BAIT'S

Makati Leads - - Urban Bites -

What to ex­pect: “A seafood res­tau­rant could be any­thing, re­ally. It could be boil-in-the-bag shrimp, it could be fried crabs with sauce, but we wanted to be a lit­tle bit more dif­fer­ent,” says Chef Joseph Mar­gate of newly opened spe­cialty seafood res­tau­rant Bait's. “(We are) de­vel­op­ing the con­cept as a mar­ket-driven seafood res­tau­rant. It'll change quite a bit; we'll have what­ever is sea­sonal that's avail­able.” A dec­o­rated chef from the US, the ba­lik­bayyan was nom­i­nated for Peo­ple's Best New Chef mul­ti­ple years in a row by Food and Wine Mag­a­zine and was pro­moted to Sous Chef at the lauded Eleven Madi­son Park, be­fore even­tu­ally trans­fer­ring to Bos­ton where he worked as the Ex­ec­u­tive Chef at The Lib­erty Ho­tel's CLINK for six years. Bait's is where he show­cases his clas­si­cally trained Euro­pean tech­nique cou­pled with a Cal­i­for­ni­ain­spired cook­ing phi­los­o­phy.

Rec­om­mended: The Fried Okra ac­com­pa­nied with Bait's sig­na­ture may­on­naise of mus­tard, dashi, and vine­gar (P95) is a great way to start a meal. The Tilapia with Turmeric (P422) is lightly spicy, but the dish is bal­anced by cau­li­flower cous­cous and nuoc cham. Chef Joseph served a new take on Grilled Prawns (P606), pair­ing it with a creamy ragout of white beans and deep-fried chicken skins. How­ever, it's the Squid A La Plan­cha (P258) served with sofrito and chi­car­ron that's the star dish. Or­der it to share with friends, but af­ter a bite, you'll want to pol­ish off the whole thing by your­self—even if squid isn't your thing. Bait’s. G/F Robin­sons Signa De­signer Res­i­dences, Valero Street, Makati City.

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