looking for a fresher take on speak easies?! I recommend heading to the rooftop resto of Lub’d’s hostel in Makati avenue called Essential Goodness for the Pilgrims- yes, it’s a long name for a resto and yes, I did seriously ask if they were serious about the said name. if you break down this moniker, it simply means nourishing the wanderer. customers who journey to this place are not only fueled w/ food but they aim to provide an ecstatic dining experience as well.

press the #13 on the lift to make your way up to the rooftop restaurant and bar and once that door opens you’ll be greeted by the most hospitable, accommodating and well-rounded staff I have ever encountered, by far. the servers ask for your name and throughout the course, they address you as such instead of the norm “Ma’am or Sir”. I mean, I’m good w/ either, but being called by your given name, makes it all the more personalized and genuine.the interiors are well lit, simple and clean designs that have an earthy tone to it w/ a lil touch of industrial yet still chic and functional. it has an open kitchen w/c connects both the air-conditioned and al fresco dining area so that the CM can glance at what the back-of-the-house are preparing for them.the tofu salad was the first to be deployed: marinated tofu slices that dressed w/ fresh spinach, cilantro, basil and squeezed w/ lime was an interestingly amazing bite. better though if the tofu had a thicker slice, to make it easier to fork w/ the veggies as well as get that taste going in your mouth. ***paired w/ caipirinha***the crab curry turned up: it was a tad salty and left me looking for that heat w/c curries are known for, but it ain’t there. it was served w/ a fried, chewy and fluffy roti that when eaten together resulted to a much mellow taste that I appreciated. though the grease from the roti bread was something I felt like needed more tissue for pattin mg the excess off. ***paired w/ soursop black tea***the salmon ceviche was served - I’m not a fan of raw meats or meats cooked in acid, but this one wasnt bad. the fish was sweetly fresh and bouncy to the bite, the pickled vegs were okay but lacked to give that tang that the ceviche needs to pop-out. ***paired w/ lemonade***my eyes gleamed upon seeing the fried chicken poppers and my taste buds were more than impressed. crispy, juicy and toothsome thigh fillet, plunged in that tartly weird but nummy sambal crean cheese spread was - this was my fave#1 and paired w/ the essential iced tea was delish.a lighter take in laksa, that’s all vegan was the vegan curry laksa. the broth was light, rice noodles were al dente but boy did the ginger scream through the soup. prolly, for ‘em vegans they’ll surely appreciate it because they can enjoy a laksa that’s suited to their food specifications.the sous vide, thai fried chicken was next. one quarter chicken piece, that’s fried to perfection after being cured of spices, spread w/ a lil green chili sambal was delightful- of course, fried food is love, though the herbed rice was it’s downfall, it felt too mushy, a bit over cooked because it lost that al dente feel. ***paired w/ duke if earl***another main course was busted out called the braised beef in guava sauce, it wasnt appralingnti my olfactory but boy it was tender, fall off the bone good. who’d’ve thought guava and beef works?! this was fave#2 ***paired w/ cabernet sauvignon***
for the sweet endings, the mango sticky rice and the earl grey chocolate. the former was okay, better if there was more coconut condensed doused on the rice while the latter was fave#3!!! i am ALL praises or this one. vanilla ice cream, spooned w/ earl grey chocolate mousse/spread + that brownes butter crumbs was a delicately delicious dessert to cap off one lovely tasting experience. if this is on the menu, i’d DEFO get one.

to conclude, it’s a 4/5 star culinary journey that took place in a 4-hour dinner set up as we bonded over stories, new friends and new food created masterfully by their chefs that brought you Hey Handsome and Your Local.