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.