Let's Do Lunch...Locavore Style.

Locavore offers a new kind of Filipino comfort food, taking it to the next level with its inventive culinary approach, transforming the familiar into something refreshingly new and different. Using locally grown, locally produced, and locally made ingredients in all their signature dishes, Locavore presents not only a modern culinary style, but an advocacy. Using local means supporting local, and this is experienced in all their signature dishes. Locavore shares its unique take on Filipino cuisine at its second and newest branch at BGC, offering even more diners their own refreshing spin on Filipino comfort food...

After a satisfying brunch experience (see my previous post on Locavore's Brunch Menu, here at A Weekend Brunch at Locavore), with their signature Binagoongan (P 425), a comforting and hearty dish with Locavore's very own pork belly cooked in shrimp paste and coconut cream topped with sour green mangoes and red onions, along with their other brunch specials, it was time for a second visit. This time, for lunch, Locavore style.

Start with Locavore's Fried Oyster Sisig (P 370), with plump oysters and crisp pork sisig draped in a rich sauce and served on a sizzling hot cast iron plate. The fresh, briny and clean notes of the plump oysters pair well with the pork sisig, adding its own distinct layer of richness to the dish. This and a cold beer...perfect.

The inventive Sizzling Sinigang (P 520), with fork-tender beef short ribs, sauteed French beans, shallots, marble potatoes, and stewed chery tomatoes simmering in a rich Sampaloc Gravy and served with Garlic and Shallot Confit, is not your usual sinigang. But I can have this all day...

The beef short ribs are braised for five hours in the sinigang broth, then lightly seared in butter before the sinigang gravy is poured. As the Sampaloc Gravy is poured, the hot cast iron plate sizzles releasing a fragrant aroma, and your Sizzling Sinigang is ready. The tender short ribs packs bold beefy notes to the dish, while the sampaloc gravy adds that savory finishing touch with a hint of sampaloc recreating the familiar flavors of sour and tart sinigang to temper the richness of the beef for balanced flavors. It's sinigang reinvented, in true Locavore style. And yes, order some extra rice...

For dessert, Locavore spins another local classic with its version of Turon Con Leche (P 200), with banana rhum and candied jackfruit stuffed in a crisp and light puff pastry, deep-fried and served with salted egg dulce de leche. At Locavore, the menu may sound comfortingly familiar, but inventively transformed for a new flavor experience. And this is what makes Locavore special, and refreshingly different. This is New Filipino Comfort Food, created and perfected, at Locavore...