Le Petit Soufflé
Japanese-French sounds good and tastes good. The soufflés are well made and the flavours are rich but go well with a glass of wine. The chef Miko Aspiras is primarily a pastry chef and uses his soufflé know-how to jazz up the meals.
Some soufflés take time. If you like curry, give time to order the Japanese beef curry soufflé which takes 25 minutes. The chef highly recommends the carbonara soufflé. You must quickly mix the raw egg into the savoury soufflé to let out the fusion of flavours. Since the chef is proud of his pastry creations, make room for the burnt cheesecake. A house favourite is the black squid ink rice. The squid ink is imported from Spain while the mussels are Chilean. The scrambled whipped egg topping is a good counterpoint to the rich black rice and balanced with the fresh pan-fried seafood.
Breakfast of Champions Php 1,000–1,499 r person PHP 500
Squid ink rice