July 10, 2016

Spanish colonial meets modern Filipino: Elias

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  • Spanish colonial meets modern Filipino: Elias
  • Fans of Chef Florabel Co Yatco’s atply-named Turn of the Century Filipino Dining at Crisostomo no longer need to flock to any of their branches in Alabang, Eastwood, Fairview, Katipunan, Macapagal, Newport, or Nuvali thanks to Elias.

     

    Interior (3)

    WELCOME TO ELIAS, A cross between Spanish colonial fittings and turn of the century Filipino dining.

     

    Elias is the best representation of what it would have felt like to eat in an elegant Spanish colonial home while still enjoying dishes made by Chef Florabel. Guests are greeted by warm smiles and an atmosphere suitable for family dinners and dinner dates.

     

    Interior (4)

    SIMPLE SPANISH ELEGANCE. Tables and chairs will remind you of how dining rooms and halls looked like during the Spanish colonization.

     

    They have an all-Filipino menu prepared with a 21st century twist. Food is presented in a way that is pleasing to the eyes, setting the stage for a good meal.

     

    Paella Negra

    PAELLA NEGRA. A twist on an old Filipino favorite for only P300.

     

    For most people, paella may not fall under the category of Filipino cuisine, but the way it is prepared at Elias makes it truly Filipino. Elias’ Paella Negra is the chef’s take on the classic paella, done with squid and pork adobo mixed with pineapples.

     

    Sinigang ni Eva

    A MODERN TAKE ON SINIGANG. Filipinos love sinigang, but we doubt you’ve tasted something like this: a watermelon-based sinigang. Yours for only P455 with pork liempo or P645 with pompano or barramundi.

     

    Sinigang is a staple for Filipino restaurants, but it’s rare for anyone to find one with a watermelon-based broth. Elias’ Sinigang ni Eva is an example of a completely different way of making a classic dish. Instead of a tamarind soup base, you get a different kind of sour with watermelon. Enjoy this with pig’s belly or fish (pompano or barramundi).

     

    Cochinillo

    NO WAY YOU SHOULD MISS THIS. No visit to a Filipino restaurant would be complete without lechon, or roast pig. This one, called cochinillo, is a roast suckling pig. Not as tough as a fully-grown pig, but just as, if not more delicious.

     

    If you have time to spare, make sure you order their cochinillo, or roast suckling pig. For a lot of people, it’s the best way of enjoying lechon baboy or roast pig. You can get this for only P1,500 for a quarter serving of roast pig, or P6,000 if you want the whole thing.

    You can find Elias at Bonifacio High Street Central, 7th Ave. cor. 30th St., Bonifacio Global City, Taguig. They are open every day from 11 a.m. to 11 p.m. You can also find them at the upper ground floor of Robinson’s Magnolia Mall, New Manila, Quezon City, open from 10 a.m. to 9 p.m. Mondays thru Thursdays, and 10 a.m. to 10 p.m. from Friday to Sunday.

     

    Need a quick look at their menu? Visit www.elias.ph. Looking for updates? Follow them on Facebook (Elias Restaurant).

     

                 
               
               
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