and braised lamb shoulder
Main:
Roaste duck with fruits
Dessert:
Double chocolate ice cream sandwich
Limoncello tiramisu
Fantastic modern European restaurant in Makati. On our 2nd visit here, the place seems to be filling up. So, make your reservations, guys.
We tried 2 of the appetizers- Toasted Ciabatta with Calabrian Chili Butter and Duck & Fontina Croquettes with raisin verjus. The latter tastes great!
From the 'Specials' board, we had Angel Hair Pasta with sardines and Lasagna Bolognese on one visit. It's clear Q&A uses fresh and top quality ingredients. Both dishes were superb.
On our first visit we had Roasted Half Chicken with walnuts, garlic confit and grilled lemons. Quite s good dish.
Q&A has a bar that serves good cocktails - we tried Amaretto Sour and Mojito. They also serve wines.
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A delayed review that should have been posted last Dec7 2018(Friday)
because of the frenetic nature of Philippine December season.
An invite from Q and A Kitchen and Bar via Zomato App last Dec 5th ,at first the term "bar" a bit brought skepticism in me as I'm not a bar person and the food that they may present bar food or the so called "bar chow" by some.But that impression was incorrect.
Arrived at the venue the earliest ,some of the so called "foodies"( well I'm not a foodie just to be clear ,never was and never will be) claimed that they need to use the GPS to locate the place.In my case I passed San Agustin street from Rufino and voila the building that houses QandA restaurant.Enough brouhaha and exaggeration on how to find the place ,the interior exudes exclusivity with low key lighting and simple yet classy feel.The owners invested a lot in the kitchen ,even the air ventilation inside the area is from the air outside filtered and engineered into a healthy ,balanced and fresh gases.An easy and enjoyable place a bit intimidating
Q and A is a modern European dining spot that is not only contained in a single or even dual genre of cuisine but into a casual and progressive one.Q and A is under the leadership of Miss Joyce Orena as the general manager while Chef Alain Raye (Michelin graded chef)acts as the commodore of the kitchen.Their goal is to make patrons happy by crating products that are made from scratch ,fresh and as much as possible organic.And food prepared today must be gone tomorrow so guaranteed new everyday.They are very keen on both the quality and flavor profiles of each dish.
Rundown of the dishes presented:
From the lunch specials to their Christmas Menu
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LUNCH SPECIALS
Q&A panini + salad P275
🐘Bucatini and meatballs + ricotta tortellini chicken soup,I love red sauce pasta that's my default, interesting hallowed tubular pasta with that subtle tanginess on the sauce,I fell in love with the refreshing yet simple broth of the soup paired ,probably a favourite option on my next visit. P375
HANDMADE PASTA SPECIALS
🐘Fiorentini, pancetta, tomatoes and homemade spicy pickled peppers.I like how the pickled provided the element of heat not the usual one but very distinct though not irritating on the belly.The right amount of pancetta that made a very nice equilibrium of taste.I find the shape of the Fiorentini very alluring with its loose ,spiral like aesthetics and of course it's al dente.
Penne pesto
Tagliatelle carbonara
🐘Red beet gnocchi, goat cheese and pancetta ,a bit peculiar to some as the gnocchi is always made up of potatoes but this time it was muddled with red beet.Lovely bite on that small morsels. P295 each
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CHRISTMAS MENU PHP‘I ,350++
Choice of one per course
APPETIZER
🐘Chicken liver mousse and caramelized onions compote ,silky smooth ,freshly made pinkish( indication of freshness) chicken liver mousee,the compote
nice juice and elements that came from the onions.
Q&A kitchen-style meatballs
Caponata Siciliana
HANDMADE PASTA
Tagliatelle carbonara
Fiorentini, pancetta, tomatoes and spicy pickled peppers
Farfalle, Chorizo and broccoli
MAIN
Braised lamb neck with potato gnocchi, cream and Parmigiano-Reggiano
DESSERT
Butterscotch budino, caramel sauce and Maldon sea salt
🐘Lemon curd ice cream sandwich
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CHRISTMAS MENU PHP1 ,750++
Choice of one per course
APPETIZER
Duck croquettes
Oyster and seabass tartare
Artisan cured meats and chicken liver mousse
HANDMADE PASTA
Foie gras ravioli
Bucatini, almonds pesto and green chillies
Lemon farfaIe and braised lamb shoulder
MAIN
🐘Roasted duck with fruits a big fan of roast duck, hefty and juicy bird.Nice balance of the flavors .I like the union of fruits especially apples and grapes on meats.
DESSERT
Double Chocolate ice cream sandwich
Limoncello Tiramiso
A high grade of 4.3 and since the updated Zomato app had eliminated the fraction of .5 I will give it a very good 4, the ingenuity and truthfulness with regards with the cuisine is applaudable ,staff were very good,I would like to commend the lady staff that serves water ,I told her that I cannot drink cold water because of colds so she served the room temperature drinking water throughout the entirety of the event.The price points is on the reasonable level so that it can bring good food to a wider scope of patrons and diners which is a big plus for me.
Just a date place? I beg to disagree ,this is a place for everyone especially those people(which I'm a part of) who enjoys exclusivity and dislikes unpleasant loudness that are prevalent in most mall based restaurants.
Thanks to Miss Joyce Orena,Q and A for a wonderful meal ,Miguel of Zomato ,and the rest of the team Zomato.
Dishes with the 🐘 symbol are the top picks.
#tseeboogASIANO🐘
#simpleyetTRUE🦁🦁
#hindisikatperoTotoo♠️
you will be Fooled by the Posh interiors which is reminiscent of hotels. the food is straightforward great and modern European. The chef is French and what do you expect from a french chef. Great food right?
They make their own pasta and it is made daily and served daily so it is a guarantee of freshness. Just look at the pictures and get a feel of how sumptuous the dishes are.
It is also unbelievably affordable here and the prize touch points are average 300 ish.
I will definitely be back and recommend to family and friends.
New Date Place Alert !
Handmade pasta, made-from-scratch sauces, freshly baked bread, ice cream made by hand, Michelin star chef, posh ambiance, wallet-friendly prices...
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