Tuesday, April 19, 2011

Deal Dozen's 5 Course Degustation at Robot

Thanks to Deal Dozen, we were able to try an exclusive 5-Course Degustation by Robot’s newest Head Chef, French Laundry (The restaurant of Thomas Keller, which was voted the best restaurant in the world!!!) trained Chef Bruce Ricketts. Mind you, he's just 21 years old, and he is just starting to rock Manila (or Makati) with his passion of making simple yet flavorful and wonderfully plated dishes. I am sure he'll go places. Proudly Pinoy!


The course priced at P1,150, instead of its original value of P1,800, was made just for this deal by Deal Dozen, the newest lifestyle online deal site which stands out form the rest because of its passion and excellence in partnering not just with prospective clients, but with its audience (buyers) and other media, such as blogs and personalities. They aim to build an interactive community in search for only the best deals for us from the best suppliers.

First up was an Amuse Bouche of Salmon Tar Tar mixed with diced Apples, Celery and Curry Aioli. The mix of the cucumber and the salmon tar tar with apples, celery and curry looked like sushi, but without the rice. I guess it's a healthier alternative. Everything is fresh and tasty.
Salmon Tar Tar mixed with diced Apples, Celery and Curry Aioli

1st Course for the night was the Crispy Duck Roulade with Mixed Greens, Apples and Truffle Emulsion. The play of the crispy yet tender duck with the mixed greens, apples and truffle emulsion was really tasty. It blended simple greens with the duck nugget, which went well together.

Crispy Duck Roulade with Mixed Greens

2nd Course was the Aligue or Crab Fat Risotto with Edamame topped with Grilled Prawn and Cilantro Aioli. I love how Chef Bruce combined all the ingredients. I wish we were given more servings of this dish, but it was just the 2nd course, and we had a lot more to try. You will see later that he likes to present simple ingredients, but presented really well and works really great as well.

Shellfish Rissoto with Grilled Prawn

3rd Course was the Pan Roasted Dory with Mexican Romesco sauce served with Potatoes Fondant, Olives, Calamari and Nori Salt. Deep fried squid on top of the dory fillet, with potatoes. What more can you ask for? Every bite tasted great for me, as play of ingredients and its flavors burst in your mouth.

Pan Roasted Dory with mexican Romesco sauce served with Potatoes Fondant, Olives, Calamari and Nori Salt

For our Intermezzo, we had the Watermelon Gazpacho, Robot Salsa and Cilantro Foam. At first, when Chef Bruce explained the concoction, I was honestly found the combination weird. I guess the thing I learned here is to trust the chef who trained with the best restaurant in the world. The taste was really good. The sweetness of the watermelon went well with the taste of the garlic, salsa and cilantro. Props to the Chef! :)

Watermelon Gazpacho and Robot Salsa

The 4th Course was a Grilled Kurobuta Pork Tenderloin, Eggplant Miso Puree and Creamy Polenta. The pork, eggplant and the polenta was definitely a hit! I can safely say that you can't go wrong with this Chef!

Grilled Kurobata Pork Tenderloin with Eggplant Miso Puree

Last, but definitely not the least, was our 5th Course, the Mango Cheesecake with Green Tea Dacquoise Powder and Basil Puree. A piece of sweet ripe mango on top of the textured cheesecake and a slice of orange on the side. I just popped the whole thing in my mouth. :))

Robot is located at 7912 Makati Avenue, Makati City and operates Monday through Saturdays from 5:00 pm onwards. For bookings, special events, and reservations you may reach Robot through landline +632.812.88.00; Mobile Nos. +63917.55.ROBOT (76268) or +63917.51.ROBOT (76268)


Food photos courtesy of Deal Dozen. Thank you!

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