Comments
Amazingly delicious.
Every part of our meal was well thought out, well explained by the waiters and also very well balanced in terms of flavour, presentation and portion.
The highlights of the meal had to be the garden vegetables and the complimentary bread. Don't rule any of these two out during your visit. The Garden salad ranks as the best salad many of us at the table have ever had, a special mix of 18 different vegetables locally grown in the Philippines, with a sesame and peanut dressing. The bread is homemade in a bakery owned by the eatery as is no less remarkable in it's soft bouncy texture and careful infusion of cured pork.
The mains are good in their own right, with the three-cut pork BBQ skewers adding a smoky smack to the palette and the Grilled Loin and belly of Bangus (a locally sourced fish and also the National fish) being fresh to the bone, full of fat and flavour.
This is all served with Toyo Eatery Silog, or garlic fried rice and egg, which is light in flavour but still surprisingly tasty, with no ingredient overpowering but accompanying the mains perfectly.
The assortment of cocktails are great to wash down the meal with; though my memory fails to dredge up the hotter varieties. My advice is to try everything on the cocktail menu, and order Whisky Sour from the classic cocktails. No. 5 is also recommended, but they ran out of some ingredients during our visit.
I think a lot of restaurants do the convenient thing and leap towards foreign cuisines without bothering to reinvent. Coming from Singapore I cannot help but wonder if any fusion food that dances so intimately with local fare exists. If it does, I can only hope it lives up to what my friends and I had experienced at Toyo eatery.
Written by Justin Ong
The highlights of the meal had to be the garden vegetables and the complimentary bread. Don't rule any of these two out during your visit. The Garden salad ranks as the best salad many of us at the table have ever had, a special mix of 18 different vegetables locally grown in the Philippines, with a sesame and peanut dressing. The bread is homemade in a bakery owned by the eatery as is no less remarkable in it's soft bouncy texture and careful infusion of cured pork.
The mains are good in their own right, with the three-cut pork BBQ skewers adding a smoky smack to the palette and the Grilled Loin and belly of Bangus (a locally sourced fish and also the National fish) being fresh to the bone, full of fat and flavour.
This is all served with Toyo Eatery Silog, or garlic fried rice and egg, which is light in flavour but still surprisingly tasty, with no ingredient overpowering but accompanying the mains perfectly.
The assortment of cocktails are great to wash down the meal with; though my memory fails to dredge up the hotter varieties. My advice is to try everything on the cocktail menu, and order Whisky Sour from the classic cocktails. No. 5 is also recommended, but they ran out of some ingredients during our visit.
I think a lot of restaurants do the convenient thing and leap towards foreign cuisines without bothering to reinvent. Coming from Singapore I cannot help but wonder if any fusion food that dances so intimately with local fare exists. If it does, I can only hope it lives up to what my friends and I had experienced at Toyo eatery.
Written by Justin Ong
Toyo Eatery is a Filipino Eatery that takes the essence of Philippine flavors, traditions and techniques and puts it in tune with quality products and a desire to make things nice.
