Bold Local Flavors Ignite at Siklab+ in Shangri-La Plaza

The Bistro Group launches its own homegrown concept highlighting comforting local flavors at Siklab+ at the East Wing of Shangri-La Plaza. Known for their popular international casual dining restaurant brands, The Bistro Group's inspiration for its latest concept is much closer to home with its repertoire of all-Filipino classics. Kuhol ni Tanggol, OK na Okoy, Pinatisang Fried Chicken and Crispy Pata-rrific. Get ready to reignite your love for local flavors with the bold and contemporary take on local classics by Siklab+, now fired up at Shangri-La Plaza...

The Bistro Group's newest concept exudes a welcoming warmth with its subdued and muted earth tones but don't be deceived by its understated color palette. The flavors served at the modern minimalist space with its sophisticated and inviting casual vibe are both vibrant, upfront and assertive with nothing held back. 

The aptly named Siklab+ says it all, this is where you can enjoy the wide diversity of local flavors in an extensive yet well curated menu reflecting the rich and flavorful tapestry of Filipino cuisine in a strikingly contemporary setting. Now you can say the roster of The Bistro Group's dining concepts is truly complete with the addition of Siklab+ and its wide array of local dishes. 

Inside, the stark grey hues of polished concrete contrasts in a complementary manner with the warm wood tones for a sleek stylized reinterpretation of a modern Filipino restaurant. The dynamic curved columns recreate the flames the restaurant is named after for a visually stunning look, consistent with the vibrant character of the brand. 

Our palates may have evolved with the exposure to global cuisine, but one can't deny that comfortingly familiar local flavors still hits home. You can safely add Siklab+ by The Bistro Group to your growing list of options for those times a sudden craving for familiar Filipino dishes strikes. 

It's interesting to see just how one of the country's biggest restaurant groups bannered by its roster of renowned international brands interpret local flavors. And it seems the execution of the new concept is as smooth as it can be down to the tiniest details. The experience gained from the day-to-day operations of different well-known global brands through the years certainly helps. Siklab+ exudes that slick and efficient vibe matched by the group's impressive culinary record which gives Siklab+ an edge over similar local themed restaurants. 

The inventive culinary style of Siklab+ becomes apparent with its specialty beverages reflecting the brand's bold take on flavors with refreshing creations like the Kamias Pineapple Slush (P 195) and the Binibining Dalandan (P 185) infused with honey...

...but it's the tongue-twisting Pulot-pukyutan Pakwan (P 195) with its blend of sweet watermelon, citrus and fresh basil that hits the spot for me with each soothing sip. Game for trying something different? Siklab+ also offers the unique Tsokolate at Kalamansi (P 195) with local chocolate, milk and calamansi. Other equally refreshing options include the Sampalok Lemonada (P 145) and Siklab Gulaman (P 125). 

After a few refreshing sips, it's time for tasty nibbles with the signature appetizers of Siklab+ before the main courses...

...like the wittingly named OK na Okoy (P 195/P 295) or crisp vegetable fritters made with carrots, squash and bean sprouts topped with shrimp, malunggay leaves and spring onions served with a vinegar dip. Each bite is announced by an audible crunch followed by the subtle sweetness of the vegetables and briny savory notes of the shrimp perfectly tempered by the sour sharpness of the local vinegar. Just perfect. 

The Kuhol ni Tanggol (P 345/P 495) with local Golden snails gently simmered in thick and creamy coconut milk with aromatics like ginger, garlic and onion kicked up the soothing heat of fresh chilies and just a whisper of mild sweetness from the water spinach or kangkong is one of my personal picks at Siklab+. The subtle nutty and earthy hints of the snails are perfectly complemented by the richness of the coconut milk with its blend of aromatics and chilies. The freshness of the different ingredients drives all the flavors but the coconut milk enriched broth really completes the dish. As a finishing touch, the dish is topped with crunchy garlic bits for a delectable play on both flavor and textures. 

And Siklab+ nails it even with the simplest dishes. The Tortalong (P 255/P 465) is one of those classic staples in any family table but Siklab+ adds its own twist topping it with lightly crisp ground pork for a savory punch along with garlic, spring onion and the flavorful bite of red onion. The eggplant omelet is soft, fluffy and even creamy with a silky texture draping the palate with a flavorful richness made even more intense when the rest of the ingredients come into play. To complete the comforting dish, a side of banana ketchup for that layer of sweet and sour notes will have you going for extra rice. Simple yet masterfully executed, Siklab+ still has a lot more to offer from its extensive menu of all-time Filipino faves. 

The Pinalutong na Tawilis (P 225/P 350) or deep-fried freshwater sardines only found in Taal is another tasty starter at Siklab+. The flavors are pure, clean and uncluttered just the way it should be. There's a briny sweetness following each bite, tempered by the vinegar dip for that subtle balance. 

Noods? Siklab+ has that covered too. The Pancit Itim (P 195/P 395) or squid ink noodles with succulent baby squid, cherry tomatoes, garlic, onion, fresh cabbage, calamansi, soy and just a touch vinegar is one solid merienda staple or side dish. Other noodle options include the Pancit Palabok (P 185/P 385), Siklab's Special Lomi (P 185/P 375) and PBG: Pancit Bihon Guisado (P 195/P 325). 

Comforting soul food in the form of soup, specifically the sour sinigang is well represented in the menu at Siklab+. The Sinigang na Bangus sa Bayabas (P 395/P 725) with milkfish, tomatoes, guava, green chili, okra, eggplant and kangkong or water spinach is the perfect addition to your feast of local flavors on a rainy afternoon or a sweltering sunny day. 

The medley of sweet and sour notes from the milkfish to the cherry tomatoes and guava combine for a hearty dish to warm your palate. The thin and light broth is packed with flavors soothing the palate with each sip. Other soup options at Siklab+ include the Trio Sinigang na Baboy (P 425/P 785) and the Bulalo Ala Eh! (P 595/P 1,095) or beef bone marrow soup. 

No, it ain't a Filipino feast without pork sisig and the Paboritong Pork Sisig (P 345/P 545) with pork ear, belly and liver, onion and chili topped with egg and crunchy garlic bits completes your table with the greatest hits playlist of Filipino flavors. It's the textural contrasts of soft and crunchy with every bite that makes this sisig legit completed by a fresh squeeze of calamansi. Extra rice? Absolutely. 

Extra rice is par for the course at Siklab+ with five tempting variants from the usual Steamed Rice (P 65/P 145) and Garlic Rice (P 95/P 165) to the loaded Chorizo Rice (P 225/P 295) with egg, cabbage, spring onions and carrots; the bold flavors of the Bagoong Rice (P 225/P 295) with green mango, shrimp paste, scrambled eggs and spring onions and Dilis Rice (P 225/P 295) with that extra crunch.

For the main courses, Siklab+ serves a duo of top picks from the menu...

...starting with the Crispy Pata-rrific (P 795/1,495), the quintessential deep-fried knuckles of pure pork goodness. The well seasoned pork knuckles with its tender and juicy meat capped by a lightly crisp layer of crackling packs both the savory richness and the perfect crunch. Clearly, this is one of those extra rice situations at Siklab+. 

The Pinatisang Fried Chicken (P 395/P 695) is one of many flavorful surprises at Siklab+. The crisp and juicy fried chicken gets an extra boost in flavor with its marinade of fish sauce and calamansi paired with fried kamote chips and banana ketchup. There's a rustic even nostalgic homestyle vibe to this dish that makes it a welcome addition to your all-Filipino feast at Siklab+. 

And if you still have room, don't miss out on the Gising Gising Na! (P 270/P 425) with the fresh snap of Baguio beans with every bite along with kangkong stalks, garlic, green and red chilies simmered in coconut milk. There's still so much more on the menu, and a second visit to Siklab+ sounds like a plan. 

Did I mention they serve cocktails too? That's right. Cocktails with a local spin offer interesting possibilities to your visit to Siklab+ like the Dalandan ng Ale (P 295) with its blend of tequila, citrus, dalandan liqueur, sugar and salt. Or the Ube Kolada (P 245) with calamansi, ube liqueur, rum, mango and sugar with its festive tropical notes.

The Sierra Madre (P 295) with calamansi, pandan, calamansi liqueur and egg white brings refreshingly tart notes for a perfect tipple before or after a meal at Siklab+. Siklab+ offers a full selection of juices and soda, beer and wine too. 

From the different dishes served earlier down to the cocktails, Siklab+ stays true to its concept of igniting the senses with its creative renditions of local flavors threading your entire experience together in an elegantly seamless chain. 

Of course, there's dessert for that perfect sweet ending or merienda in true Filipino tradition. And Siklab+ lays out an indulgent spread...

...kicked off by their Bonggang Bibingka (P 185), soft and dense rice cakes topped with grated coconut, salted egg, latik, muscovado sugar and cheese... 

...the intricately plated Kalamay sa Latik (P 105/P 295) or glutinous rice cakes with langka, pandan and latik...

...the Turon Trio (P 225) in Classic, Cheese and Langka Macapuno...

...and Palitaw (P 195), soft glutinous rice cakes sprinkled with roasted sesame seeds, sugar, grated coconut and latik. Siklab+ also offers a pair of traditional iced desserts like the Saba Con Yelo (P 195) and Mais Con Yelo (P 195). 

Comfortingly familiar flavors reinterpreted in an elegantly modern yet playfully inventive and casual style backed by long years of experience in the restaurant business makes Siklab+ a serious contender in the metro's culinary scene. 

The introduction of the latest concept from The Bistro Group reflects the innovative spirit we've come to expect over the years. The extensive offerings and masterful execution of each dish are part of The Bistro Group's identity, lavishly unveiled at Siklab+. Is there room for one more Filipino restaurant in an increasingly competitive and crowded culinary landscape? There definitely is, and The Bistro Group has another solid concept with Siklab+.