Another Filipino-themed restaurant by Chef Florabel...
Most of Chef Florabel Co's restaurants center on Filipino fare, either combined with some Spanish cuisine or continental dishes or simply on its own, presented in a casual or fine dining way. The restaurants themselves have a lot of character, just like Corazon, the chef's Filipino-Hispano creation.
Set in Shangri-La Mall's new area, East Wing, Corazon is one of the first to open in the cluster of restaurants at the 4th floor. An ornately carved chandelier greets you as you enter the doors, while paintings with gilded frames hang on crimson walls. There's also a dining area outside the restaurant's glassed interiors, albeit you can still enjoy the airconditioning provided by the mall itself.
We started with Adobo Rice, each grain embraced with a robust and distinct adobo flavor, right away satisfying whatever saltiness your palate is yearning for.
Pompano is one of the very few types of fish I eat because it isn't filled with tiny fishbones that make eating one usually a hassle. Here it is sliced into several large pieces, drowned in a sea of sour broth that's dark yellow in hue. The warm soup trickles deliciously down my throat, acerbity in its wake. Refraining yourself from eating further would be a challenge with this dish.
For months I've dreamed of indulging in prawns swimming in crab fat, so I was determined to get this upon seeing it on the menu. And it did not disappoint. The platter is filled with several pieces of succulent prawns---so meaty I had to cut them in half just to take advantage of all the sauce I could sop them with---and large heads filled with a deliriously good combination of savory shrimp flavor and talangka taste. Sinful pieces of heaven!
I chased them down with my daughter's order of Strawberry Milkshake, tartness tainting the thick liquid, and the milk washing it with sweetness. But then my palate hankered for another bite of the acidulous sinigang and the oleaginous shellfish duo.
With plates wiped out clean, we asked for the dessert menu. We tried the Queso de Bola Cheesecake---rich, but not dense---sitting on top of some drizzled caramel syrup. It got cloying after a few bites.
Next we tried the Suman Latik with Batangas Tsokolate, and we had hit a jackpot! Suman (local rice cake) donned in a light shade of green and sprinkled with toasted coconut milk curds sported a short bamboo skewer which you can use to scoop it out of a shot glass half-filled with tsokolate. The marriage of the slightly sweet glutinous rice cake with such a full-bodied thick chocolate liquid is so addicting, you'd manage to finish three glasses even if it's heavy on the stomach and after you've just consumed a full meal.
Overall, we were quite happy and satisfied with the dishes we tried. We did like our dining experience here better than at Sweet Pea or Crisostomo, two other restaurants also by Chef Florabel Co.
Spot: 4th/F New East Wing Shangri-La Mall, Mandaluyong City
Contact No.: 687.1955