July 14, 2015

For Your Next Food Trip, Try Bait’s New Menu!

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    Bait's interior

    Bait’s interior from Primer’s first visit

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    The hippest seafood kitchen along Valero Street in Makati is now the hottest hangout spot for friends and family! Located on the ground floor of Signa Designer Residences, Bait’s by Chef Joseph Margate introduces new dishes and more this month of July.

    With the rainy season almost upon us, the change in Bait’s menu is inevitable as the availability of the ingredients needed for their dishes is affected by the weather. This time, though, Bait’s has taken into consideration what their patrons and clients want in bringing more of the good stuff from Chef Joseph Margate on the table.

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    Tuna Chef

    COMPLIMENTS TO THE CHEF’S COMPLEMENT! The citrusy Tuna Carpaccio (shaved foie gras, lemon oil, chives; left) Chef Joseph (right) served to Philippine Primer was refreshing to the palate and was made extra special: tuna was off the menu on the day of our visit.

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    True to its name, Bait’s Seafood Kitchen has something that would catch the attention of anyone and everyone. Have a quiet, relaxing lunch break here after that stressful meeting with a new exciting dish from their Daily Specials. Need a quick fix? A serving of their Burrata Cheese or a plate of their Red Snapper Sashimi might just do the trick.

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    primer 155

    ONE HECK OF A SALAD. The balsamic vinegar used in the Burrata Cheese (P450) binds the bitterness of the arugula, the garlicky buttery taste of the black bread and the richness of the burrata cheese.

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    primer 167

    A PLEASANT SURPRISE. The unexpected crunch brought by the adobo flakes in the flavorful Red Snapper Sashimi (P180) makes it very enjoyable to eat.

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    primer 162

    FIND OF THE DAY. With its buttery bread and well-prepared coleslaw, the Pork Tonkatsu Sandwich (P300) from Bait’s Daily Specials might as well be a regular on their menu.

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    KOREAN COMFORT. Also part of their Daily Specials, every spoonful of the Pork Belly (with kimchee fried rice and fried egg, P355) is a stress eater’s heaven in a plate.

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    Celebrate upcoming weekends with your friends on Friday nights with their Sisig Fries and their wider selection of beers and spirits. Nurse that broken heart with medicine bottles of their Monsoon Wave and/or their unlimited sangria.

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    A NEW DRINKING BUDDY… A unique reinvention of the Filipino inuman (drinking night) classic, Bait’s Sisig Fries (P240) will very soon be every beer enthusiast’s best friend.

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    …AND ONE FOR THE LADIES, TOO. Served in a medicine bottle, the Monsoon Wave (peach schnapps, citrus juices, vodka) is perfect for a girls’ night out.

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    Chance upon Chef Joseph’s 9-course and 5-course tasting dinners on select weeknights. Invite someone special for a Saturday lunch date with their set menu, carefully crafted every week. Now open every Sunday at lunchtime, visit Bait’s with the whole family and try their B.F.C. (Bait’s Fried Chicken) Sandwich that comes with a side of freshly fried potato chips, their Squid Ink Pasta which is good for sharing, and their Crispy Suckling Pig that is served with perfectly prepared rosemary potatoes.

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    primer 172.a

    FRESH PASTA, CLAMS AND SAFFRON BUTTER. The Squid Ink Pasta (P395) is the epitome of everything that is Bait’s.

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    primer 183

    TERRIFIC TANDEM. The rosemary potatoes balance out the flavor of the rich Crispy Suckling Pig (P590).

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    primer 190

    FOR A RAINY DAY. Perk up while everyone and everything else outdoors weep with a fresh cup of Batangas coffee and Bait’s Cheesecake (P220).

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    While new items have been added to Bait’s great roster of food, their interior remains the quirky yet classy place it is – perfect for the events and promos that Bait’s has up their sleeve! (Tip: check their Facebook page often!) Good news to those who frequent Bait’s, too: parking is now available at the basement of the building! Simply give your plate number to the management of Bait’s for proper endorsement.

    Bait’s has indeed provided a fine fusion of and great degustation – especially now with meat in the picture.

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    Article and photos by Madeline Castillo

    Additional photos by Maki Asano and Toshi Aoki

               
               
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