The Hungry Hound's Secret Revealed: New Chef Mikko Reyes

An unexpected duo of epicurean delights, the Hungry Hound Pub & Kitchen and Niner Ichi Nana’s pair off is a playful gourmet experience. Boasting an almost entirely different menu designed by the new chef on board, Mikko Reyes, the gastropub and cocktail bar echoes a creative and spirited vibe both in its menu and interiors.

HUNGRY HOUND PUB & KITCHEN

A reinterpretation of traditional English fare, the recent menu is ripe with gastronomic elements.

Starters

An original customer favourite, the Duck Fat Fries stays true to its name. Strips of potatoes are deep-fried in duck fat, seasoned with rosemary, and topped with parmesan and garlic confit for a curiously addictive starter.

Another appetizer worth indulging in, the Old Bay Crab Croquetas is a blend of spiced lump crab and creamy béchamel sauce, breaded and fried to a golden crisp. With dill caper aioli as a dip and charred corn relish on the side, each savoury mouthful leaves a distinct aftertaste.

Meant as comfort food, the Spiced Crispy Chicken is simple and straightforward. Daubed with spicy Sriracha aioli, a thick slice of fried chicken fillet is nestled in between burger buns and sesame radish slaw. Served with either homemade fries or chips, this clear-cut sandwich takes its inspiration, according to Reyes, from its fast food counterpart – the KFC Zinger.

A lighter alternative of hors d’oeuvres, the Chilli-Whipped Lardo and Pate Toast is a delectably understated duo. In one jar, a thick layer of fat sourced from the back of the pig is seasoned and cured as lardo, and then whipped with fresh chilli to create a surprisingly smooth consistency. A tier of Don Papa chicken liver pate rests in another jar complementing the flavour and texture of the lardo spread. Plated alongside a modest stack of ciabatta toast, sweet apple chutney spiced with tart sumac, and aromatic garlic confit add a dash of sweet and savoury.

Mains

Dribbled in Makers Mark jus, the Shortloin Steak is a one-kilogram slab of dry-aged USDA prime beef that sits comfortably next to a bundle of roasted chorizo potatoes and a cluster of crisp greens. Finally capped off with indulgent foie gras butter, the heavyweight steak requires a preparation time of six hours.

Another best seller from the new menu, the Hanger Steak and & Chips also uses USDA prime beef with a touch of Maker Mark jus. Topped with the same rich foie gras butter, the steak is served with a heap of truffle fries on the side.

Set atop a bed of spinach risotto, a thick cut of salmon is garnished with brittle slivers of its own skin for an extra crunch. Surrounded by a strip of bacon chilli vinaigrette, the Paprika Broiled Salmon is a medley of textures and tastes.

A fragrant blend of cherry tomato confit, garlic and chilli flakes in spaghetti noodles, the Smoked Duck Aglio Olio refreshes the palate after a hefty selection of meat. Finished off with strips of smoked French duck breast for full flavour, this pasta dish keeps close to its origins with simple and fresh ingredients.

Dessert

A playful match between aromatic and sweet, the Brioche French Toast is composed of two thick slices topped off with walnut streusel, fluffy pomegranate cream, bruleed apple, and cardamom syrup. The dessert is also featured in the Hungry Hound’s Sunday Brunch fare.

Served in a short glass, the Banoffee Trifle is a menagerie of spiced banana cake, rum stewed bananas, toffee cream and cashew brittle. Layers of intermingling textures are evident in the see-through container, complementing the sweet composition quite well.

NINER ICHI NANA

Literally meaning “917”, the cocktail bar brings back the craft of bartending. Creating artisanal cocktails, co-owner and weekly bartender Erwan Heusaff uses only quality liquor and the freshest ingredients in his artful concoctions. A venue for creativity, Niner Ichi Nana also entertains bespoke cocktails, creating spiked beverages depending on the mood and whim of its adventurous customers.

With a ready-made selection of cocktails, customers can choose from their best sellers including the Old Fashioned, Whiskey Sour, and El Diablo – or, ask Heusaff himself for a recommendation. Showcasing the stylish facet of bar chow, chef Mikko Reyes also creates a menu for Niner Ichi Nana that complements the cocktail list.

A particular dish perfect for the epicurious, the Foie Gras Nugget is luscious foie gras coated and deep-fried that results in a crispy golden-brown outer shell. Served with four pieces per plate, the richness of the liver is meant to cut through the generous amount of liquor in any of Niner Ichi Nana’s cocktails.

Ultimately, The Hungry Hound and Niner Ichi Nana is a pair authentic in its love for good food. Evoking a modernist edge to the traditional pub design, even its interiors reflect the gusto for no-nonsense dining and all-night drinking. A successful mix of wooden and glass elements, the Hungry Hound’s environment completes the pub experience in a fast-growing metro. Adjoined to the bar next door, Niner Ichi Nana’s luxurious interiors and dim lighting invites an intimacy between its clients and bartenders. A romantic version of its pub counterpart, Niner Ichi Nana hones a once-forgotten art form in its creations.

G/F The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig +63917.876.9999