Kam's Roast is now in Manila

Another Michelin-starred restaurant has reached Manila! This time, the famous foodie destination Kam's Roast has found a home at SM Megamall's Mega Fashion Hall and it will open this May 15 serving its mouthwatering roast meats. And I was lucky to be one of the few to have a sneak peek of FOODEE Global Concepts' newest venture.

Hello, Kam's Roast!

Known for its mouthwatering roast goose, Kam's Roast in Hong Kong has never been without a long queue in front of its facade. After all, it's not like all restaurants in the small city can impress food connoisseurs like Anthony Bourdain. 

Love at First Bite: Tsumura Sushi Bar & Restaurant

Mr. Tsumura has a huge fan. This fan can’t stop raving about Tsumura Sushi Bar & Restaurant that after antigravity yoga, he invited me to have late lunch there. (And a couple of months later, we went again, this time with his dad.)

Hello, [Mr.] Tsumura!

The place wasn’t packed when we went. I guess there are more people during dinner. R knew which ones to order and chose Aburi Sake (PHP80/piece) and Toro Teriyaki (PHP550). Since it was pretty warm that day, I opted to get Cha Soba (PHP330).

First Bite: Mecha Uma by Bruce Ricketts

I’ve always wanted to visit Mecha Uma by Bruce Ricketts ever since I read wonderful and mouthwatering reviews. But the fact that I have to shell out PHP3,000++ for the tasting menu made me think twice since that’s equivalent to a Spiral dinner buffet or a Kapitolyo or Maginhawa food trip. But thanks to R and his family, I got to give this place a try.

Hello, Mecha Uma.

The dim lit restaurant was packed when we visited. (Well, the restaurant can only accommodate maximum of 30 persons at a time.) Despite the small crowd, the place still gives a seemingly romantic vibe. It must be the ambient lighting.

It took them a bit before they served the first dish, Tomato. It was peeled tomato with white chocolate, a dash of sansho pepper and cucumber. It was paired with tomato juice with gin and soy sauce. I must say, the presentation was impressive.

As for the taste, I love it yet I hate it too. I loved the peeled tomato, cucumber bits and sansho pepper but I didn’t like (at all) the white chocolate and tomato juice. Despite my craziness with tomatoes, I absolutely hate tomato juice.

Next served was Tostadito. It was a combination of scallop, pico de gallo, scallop and mussel crema. It was a play of textures. The taco was also made of scallop and squid ink. It was refreshing thanks to pica de gallo. The only downside was that it was a bit messy to eat.

Lobster was the next dish and it was a mix of octopus, lobster, plantains, scorched coconut leche de tigre and mung bean puree. Again, there was an interesting play of textures here. There was the smooth yet charred octopus, rough yet soft puree and refreshing pomelo bits.

St. Pierre or the atlantic dory and local crab dish was scrumptious! The asparagus and broth of vegetable sauce was heavenly. R got so upset when I allowed the server take my bowl with some sauce left. He really loved the sauce.