Supporting local while going natural...
You must try Earth Kitchen. Why? Aside from serving organic food that is sourced from local farms, Earth Kitchen brings to life pretty plates that will play with your palate in a perfectly pleasing way.
Their new branch in Bonifacio High Street Central echoes the rustic nature interiors of their first branch in QC. Plants hang around the place, green grass carpet lines one side, tables and chairs are of natural wood -- all in all quite apt for its name. It's a collaboration between Got Heart Foundation and Hizon's Catering with the aim of encouraging more local farmers to churn out clean and healthy produce.
I had no expectations going in. As much as I love Green Pastures, it was too far away from my place that I couldn't drop by any time I wanted to. And so I was just happy to learn of a farm-to-table concept in BGC.
The first dish to come out of the kitchen was a medley of organic arugula, edible flowers, pili nuts, and home-made kesong puti on greens, drizzled with balsamic vinaigrette. Its colors immediately grab your attention as you internally debate whether you'd be willing to mess up this beautiful salad or not. Our practical side won, and we were rewarded with a lovely mix of flavors and components that signified the start of an amazing meal.
For the appetizer, we opted to try the loro fillet on a puddle of chili plum sauce, topped with slices of ripe mangoes and cilantro. Light, fresh, sweet, and tangy at the same time. It was a delight inside the mouth, teasing and making you look forward to the next dish.
I couldn't decide which pasta I liked better -- paccheri or ravioli.
The Pumpkin and Goat's Cheese Paccheri has roasted pumpkin underneath blankets of home-made pasta and dried strips of pumpkin, edible flowers and pili nuts as garnish. Bacon is optional.
The Mushroom Ravioli, on the other hand, has kesong puti, shiitake, button, and milky mushrooms, and pili nuts under a comforting mantle of light cream sauce.
Maybe the latter had an edge only because I totally love mushrooms; otherwise, they're both worthy of a second round. And praise. Lots of it.
Any hesitance about ordering a kebab went out the window as soon as I sank my teeth into an unbelievably tender piece of beef. Dip each bite into that insanely addicting spicy red sauce (which I believe they should sell by the bottle), then scoop a bit of tzatziki together with a spoonful of organic Ifugao rice pilaf. Even my daughter loved this dish.
Another must-try at Earth Kitchen is their Fresh Dalandan Juice. Hands down the best dalandan juice I've tried. It's offered by the pitcher, but if you are having lunch by yourself, drink what you can and take the rest home. You'd want it again for dinner.
Don't leave without having dessert... the Goat's Cheese Ice Cream to be exact. It has wild honey dribbling over the globes and pili nuts at the crown. Take each bite with a bit of dried fig, and swoon... gaaaahhh!!! Hope they sell this by the gallon, honey and fig included.
And because we loved every dish we ordered, we brought the rest of the family back a couple of weeks later. Aside from our favorites, we went for the Four Mushroom and Egg Pasta, their version of carbonara. It was nice, but with the other viands boasting of unique and delicious flavor combinations, this one paled in comparison.
The Beef Bulgogi Soft Tacos were quite the opposite, though. Boneless beef ribs, kimchi rice, and salad greens topped with chopped seaweeds. I was blown away. I could eat the three and more. And that hint of kick at the end? Absolutely gratifying. Kudos to the genius minds behind the food served here.
Needless to say, Earth Kitchen totally won me over. It's healthy food without being in-your-face healthy. And that's a hard thing to balance.
Spot: Upper Ground Floor Bonifacio High Street Central, BGC, Taguig City
Contact No.: 0927.5437035