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Tried & Tested: Toyo Eatery
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I’d been hearing a lot about Toyo Eatery as the hippest place to eat (though my friend James hates anything that’s “hip”) but I’m at a loss for words.
I wasn’t sure if I wanted to check it out because of mixed reviews and the supposedly expensive tab.
My friend James, who recommended it first, said he paid Hong Kong prices, which is usually HK$500 or about Php 3000 per head.
I finally had a chance to go when National Book Store invited me to lunch for a Caran D’ache event and I surprisingly loved it. I decided to invite my husband and a group of friends to dinner last week.

Reservations are a must because this is the place to be. Luckily we are friendly with Chef Jordy Navarra who I met previously at the former Black Sheep restaurant at the Fort.
Two years ago he sent really nice chocolate to my office, and I never forgot it.

Black sheep chocolate

Toyo Eatery is located at the Alley at Karrivin, a new development owned by the (SM) Sy family at Pasong Tamo Extension. It is right next to the Silverlens Gallery, where the old Terry’s restaurant used to be.

IMG_7050

This is my hubby

Jeroen

We even bumped into Sandro Marcos and his friends, who was so friendly—much more friendly than the other candidate’s son we bumped into at Pink’s Hotdogs last month.

Sandro Marcos and friends

This way to Toyo Eatery.

Toyo Eatery

I love the Milo Naval interiors using cement, oddly shaped wooden tables, and E. Murio chairs

Toyo Eatery

There’s a communal dining table for sharing or for a large group

Toyo Eatery

We were early so Chef Jeroen got to meet Chef Jordy before they got really busy

Toyo Eatery

The choice of glass says it all. Jeroen and I love them, but we could never have these at home because the maids and kids would break them…

Toyo Eatery

I started with the fresh plump oysters on a bed of corals??

Toyo Eatery

Tata and Jeroen had the grilled octopus which came with a special broth

Toyo Eatery
Toyo Eatery

Then we all got a palate cleanser that looked like macarons (sorry I didn’t taste it 🙂 )

Toyo Eatery

Then everyone in our group had the fancy pork barbecue grilled to perfection, served with vinegar, which everybody loved

Toyo Eatery

We also had the fancy “silog” topped with egg and cracked chicharon—yum!

Toyo Eatery

I had mine without egg. Since the dishes are toyo- or soy sauce-based, it was perfect with ice-cold Coke

Toyo Eatery

For dessert we had grilled cassava and Jordy’s famous chocolate truffles slightly infused with fish sauce (patis). So good!!

Toyo Eatery

Our bill for six people, including glasses of wine, was Php 8000 and we were all full!
So it is possible to have a nice meal at Toyo without paying Hong Kong prices.
I would love to come back and bring the kids.
It’s a perfect place to entertain foreign guests who would like to try Filipino dishes that don’t look like a sloppy babuyan island (sorry!!).
Service is excellent.

Toyo Eatery is open from Tuesday to Saturday (dinner only) from 6PM
at 2316 Chino Roces Avenue, Makati City, Philippines
To reserve, text May at 0917 720 8630
To know more about Toyo Eatery, like them on Facebook.

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  • MK

    sandro marcos seems really nice and approachable

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  • Sesame

    great you loved Toyo! just wondering why Candy find it expensive and did not give a good review, she even compared tortured eggplant to “soil”

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    CVS Reply:

    who’s Candy?

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    CVS Reply:

    LOL. I just read Candy’s review. She’s my dear cousin. THat’s why I said mixed reviews diba? our group had a really positive experience

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  • Roderick Benga

    Good food! Price is not an issue.

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  • Ria V

    Interesting. I’ll try when I go back to MNL!

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    CVS Reply:

    yes!

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  • Hein S

    Pricey.

    Must be the Rent.

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  • singapoorboy

    I love the Toyo’s logo. As a graphic designer, logos should be always be like this (especially for restaurants). Simple and modern. And can u please tell the chef, he should put up a branch here in Singapore. So we could redeem the image Filipino cuisine. My Singaporean friends always think our cuisine are all about oily and pork-y.

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