We were very happy to have received an invitation from Zomato for a foodie meet up at Palette: the Art of Food restaurant. It was actually our first one and everyone was very welcoming.
It was a milestone in our careers as bloggers and we owe it to you, our readers/ friends, for continuing to support us.
As always, even though everything was free, everything I wrote here along with Me-An’s input is our honest feedback. You may refer also to our disclosure policy for full details.
To give you guys a background, Palette: The Art of Food is owned by long-time friends, Ms. Bernadette Joaquin-Fabian and Ms. Maricar Martinez, who both grew up to families that have a penchant for food. Their aim with Palette is to serve food that will make you remember the food you eat at your home, but, at the same time, offer it in a different way so that you won’t compare it with the home-cooked meals you eat.
Going to the place, we felt that Palette: The Art of Food restaurant was slightly hidden which adds to its charm for us. We were then greeted by a light atmosphere with artistic paintings hanging on the walls and décors that are thoughtfully placed.
With its cool but casual vibe, I can say it’s a perfect place to eat with anyone in mind.
Please note that all of the dishes that were served to us were the actual servings and the actual quality that were sold to customers.
With SUGARCANE JUICE as our refreshment, our dinner started with ADOBE PÂTÉ WITH CROSTINI (Php 150/ 3.19 USD). I liked their adobo pâté because it tasted exactly like chicken liver adobo, one of my most favorite adobo-based dishes. It was a really good spread which I hope we have at home so I can eat it also with pandesal.
Next, we had their NACHOS (Php 270/ 5.73 USD) which had the usual toppings which were cheese, sour cream, ground beef, jalapeño pepper and etc. However, their version uses light wonton crisps instead of the deep fried tortilla chips.
We also got to try their FISH TACO that still wasn’t on their menu. According to the owners, they will be changing their menu soon by adding new items and also removing some of the unpopular dishes. Anyway, for Me-An, the fish taco was a Japanese and Western fusion dish because the American taco salad wrap had nori (or laver) and wasabi mayonnaise for its sauce which we all know are associated to Japanese dishes. We both found the dish to be one of their better appetizers. It was because it was a healthier take through the use of fish instead of beef, it has tiny apple slices that added a crunch of flavor, and the taste of wasabi in their dressing was bearable. There were no nostrils that flared up. We also liked the parmesan cheese fries that came with it as it supplied the saltiness that some people may be looking for.
TINAPA LUMPIA (Php 160/ 3.40 USD) is fried spring rolls that have a combination of smoked fish, red egg, raddish and herbs as its filling. It came with pinakurat vinegar as its dipping sauce. We preferred eating the dish without the spicy vinegar as it tends to overpower the taste of the fish. It wasn’t really a game changer by any means, but it’s definitely creative on their part.
Moving on to their salad, they offered their VERMICELLI SALAD (Php 165/ 3.50 USD). Prior to them serving it, the owners told us how excited they were for us to try it. It was because most of the people who had tried it loved it so much that they kept returning to the restaurant just to eat it. I’m not really the type who gets easily swayed by hype, but I’m curious just how good this salad actually was.
Apparently, their claims were true, the salad was super delicious and, in fact, this might even be the best salad I’ve tried to date. Highly inspired from Thai cuisine, it was really unique with sauce underneath the salad and a separate different kind of sauce that we had to pour. They designed it that way to give a great mixture of flavors to the salad as well as to retain the crispiness of the noodles as we eat it. This easily became my most favorite dish out of all the food that they served us and like their repeat customers, this one of the reasons for me to come back.
After the scrumptious salad came the pasta. Their GAMBAS CHORIZO PASTA (Php 240/5.10 USD) is an oil based dish with longganisa (or native Filipino sausage) inside. Among the Philippine variety of longganisa, the owners found the Alaminos’ version of longganisa (the one which I grew up eating since my mom hails from Alaminos, Pangasinan) to be the one perfect for their pasta. The longganisa itself which was loaded with refined saltiness and atsuete (or annatto) added both flavor and color to the pasta so they really made a good decision.
The more delicious pasta, in my opinion, was their CARBONARA (Php 230/ 4.88 USD). They particularly used organic egg which was poached. Thus, after the egg was broken, the pasta turned into a creamier dish which I really liked. I also liked the fact that the bacon strips were cooked separately so it was crispy to eat with the pasta.
We then proceeded to trying their main dishes. We started things with CALLOS (Php 285/ 6.05 USD). This was a traditional Filipino dish and I felt that there was nothing that set this dish significantly apart from the other callos that I had tried before.
Next on the list was probably one of my favorite out of all which was the LAMB STEW WITH PRUNES IN MINT RICE (Php 430/ 9.13 USD). They took quite an experiment with this one as most of the restaurants serve the mint jelly on the side and not on the rice itself. Aside from this, their lamb was stewed and cooked as a steak. It was really delectable for me. They used the neck of the lamb so the gamey taste was mellow and the bone marrow that was cooked with the sauce made the stew taste richer.
We also got to try out their PASTEL DE LENGUA (Php 400/ 8.49 USD). It was covered in woven lattice pie crust so we didn’t realize that it was lengua until they informed us. Also, we were used to the version where it was cooked in white cream sauce. Nevertheless, their tomato based version was loved by Me-An and the meat for her was tender and soft.
The last and definitely not the least was their NANAY’S ADOBO DUO (Php 320/ 6.80 USD). They have two kinds of adobo, but completely turned the dishes distinctively. The one on the left was coconut infused adobo. Meanwhile, the one on the right was binagoongan, cooked in shrimp paste sauce. It’s best if it was eaten with the green mango. When they have kamias (or bilimbi fruit), they add it to the binagoongan adobo. Although both of the dishes look and taste different from the real thing, I can still taste the adobo’s soy flavor which was nice.
No meal is completed without desserts and Palette: the Art of Food got us covered. They gave us four (4) desserts to try out.
I like their Blueberry Cheesecake ( Php 100 / 2.12 USD) because it was really soft and creamy and the amount of cheese is just right.
Their Leche Flan ( Php 100 / 2.12 USD) is something that they were hyping us from the beginning. Apparently, their leche flan’s recipe is something that only their house cook only knows and makes. Upon trying it, I found it just to be okay. Me-An found it to be very similar to the one her mom makes which was creamy and smooth.
Their Tiramisu ( Php 100 / 2.12 USD) was interesting as it was layered with lady fingers and sweet cream. They served the coffee separately so the customer can adjust the intensity of the coffee’s taste on the dessert. I personally wasn’t able to try this so I couldn’t give my feedback. Me-An, on the other hand, said that she liked it.
Last on the list was their Lava Cake ( Php 100 / 2.12 USD). Yes, it was certainly very chocolatey, but it was served too hot. So it’s either they wait a while before it’s served or they serve it with an ice cream on the side.
Palette: The Art of Food is Reasonable
After trying the various food from Palette: The Art of Food, we thought that its name for a restaurant is befitting. Not because the food was presented in an elaborate display similar to what painters use to mix colors, but because they offer a unique palette of flavors that cater to those people who have a good palate. What we particularly liked is that all their food has NO MSG so they really drew the flavors from the ingredients which they don’t skimp on. Finally, for the generous servings that come with each meal, their food is really reasonable.
We do hope you also try Palette: The Art of Food too and also try their Vermicelli salad since you won’t go wrong with it. And to Zomato and the owners of Palette: The Art of Food, thank you for the foodie meet up. It was truly a night of delicious food. We’ll surely return again to try the other dishes.
Palette: The Art of Food
1386 Mabolo Street Corner E. Rodriguez Avenue, New Manila, Quezon City.
Operating Hours: 10AM to 9PM (Tuesday to Sunday); closed on Mondays.