When opening a restaurant in Manila, one sure fire way to succeed is to offer something familiar with the Filipino palate. And when it comes to food, you can never go wrong with Asian. Well, unless you serve bad food.
The secret behind the menu of Toast Asian Kitchen, one of the newest restaurants in the metro, is a collaboration between experienced and young chefs with different cuisine expertise. According to the restaurant’s managing director Timo Roxas-Chua, the menu was created by several chefs who tried and tested several dishes that keep in line with the Toast brand which they call “playful cuisine.”
Right off the bat, Timo says that Toast is not trying to be an authentic Asian restaurant. This is immediately clear on the menu because each classic Asian dish is not served as it is, but with an interesting twist. Located at Ayala Mall The 30th in Pasig City, the restaurant is banking on Filipinos’ love for food and big appetite to try something new.
For instance the “gyozig” is a hybrid of the classic Japanese dumpling and a Filipino pulutan favorite, an instant hit to customers. The resto also fuses together Western techniques with Eastern flavors like the quesong puti croquetas and Thai basil chicken poppers.
“I really believe that all these Asian dishes are intertwined with each other. Most Asian dishes have the same raw ingredients,” he said.
Some of the must try dishes include the “Blaksa” or black laksa. The resto’s version of the Peranakan favorite is mild—in terms of heat but the flavors are there—and the soup is colored by squid ink, hence the name. Another is the yakitori skewers, specifically the melt-in-your-mouth wagyu beef cubes yakitori flavored with teriyaki or soy glaze.
The twice cooked pork belly on a bed of salted fried rice is another must try. The protein in this hearty meal is first braised then seared in a pan then tossed in a honey-garlic glaze.
“The inspiration came from my different travels. Asian food has gone way, way up unlike before. Before we only want to travel to the States or Europe, when we go to Asia, it’s only for shopping. Now, I want to go to Hong Kong and eat goose or I want to go to Japan to eat ramen,” Timo explained.
But what makes the restaurant different from others is its Tasting Room, a space dedicated for drinking hard to find liquors, spirits, and craft beers. Timo and his partners’ previous businesses are bars, so having this room in a resto is just combining their love for drinks and food in one setting. This is their first venture into the restaurant business.
Toast also commissioned Singaporean mixologist Jason Gray to create Asian inspired cocktails for the restaurant. The bartender created four signature cocktails namely: Tokyo Fog Cutter (whiskey, sake, lemon juice, cloudy apple juice, and absinthe), Pomelo Sour (vodka, lime, red bell pepper and ginger), Seoul Searcher (gin lime, Thai basil, pomelo, egg white, and white pepper), and Jack Sparrow (spiced rum, jackfruit, apple, lime juice, pandan syrup, and egg white)
The interiors also doesn’t scream Asian or a new modern restaurant. It has a rustic and bar feel. The space definitely stays away from the trend of modern interiors that can be a bit stiff and overused.
“I wanted something homey or rustic, not your typical restaurant. I believe this rustic feeling is long term. It grows on you unlike modern restaurants and practicality wise it doesn’t grow old,” he ended.
Read my Manila Bulletin Lifestyle article here.
Toast Asian Kitchen and Tasting Room, ground floor Ayala Malls The 30th, Meralco Ave., Pasig City / Facebook and Instagram @toastkitchenph