Sep 22, 2014

Orange Whisk Restaurant and Patisserie.


The thing about most people who live in Alabang is that they don't go anywhere.  And when I say 'anywhere', I mean even places like Sucat or Las Pinas which are just a few kilometers away.   Just a few nights ago, at a birthday party of a friend in her house, everyone was saying how they can't imagine going out for dinners or night outs anymore, especially with the worsening traffic situation and the equally exasperating parking woes.  Although T and I still frequent Makati and Bonifacio Global City to eat, most people here are tamad to go out, especially at our age or older.   

So it was a delight when I found out that we have an invitation from Orange Whisk Restaurant and Patisserie in Better Living to try their dishes.  It's a good excuse to get out of our homes and try something new.




Since T and I are not that familiar with the area, which has a lot of side streets, I can't tell you how to get to Orange Whisk.  The best way to find it is to use the Waze app, which is what I did.    Their address can be found at the end of this post.




Orange Whisk is the "baby" of Chef Isaiah Ortega and his fianceé Chef Korinne Lirio.  The restaurant serves both Filipino and international dishes.  Also on the menu are sweet treats from Pink Wasabi by Chef Anna Chua.




On display are the medals won by Chefs Isaiah and Korinne in various cooking competitions.




Don't forget to check the board for daily specials.  Orange Whisk is the type of restaurant where you can order anything you want, even if it's not on the menu, as long as the ingredients needed to make the dish are available in their pantry.  




While waiting, they served us Chewy Buns (P28/$0.63++) which are crunchy on the outside but soft in the inside.  This is perfect with their Brewed Coffee (P48/$1++).




We are also given Calamansi Chiffon which is moist and fluffy but not too sour.




After a few minutes, Chef Isaiah comes out and announces what's in store for us today.  First on the list? Salad with isol in it.  Then he says two words, CHICKEN BUTT.  

And I'm like, "What? Did I hear that right? Chicken butt?!".  

Patty is already laughing at me and Mish, our facial expressions probably saying it all.  I have never eaten chicken butt in my life and I'm not sure I am ready to just yet.  But Mish is very encouraging, telling me she also has never tried chicken butt but is willing to give it a try that day.  




And so here it is... Isol Salad (P268/$6++) which has crispy chicken bottoms, heart of palm, cucumber, cilantro, key lime, and Japanese mayo.  I stare at it for a while first still contemplating whether or not I can eat chicken butt.  




And then comes the moment of truth.  I bite into the isol and...  What do you know?  It isn't bad at all.  I don't like it but I don't hate it.  It tastes like, well, chicken.   I guess the anxiety comes from the fact that I am eating chicken butt, similar to the feeling I had when I first tried chicken feet in Hong Kong (read my blog post about Sweet Dynasty in Hong Kong).




After the salad, we are all given Calamansi Sorbet to cleanse our palates.




Next on the menu is Grilled Mustard Tuna Loin in Bacon Saffron Sauce (P458/$10.30++) which has mustard marinated tuna loin, rendered bacon, saffron, and cream.  I love the presentation and how the colors all mix in this dish.  I usually don't take shots from the top but I want to show you how pretty it looks. 




Then comes the Steamed King Fish in Crispy Mashed Soy Bean Sauce (P428/$9.60++) which has king fish, crushed peanuts, soy bean, ginger, chili flakes, and leeks.  This dish is good but I wish that they'll make a boneless version in the future.  I don't like removing tinik so I only eat tanigue or boneless fish.  T and I love the crushed peanuts with all the spices mixed together with it.  We keep getting more of that stuff to put on the other dishes we're eating.  




For our vegetable fix that day, we're served Aubergines in Char Smoked Coconut Cream Sauce which is pan grilled eggplants slathered in coconut cream sauce.  This is so good and is my favorite dish.  The coconut cream sauce is just divine!





Next is Braised Butabara Steak in Bleu Cheese Tomato Red Wine Sauce which has skinless prime pork belly, tomato sauce, red wine, and bleu cheese.  I love anything with cheese in it, especially bleu cheese, but I'm not sure how it would fare mixed with tomato sauce and red wine.  Surprisingly, they mix well together.  Although the tangy taste of the bleu cheese is not so dominant in this dish, I like it.  In fact, I think it can be used as pasta sauce.




And finally, the Wagyu Saikoro Steak in Garlic Leeks and Blue Ginger Sauce (P698/$16.67++) which has Japanese beef, bell peppers, garlic, blue ginger, and soy caramel.  Everyone is raving about this dish.  The meat is so soft and the garlic leeks and blue ginger sauce complement it perfectly.  Chef Isaiah said this is an Orange Whisk bestseller and one of the first dishes that run out during the day.




And just when we thought we didn't have room in our stomachs anymore, Chef Korinne announces that it's time for dessert.




Each of us are given a plate with different dessert items on it.




Here's a closer look at each one...

Reggie's Cheese Kashi Maki from Pink Wasabi
I like this kashi maki from Pink Wasabi.  Like I said, I like anything with cheese on it.  You have to eat this in one bite to appreciate the mix of all the different flavors.




White Chocolate Spoon with Dark Chocolate Mousse
I usually don't eat white chocolate because I find it too sweet.  But paired with dark chocolate, this white chocolate spoon comes out just right.




Chewy Choco Walnut Bar
This bar is good and I like that you can really taste the walnuts and chocolate bits in it.





Black Sesame Panna Cotta with Strawberries
This is a different kind of panna cotta than what I'm used to because it's liquid instead of jelly-like.  It's flavor is also different.. in a good way.  




Sticky Date Pudding
This pudding is a bit on the sweet side.  It's soft and yummy.




Before leaving, Chef Isaiah and Korinne show us Orange Whisk's menu which is on an iPad.  Pretty cool.




Thank you so much Chef Isaiah, Chef Korinne, Chef Anna and the rest of the Orange Whisk team for having us!  Hope to be back soon to try the "best adobo" that Chef Isaiah has been raving about ;)


From left to right: T, me, Patty, Tristan, Bong, Chef Korinne, Chef Isaiah, and Mish.


Thumbs Up!
Good twists to Filipino favorites.
Pocket-friendly prices for intricate dishes.
Can whip up anything you want (even if it's not on the menu) as long as they have the ingredients.
Free wifi.
Homey atmosphere.

Thumbs Down!
Nothing really.

Verdict
If you're looking for something off the beaten path, visit this hidden gem in Better Living Paranaque!


Orange Whisk
Dining Date: 23 August 2014

Contact Information

35 Michael Rua Street
Better Living 
Subdivision
Paranaque
Philippines

Tel No.: (02) 501-6454

Official Website:
http://www.orangewhiskph.com

Facebook Page:
http://www.facebook.com/OrangeWhiskPH

Twitter/Instagram:
@OrangeWhisk

Operating Hours

Monday
11:00am - 11:00pm

Tuesday
CLOSED

Wednesday to Sunday
11:00am - 11:00pm


4 comments:

  1. Hahaha don't worry, I don't eat chicken butt too!

    But I'm definitely checking this place out. I think it was in FB that you posted about it being a hole-in-the-wall type of resto. So my type hehe :)

    ReplyDelete
  2. KORYN. Try their adobo when you visit. The chef said it's the best adobo ever. And that's a big statement since all of our houses make good adobos ;)

    ReplyDelete
  3. Love the cakes from this place since they are the perfect gifts being small and personable! I was chatting with Patty about the cake I usually buy there, the orange thingamajig haha its a break from the usual cakes I buy from Conti's. For those familiar with the route coming from Paranaque City Hall going to Better Living (Dona Soledad) You wont miss this place!

    ReplyDelete
  4. BARTZZZZ. Thanks for the tip on how to get here! :)

    ReplyDelete

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I enjoy meeting fellow bloggers and readers from all over so feel free to comment and I'll get back to you as soon as I can :)

♥ joei

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