Ribs. Oysters. Bourbon. At Rob's in Newport World Resorts

A sleek bar prominently situated at the very front of the newest establishment in Newport Mall is the first thing you'll notice, and then the novel concept hits you. This is more than just a restaurant. This is Rob's, or simply ribs, oysters and bourbon and so much more. Restaurateur Raymund Magdaluyo, the man behind some of Manila's top restaurants like Wolfgang's Steakhouse and Red Crab along with Chef Robby Goco of Cyma Greek Taverna and Souv by Cyma among others collaborate for what could be the metro's newest and coolest dive. Ready for some ribs, oysters and bourbon? Come on in at Rob's and read on...

A dining destination in itself, Newport World Resorts hosts a variety of tasty finds at the mall in addition to the offerings from the different hotel properties. Finding that perfect spot to satisfy your mood or cravings is easy at Newport World Resorts. And it just got better. With Rob's.

Handcrafted cocktails and classic cuisine with vibrant hints of Cajun and Southern Creole blended in the colorful mix of flavors adding colorful layers to the experience, Rob's is a refreshing change from the usual. As the name implies, the wide repertoire of flavors anchored on ribs, oysters and bourbon already defines the restaurant's theme and personality. And it rocks.

The bar beckons, you just can't miss it. A tipple before a meal becomes the first order of business at Rob's. And this is where Rob's sets itself apart from the rest of the dining establishments at Newport World Resorts. An all-day fine dining restaurant that offers elevated dishes with a highlight cocktail bar, it's a concept that clearly cuts through the competitive clutter of dining options at Newport World Resorts.

At the helm of Rob's kitchen is Chef Robby Goco, a culinary innovator and pioneer in the local restaurant scene. Combining food with alcohol isn't new to Chef Robby, he's done it before. Remember tequila with tacos at Tequila Joe's and burgers and beer at Charlie's? This time, Chef Robby draws inspiration from Raymund's love of bourbon, the classic American barrel-aged corn-based whiskey. Starting off with bourbon, the usual associations with Tennessee, Bourbon County in Kentucky and Bourbon Street in New Orleans led Chef Robby to fall-of-the-bone ribs and freshly shucked oysters for a concept that just comes together perfectly. Chef Robby's expertise provided the glue keeping the unique concept in a tight seal alongside Raymund's wealth of experience in the industry, and this becomes evident right from the start with that first soothing sip and satisfying bite at Rob's.

It's true, all good things start with bourbon. Signature bourbon cocktails, Rob's Raw Bar, Gumbo & Chowder, Low & Slow Smokehouse BBQ and Grilled & Broiled House Specialties along with pasta and salads round up the sumptuous repertoire by Chef Robby at Rob's.

Think ribs, oysters and bourbon and Rob's is a natural no-brainer pick. Sure, other establishments offer this unique trifecta but Rob's has this concept down to a tee. Oysters? Pick your fresh harvest from Aklan, Japan, Gallagher Oysters from Ireland and Fine de Claire from France. A Raw Bar? Check. Fresh off the grill and smokehouse staples? Rob's got that covered too. But first, some libation...

A Round at Rob's. Make That Four More...

At the bar, Rob's impressive selection of bourbon is showcased in a wide variety of handcrafted cocktails. And there's just no better way to get acquainted with the unique style, character and personality of Rob's than with a signature cocktail, right?  

Sitting by the bar sets you in the proper mood, and watching each step of the process behind each cocktail builds up anticipation... 

...as you lean ever closer to the promise of finding salvation from a long, tedious and rough day in a glass.  

The Rob's Hot BBQ Sour (P 488) perfectly captures the new concept's approach to fine food and liquor, weaving the classic with the playfully inventive in a cocktail. And this is where Rob's truly shines with its creative take on the timeless whiskey sour infused with elements of the restaurant's repertoire of offerings like BBQ with its proprietary fat-washed bourbon.

A blend of fat-washed bourbon, chili-infused honey, lemon and Angostura bitters combine for a refreshingly sour and tart concoction rounded out by sweet, smoky and mildly spicy hints for a cocktail you can only find at Rob's. Each distinct note complements the other all the way down, taking you deep into Rob's world of fresh and vibrant flavors inspired by ribs, oysters and bourbon. And that first sip is just the start of a budding affair at Rob's...

At the bar, the impressive collection of bourbon presents infinite possibilities...

...including artisan labels from family-run distilleries. After that first round with the Rob's Hot BBQ Sour, the question then becomes obvious. What's next?

My go-to cocktail, the Old-Fashioned (P 395) is my gauge of the bar's craft. And they do an excellent Old-Fashioned at Rob's. That's another point for Rob's.

Experience some real southern comfort with the soothing Mint Julep (P 348)...

...or the sweet and naughty Strawberry Tea Smash (P 545). Don't forget to try the other Signature Bourbon Cocktails at Rob's like the Rob's Highball (P 458) and the Lychee Bourbon Fizz (P 458).

A Negroni works all the time, and the Boulevardier P 348) is another timeless take by Rob's. Deep, bold notes with a lingering and soothing gentle bitter finish, the Boulevardier is another personal pick from the bar at Rob's.

Pairing the Boulevardier along with the other specialty cocktails at Rob's with the kitchen's creations becomes an experience in itself. The bourbon selection and the bourbon-based cocktails are one of Rob's many winning aces, and a refreshing tipple before, during and after a meal changes the game in the diverse and cluttered food scene at Newport World Resorts.

The cocktail list at Rob's will leave you smiling and satisfied, but there's one more off-the-menu surprise to tease your palate...

Part hangover cure and part palate cleanser, the off-the-menu Pickleback is a comforting blend of bourbon and pickle brine that also pairs well with many of Rob's dishes including their selection from the Raw Bar or their fresh and baked oysters. 

Rounding out our cocktail spree is the Smoked Sagada Sour (P 488) with its blend of Tennessee whiskey, Wolfburn Morven Lightly Peated, Sagada Coffee syrup and Cointreau for another elegant tipple at Rob's. The deep, smoky hints from the spirits add depth while the subtle nutty sweetness of Sagada coffee and sharp citrus notes of Cointreau complete the complex yet refreshing weave of flavors. 

Rob's Hot BBQ Sour, an Old-Fashioned, the Boulevardier and the Pickleback. That's four for the road for me at Rob's.

At the Raw Bar, the day's freshest catch is laid out on ice...

...featuring a variety of fresh seafood including succulent shrimps and crabs...

...as well as oysters ready for shucking reveals the second layer of the Rob's experience. From the bar with its wide selection of bourbon to the Raw Bar with its fresh variety of seafood, Rob's flair from the highlight cocktail bar is now woven with its elevated cuisine from the kitchen. 

For starters, Chef Robby began with the Crunchy Vannamei Shrimps (P 298), fried succulent shrimps served with a vinegar dip. Don't bother removing the shell, take the whole shrimp and dip it in vinegar and go for it. That first bite is announced by an audible crunch followed by the fresh and clean briny sweetness of the plump shrimps with the sour notes of the vinegar dip for that perfect finish. And once you start, you just can't stop...  

Chef Rob then served his Uni Toast Egg Gribiche with Korean Mustard, an elegant starter with luscious layers of uni, egg, tobiko or fish roe and chives on a crisp brioche toast. The lavish play with uni, fish roe and egg conspire for unrestrained richness in flavor and texture reflecting the elevated style of cuisine at Rob's.

Grabbing that last piece comes without hesitation. It's that good. After the Crunchy Vannamei Shrimps and Uni Toast Egg Gribiche with Korean Mustard, Chef Rob brings out the seafood feast... 

...with the succulent trio of Diablo Oysters (P 275-3 pcs/P 398-5 pcs), Chipotle Bourbon Oysters (P 275-3 pcs/P 398-5 pcs) and Oysters Rockefeller (P 310-3 pcs/P 455-5 pcs). One of three anchor specialties at Rob's after ribs and bourbon, the oysters from the Grilled & Broiled Menu selection are the perfect bites with your favorite cocktail.  

The Chipotle Bourbon Oysters layers the palate with a hint of sweetness from the bourbon and some smoky heat from the chipotle to bring out the briny sweetness of the oysters...

...while the Diablo Oysters with its secret ingredient, the juice from the jalapeño for that spicy kick and the Oysters Rockefeller is as classic as it gets. If you want more heat, the House Specialty Hot Sauce should do the trick.

It's been said many times before that freshness is flavor, and these oysters just proves it. Fresh, clean and briny notes, it's a taste of the ocean on a half shell.

Rob's offers a selection of oyster dishes including the Four Cheese Oysters (P 275-3 pcs/P 398-5 pcs) and Herbed Butter Garlic Oysters (P 275-3 pcs/P 398-5 pcs), but you can't go wrong with their Diablo, Chipotle Bourbon and Rockefeller. And that House Specialty Hot Sauce.

My picks? The Bourbon Chipotle and Diablo for a refreshingly new spin on fresh oysters.

Down the hatch. That calls for another round of cocktails...

Ditch the soy sauce and wasabi for now. The Rob's Sashimi (P 798) with Fresh Tuna, Hamachi, Snapper and Salmon Trout slathered in extra virgin olive oil and citrus dressing topped with crunchy shallots and capers is one of the best I've tried. Basically a twist on the Italian "crudo" with its olive oil, shallots, capers and citrus dressing, Rob's Sashimi first teases the eyes before the palate with its vibrant colors... 

...from the different thick cut slabs of fish, each one with its own unique flavors. The natural sweetness of the different seafood comes through with the shallots, citrus dressing and capers adding contrasting flavors elegantly smoothened by the extra virgin olive oil. It's one of many dishes from Rob's that tastes as good as it looks allowing you to experience the nuanced and subtle plays on flavor from the different seafood.   

Cajun and Creole flavors from down south in Louisiana takes the spotlight with the traditional Seafood & Andouille Sausage Gumbo loaded with crab meat. Richly spiced, the thick broth caresses the palate with its comforting and savory richness from the blend of seafood and sausages. Chef Rob sticks to the original recipe with a strongly flavored stock delivering intense notes from the equally rich blend of spices and ingredients like sausages and seafood including the Creole holy trinity of celery, bell peppers and onions for bold notes.  

Rob's also offers the Chicken & Oyster Gumbo (P 265) and Oyster, Shrimp & Clam Chowder (P 465). 

One of the specialty dishes at Rob's, the aptly named Awww Shucks (P 675) will have you saying "awwww shucks" again and again. Why? Imagine Garlic Herbed Butter Oysters on crisp Sourdough toast dabbed with Roasted Bone Marrow, that's why. And the flavors and textures in one bite is as indulgent as you can imagine with nothing held back with layer upon layer of richness.

The dish reflects all the hallmarks of a Chef Robby Goco creation with the best ingredients masterfully executed for pure and unrestrained flavors. The briny sweetness of the succulent oysters, the richness of the garlic herb butter and and a generous schmear of roasted bone marrow are tempered by a fresh squeeze of lemon for that balanced yet decadent finish. 

One more bite, and simply let the flavors overwhelm the palate into an indulgent, briny, savory and buttery bliss. Pair one more bite with the Rob's Hot BBQ Sour, Old-Fashioned, Boulevardier or Pickleback from the bar and that's how you roll at Rob's.

The Rob's "BBQ" Shrimps (P 388) with large and succulent shrimps served in their signature Cajun style with buttered baguette brings subtle plays on smoky, sweet and spicy hints with each bite. The fresh snap of the shrimps along with the light crunch of the shell release a burst of fresh flavors rounded out by the Cajun style spices and BBQ finish for another must-dish at Rob's. 

Craving for more seafood? Go all-out at Rob's with the impressive Seafood Tower Special (P 2,788), a massive double-decker special with two tiers containing premium mangrove-raised Selva Prawns from Vietnam, succulent Mussels, Aklan Oysters, Salmon Poke, Blue Crab and Umibodo Seaweed crowned with a plump Lobster. You asked for a seafood feast, and Rob's answered your call in a spectacular way.

The chilled Lobster is delicately cracked in half revealing its tender meat...

...supported by an equally stellar cast of mussels, oysters, blue crab, prawns and salmon for a sumptuous seafood feast. The freshness of the seafood deliver all the flavors, with a variety of dips and sauces to complete the experience. This is seafood, simple and uncomplicated, served at its freshest best at Rob's.

From the bottom tier all the way to the Lobster, work your way up with one tasty bite at a time at Rob's and have another cocktail. 

And you can't say no to one more freshly shucked oyster with Chef Robby's special oyster sauce. You just can't. And the best part? There's more.

From tasty starters to Gumbo and sashimi "crudo" style, baked oysters and the lavish Seafood Tower Special, Chef Robby then served some of the savory mains of Rob's... 

...starting with the hearty Mussel Angel Hair Pasta (P 390) with imported mussels, sweet tomato, white wine, herbs and garlic broth. Seafood and noods become another interesting option at Rob's, with each noodle evenly draped in a rich sauce delivering a flavorful pop of sweet and tart notes.

The mussels works perfectly with the noodles adding yet another layer of flavor with each bite. A complete meal in itself served with crisp bread, the Mussel Angel Hair Pasta is just one of five tempting options at Rob's. Other choices include the Uni & Crabmeat Linguine (P 518), Garlic Clam Maccheroni (P 450), Lobster Makaronada (P 845) and Rob's Shrimp Penne Cream (P 695).

The specialty of the house, Chef Robby's Seafood Pan Roast with Shrimp, Crab and Scallop (P 498) or Lobster, Crab and Scallop (P 1,698) is another dish high on my list of personal picks at Rob's. The thick and rich broth of Tarragon Cream Bisque and "secret tomato" is the flavorful base of the dish with a medley of seafood adding even more flavor. Steamed white rice completes the dish.

Fresh and lusciously rich yet comforting flavors define the repertoire of dishes served so far at Rob's, and each dish is on point. 

And just like many of the dishes at Rob's, a splash of the House Specialty Hot Sauce makes an already great meal even better.

Chef Robby then served the final leg of the savory trifecta in Rob's menu fresh from the smokehouse, the Bourbon Baby Back Ribs (P 655) draped in Coffee Rubbed House BBQ Sauce with sides of Kimchi Slaw and Annato Chicken Dirty Rice to complete the trilogy of ribs, oysters and bourbon.

The coffee and bourbon combo pairs well with the tender, juicy and fall-off-the-bone ribs delivering a sweet, smoky and nutty finish. Served in a paper-lined steel tray, the Bourbon Baby Back Ribs is a sure bet guaranteed to satisfy any serious craving or appetite. 

Chef Robby then draws inspiration from familiar local flavors with his take on a popular staple with the Smoked Chicken Inasal (P 395). Chef Robby goes the extra mile with his 24-hour brined smoked chicken infusing it with full-on flavors. Paired with Collared Greens and Crab Mac & Cheese, it's another solid winner from Chef Robby's playbook at Rob's.

Other must-try savory mains at Rob's include the Pork Belly BBQ (P 435), Beef Brisket (P 598) and Giant Beef Short Ribs (P 1,498). From the Specialties of the House selection, the Steak Frites (P 2,788) and Iberico Pork Collar BBQ Steak (P 1,198) also sound promising.

At Rob's, don't forget to save room for dessert or you'll miss out on the perfect sweet ending with their indulgent temptations like the Bananas Foster (P 398), Mud Pie (P 455) and Caramel Iced Peach Cobbler (P 215) to round out an extensive menu. 

A love for bourbon sparked a novel concept combining elevated cuisine with a highlight cocktail bar for that perfect tipple and bite. Restaurateur Raymund Magdaluyo and Chef Robby Goco may have another winner here with Rob's. Ribs, oysters and bourbon? See you at Rob's in Newport World Resorts. And come hungry. And thirsty.