Healthy eating seems to be a current trend nowadays. Lots of restaurants that offer organic/healthy/pure/farm to table on the menu has been cropping up left & right.
So what makes Kitchen 56 different? It can be summed up in 3 words: Healthy Local Sustainable.
Healthy. With dishes wherein the vegetables are the highlight; Kitchen 56 takes a bold step to a healthier lifestyle.
Local. Making sure that most dishes are made from scratch makes it easier to source for ingredients locally.
Sustainable. By creating a demand for local organically grown produce, this in turn helps in supporting local farmers & indigenous communities to continue growing good, clean & healthy crops.
With that in mind & being carnivores at heart, we were ready for our first taste to a healthier us! ;) We left the ordering to the capable hands of Joseph Hizon. Here's what we had for lunch.. ;p
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Next was the Watermelon and Rocket Salad (Php 290). This is arugula with pili nuts, homemade kesong puti, slices of red & yellow watermelon all doused with balsamic vinaigrette. The edible flowers would've brighten this up pretty quick.
From the pasta section, we had their Mushroom Ravioli (Php 400). Biting into these small pasta envelopes takes you into a mushroom coma. Loved that this had kesong puti, adding that Filipino twist was a nice touch. ;)
Now this is Instagram-worthy. If you've had a taste of Earth Kitchen then I'm sure you've had & fallen in love with this soft taco dish. The soft & tender boneless beef ribs with the kimchi rice, seaweed & greens plus the spicy orange & garlicky white creamy sauce was just yum! ;9
So what makes Kitchen 56 different? It can be summed up in 3 words: Healthy Local Sustainable.
Healthy. With dishes wherein the vegetables are the highlight; Kitchen 56 takes a bold step to a healthier lifestyle.
Local. Making sure that most dishes are made from scratch makes it easier to source for ingredients locally.
Sustainable. By creating a demand for local organically grown produce, this in turn helps in supporting local farmers & indigenous communities to continue growing good, clean & healthy crops.
With that in mind & being carnivores at heart, we were ready for our first taste to a healthier us! ;) We left the ordering to the capable hands of Joseph Hizon. Here's what we had for lunch.. ;p
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To start us off, we had the Shrimp Spring Rolls (Php 325). When this came out, I couldn't stop taking pictures; they looked really fresh. From the crisp veggies & herbs to the huge shrimps, this pyramid of rolls is a great start to any meal. Food-Stars Recommendation? Load up on the Lime Hoisin sauce ;)
Next was the Watermelon and Rocket Salad (Php 290). This is arugula with pili nuts, homemade kesong puti, slices of red & yellow watermelon all doused with balsamic vinaigrette. The edible flowers would've brighten this up pretty quick.
From the pasta section, we had their Mushroom Ravioli (Php 400). Biting into these small pasta envelopes takes you into a mushroom coma. Loved that this had kesong puti, adding that Filipino twist was a nice touch. ;)
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| Beef Bulgogi Soft Tacos (Php 280) |
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| Folded up & Ready to go |
