Yum Milano Restaurant

“Gourmet quality at a reasonable price.” Cliché, but it’s an appropriate description for YUM Milano.

To preface my review, yes, I went here for a magazine feature. However, they didn’t do anything different apart from making sure the food was presented for a photo shoot.

Following a classic three-course menu, the saba (saba banana stuffed with ground pork) was a hefty appetiser. The semi-sweet, toasted saba and the mango-passion fruit sauce providing the sweet while the pork and parmesan gave me savory. A good start to the meal.

The Visayas rice bowl looked like a salad yet was just as filling as a full meal. The shrimp was cooked well, and its slight sweetness was highlighted by each of the fruits in the bowl. The cucumber added a nice crunch, while the vinegar fermented rice balanced out the flavors. It’s like a risotto but with way less cream.

The dessert won me over. It was a creamy-as-heck cheesecake made with ube. It would have been a one-bite-then-set-aside if it weren’t for the tangy mango sauce beneath.

The pomegranate mocktail was good. It looked like a sangria sans the wine or a punch without the alcohol. Balanced flavors, though I wish I asked for it to be alcoholic.

Service was great and it was a delight to meet Chef Marvin. His food creations are a must to try. We liked the shrimp cocktails, the adobo baby back ribs were delish, as well as the ginataang salmon. The Juliana was rich and flavorful. Their ampalaya salad was a little too bitter for my taste but it somwhat complemented our selections. We ordered three (3) full course meals plus 3 extra viands which was enough for the 6 of us. The plating seemed small but we came out really full! Will come back to try their rice bowls.