Batala Bar in Intramuros is an F&B establishment with a mission. Standing right beside the historic San Agustin Church, partners Mia Guerrero and Brian Benitez McClelland have made it a point for Batala’s culinary DNA to celebrate Filipino cuisine and highlight the craft products of Filipino F&B artisans.
From their craft beers to their mixed drinks and ice cream/sorbetes, there’s much to enjoy as Filipino flavors are infused and promoted. Perusing the menu, you’ll note how regional specialties are included in the lineup of dishes. Nicey Villanueva-Reyes is their food consultant, and she shared that the overriding idea was to elevate these comfort food recipes—to offer subtle twists to charm the palates of both visitors and locals and give Batala a bevy of signature dishes, plus vegan options.
It’s great to report that they’ve been successful in achieving that. The dishes at Batala will sound and read as familiar, but get ready for the little surprises that pop up as they’re brought to your table and as you take your first bites.
The Crispy Sisig comes as advertised. Jowls, garlic, onions, chicharon and eggs come together to perfection, making this a sure winner for Batala. Visually, it may look like any sisig served in restaurants, but I appreciated the crispness and liked that they also offer a tofu-based vegan option, which they call Wholesome Sisig.
Their Kinilaw na Isda takes the catch of the day and combines vinegar, calamansi and coconut milk to create something zesty and flavorful.
One immediate personal favorite was their unique house salad. It’s chopped superfood pechay with cashew nuts, chorizo and a guava vinaigrette—simple yet surprisingly tasty.
The Street Food Sampler features kwek-kwek (quail eggs), Betamax (tofu in this version) and fish balls—all dolled up for dining in a restaurant with dipping sauces, yet still retaining their street charm.
The Chicken Tinola Rice is poached chicken with fragrant rice and wonderful tinola soup, prepared like Hainanese chicken. I loved how the tinola soup paired with the chicken, so you didn’t even miss the traditional broth of the Hainanese version.
Crispy Himalit is a filet of flying fish served like tilapia, accompanied by okra and other vegetables. It’s served with buro and chimichurri sauce. The logic here is that some foreigners may find the buro too strong, so the chimichurri offers a more familiar alternative.
The Calamansi Pie is a delightful take on the well-known key lime pie, featuring calamansi zest, a graham crust, and a generous amount of whipped cream. There’s even a cheesecake element, and it works wonderfully.
Batala Bar first opened on Arnaiz Road in Makati, but the partners took on the challenge of relocating to Intramuros in 2019. We all know what happened the next year, 2020, but thankfully, Batala survived and now does great business day and night. During my lunch there, a steady stream of foreigners and locals ascended to the dining area.
Batala has a menu created with intent and a purpose that goes beyond providing good food. It champions and seeks to elevate Filipino dishes while supporting the local food supply chain.