Years ago, bar food means 'nothing too fancy or too impressive to eat' or 'good enough to chow down with drinks'. Alchemy Bistro Bar will turn that impression around with their delicious mix of European and Asian dishes and a fine list of drinks to match.
Located in Poblacion area in Makati, Alchemy Bistro Bar caters to people of all ages - from students to executives.
Alchemy has three areas: the bar area downstairs where bands also perform every nights, the upstairs area which is more laid-back, and the wood fire oven at the al fresco area, where you can watch their signature pizzas being made.
This place is owned by Kevin Currie and his wife Chef Tina Moscardon, a Le Cordon Bleu-educated chef. Chef Tina specializes on French, Italian, Middle Eastern and Thai cuisines, as evident on the menu.
We had one of their bestselling bistro plates, the Baked Oysters (Php 350).
The Baked Oysters has spinach, hollandaise sauce and gruyere on top, and the biggest oysters I have seen. I honestly don't eat oysters that much but I liked this so much I almost emptied the plate.
We also sampled one of their wood fired pizzas, the Pide or Turkish Pizza (Php 505).
|Pide or Turkish Pizza|
Served on a leaf-shaped pizza crust, Pide is topped with lamb, Turkish spices, tomato, bell pepper and egg with a generous amount of mozzarella pizza. It has an interesting taste that could only be described as a cross between a lamb kebab and a pizza. Indeed a must-try in Alchemy.
We were also served a pasta dish I don't see regularly in other Italian restaurants, the Gnocchi (Php 390).
This aromatic dish is potato gnocchi with gorgonzola sauce and pancetta served with an herb garlic bread. This dish seriously means business, the pasta is chewy and delicious coated with the gorgonzola sauce.
For the main plates, we had the Beouf Bourguignon (Php 580) and the Slow-Braised Lamb Shank (Php 775).
The Beouf Bourguignon is US Certified Angus beef marinated in red wine and cognac, topped with glazed onions and lardon, and served with creamy pasta on the side. This dish is a clear winner -- the beef was quite tender with flavorful that we can't stop eating the dish.
|Slow-Braised Lamb Shank|
The Slow-Braised Lamb Shank is New Zealand lamb shank slow-cooked for 42 hours and served with Mediterannean couscous. As Chef Tina explained, the slow-cooking process removed the gamey taste that people usually don't like when eating lamb. I was absolutely impressed by this amazing dish.
A visit to Alchemy wouldn't be complete without trying the drinks, otherwise known as the Potions. I had one of the Alchemic Elixers, the Fiery Passion (Php 280) and the Strawberry Daiquiri (Php 260).
Served on their signature leaning cocktail glass, the Fiery Passion is a mix of gin infused with chili, basil, passion fruit and angustura bitters.
We also had one of their shooters, the Test Tube Rack (Php 350 for 12 shots).
|Test Tube Rack|
The Test Tube Rack is a mix of four types of alcohol with other flavors, so if you're the adventurous type, this one's for you.
Alchemy also served mocktails, such as the Cucumber Delight (Php 210), for the non-drinkers.
For dessert, we had the Warm Molten Chocolate Cake (Php 240).
|Warm Molten Chocolate Cake|
Alchemy's version of the chocolate lava cake has this nutty edge to it, which I liked, but because of a heavy dinner, I could have appreciated a lighter dessert more.
I was utterly surprised that I haven't discovered a culinary spot such as Alchemy Bistro Bar earlier. I was blown away by the dishes I have tried. The dishes are reasonably priced and good for sharing, and the ambiance is beautiful. If you want delicious food and amazing drinks, you should go to Alchemy.
Thanks to Chef Tina Moscardon and Janine Mendoza for having us.
Alchemy Bistro Bar
Polaris Street corner Durban Street,