Sunday, April 29, 2012

Elias by Crisostomo

Elias - Turn of the Century
Filipino fine dining

Delectable turn of the century Filipino cuisine comes to Bonifacio Global City with the opening of ELIAS by Chef Florabel Co. Elias is inspired by Spanish Colonial Philippines with dishes and interior aesthetics taken from the period.

Even menu items and wall images were inspired by details and characters found in Dr. Jose Rizal's novel "Noli Me Tangere".

The menu features several fusion experiments. There's Legazpi, a dish made of tempura-style prawns stufed with laing and served with crab fat sauce and Saturnina, an out-of-the-ordinary pizza topped with chicken pork adobo  fakes, mangoes and egg. Old favorites are still available such as Kare-Kare ng Kura, a special ox tail stew with native vegetables  or the sumptious  Adobong Cordero served with crispy kangkong and kesong puti. 

New dishes include  Sopa de Ladislao, Chef Florabel's take on bouillabaisse of prawns, crab, mussels and fsh; the Binagoongan ni Pia, crispy pork cooked in shrimp paste; Kinamatisang Pork Chop, pork slices cooked in sweet native tomatoes and served with itlog na maalat and last but not the least, Paella Negra, a unique version of the Spanish rice dish, with adobong pusit at baboy cooked with pineapples.

For dessert, the restaurant carries classic Filipino desserts with a twist like  Isabel, leche  fan wrapped in spring roll wrappers and served with ice cream; or Trinidad, banana turon with coco jam fondue; or Ibanez, banana split with turon.

Elias is located at NORTH EAST SUPERBLOCK, Upper Ground Level, 30th Street corner 7th Avenue, Bonifacio High Street, Bonifacio Global City, Taguig

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