{"id":35628,"date":"2019-10-13T12:00:11","date_gmt":"2019-10-13T04:00:11","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=35628"},"modified":"2024-03-11T12:42:31","modified_gmt":"2024-03-11T04:42:31","slug":"kusina-moderne","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/filipino\/kusina-moderne\/","title":{"rendered":"(CLOSED) Kusina Moderne in Poblacion: Elevating Filipino Food with French Cooking Techniques"},"content":{"rendered":"

Who would\u00a0have known\u00a0that Filipino dishes can be cooked using French techniques? Well, <\/span>Kusina Moderne<\/b> in Poblacion, Makati<\/strong>\u00a0proves it is quite possible!<\/span><\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

This new contemporary Filipino restaurant offers traditional Filipino food mostly done in French technique. It is the brainchild of cousins Chef Carlo Gunio <\/strong>and Irelll Perez<\/strong>, together with Albert Uy<\/strong>.\u00a0<\/span><\/p>\n

The plan of putting up this restaurant started\u00a0seven years ago when Irell and Chef Carlo thought of creating a business. At that time, Chef Carlo just entered culinary school in Le Cordon Bleu Ottawa Culinary Arts Institute in Canada.<\/span><\/p>\n

\"\"Chef Carlo Gunio, head chef and one of the co-owners of Kusina Moderne \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Chef Carlo went back to the Philippines in 2018 to build the dream job after gaining enough culinary experience abroad\u2014one, in particular,<\/span>\u00a0is his former job\u00a0at the French Embassy in Washington, DC.<\/span><\/p>\n

Opened in May this year, Kusina Moderne boasts of an entree of Filipino food reimagined by presenting local delicacies in a deconstructed way\u2014all while retaining traditional flavors.<\/span><\/p>\n

The restaurant\u2019s concept is also backed\u00a0by the idea of elevating Filipino food with French cooking techniques, which will remain affordable even for the working-class people.<\/p>\n

\"\"Kusina Moderne in Poblacion, Makati \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

\u201cWe just wanted our diners to be satisfied. I\u2019m happy that I can make them happy through the dishes I created. That\u2019s a satisfaction for me as well,\u201d Chef Carlo said.<\/span><\/p>\n

Start off your meal with a unique dish called <\/span>Crispy Pancit<\/b>. Inspired by Vietnamese spring rolls, this fried fare is Kusina Moderne\u2019s take on the traditional Filipino <\/span>pancit bihon<\/span><\/i> or rice noodles, wrapped in lumpia wrappers and served with vinegar dip.<\/span><\/p>\n

\"\"Vietnamese spring roll-inspired Crispy Pancit \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Chef Carlo shared that when he was eating at a Vietnamese restaurant, he noticed the rice vermicelli stuffed inside the spring roll, which reminded him of\u00a0<\/span>pancit bihon. <\/span><\/i>That is basically how the Crispy Pancit came about.<\/span><\/p>\n

A very popular dish from their menu is the <\/span>Mechado Tacos<\/b>. At first glance, you’d know that this taco is\u00a0different from the usual Mexican tacos because Kusina Moderne used wonton wrappers as shells. <\/span><\/p>\n

\"\"Mechado Tacos \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

It is stuffed with shredded braised beef mechado<\/em>, guacamole, cilantro, sour cream, and pickled red onion to balance out the saltiness.<\/p>\n

Moving on to the main course, a popular dish for the ladies is their <\/span>Tanigue<\/b>, a regular seared <\/span>tanigue<\/span><\/i> fish or chub mackerel with pur\u00e9ed vegetable medley of carrots, papaya, cabbage, and pumpkin.<\/span><\/p>\n

\"\"Tanigue \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Adding a French flair to this dish is the sauce Vierge made with olive oil, lemon juice, chopped tomato, and chopped basil, with capers and malunggay<\/em> or\u00a0moringa leaves oil.<\/span><\/p>\n

Another main course\u00a0that they are proud of is the <\/span>Pork Binagoongan. <\/b>This roasted pork belly dish is so tender that you can easily cut through the meat. Its savory binagoong\u00a0<\/em>or shrimp paste sauce gives off a slight aftertaste to the smoky flavor of the pork.<\/span><\/p>\n

\"\"Pork Binagoongan \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

For dessert, they recommend diners to try the <\/span>Cheesecake flan<\/b>\u2014their own take on the Filipino custard dessert leche flan. This cr\u00e8me caramel dessert has a smooth textured cheesecake-inspired custard, glazed with caramelized sugar syrup.<\/span><\/p>\n

\"\"Cheesecake flan \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

You might be surprised with this dessert because instead of using graham crackers for an added crunch, Chef Carlo used crushed Marie biscuit, which he loved eating as a child.<\/span><\/p>\n

Chef Carlo noted that they have plans to expand their menu with more curated dishes. Luckily, we were able to taste one of the newest additions to the dessert menu, the <\/span>Tiramisu.<\/b><\/p>\n

\"\"Tiramisu \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Just like the classic Italian dessert, Chef Carlo tweaked the recipe by using a soft cake soaked in Barako coffee that instantly melts in your mouth. It features a rather distinct sweet taste from the whipped cream and grated Davao chocolate.<\/span><\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Kusina Moderne features an industrial-looking interior that exudes a non-intimidating vibe. Upon entering, you\u2019ll see the open kitchen and bar on your right. Their long tables are meant for diners to interact with their friends or family while enjoying the food.<\/span><\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Most of the diners are tourists since\u00a0Kusina Moderne is located right in front of Makati Palace Hotel and is also near Burgos, where many foreigners stay in Makati.\u00a0<\/span><\/p>\n

How to get here<\/strong><\/span><\/p>\n