My ninong (godfather) invited us to dinner a few days before we were heading to Taiwan. One of his favorite restaurants in town is Allium by Chef Mark Tan. I’ve never actually been there for an ala carte dinner so it’s different dishes every time I step inside. Exciting! This time we were invited to taste Chef Mark’s specially prepared wagyu burger.
While waiting for the food, we popped in a bunch of addicting mini chorizo bread to calm the tum tums. I needed someone to stop me.
We started with a block of tamago (grilled egg) with bits of king crab and topped with micro greens and chives. The crispy exterior contrasted the soft interior and the king crab was definitely a natural sweetener. Can’t go wrong with king crab!
Next up was the king crab salad! As the dishes were placed in front of us, Sophia S commented “This is the smallest salad I’ve ever seen. I can count the leaves.” I’m really starting to like this salad without even touching it yet. I’m not the biggest fan of lettuce (I like arugula better cause I’m a classy bitch like that) so I was happy that I could count the leaves! Definitely saved the crab for last :]
And then we had this baby. The simplest thing you can ever do with a wonderful ingredient, seared foie gras. I CAN’T EVEN. YUM.
A suimono clear soup was in order for a pre-burger. With seaweed, white fungus, and other sliced mushrooms dotted our soup and It kinda reminded me of miso soup without the miso. This I really liked. As you can tell, I really like soup. Preferably clear soup :]
Now it was the dish we were all waiting for! If you know me well you’ll know that I really like sandwiches but it’s very hard to win me over with a burger. I am that person who doesn’t like In-n-Out. OOPS. Anyway, this burger was a lot simpler than a Double-double. Perfectly grilled wagyu patty on a toasted sesame bun, feel free to add on the lettuce and tomatoes to your liking. Condiments included were piquillo ketchup and caramelized onions. I ignored the caramelized onions and focused on the ketchup because simplicity is key. I really liked the way piquillo ketchup isn’t as sweet as tomato ketchup! New go-to perhaps? Aside from really liking soup and steak, I also really like ketchup! Ask my friends.
We ended our meal with a simple creme brûlée that had the most vanilla I have ever seen. Perfectly creamy custard with torched sugar on top! What more is there to say?
If you’re ever at Allium, also try the famed Laiskonis egg for dessert! It’s literally a hollowed out egg shell filled with chocolate and topped with custard!
While Allium’s dishes lean more on the western taste, I do prefer their Japanese inspired dishes that border on fusion food. Chef Mark also has the coolest, state-of-the-art kitchen on the second floor of the restaurant! What a dream to play with the sous vide machine!
G/F Grand Midori Bldg
Bolanos St, Legazpi Village
Makati, Metro Manila
+632 519 1088 or +63 999 694 3068
Tuesday to Saturday 1800H – 2200H
Sunday 1200H – 1400H; 1800H – 2200H