Prologue at Aruga: Alyanna and her culinary 'Hiro'
Enhancing and elevating comfort food
Published Jun 30, 2023 04:30 am
Alyanna Uy and Chef Hiroyuki Meno have been collaborating for over six years now; and together, brand names such as Prologue and Dough & Grocer have established enviable footholds in the culinary landscape of Metro Manila. They have established equities that speak of impeccable quality and standards; such that whether as an eatery (Prologue) or as a specialty food store (Dough & Grocer), they have captured faithful followers and enthusiastic customers.
Alyanna was an investment banker who would design menus and think of food concepts in her spare time; so it didn’t take much convincing to have her now devoting attention on a full-time basis to these food-related ‘babies’. Chef Hiro is Japanese, trained in France, worked in the Tokyo restaurants of the legendary Paul Bocuse, and had a stint in a high-end resort in Bali, Indonesia, before arriving in the Philippines and finding a second home.
Chef Hiro and Alyanna at Prologue, Rockwell
There’s a Prologue in Quezon City, one in San Juan, this new one I visited at Aruga, Rockwell, and one about to open at the Mitsukoshi Mall, BGC, Taguig. With Prologue, it’s always been about comfort food that’s enhanced and elevated, drawing on the deep experience that Chef Hiro has accumulated through the years. While the menus of the different Prologues will overlap, there’ll also be segments of the menu in each location particular to that outlet. Plus the same dish, as listed on the menu, can be tweaked according to the location. The Prologue at Aruga is some six months old, and it’s been very popular as a breakfast go-to for the Rockwell community. Their eclectic selection for lunch and dinner is really worth knowing about, and that’s what we’ll explore in this feature. The Sampler Menu that we enjoyed, created lasting hints of what I’ll be returning for, in the weeks to come. Find your favorite, and know that Prologue will find a way to make that dish both familiar and unique, at the same time.
Trio of Amuse Bouche, and The Fried Tripe with Sriracha mayonnaise
Chef Hiro got us in the mood with an Amuse Bouche trio: raw tuna on a rice cracker, strips of crab meat in a little cup, and Spanish mackerel with a distinct smoky flavor. I hear this Amuse Bouche is off the menu, so you have to ask for it! Then there was the Fried Tripe, honeycomb tripe with cayenne, rosemary, garlic, and Sriracha mayonnaise on the side. Like a cross between flat calamares and Chicharon. The Mushroom Soup we were served was super special, as there was a Foie Gras Ravioli swimming in the earthy soup.
The Beef Rendang and The Nasi Goreng
The Prologue Beef Rendang is a flavorful old favorite, as it’s Wagyu Brisket, Jasmine Rice, French Beans, Broccoli, and Carrots, all mixed up to offer a Rice Bowl that’s a meal on its own. The Nasi Goreng is a nonmeat option, as it’s basil pesto, brown rice, bean sprouts, kecap manis, and shrimp. These are two dishes that Chef Hiro will offer as a salute to his stay in Indonesia.
It’s an Iberico Pork mini-festival with the Cabecero Risotto, and the Tomahawk
The Iberico Cabecero Risotto has three kinds of mushrooms - button, enoki, and shimeji, plus asparagus, cherry tomatoes, and arugula. This was a new dish for me and immediately became a new favorite. The second Iberico offering was the Iberico Tomahawk, tender slices of pork with arugula, basil pesto, ratatouille, and Parmigiano.
Prologue’s Chicken Tandoori
There’s a Chicken Tandoori, made with yogurt, turmeric rice, cream sauce, and French beans; that has to be tasted to be believed. How the chicken has been seasoned and expertly cooked, the blend of spices and the turmeric rice … it’s tandoori bliss! And for a sweet ending, try the Banana Tart of almond cream, caramelized banana, caramel sauce, and vanilla ice cream. For me, it’s like mixing our turon with a banana split. And I loved how that happened. Prologue has become one of those ‘old reliables’, as far as I’m concerned. I’ve known Alyanna, her family, and Chef Hiro since the ‘salad days’ at S Maison, watched them hit their stride with Prologue QC, and reinvent themselves with Dough & Grocer during the pandemic. It’s great to watch Prologue expand and stamp its class and quality in new Metro Manila locations.
Alyanna was an investment banker who would design menus and think of food concepts in her spare time; so it didn’t take much convincing to have her now devoting attention on a full-time basis to these food-related ‘babies’. Chef Hiro is Japanese, trained in France, worked in the Tokyo restaurants of the legendary Paul Bocuse, and had a stint in a high-end resort in Bali, Indonesia, before arriving in the Philippines and finding a second home.
Chef Hiro and Alyanna at Prologue, Rockwell
There’s a Prologue in Quezon City, one in San Juan, this new one I visited at Aruga, Rockwell, and one about to open at the Mitsukoshi Mall, BGC, Taguig. With Prologue, it’s always been about comfort food that’s enhanced and elevated, drawing on the deep experience that Chef Hiro has accumulated through the years. While the menus of the different Prologues will overlap, there’ll also be segments of the menu in each location particular to that outlet. Plus the same dish, as listed on the menu, can be tweaked according to the location. The Prologue at Aruga is some six months old, and it’s been very popular as a breakfast go-to for the Rockwell community. Their eclectic selection for lunch and dinner is really worth knowing about, and that’s what we’ll explore in this feature. The Sampler Menu that we enjoyed, created lasting hints of what I’ll be returning for, in the weeks to come. Find your favorite, and know that Prologue will find a way to make that dish both familiar and unique, at the same time.
Trio of Amuse Bouche, and The Fried Tripe with Sriracha mayonnaise
Chef Hiro got us in the mood with an Amuse Bouche trio: raw tuna on a rice cracker, strips of crab meat in a little cup, and Spanish mackerel with a distinct smoky flavor. I hear this Amuse Bouche is off the menu, so you have to ask for it! Then there was the Fried Tripe, honeycomb tripe with cayenne, rosemary, garlic, and Sriracha mayonnaise on the side. Like a cross between flat calamares and Chicharon. The Mushroom Soup we were served was super special, as there was a Foie Gras Ravioli swimming in the earthy soup.
The Beef Rendang and The Nasi Goreng
The Prologue Beef Rendang is a flavorful old favorite, as it’s Wagyu Brisket, Jasmine Rice, French Beans, Broccoli, and Carrots, all mixed up to offer a Rice Bowl that’s a meal on its own. The Nasi Goreng is a nonmeat option, as it’s basil pesto, brown rice, bean sprouts, kecap manis, and shrimp. These are two dishes that Chef Hiro will offer as a salute to his stay in Indonesia.
It’s an Iberico Pork mini-festival with the Cabecero Risotto, and the Tomahawk
The Iberico Cabecero Risotto has three kinds of mushrooms - button, enoki, and shimeji, plus asparagus, cherry tomatoes, and arugula. This was a new dish for me and immediately became a new favorite. The second Iberico offering was the Iberico Tomahawk, tender slices of pork with arugula, basil pesto, ratatouille, and Parmigiano.
Prologue’s Chicken Tandoori
There’s a Chicken Tandoori, made with yogurt, turmeric rice, cream sauce, and French beans; that has to be tasted to be believed. How the chicken has been seasoned and expertly cooked, the blend of spices and the turmeric rice … it’s tandoori bliss! And for a sweet ending, try the Banana Tart of almond cream, caramelized banana, caramel sauce, and vanilla ice cream. For me, it’s like mixing our turon with a banana split. And I loved how that happened. Prologue has become one of those ‘old reliables’, as far as I’m concerned. I’ve known Alyanna, her family, and Chef Hiro since the ‘salad days’ at S Maison, watched them hit their stride with Prologue QC, and reinvent themselves with Dough & Grocer during the pandemic. It’s great to watch Prologue expand and stamp its class and quality in new Metro Manila locations.