Tradition and Innovation: Tapas with a Modern and Contemporary Spin at Oye Tapas and Grill

When you want more than just the usual gambas and calamares...

A shared history and culture that permeates deep in our social fabric, Andrew Masigan of The Advent Hospitality Group goes boldly forward in sharing the great dance between two cultures with a modern and contemporary spin. The fusion of east and west with Filipino and Spanish flavors is both highlighted and celebrated in their newest culinary dining concept, Oye Tapas and Grill, located at Uptown Place Mall in Bonifacio Global City. Oye Tapas and Grill is the latest concept from the group behind XO46 Heritage Bistro and Arroz Ecija and a tasty addition to the metro's growing culinary landscape. It's definitely the spot for traditional Spanish dishes and exciting new and inventive interpretations of modern Spanish cuisine. History and culture come full circle at Oye Tapas and Grill, with flavorful small plates, savory dishes, and refreshing cocktails...

At the helm of Oye Tapas and Grill's kitchen are Head Chef Joseba Sola, a master of modern Spanish cuisine with Michelin experience, Chef Juan Montel, a classically trained chef specializing in traditional Spanish dishes, and Tanya Dizon, who brings her expertise in Filipino cuisine to the creative culinary mix at Oye Tapas and Grill.  

The convergence of both modern and traditional, Spanish and Filipino, come together at Oye Tapas and Grill, infusing a contemporary and youthful vibe to Spanish cuisine with innovative dishes. For Andrew Masigan, there's no better time than the present to link our past and shared culinary history with the future. "As a lover and a total geek for Filipino heritage, I feel that all the culinary expressions of Filipino-Spanish heritage were not only dated, but didn't truly demonstrate how Filipinos have contributed to the pantheon of Hispanic culture," shared the successful restaurateur. Andrew Masigan set out on a mission in expressing the unique and historical Filipino and Spanish connection with inspired new dishes moving forward while maintaining a firm foothold with tradition. "I really wanted the great dance between our two cultures to not only continue but to flourish and grow even more," added Andrew Masigan. And this is experienced the minute you enter Oye Tapas and Grill, with a bowl of warm bread served with the traditional Majada Sauce, a comforting Spanish staple blended with herbs and lemon for bold and rustic flavors.

With its casual, comforting and cool tapas bar vibe, why not start with a refreshing cocktail? The Agua de Valencia (P 380) is a soothing blend of fresh orange juice, Cava and just a whisper of vodka to get you in the groove...

Feeling more adventurous? Go for the La Puneta (P 350 Glass/P 1,300 Fish Bowl), a naughty blend of lemon-lime and mint with a bold dose of vodka. Sweet and innocent-looking, this deceptive cocktail can pack a mean punch. You can't go wrong with authentic Spanish beer, and the Estrella Galicia Draft Beer (P 160/P 260) is always a sure bet.

Oye Tapas and Grill's Calimotxo (P 300) is another refreshing cocktail with red wine, cola, and lemon that pairs well with Oye Tapas and Grill's signature small plates. Oye Tapas and Grill offers a wide selection of handcrafted cocktails, fine wine, spirits and beer, including Spanish beer. After a few rounds of cocktails, the first dishes for our tasting preview were served...

Andrew Masigan's culinary vision is executed and brought to life by three world-class chefs, with Joseba Sola, Juan Montel, and Tanya Dizon at the helm. Chef Joseba Sola is the restaurant's head chef, bringing with him a wealth of experience gained through stints with the acclaimed Michelin-starred institution of Ferran Adria. Chef Joseba shares his masterful spin in modern Spanish cuisine with hints of modern molecular gastronomy to Oye Tapas and Grill's menu. Chef Juan Montel, a true-blue Madrileno, adds tradition to the wide repertoire of dishes at Oye Tapas and Grill with his hearty and comforting signature dishes. For Chef Juan, his culinary philosophy can be summed up in one short sentence, "sharpness comes from freshness." Tanya Dizon completes the triumvirate with her expertise on traditional Filipino cuisine, weaving her own inventive style to the rich tapestry of modern culinary expressions at Oye Tapas and Grill. This fusion of unique styles come together in each and every dish, including our first course for the evening. The Huevo Trufado con Patatas y Jamon or Truffled Potato and Ham (P 275) kicks off our our tasting preview of Oye Tapas and Grill's modern and inspired take on classic Spanish tapas, an elegant starter with egg topped with a light foam infused with truffle oil, crisp potato strings and Spanish ham. Go deep with your spoon, and the first spoonful releases a vibrant burst of creamy, nutty, and mildly salty hints in perfectly balanced notes lining your palate. The flavors are rich yet delicate, almost sublime. And that's just for starters...  

Oye Tapas and Grill's Watermelon Salad with Blue Cheese and Jamon (P 275) is another refreshing and flavorful blend of contrasting flavors and textures coming together in a balanced symmetry. The natural sweetness of the watermelon is layered by the creamy texture and sharp notes of the blue cheese capped by the subtle salty hints of the melt-in-your-mouth Spanish ham for a flavor experience like no other. It's a deceptively simple dish, yet the flavors are way off the charts pairing well with a soothing cocktail. It's dishes like this that give diners a first-hand peek at Oye Tapas and Grill's creative collaboration of three master chefs working together all in one place...

But there's more. Oye Tapas and Grill's shared its own take on the popular crunchy pork rinds with its Chicharon del Veedor (P 295), crispy pork chicharon draped with flavorful pimenton powder. The thick slabs of pork are perfectly crisp with the familiar crunch delivering a savory richness with each bite. But it's the pimenton powder that gives it an elegant finish, with just a whisper of sweet, salty and smoky notes to complement the richness. And once you start, you just can't stop...another cocktail or beer? Absolutely. 

The Steak Tartare with Mustard Ice Cream (P 295) is another masterfully executed dish bringing distinct flavors and textures. And that mustard ice cream is just pure genius, with its delicate sharp notes in a velvety smooth ice cream tempering the savory richness of the premium beef. The crisp cheese tuille caps the dish with yet another layer of flavor and texture. At Oye Tapas and Grill, you'll find traditional classics with a unique and inventive spin, and it's these little touches that make the familiar new and refreshingly different.

At some point in between never-ending rounds of cocktails and small plates, you'll find yourself wanting even more. Like rice. Sampler portions of Oye Tapas and Grill's signature Oye Fried Rice cooked with chicharon fat is something you won't find in the usual tapas bar, but Oye Tapas and Grill will gladly indulge your craving...

...which pairs well with the savory mains. Oye Tapas and Grill's Grilled Chicken in Black Pepper Sauce (P 335) with tender chunks of chicken covered in the same pepper sauce used in most of the popular Asadores from the side streets of Madrid is just what you need after a few rounds of cocktails. Tender and juicy, the delicate notes of the chicken are kicked up by the flavorful black pepper sauce. The rich flavors of the black pepper sauce adds depth to the juicy chicken followed by subtle smoky hints. Diners can also go for the equally tasty Beef Tenderloin Skewers (P 485) for even more savory options.

And don't hold back. Just give in and go for a regular serving of Oye Fried Rice. You'll be glad you did. Soft and fluffy rice enriched with chicharon fat and topped with a sous-vide egg, it just can't get better than this.

Rediscover the vibrant flavors of Spain with Oye Tapas and Grill's traditional Spanish dishes like the rustic Fideua de Mariscos (P 290-5 inch Pan Personal/P 705-12 inch Pan for Sharing), a hearty dish with fresh seafood and noodles. The noodles absorb all the flavors of the various ingredients, while the succulent seafood adds that layer of briny sweetness to the dish. The secret of any good fideua, aside from the fresh seafood and imported Spanish noodles, is the broth providing the base for its flavor. And just like paella, there is a strict code, almost like religion, in preparing the traditional fideua. At Oye Tapas and Grill, you'll find that tradition is alive and well with dishes like this. Have a chat with chefs Joseba Sola and Juan Montel, and hear their stories on Spanish dishes for a deeper understanding and appreciation of Spain's culinary heritage. Oye Tapas and Grill also offers the classic Paella Mixta Valenciana (P 275 Personal/P 690 Sharing) and the Paella Negra (P 275 Personal/P 690 Sharing) in its menu. The menu at Oye Tapas and Grill reflects the historic linkages between Filipino and Spanish cuisine, and you'll find Chorizo Chistorra alongside Grilled Longaniza Alominos. Other savory mains include the Iberian Chicken, Beef Cheeks in Red Wine Sauce, Galecian-style Callos, Asturian-style Fabada, Bacalao, and so much more. 

But save room for dessert. The Leche Con Galletas (P 280) draws inspiration from the childhood staple of cookies and milk, reinvented with a modern twist. One spoonful takes you back to countless carefree childhood summers with its nostalgic flavors. The familiar Marie cookies draped in cream is the perfect ending to a Spanish feast at Oye Tapas & Grill.

Inventive, modern, and contemporary yet each dish is firmly rooted with the rich culinary heritage of Spain. A shared history of over three hundred years is a bond like no other, and you can celebrate this union in a variety of creative culinary expressions at Oye Tapas and Grill.

Aptly named, "Oye" is roughly translated to mean "hey!" or "listen up." And rightly so. There's a new restaurant in town, and it's not your usual tapas bar. As culinary trends continue to evolve, Oye Tapas and Grill had a three-hundred year jumpstart with its signature dishes injected with authentic Spanish modernism. It's tradition with a fresh and new perspective, moving forward and going beyond the usual. Let Andrew Masigan and chefs Joseba Sola, Juan Montel and Tanya Dizon take you on an inspired culinary journey at Oye Tapas and Grill, now open at Uptown Place Mall in Bonifacio Global City...