For a limited time, you can try these unique menu and melding of the minds

Your Local is back, this time with its first tasting menu! Interestingly the Legazpi village hot-spot teamed up with Instagram-brand Taste & Tell for their first-ever plated service in-restaurant experience.

Your Local has been a known name on the scene for some time now with some of Manila’s popular chefs taking their turns at the helm. We were happy to see the Tasteless Group of Charles Paw launch Patrick Go as the establishment's new man in the kitchen. From Gochugang and Dandan Eatery, this culinary talent with a flair for Asian fare, is set to revamp the menu at Your Local in the coming months while retaining some all-time favourites.

As his first project with the group, Go and the founders of Taste & Tell curated a fusion 8-course menu for an already sold-out pop-up at the restaurant happening March 31 and April 1. The meal was fusion in all sense of the word: of Asian and non-Asian ingredients and a fusion of diverse culinary backgrounds.

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Taste & Tell was started during the pandemic by four industrious sisters looking to hit the ground running during a time when everything seemed to slow down. Mariell, Pamela, Marika, and Trixie Chuateco left their full-time jobs and dedicated their time into building Taste & Tell, which had risen to our radars for being one of the first to introduce sushi bake to the metro. Here, these eager foodies were thrown into the big leagues, working with a professional kitchen and chef like Go for this limited-time-only event­–an experience I am sure they’ll never forget.

The fruits of their labour and the stewardship of Go were sweet. The eight-course menu was filled with dreamy ingredients like Hamachi from Japan, salmon from Norway, and wonderfully fresh produce from the Philippines, and even came with three unique cocktails infused with Asian flavours like ginger, lychee and kaffir.

From the moment the amuse-bouche of a crispy rice cracker topped with a succulent bite of pork chashu with truffle cream sauce touched down on the table, the progression of courses and pacing of the meal were smooth.

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What followed were dishes made by either brand, and some that were jointly crafted. Up first were slices of hamachi with sweet miso, fried onions and leeks, then my favourite dish of night: a juicy slice of soft unagi sitting atop a crispy fried bao with pickles for a welcomed hit of bright acidity.

Two pieces of sake nigiri were served, one raw slice of toro with ikura, leeks and mayo, and another that was aburi style, with wakame and salmon chicharon. The former left the rice a tad wet, while the latter was a stronger and more well-balanced bite.

Next were Kitayama Wagyu sushi rolls: one with panko, foie gras, and wasabi sauce and the other with sriracha, garlic chips and leeks.

See also: Where to Order Sushi, Chirashi and Sashimi in Metro Manila

Following that we tried tuna sashimi chopped and served to look more like a traditional French tartar, topped with dollops of avocado and mentaiko mayo, sesame and lotus root and a crispy round of papadam which delivered a unique and delightful dose of aromatic spices.

For the heartier mains, we tired chilli blue crab with chicken congee that was plated with crispy mantou croutons, which was meant to be their take on chicken rice. It was served with cilantro and spring onions too and ate semi-sweet over-all. The US striploin with pumpkin laksa puree and gula melaka soy glaze, while also a touch sweet, complemented the meaty, savoury steak and was a nuanced plate.

To end, chef Sonny Mariano prepared a kaya matcha tart with a scoop of vanilla ice cream and soy caramel sauce. As a surprise meal finisher, the team added another dessert, which ended up being one of the evening's highlights. Mariano served a charcoal stracciatella black sesame ice cream log, over a peanut butter crust, and topped with lychee-yoghurt jelly and peppered with meringue, which kept us wanting yet another bite. 

With the dining scene bursting to life in 2022 we only hope to see more collaborations, tasting menus, fresh concepts and exciting cocktails to come! Since the March 31 and April 1 evenings are already sold out, they are going to launch new dates (most likely April 7 and 8) in the coming days.

Keep an eye out, and learn more, here.

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