This 16-course tasting menu in BGC lets you experience Filipino food in a different light

By now, the world knows Filipino food, with its distinct savory flavors, to be a delight to one's palate. Just think of the irresistible sourness of Sinigang, the oozing tangy notes of Adobo, or the comforting flavors of Tapsilog.

Such familiar Filipino flavors are what inspired Chef Charles Montañéz to create a 16-course tasting menu focusing on a crossover between Filipino and Latin American flavors.

"I've always wanted to do a tasting menu. It's just that I've been waiting for the right time, space, and feel," Montañéz told GMA News Online.

At the heart of Uptown Parade in BGC, Montañéz found the home for his flagship restaurant, Alegria.

Courtesy: Alegria

With its black-themed facade, Alegria radiates a mysterious vibe. But once you enter the restaurant, it boasts cozy interiors with chairs and banquettes wrapped in plush blue velvet.

The black walls are accentuated with custom-made metallic mesh chandeliers and art pieces from contemporary Filipino artists.

Alegria’s tasting menu is the pièce de résistance of the restaurant.

Dubbed as “Transcultura,” it starts with a duo of appetizers Infladita, a tortilla stuffed with smoked mushrooms, and Pao de Quiejo, a Brazilian cheese bread, known to Filipinos as pandesal.

Following the appetizers are three pairs of starters beginning with Dinuguang Sinuglaw, a cup made of pork blood stuffed with smoked pork and tanigue, and Inihaw na Talaba, a piece of Aklan oyster cured with the Filipino version of a Peruvian's tiger milk — fresh white fish, coconut, lime, and Yakult.

He then reimagines the humble Okoy as Okoy Tostado, smoked mussel mixed with squash and carrot; and pairs it with Pyanggang Coxhina, a Brazilian-inspired chicken croquette with Chicken Pyanggang influenced by the Tausug tribe in Mindanao.

The final two starters before the main course include his unique take on Ilocos Empanada Birria, made of mustard greens stuffed with Ilocos longganisa, green papaya, and salted egg; and Elote, baby corn grown in La Trinidad coated with chipotle and Baguio strawberry glaze.

Before proceeding to the main course, Chef Montañéz has a palate cleanser of a dessert. Called Nicatuole, it's grilled Maja Blanca not unlike Mexico's corn custard dessert.

The main course begins with Squid Silog is a top hit. An elevated silog meal with ingredients that don't take away the essence of the go-to breakfast meal, it features dried squid to mimic the garlic bits and egg yolk à la confit for a different texture. The restaurant proudly sources its black rice from Kalinga.

The other two main courses included Kare Kare made of pork loins which come with squash blossoms, almond puree, and other greens found in the classic Filipino dish.

Finally, the Bistek Tagalog is translated into a wood fire steak seasoned with different types of onions on the plate and flavored with calamansi and soy sauce.

Comprising the last four dishes of the meal is are desserts by Pastry Chef Chico Orcine: Champorado Brigadeiro, Sundot Kulangot, Banana QT, and Halo-Halo, which is served in a bowl filled with macapuno mousse, ube halaya, leche flan, langka compote, red bean puree, nata de coco, pandan sago, and liquid nitrogen ice cream milk that gives it a dramatic smoky effect.

Diners can choose from Alegria's tasting menu from the full 16-course (P5,400), a midi at 7-course (P3,595), and 5-course (P2,600) menu. You may also add P1,550 for a wine or cocktail pairing.

Alegria Manila is located on the ground floor of Uptown Parade in Bonifacio Global City. — LA, GMA Integrated News