I got invited to Crisp on 28th‘s second anniversary and it’s quite fitting that I attended as I frequented the place often in their freshman year of opening. I would always order the buckwheat pancakes, which I’m pleased to see has remained under their all day breakfast dining.
Entering anything but the terrible two’s, Crisp has launched a new menu, packed with Filipino inspired dishes that use locally sourced ingredients. We were told that most, if not all, of the new dishes are a collaboration between the owners and the chef. Take, for example, Solenn’s KansiNasal, which is exactly what it sounds like – a hybrid of kansi and inasal.
Other ‘collabs’ that you’ll find are Manila Ramen, Pancit Pad Thai, Chicken Adobo Nachos and Kaldereta Bolognese. Given that these sharing plates are sizeable, what I like a lot about Crisp is their attention to having healthy, well-composed meals to offer. There’s always a fresh element -or 2!- on your plate, everything is vibrant and colorful and options for alternative carbs exist; like brown rice, quinoa, buckwheat, and sweet potato mash. There’s a lot of fusion in the dishes that you just may not expect to work with Filipino flavors, but it’s exactly that which gives a bold zest to the taste of the food.
Brown rice, tablea milk, toasted pinipig, honey
Salmon and Cauliflower Tabouleh Salad
Seared salmon, pickled cauliflower, parsley, coriander, cumin needs, roasted pumpkin, mixed greens, lime yoghurt
Mangga at Chicharon
Spicy Salmon Poke Bowl
Salmon, togarashi, furikake brown rice, nori, tobiko, pickled cucumbers
Pancit Pad Thai
Lemongrass chicken strips, sesame scrambled eggs, peanuts, bean sprouts, shredded cabbage, lime, thai basil
PHOTOS :: c/o Crisp