Torch Ignites with a New Branch and New Dishes

Refreshing appetizers and salads, comforting pasta and pizza, a classic local favorite, and a massive slab of premium beef of epic proportions, these new dishes are more than enough reasons to visit Torch Restaurant's newest branch at the heart of the Makati CBD.

Torch Restaurant's newest branch is located at the Ground Floor of Greenbelt 5, featuring panoramic glass walls with an open kitchen design. Like all Torch restaurants, the expansive layout maximizes the given space for a smooth flow, and one easily feels right at home.   

The high ceiling and panoramic glass walls allow natural light into the spacious interiors, adding to the warmth and comforting vibe. At the kitchen, the pace picks up as the weekend lunch crowd arrives, and signature dishes are expedited in quick succession.

Start your dining experience at Torch's newest branch with one of their signature cocktails, like the Dragon Sangria (P 899.95 good for 3-5 persons, Left), a refreshing concoction of lime, Chamdor, and Chardonnay; and the Beer-Tail Mango Daiquiri (P 269.95 Right), with a bottle of beer on a mug.

Pair your cocktails with Torch Restaurant's signature Appetizer Sampler, with their Chili Cheese Crispers, Truffle Fries, Buffalo Asian Chicken Wings, and Tequila Lime Chicken Skin Skewers. At Torch, you can always expect a good start to your meal with their inventive appetizers.

Then, the first of eight new dishes arrived. The elegant Wakame Salmon (P 234.95), a refreshing medley of seaweed, ripe mangoes, kani, and raw salmon drizzled with a spicy sesame mango dressing and served in a martini glass kicks off the parade of new dishes at Torch Restaurant. The freshness of the light appetizer, with rich and buttery salmon and tender kani deliver a burst of clean flavors punctuated by the nutty seaweed, the sweetness of the mangoes, and the creamy sesame-mango dressing, with its sweetness balanced by just a mild layer of heat from the chili. The elegant appetizer can be shared, but I can totally understand if you won't.

A healthy option is included in the new line-up of dishes, the Grilled Chicken Quinoa Salad (P 345.95),  a light and healthy yet flavorful salad with quinoa grains rich in protein and fiber, topped with tender and juicy roast chicken, onions, bell peppers, and feta cheese tossed in a rich sesame dressing. Healthy food doesn't have to be bland, and this one is packed with so much flavor. The juicy roast chicken, the subtle sweetness from the white onions and bell peppers, and the nutty sesame dressing combine for vibrant flavors. Light, healthy, and flavorful without the guilt, healthy food never tasted this good.


Torch recreates a local classic with its Tocino Fingers (P 172.95), tender pork tocino strips battered and fried to golden perfection, served with a sunny side-up, atsara, and buttered garlic rice. The light breading adds a unique dimension to the familiar tocino, with its light and crisp texture contrasting with the juicy pork. Throw in an egg and some buttered garlic rice, and you have a real and comforting classic, reinvented by Torch.

Bacon & Egg Carbonara (P 334.95), another classic recreated, with each firm strand of fettucine coated in a rich cream-based sauce topped with a perfectly cooked poached egg and strips of crisp and smoky bacon. The egg and cream sauce deliver an indulgent richness to the dish, rustic yet inventive, with the crispy bacon balancing the dish with its distinct texture, and salty, smoky notes for another comforting dish.

Torch also served their new Cowboy Roll (P 389.95 for eight pieces, Left), a unique east meets west fusion with thinly sliced US Angus Beef and shiitake mushrooms deep-fried in tempura batter, and the rustic thin crust Cheesy Anchovies Alfredo Pizza (P 374.95), with Alfredo cream as a base topped with cheddar and anchovies.

Another light yet flavorful main dish is served, the Seabass in Garlic Miso (P 799.95), tender and buttery infrared-baked Chilean seabass basted with sake garlic butter miso, with a side of Japanese fried rice. The thick and generous portion of premium Chilean Seabass is incredibly soft with a buttery texture that melts in your mouth, with its delicate flavors enhanced by the sake garlic butter miso. The infusion of Japanese flavors adds a familiar note to the new dish, making this another must-try at Torch Restaurant.

Torch Restaurant pulls out all the stops for their next dish, as a chorus of "oohs" and "aahs" from the group greeted the arrival of the impressive dish...

Looking for some serious beef? Look no further. The new and impressive Tomahawk Steak (P 6,799.95 for Full 2000-2200g/P3,499.95 for Half 1000-1100g/P 1,195.95 for Single 300g), premium bone-in USDA Angus Ribeye steak roasted to perfection, with a secret and proprietary dry rub mixture of spices for even more flavors. The charred ends are crunchy, while the beef is juicy with bold flavors. The massive Tomahawk Steak is served with twice-baked marble potatoes, radish, roasted corn on the cob and gravy. It's a feast with a statement, and good to the bone.

But save some room for Torch Restaurant's indulgent selection of desserts. The impressive range of sweet treats provide quite a number of options to cap your meal at Torch Restaurant, like the Red Velvet Lava Lake (L), and the Fried Bread Pudding (R), both topped with ice cream...

...or the light yet rich Panna Cotta with Fresh Fruits (P 179.95)...

...and the Red Velvet Cheesecake (P 295), each one a perfect ending to cap your dining experience at Torch restaurant. It's always great to see a restaurant business grow and prosper, and since my first post on Torch Restaurant two years ago, I knew then that this would be one of those businesses that would further blossom in the local food scene (for more on Torch Restaurant, check out my previous post here at http://dude4food.blogspot.com/2013/05/food-news-torch-fires-up-new-sushi.html). Comfort food classics with a twist, only at Torch Restaurant. And four branches later, Torch Restaurant continues to shine ever brighter...

Torch Restaurant is located at the Ground Level of Greenbelt 5, Legaspi Street, Ayala Center or call 477-3773 for inquiries and reservations.

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