Cover Juniper by Josh Boutwood is now open at Streetscape, Shangri-La Plaza (Photo courtesy of Juniper)
Juniper by Josh Boutwood is now open at Streetscape, Shangri-La Plaza (Photo courtesy of Juniper)
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The multi-awarded chef tests the waters north of the Pasig River with this high casual concept inspired by the brightness and effortless luxury of a classic gin and tonic
When award-winning chef Josh Boutwood is not doing corporate work as executive chef for The Bistro Group, or perhaps preparing one of his high-concept, multi-course dinners at Tatler Best 20 restaurant Helm, you will most likely catch him at 8am going for a leisurely stroll around his neighborhood with wife, Nilla, and their dogs. That is life for Boutwood lately, who rushes home after toiling away at one of his restaurants so he can see his children off bright and early before school.
Perhaps it is within this context of chirpy wholesomeness that Boutwood conjured Juniper—his latest restaurant concept named after the berry that gives gin its distinct aroma. “I love the versatility of the gin and tonic, the simplicity of it. It’s an extremely simple beverage to mix, but then when you incorporate flavours, aromatics, and the like into the drink, you make it signature. That’s essentially the restaurant’s concept. It’s very simple at its core, but you can make it more interesting by incorporating other flavours and cultural influences,” Boutwood explains.
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Above Chef Josh Boutwood (Photo courtesy of Juniper)
Above The Pares G&T, one of many gin-based concoctions at chef Josh Boutwood’s newest restaurant (Photo courtesy of Juniper)
Chef Josh Boutwood (Photo courtesy of Juniper)
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Inside Juniper by Josh Boutwood (Photo courtesy of Juniper)
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Situated in revitalised Shangri-La Mall at its buzzing Streetscape area, Juniper embodies the brightness of the classic drink, veering away from the cliches attached to gin’s early notoriety. While Boutwood’s other high concepts tend to favour designs that are either edgy (Savage, set to re-open at a new location) or dramatic (Helm), the zen and zest of Juniper encourages diners to take pause after work or enjoy a languid and relaxing meal with family and friends. “Juniper is one of those concepts that is easy to understand,” Boutwood candidly imparts, “to find a dish that you’re going to absolutely love and return back again and again for. It’s one of those emotions that I’m very happy to put out to the public, and hopefully the public understands and enjoys it.”
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Above Fresh burrata, heirloom tomato, and balsamic vinegar (Photo courtesy of Juniper)
Above Shishito pepper, spiced mayonnaise (Photo courtesy of Juniper)
Fresh burrata, heirloom tomato, and balsamic vinegar (Photo courtesy of Juniper)
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Like Boutwood’s other concepts, Juniper’s menu does not pertain to any particular cuisine, but the chef admits guests will see certain similarities to Ember and some references to Savage, but minus the open fire. When ordering, he recommends that couples share a number of small plates depending on their level of hunger, while bigger groups can do the same, plus a couple of large plates. A good place to start is a loaf of Boutwood’s signature sourdough to be enjoyed with a fresh burrata, heirloom tomato, and balsamic vinegar; a charcuterie board of pistachio mortadella and fennel salami; or the widely popular wild mushrooms with Gruyère and white wine from his Anvil pop-up in Balmori.
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Above Persimmon, pumpkin seed, and lardo (Photo courtesy of Juniper)
Above Chicken wings, koshihikari rice, shiso (Photo courtesy of Juniper)
Persimmon, pumpkin seed, and lardo (Photo courtesy of Juniper)
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Boutwood flirts with Japanese flavours for his stuffed organic chicken wings with koshihikari rice, shiso, and sesame, then veers back towards his wheelhouse with the fried octopus delicately pepped up with lemon and house mayonnaise. For the mains, the Boutwood hard hitters are there, such as the pork chop, roasted chicken, and bone-in ribeye, tweaked so that they are all properly dressed on-theme. For fans of The Test Kitchen’s sea bass, there is an equally exquisite one here with an aromatic bisque and pearl couscous. However, the braised lamb saddle with white bean and roasted vegetables is a frontrunner to become Juniper’s signature dish.
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Pork chop, mustard (Photo courtesy of Juniper)
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As the concept promises, there are many signature cocktails to choose from and dozens of gin varieties to try. The location, after all, encourages day drinking, an activity that has a much wider market than we realise, beyond the epicurean retirees and football moms. A market, it seems, that Boutwood himself knows all too well.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
