GMA Brandtalk
Tracking
Archives
‘Chorizig’ and more at the reinvented Relik
I confess, I’m no partygoer. I prefer chill nights out where I can lounge in a decent bar with my friends, preferably with good food and drinks.
One place that comes to mind is Relik Restaurant and Bar, an establishment at The Fort that used to be an “it” tapas bar and lounge. It has evolved into a more wholesome establishment: its once bare cement floor now has wooden flooring that evokes a homier and warmer vibe, and its newly re-upholstered seats make the place more comfy. It’s definitely a nice place to dine and unwind.
New concept, new feel
What used to be a tapas bar where you could enjoy little bites of Spanish-inspired dishes while having a drink or two has now become a dining joint that serves Western cuisine with a touch of Filipino.
“We’re going back to basics,” said chef Benjo Tuason. “My style of food is simple but cooked and done properly.” Tuason, a chef who worked his way up the kitchen ladder when he was based in Australia, conceptualized Relik along with his buddies during a drinking session back in 2011.
“The philosophy I learned in Australia, which I still live up 'til now and always follow is, ‘I prepare with care, and I cook with love so I can serve with pride.’”
With the revamp of Relik, Tuason has added new items to the menu. Regular patrons will be happy to know that the old favorites are still there, like the bestselling chorizig (chorizo and sisig), gambas, and beef salpicao. I like how you can order these as a trio platter or individually.
The shrimps in the gambas are flown in fresh from Negros, and cooked with the right balance of garlic butter and chili. I could imagine stuffing myself with this shellfish the whole night! The beef salpicao, sautéed in garlic and mushrooms, are tender to the bite. But the standout among the three is the restaurant’s unique version of sisig, which they top with crispy chorizo bits. I wish there was more chorizo because I really liked how the spicy bits of this Spanish sausage interspersed with the sisig, a Filipino favorite.
Aside from the classics, there are new starters to try such as the grilled chicken nachos (the tortilla crisps are homemade), mojo potatoes, onion rings, and bacon in a bucket. But if you want to satisfy your hunger right away, I suggest you pick from the list of mains. The grilled salmon is my favorite not just because I’m trying to eat healthier, but because I love the citrus caper butter sauce that gave the dish more zing. Its light and fresh flavors surely pleased my palate.
Meat lovers would relish the slow roasted beef belly, which is braised with red wine and cooked for about five hours. With that kind of attention to detail and cooking style, you can imagine how tender the beef belly would get. You don’t even need a knife to cut it! The beef was rich and flavorful and had that sort of bitter after-taste from the wine. I’m pretty sure my carnivore of a hubby would devour the whole serving, if given the chance.
Delicious dining deals
Aside from these entrées, the lunch crowd can also opt to order from a selection of lunch specials (P188, inclusive of iced tea) like grilled chicken inasal, pork belly with salsa verde, marlin summer salsa, Salisbury steak, beef stroganoff, and lechon kawali.
Diners will get value for their money as Relik also offers daily promos. Every Tuesday, they have a buy 1 take 1 on their Benny’s Angus rib eye. Every Wednesday, there’s buy 1 take 1 on their chorizig. Every Thursday, Relik’s nachos are only P98. And every Saturday, there’s 50 percent off on the Benny’s Angus rib eye and chorizig.
The good food and great deals will definitely make me go back to Relik—with my hubby and/or friends in tow—and experience its warm and welcoming vibe once more. That, for me, is the perfect recipe for a nice night out. — BM, GMA News
Relik Restaurant and Bar (0917 529 8333) in CommerCenter Building, 31st Street corner 4th Avenue, Bonifacio Global City, is open from Monday to Friday, 11 a.m. to 2 p.m. and from 5 p.m. onwards; Saturday, 5 p.m. onwards.
