I am getting hunger and craving pangs as I write this review. That's how much I enjoyed Chef Bruce Lim's Rustique Kitchen and how I absolutely can't wait to visit again and sample more of his masterpieces.
For starters, we got:
Bruschetta with Foie Gras and Jam (Crisp crusty bread topped with mango jam and seared foie gras, P450).
Rating: Excellent
I have no words for how good this was. But let me try anyhow. The foie gras was creamy and delicate, melting in your mouth as soon as you take a bite. I know some squeamish people don’t even try it upon learning that it’s goose/duck liver even if the dish is considered upscale, but I dare anyone who’s not too fond of foie gras to try this, and I’m willing to bet they’d change their mind! Now I’m no foie gras expert (I couldn’t even tell whether this was duck or goose liver, or whether this was bloc or entier). All I know was I enjoyed every square centimetre of the foie gras. The silken richness of the foie gras also blended perfectly with the sweet and sour taste of the mango jam and the asparagus, providing a balance that ensures there will be no umay factor. I’m so impressed not just by how divine this tasted, but by how they managed to keep it at an affordable pricing point. I would definitely recommend this.
Ceasar Salad (Char-grilled romaine lettuce dressed with roasted garlic-enriched caesar dressing, oven-roasted cherry tomatoes and queso de bola shavings, P225)
Rating: Very Good
It’s hard to mess up a classic salad like this as long as you serve the vegetables fresh and crispy, which they did in this case. At Rustique Kitchen, they promise to add some twist in classic Continental and Filipino dishes and they delivered by adding queso de belo shavings to a classic appetizer. Now I absolutely love queso de bola, so this salad was a winner for me.
Prawn Salad (Seared prawns with green papaya and fried monggo with salad dressed in dayap vinaigrette, P350)
Rating: Excellent
My friend was craving for prawn salad so she got this. I didn’t get to try this as my friend finished this salad in a matter of minutes. She was raving in between forkfuls so I take that as a very good sign. She said the salad tasted so “clean, fresh, and healthy.” I didn’t even dare interrupt her for a food porn photo because she was thoroughly enjoying the dish. Even if I didn’t get to try this appetizer, I got to enjoy how this was served. The waiter tossed the salad in front of my friend and served it on her plate. Plus points for presentation! Not only that, I find the mix of traditionally Filipino ingredients very interesting–green papaya, fried monggo, and dayap vinaigrette.
Complimentary Bread Basket
Rating: Very Good
Free appetizer is always welcome, especially if it’s super delicious like this one. The herbed butter which the complimentary bread came with was very good, but what really stood out was the very unique Coffee Maple Butter. I liked it so much I had to ask the waiter what it was, who readily explained it to me.
We were a group of seven and we decided to order two pasta dishes and three mains.
Sizzling Ox-Tail Kare-Kare (Ox-tail simmered in peanut sauce served with fried rice cakes, P595).
Rating: Excellent
We were quick to ask Chef Bruce who came over to say hi what their bestseller was and without batting an eyelash, he recommended this. We immediately knew why it was the bestseller because it was probably one of the best kare-kare dishes I’ve ever tasted. No gamey taste, no trace of too much fat or sebo at all (which often happens with kare-kare, especially when it has slightly cooled). The meat was tender and falling off the bone. The vegetables were perfectly cooked and generously included. I could’ve eaten this dish without the usual bagoong (shrimp paste) because it was good enough by itself, but the twist was in the sauce/dip paired with it, so it was not to be missed. Instead of the typical bagoong, the kare-kare was paired with ox tripe salad mixed in bagoong. This was a very impressive twist. The salad can even be a dish on its own, but of course the two worked perfectly together as well.
Beef Steak Pasta (Grilled steak with spaghetti tossed in a creamy citrus sauce topped with caramelized onions and fried shallots served with sauteed mushrooms, P395).
Rating: Excellent
This was another table favorite. In fact, we ordered two of these. This was a bestseller from Chef Bruce Lim’s earlier restaurants and my boyfriend who was a huge fan of this was more than delighted to see it reincarnated in Rustique Kitchen’s menu. I too only had praises for this pasta dish. For me, it didn’t taste like the pinoy beef steak (bistek as we’d call it). It was like the traditional medium-rare steak you’d find at posh steak restaurants. I liked that it was juicy and still pinkish, not the usual soy sauce-colored beaf steak. Also being a lover of everything onion, I gushed at how the caramelized onions worked really well with the steak and pasta dish. I liked the tangy, citrusy taste I noticed when eating the onion rings (probably from the batter?). The fusions of flavors, even if they seemed a little strange to me, just all worked out perfectly. I found this dish really creative and delicious.
Duck Confit with Kalabasa Cream Sauce (Cured duck slowly cooked until tender baked until crispy served with Kalabasa cream and potato pave, P695)
Rating: Very Good
Despite being an adventurous diner, I’m not particularly fond of duck. My experience with duck has always been on either side of extremes–either really good fine dining-type, exquisite duck or really bad, gamy, yucky-tasting bird. I’m happy to report that this was a great duck experience. The skin was crispy, but the meat was so beautifully tender. The kalabasa (squash) cream sauce gave it an interesting twist, complementing the already flavourful cured duck. I also love asparagus, so the siding, which included potatoes, carrots, and asparagus, was a welcome treat.
Country Style Braised Pork (Humba style pork belly served with sauteed mustasa and chicken rice, P295).
Rating: Very Good
This wasn’t one of my picks, but my friend insisted that we order this as he was a fan of humba. I was already getting too full from the kare-kare and pasta dishes that I didn’t get to sample this, but judging from how it was quickly finished and completely wiped out, I’m assuming that they liked it. My friend observed though that it needed more twist to differentiate it from the typical humba.
It was a Friday night, so in lieu of desserts, we decided to get cocktails (plus we expected to be so stuffed with the dinner itself). A quick scan of the bar list reveals that all the cocktails are priced under 200. Again, this was a really pleasant surprise considering how upscale the whole place felt.
These two cocktail drinks were absolute superstars and worth coming back for:
Carnival (Ripe mango, orange, beet syrup, soda water, popcorn, P165).
Rating: Excellent
This was so fun to drink. The fun began with us wondering what the popcorn was for (The carnival theme didn’t immediately sink in). After a quick brainstorming, we decided that the right way to drink it was to put a small popcorn piece in your mouth then take a gulp. We didn’t get the explosion we were half expecting (and slightly afraid of), but it worked! The drink and the popcorn created a sweet and citrusy blend. When Chef Bruce walked by our table, we brazenly asked what the popcorn was for and he explained that it was in keeping with the carnival theme. He did say we drank it the right way so we gave ourselves a pat on the back.
Femme Fatale (Ripe mangoes, lemongrass, fundador brandy, absolute vodka, jose cuervo tequila, bombay gin, P175).
Rating: Excellent
Chef Bruce Lim suggested this when my boyfriend asked for his recommendation on cocktails and we totally get why. This was pretty strong, but you wouldn’t even notice because it was so delicious. I loved the taste created by mixing mangoes and lemongrass. This one’s a creeper, as Chef Bruce said. How did we know that? We were slightly buzzed toward the end of our dinner date, and we were pretty sure it wasn’t the Carnival.
Did I enjoy our Rustique Kitchen experience? To say yes would be an understatement. I was already planning my next visit even before we were out the door!
Here’s a summary of how I’d rate Chef Bruce Lim’s Rustique Kitchen
Taste: Excellent. I loved everything. Everything I sampled. Not a complaint on a single dish. I loved the creativity in fusing flavours and using new ingredients in traditional dishes to make what used to be so familiar more exciting.
Presentation: Very Good. The presentation of all the dishes gave them a “fine dining feel.” They were all fancy looking. Even the rice was very creatively served! The only reason this is not “Excellent” was because we missed the sizzling bit in the Sizzling Kare-Kare. :)
Pricing: Excellent. I still can’t believe we paid only about 500 pesos each after everything we ate. I’m completely amazed by how they keep the pricing affordable even if everything feels upscale and high-quality. I would gladly pay more for the foie gras appetizer for one.
Service: Excellent. Service was fast and efficient, but warm and friendly. Chef Bruce Lim himself went over our table a few times to say hello and check on how our food was. He even obliged when we asked for a group photo. The waiters were very attentive, even opening soda cans and pouring it in our glasses for us and tossing the salad and serving it on our plates. They were also knowledgeable on their menu and specialties.
Ambience: Excellent. The place was huge. Tables were spread out so it felt quiet and relaxing. You couldn’t hear the chatter at the next table. Interiors were classic and elegant. You’d see wooden chairs, long marble tables, classy lighting fixtures, and a classic bar straight out of black-and-white Hollywood films. Diners can entertain themselves too with the open kitchen, where you’d see several bald men skilfully crafting the dishes (all-kalbo kitchen staff is a trademark of Chef Bruce Lim to keep the kitchen and food clean and hair-free). But while it feels upscale, the welcoming staff, led by the very unassuming and down-to-earth Chef Bruce, makes you feel comfy and at home.
I haven’t had a favorite Continental/Filipino restaurant in a while, so I’m very happy to have tried Rustique Kitchen. As long as they keep up the good work, my fearless forecast is this restaurant will be thriving for a very long time. Congratulations on your new restaurant, Chef Bruce Lim, and you’ll definitely be seeing more of our faces in the days to come!
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