The Tatler Dining Guide Philippines
Pablo Bistro
WHY GO
Like the artist it is named after, this bistro has creative, modern takes on classic international flavours, which we have grown to love but appreciate more because of the twists made by chef Amado Garcia Fernandez and his gourmet global gastronomy.
TATLER TIPS
Start with the boquerones with green chilli peppers, the grilled octopus with creamy potato base and crispy garlic bits, or the baked eggplant and goat cheese phyllo pouches. For salads, try the seared scallop with fresh greens complemented with a truffle dressing. The lamb shank confit is juicy and tender with a subtle, semi-sweet glaze. The thin-layered paellas are diet-friendly, made lighter using risotto and flavoured with mushroom truffle and parmesan or squid ink.