Cover French leg duck confit served with potato purée and salad greens
French leg duck confit served with potato purée and salad greens
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With perfectly executed French staples like ratatouille, duck confit, and steak frites, chef Miko Calo proves that delicious food never has to be complicated (and can even slipped into your midday routine)
Since opening its doors in 2019, Metronome has exemplified refinement. From its chic atmosphere to the first-rate hospitality and of course, superb modern French cuisine by head chef Miko Calo, each and every facet of the Metronome experience sets an impressive standard for fine dining in the Philippines. With such keen attention to detail and unwavering commitment to quality, their growing list of accolades is certainly warranted, including Tatler Dining’s Best New Restaurant 2020, Best Interior Design 2022, and Chef of the Year 2022 for Calo herself.
But if their new bistro lunch menu proves anything, it’s that culinary sophistication never has to be cumbersome, nor unapproachable. “Guests who choose to come to lunch with us are very different from our guests who join us for dinner,” Calo explains. “Our lunch guests are looking for a dining experience that is more casual, quick, and less complicated.”
See also: Nostalgic Recipes with Chef Miko Calo: Try Cooking Buntáan Crab Dish
Above Chef Miko Calo
Chef Miko Calo
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Metronome’s new bistro lunch menu is all about classic French comfort food perfected to a T, making it an ideal reprieve from a hurried work week: an indulgent yet uncomplicated meal that invites you to take a breather. The three-course offering—which includes soup or salad, your chosen main dish, dessert, and coffee or tea—harkens back to Calo’s early experiences as a chef in France. “I could step into any restaurant and get a delicious meal of well-executed dishes,” she fondly recalls. “You always knew that you would leave your table blissfully satisfied.”
Those looking for lighter options will certainly enjoy the ratatouille, served with black olive tapenade on baguette toast to keep every bite interesting. Meanwhile, the duck confit with salad greens and Calo’s decadent potato purée is set to be a crowd-favourite among those who crave a heftier feast. Marrying the fresh flavours of the sea with the luxurious, buttery mouthfeel characteristic of French cuisine, the mussels marieniere linguine acts as a balanced midday pick.
See also: Crave-Worthy Salads in Metro Manila That Will Keep You Coming Back for More
Above Mussels marinere linguine, featuring Bouchot mussels cooked in onions and white wine
Above The signature Metronome burger
Mussels marinere linguine, featuring Bouchot mussels cooked in onions and white wine
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The Hunter’s Chicken or poulet a la chasseur (chicken leg quarters braised in cognac and white wine with mushrooms, bacon, and tarragon, served with potato purée) is not only a French staple but a dish near and dear to Calo’s heart. “[It] was the first poultry dish I ever learned to make,” she recalls. “Making this dish made me realize how using good wine and the best cognac can makes this dish. Good ingredients make all the difference.”
If you’re feeling a touch more adventurous, the playful Metronome burger may do the trick. Made with a 100 per cent USDA prime beef patty, topped with pan-seared foie gras, caramelised onions, and Emmental cheese, and sandwiched between warm, buttery brioche buns made in-house, the signature burger is not to be missed.
See also: Tatler's Guide To The Best Burgers In Metro Manila 2022
Above The dark chocolate mousse, with layers of chocolate, cream, and coffee
Above Metronome’s stellar profiteroles
The dark chocolate mousse, with layers of chocolate, cream, and coffee
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Finally, as the saying goes, there is always space for dessert—especially when the sweet ending comes in the form of an irresistible mousse, layered with dark chocolate, coffee, and cream; or light yet crunchy profiteroles dressed in chocolate, cream, and topped with almonds. Capped off with a cup of tea or coffee (or even a cheeky cocktail, if you like), the Metronome bistro lunch experience truly delights.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
