Eat. Drink. Sing. Celebrate. At The Red Piano Resto Lounge...

A comforting clam chowder in sourdough and a good steak capped by a few drinks and the soothing notes of a bright red piano...it's the perfect spot for a sumptuous bite to eat, drink, celebrate, and yes, even sing.

For owner Carlo S. Llave, it all started one night during a drinking session with his batchmates from De La Salle when, in a rare and special moment of clarity, the idea for The Red Piano Resto Lounge was conceptualized. With twenty of his batchmates, Carlo S. Llave set out to create a lounge where friends can hang out and chill, enjoy good food and drinks, at a place they can call their own.

Located at the ground floor of the elegant Arya Residences at The Fort, The Red Piano Resto Lounge offers a wide selection of comforting dishes inspired by the many travels of owner Carlo S. Llave. From his creative reinterpretation of the classic San Francisco Clam Chowder to tasty pub grub...

...there's something for everyone at The Red Piano Resto Lounge. But it's the second floor of The Red Piano where the real character of the lounge is revealed, accessed via a special "speakeasy" entrance for that cool vibe. The elegant interiors are accentuated by splashes of vibrant and bold red hues... 

...highlighted by the grand piano in bright Ferrari red. Carlo S. Llave explained that it all became clear in a dream, with the red piano as the distinctive feature for his resto lounge. In just a few months, his vision for a unique resto lounge slowly materialized, taking shape with the opening of The Red Piano. An engineer by profession, Carlo S. Llave personally attended to each detail in the construction of The Red Piano, from design down to the curated menu. And when you get old classmates together for a project, you just know there's a whole lot of good vibes. Like all good things, good company and good vibes combine for great ideas. And that's what one feels at The Red Piano, when finding your very own hangout becomes more meaningful than being seen in the usual nightspots.

As Carlo S. Llave toured us around his resto lounge, a bottle of Johnnie Walker Black Label was served to our table. After a few rounds, it became all too clear that this was going to be a great evening. One can enjoy both privacy and exclusivity in a cozy spot at the heart of Bonifacio Global City right here at The Red Piano.

Meanwhile, The Red Piano's young chefs fired up the kitchen for the dinner service. The open kitchen layout at the ground floor offers diners a tasty peek behind each freshly prepared dish. Using the finest and freshest premium ingredients, each dish is masterfully prepared to Carlo's exacting standards. Do it right and do it well, or don't do it at all is what guides Carlo's culinary philosophy at The Red Piano. 

The menu at The Red Piano is best described as being eclectic, featuring a wide variety of comforting flavors in a casual yet exclusive setting. After all, it's all about good vibes, and this freestyle approach becomes apparent when the smokers are set up at the kitchen for The Red Piano's signature dish...

The signature Clam Chowder (P 550 in Sourdough/P 350 in a cup) is The Red Piano's own take on a San Francisco classic with mesquite-smoked plump clams topped with crisp bacon and spring onions with just a hint of balsamic and perfectly finished with a thick and creamy broth just the way a good clam chowder should be. The sourdough absorbs all the richness of the chowder, bursting with rich and comforting flavors with each tasty bite.

Smoked and served covered in a glass cloche, the presentation adds to the dining experience at The Red Piano. The briny sweetness of the hickory-smoked clams pair well with the bold notes of the bacon recreating the iconic flavors of the San Francisco favorite with flair. Hearty and comforting, have it in a cup or on sourdough bread. This one's a personal favorite.

You'll also find equally hearty pub grub at The Red Piano to go with your favorite cocktail or beer. Tasty starters at The Red Piano include the aptly-named Under The Sea (P 495) with crispy fish, squid, and shrimp, all lightly dredged and deep-fried served with a creamy dip...


...and the Karaage Samurai (P 350), tender chunks of chicken with a lightly crisp outer layer seasoned with Japanese spices and green peppers and served with wasabi mayo and Japanese soy. There's just something about crisp fried food and drinks, and you can enjoy both at The Red Piano. Other options include Escargot Bourguignon (P 1,350), Sausage Platter (P 550), Fry Fries (P 220), It's Chili Out There (P 360), Meat and Cheese Platter (P 920), and Pata Negra (P 1,500), the iconic Jamon Iberico de Bellota from Spain. 

For your mains, The Red Piano also offers a selection of spicy pasta dishes like the Spaghetti Alle Frutti di Mare (P 420) with fresh seafood layered with a soothing heat that lingers long after the first bite, just tell the chef how spicy you want it. The noodles are perfectly cooked with that firm al dente texture, evenly draped in the rich sauce. The fresh and clean notes of the succulent seafood combines with the vibrant flavors of the marinara sauce in a rich and seamless blend for a satisfying meal.

The Spaghetti alle Carbonara (P 365 with local pancetta/P 510 with guanciale) is prepared the traditional way, with egg not cream. It's a rustic dish with uncomplicated notes with the bold hints of the premium Italian guanciale, cured meat made from pork jowl or cheeks tempered by the egg for balanced flavors. Other must-try pasta dishes at The Red Piano include Linguine alle Vongole (P 445), Papardelle alle Bolognese (P 365), and Capellini alle Aglio e Olio (P 295).

But there's more. A sampling platter of The Red Piano's signature Boeuf Bourguignon (P 1,100) and Osso Bucco (P 1,500) was also served reflecting the varied and eclectic mix of dishes guaranteed to satisfy any savory craving. Slow-cooked and simmered for hours, it's winning old-school flavors lifted from Julia Child's playbook. 

The fork-tender Boeuf Bourguignon just melts in your mouth releasing its beefy richness followed by the flavorful sauce...

...while the mouth-watering veal shanks of the Osso Bucco braised in wine, broth and vegetables coats the palate with a savory richness. As food trends come and go, it's always good to know that you can still find the comforting familiarity of old-school and traditional flavors prepared the classic way in the metro. Not to be missed are The Red Piano's other sumptuous mains like the Herb Roasted Chicken (P 850), Carne y Mariscos Paella (P 1,490 for 4/P 2,980 for 8), and the Paella Negra (P 1,85 for 4/P 2,765 for 8), both made with imported Spanish Bomba rice.  

And here's the beef. You'll find prime beef and hefty slabs of premium steaks at The Red Piano too.

The classic Ribeye is great on its own, perfectly seasoned with salt and pepper and nothing else. With beef this good, you don't need much. And that's what makes dining at The Red Piano special, there's honesty behind each dish. And for Carlo S. Llave, he just won't have it any other way.

After dinner, we head up the second floor to hear the bright red piano in action. As an engineer, Carlo S. Llave made sure the acoustics were done right. The distinct notes of the piano and the sultry voice of the singer comes through without drowning out conversations at the table. Time for another round...

And don't pass up on dessert. The Red Piano's Carrot Cake (P 350) caps a memorable dinner with its indulgent flavors, not too sweet, just right. Other tempting desserts at The Red Piano include Creme Brulee (P 250), Sans Rival (P 350), and Belgian Sinfulness (P 420). Eat, drink, celebrate and sing...it's all happening right here at The Red Piano.