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Privatus Dining in Pasig Should Be Your Next Food Discovery

1 week ago

Privatus Dining in Pasig Should Be Your Next Food Discovery

 

The open kitchen, bar, and dining area of Privatus Dining

The open kitchen, bar, and dining area of Privatus Dining

Do you know about this hidden dining spot in Pasig? Drive along the stretch of Legaspi Street in Maybunga and you’ll find yourself surrounded by endless landmarks of commercial warehouses, modest residences, and neighborhood food joints. The lot marked no. 8 may look unassuming at first, but climb up the stairs of this industrial spot and be ready to enter Chef Antonio Jose “AJ” Reyes’ intimate food playground.

Chef Antonio Jose 'AJ' Reyes

Chef Antonio Jose ‘AJ’ Reyes

F&B Director Mark Marquez

F&B Director Mark Marquez

For more than a year, Privatus Dining has been cooking up an epicurean storm in their quiet Pasig corner. A veteran of popular degustation kitchens such as Mecha Uma and Gallery VASK, Chef AJ has come up with his own innovative creations to thrill the taste buds of local gourmands. Together with his restaurant partner and Privatus’ F&B Director, Mark Marquez, the pair is definitely set to make their own mark within the local foodscape thru their bespoke creations.

Balut Gem Soup

Balut Gem Soup

It was during Privatus’ first year anniversary that Chef AJ introduced his latest offerings:

First off is the Balut Gem Soup. A salute to our country’s signature fear factor kind of delicacy, this small dish will definitely knock you out for the right reason. Enjoy the glazed duck served straight from the egg shell then chase it down with the light duck consommé made more fiery with chili oil.

Ox Cerveaux Butter on Grilled Bread

Ox Cerveaux Butter on Grilled Bread

The Ox Cerveaux Butter on Grilled Bread will definitely change your mind about ox brain. Charcoal-grilled rustic bread is smeared with creamy ox cerveaux then topped with pork sisig and arugula.

Radical Burger

Radical Burger

For a hearty bite then have the Radical Burger, a petite-sized entreé with a whole lot of attitude. Gobble down Kitayama wagyu patties drizzled with rich aligue sauce in between housemade squid ink buns.

A sampling of Modern Kare-Kare

A sampling of Modern Kare-Kare

The Modern Kare-kare isn’t your usual lola’s version, though we bet she’ll love this rendition just  as well. Chef AJ’s take consists of grilled beef shanks, seared ox tongue, and tender ox tripe cooked in a rich peanut-miso sauce on a bed of ox tail-flavored adlai.

 

Dreamy Desserts: Banana Cream Pie and Tamales Blanca

Dreamy Desserts: Banana Cream Pie and Tamales Blanca

Even the desserts are well thought out. The Banana Cream Pie is set out to surprise and delight with its unconventional plating using an overripe banana peel on top of edible soil while the Tamales Blanca ends your meal on a fun note: tamales-style coconut custard is torched then topped with unexpected popcorn ice cream leaving you lingering for more of its salty-sweet finish.

The open kitchen at Privatus

The open kitchen at Privatus

“The development of this menu is a creative process. My team and I wanted to create Filipino dishes with fusion techniques that will absolutely stand out yet taste divine. This time it’s all about coming up with new ingredient combinations. I was inspired to create a menu that takes food to the next level,” shares Chef AJ.

Edible Garden

Edible Garden

Squash Blossoms

Squash Blossoms

Signature plates like the Edible Garden and Squash Blossoms are still to be indulged in. The “rocks” made up of squid ink buns is served on a bed of edible soil composed of chocolate, coffee grounds, nuts, black rice and raisins with bacon aioli.  It’s a shame though that the Squash Blossoms come in individual portions because you can’t get enough of it. Each piece is stuffed with savory seafood stuffing mixed with uni mayo making it an umami bomb with every bite.

Bespoke Privatus cocktail made up of vodka and lavender by Mark Marquez

A bespoke cocktail made up of vodka and lavender

Of course, an excellent menu deserves an exceptional drinks list. Mark, who’s in charge of the libations has come up with an superb line of handcrafted cocktails and well-curated selection of wines to go with every dish. Best of all, the bar can also come up with bespoke drinks on the spot using the house’s extensive collection of gins, bitters, citrus, and nectars.

Enjoy a cold bottle of Monkey Eagle Craft Beer

Enjoy a cold bottle of Monkey Eagle Craft Beer

Privatus has also recently formed a partnership with Monkey Eagle Brewery, an up and coming craft beer company dedicated to producing premium local brews. Their line includes the following variants—Saison Farmhouse Ale, Blue Wheatch American Pale Wheat Ale, Burning Matt Pale Ale, and Potion 28 IPA—each with its own taste and profile. Privatus can even create bespoke pairing sessions for fans of the brew.

So, the next time you’re looking for a casual spot to hang and drink with friends or craving for an unforgettable dining experience in the city, make your way to this not-so-secret artisanal food spot and have a taste of something imaginative, sensual, and extraordinary. We promise, Privatus Dining is definitely worth the find.

Privatus Dining. #8 F. Legaspi Street, Barangay Maybunga, Pasig City. For reservations, call (02) 907-5457. Visit www.privatus.ph.


Words by Angeli De Rivera
Photographed by Miguel Abesamis of Studio 100
Additional photos courtesy of Privatus Dining

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