Their “Bench-To’s” (a play on the bento box) were a hit at their flagship resto in BGC, but because most of their diners were groups of friends and families, they’re now catering to the Ala Carte option wherein a variety of viands are now staples in their menu. Since the restaurant was still under construction (it just lacks the aesthetics or the finishing touches and all’s ago on the 17th of December), we were given the concept of the feel/ambiance of the resto and we let our imagination run wild. Kidding aside, the vibe is to be a lil chill-tropical, for the neon lights are still to be installed.

Now, the food.They started us off w/ the Tinapa Cornet - smoked fish mousse encased in crunchy lumpia cylinders decorated w/ salsa and salted egg tidbits. love the presentation but the filling was a tad salty. The viands were busted out and they all looked daintly delicious!! The gising-gising is a mix of sitaw and sigarilyas that’s reduced in coconut cream and packed w/ chillies that will truly wake up your sleepy soul; hence, gising-gising.

The chicken pork adobo sa gata was creamy, but dissapoingly salty. The dancing fish was a whole butterflied tilapia that’s great w/ the plum sauce because the fish itself was bland.

The meat of the beef caldereta was tender and the rootcrops were too, it was good, lacked sparkle but it wasnt bad. The pancit longganisa confused me a bit, ‘coz, when im told longganisa what comes to mind, is the garlic salty one, this hit me a little too sweet and if i just focused on the pasta, it’s a little bland.

For the garlic bangus belly, i was waiting for that wow-factor but it never hit me, it was just okay, not bad but okay.There was one dish that made my dining experience worth it and that’s the Pancit Sisig. This by far is the best take on this noodle dish I have ever tasted and I was overwhelmed and in awe that I almost licked the plate clean.



For our sweet endings, we were served a lot: Flan B (Plan B ), Turon a la carte, Salted Egg Cheesecake, Chocolate Cake, Yema Cake, and Ube Cake. Some of the cakes were dry, had a grainy frosting, weird aftertaste and here goes the salty execution again. Only the flan greeted our palate well, though it’s not the overly creamy, melty kind, it’ll do.

Overall, there’s a lot they need to improve on in their food offerings. We were advised during the introduction of the event that their constantly hearing and considering customer feedback so hopefully this gets in the pool as well.