Featured image: Test Kitchen's Wagyu Beef Cheeks

Among the thousands of chefs, there are a handful of them I admire in the country. Many of them I’ve met personally and many I’ve seen on television. I’ve been to many of their restaurants and I must say it is amazing how creative many of them can be. Apart from the internet, they too are a source of ideas for many of my dishes. In the end, it’s the taste of their food that matters. I’ve joined events called “The Philippines in small plates” and “Around the world in small plates.” Here, chefs from all over the metro were given one small dish to prepare and serve to the public. One prepared Philippine-influenced dishes from various provinces and the others prepared dishes from all over the world. I loved this event because it was like looking for the treasure out of the many dishes served. One chef that caught my eye was Josh Boutwood. I didn’t know much about him then except that I’d also see him on television. Sarap what he prepared. I just heard about his great food at his restaurants. He has a more than a couple of restaurants. Burrata
There was a time he opened a stall at the Grid at Rockwell. He served his burger creation. Of course, I had to try it. Superb! I believe he is no longer part of that stall but the burger is still there. I am a regular every time I visit Rockwell. A must-try. Recently, I was invited to his restaurant at One Rockwell called The Test Kitchen. I had been there before but just met up with some friends. This time, it was for a sit-down dinner. We started with some appetizers. We had burrata with local tomatoes and balsamic glaze. If this was an indication of the dishes to come, we were in for a fun evening of great food. Sourdough
There was raw tuna, arancini, and duck prosciutto on toast. Each dish was not only unique but also simply delicious. The server kept on suggesting the sourdough. We gave in. She was right. It was crusty, moist, and also very good. With the spread that went with it, panalo. Best I’ve had in Manila. I just eat the crust though. Then came the main dishes. We had dry-aged, black Angus ribeye cooked medium rare. When it comes to a good steak, I trust what the chef suggests. Tender, moist, and with some sea salt, the Angus is also a must-try. There was a 72-hour short rib, tender, moist, melt in your mouth, and also very good. The Steak Bavette is also worth a try. The one that made me decide I had to tell my readers about this place was the wagyu beef cheeks. steak black angus ribeye
It was so delicious I secretly regretted sharing it with my friends. It was that good, super tender with a rich red wine sauce over creamy mashed potatoes. I’ll be back, if only for this dish. It was a fantastic and memorable evening with a great friends, a beautiful restaurant, and superb food. I plan to visit Chef Josh’ other restaurants and discover what treasures he has hidden in them. The Test Kitchen is at One Rockwell, Ground Floor, East Tower, Rockwell Drive, Makati +639772885751