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Organic never tasted this good at Earth Kitchen

8 months ago

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With Bonifacio Global City having the largest concentration of wellness-centered restaurants, you’d think Earth Kitchen’s second branch would just be another organic option for the fast-paced, tie-wearing, condo dwellers—to some degree it is, but it might as well be the best one.

Since opening its doors in 2013, Earth Kitchen has become the go-to place for those who prefer their organic fix more comfort food-style. From the familiar viands like the velvety Curried Squash Soup, the shiitake-packed Mushroom Spring Rolls with tangy lime hoisin sauce plus the selection of homemade pastas and kebabs—Earth Kitchen has proven that 1.) Organic doesn’t mean it’s all about the greens and 2.) Healthy food can become popular comfort food.  It’s also nice to know that eating well also means doing good at Earth Kitchen. It’s partner is the Got Heart Foundation, which continuous to support its community of farmers and suppliers in its Got Heart Farms located in Tarlac as well as other farming communities around the country.

Step into Earth Kitchen in BGC and a rush of euphoria comes to you—it’s like a green oasis in the middle of High Street Central. The interiors are reminiscent of its big brother branch in White Plains though it exudes a refreshing outdoor vibe with its wooden interiors, faux grass carpet, and hanging plants against a white brick wall.

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The kitchen, under the close supervision of chefs David Hizon and JR Trani, continues to churn out old and new favorites. You just can’t eat enough of the Mushroom Ravioli, rich pasta pockets stuffed with an umami rich mushroom-kesong puti filling, made lovelier with candied pili nuts and a light cream sauce. You might also want to try the  Pumpkin and Kesong Puti Soft Tacos when you need to have a fill without the guilt. The dish consists of a generous servings of diced pumpkin and crumbled kesong puti mixed with radish slices then topped with aioli and cilantro. The fun part is that you can hardly (but still happily) wrap the fillings into the soft round whole wheat tortillas. Meat eaters can take comfort with the Milanese, a hefty portion of organic Kitayama beef short rib cooked until fork tender then tossed with butter, Parmesan then sprinkled liberally with gremolata.

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The Braised Bacon for me is the clear winner. Imagine two mighty slabs of house-cured bacon that’s almost an inch thick resting on a bed of braised red cabbage slaw and marbled potatoes. The succulent bacon meat is superbly done with the right amount of fat marbling to feast in. What’s also nice is that the salty bacon flavor has already mixed into the already sweet cabbage making it a mouthwatering meal in itself—no rice required. Their latest starter also made a lasting impression: Smoked Duck Breast Salad—a cool melange of house-cured duck breast slivers with iceberg lettuce, arugula, and tomatoes then topped with figs, cashew nuts drizzled lastly with light honey dressing.

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Fans of Earth Kitchen will be happy to know that the restaurant is planning to roll out an express menu for people on the go. But for those who prefer to eat more leisurely, we suggest you find a quiet corner, order a pitcher of dalandan juice, relax and enjoy organic food, home cooked-style, from one of the best places to get it.

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Earth Kitchen. Bonifacio High Street Central, 7th Avenue, Bonifacio Global City. Call (0927) 543-7035


Words by Angeli De Rivera

Photography by Reau Gutierrez

 

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