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Dining in Toyo Eatery was no mistake. This restaurant masquerading as an eatery has a menu of Pinoy dishes with a modern twist. And don't we love that twist!
I failed to take photos of everything we ordered. Like I missed snapping photos of the amuse-bouche, the yummy Tomato Merengue, as well as the Tocino bread which was served warm. And the ones I took were so haphazardly made because we were just too eager to eat them. Take these first 2 photos. The Bangsilog with grilled loin and bangus belly topped with an organic egg is NOT your standard 'silog. The rice is sticky and the bite crunchy with chicharon bits and tuna roe.
As for the Kalabaza soup, it's good but I won't really rave about it. I do like its simple presentation though -- no pretensions, yet def not your usual squash or pumpkin soup. The Camote crisps add a modern touch to this roast squash soup blended with fermented kadyos and cashew butter. Got to admit it's photogenic!
The Garden Vegetables with crunchy cigarillas is the same "Bahay Kubo" creation of Chef Jordy first introduced in Black Sheep, where he and his entire culinary crew came from. It's creative, inventive and good. A real modern and novel twist to your starter salad.
Now comes my favorite dish. The bangus belly sitting atop some veggies oozing with bangus ju is the bomb. How I wish there were more pieces. Those 2 tiny slices just won't do. Since the ingredient itself is not pricey, they could have been more generous with their servings. Same goes with the 3 cut pork barbecue which I remember eating but sorry, no photos of the 3 cuts from casim, liempo and pigi. Comes pricey though for a "street food". (Below is a "borrowed photo" from Toyo Eatery's IG Account)
Those grilled tentacles and that bowl of alukon and okra I could have easily wiped out in a few bites and spoonfuls. I felt deprived. It's not fair to have it sooo good and so little. 😔
Truly, TOYO is reinventing the Filipino menu by using local ingredients to whip up something flavorful, familiar, but not quite. Even the Torched Cassava Cake confuses the palate -- is it a cake? a pie? a marshmallow? However it's done, it's good. A tad dry, but delish. Chef Jordy and his crew delivers but let's just say a little more of each would have rendered it perfect. Seriously.