Little Morocco at Kasbah Restaurant, Fort

September 6, 2012 by Janey

Last June, Bubba and I heard the calming waves swinging against the shore and relished the relaxing breeze of Boracay. One thing about being relaxed is the appetite gain. Soon after lunch, we stumbled into a restaurant that serves Moroccan dishes. A 2^nd lunch that we paired with interesting cocktails. You’d think we’d be less excited about eating with half-full stomachs but our mouth still quivered and watered with a taste of their dishes.

No need to fly to Boracay anymore as Kasbah Restaurant and Bar has opened their 2^nd branch in Fort Bonifacio. Here, your eyes also take on a feast. Eat with your other senses starting with their attractive North African vibe from multi-colored hanging lanterns, mirrors and plush lounge seating available in their 2-floor dining room.

I got a bird’s eye view of the crowd flocking inside Kasbah while going up to the 2^nd floor. Kasbah caters to an energetic international clientele looking for a bit of exotic luxury and a vibrant, lively atmosphere from taste to interiors. The patrons are a good mix of well heeled locals and expats, usually settle in for the night, beginning with a bit of shisha on the terrace and a bite to eat and stay for the after-dinner live music.

Experience a feast for the senses in the most exquisite of settings that adopt unique and sophisticated style. Kasbah interiors exude a vibrant exotic souk embellished with authentic Moroccan pieces and a background of North African tunes while their signature cocktails like Marrakesh Express, Berber Black Sheep and Rock the Kasbah and mouthwatering dishes complete the experience.

On the Table

Hummus

Kasbah’s Hummus is one of their mezze or appetizers that should be a staple on the table prior to ordering your entrées. It had the right density and still retained a silky creaminess that got me pasting it again and again in warm pita.

To start off, you can either order the Harira Soup (Php 245) or their Kemias (cold appetizers) and refreshing chopped salads. To get that tangy cheese and cool taste going, opt for the Briouats with Feta Cheese and Mint.

Lamb Tagine

We couldn’t forget the lamb tagine that we had in Kasbah Boracay and we were excited to have the same again in Manila. Moroccan cooking is famous for its couscous and delicately flavored tagines.

It’s not your ordinary lamb stew as the dark sauce carry different depths of flavor without totally disintegrating the lamb taste… but the lamb, oh mama, it’s tender and meaty. It’s a thumbs-up favorite of Bubba.

Chicken Tagine Php 440

This is the chicken version which is a healthier option but taste doesn’t compromise as their chicken is equally flavorful.

Vegetarian Couscous

I particularly like couscous. I love how the velvety beads roll in my tongue and it’s not as heavy to eat as rice. Instead of eating the lamb tangine with pita, I prefer taking it with the vegetarian couscous.

Kebabs

Kebabs are succulent and not overly dry like how other kebabs are after grilling. The kebabs are a melange of spicy, savory and semi-sweet flavors.

Executive Chef Fadi Zaidan also offers a Prix fixe lunch menu (Php 495) at Kasbah. Drinks come in a variety from beer (P110), wine (P 1,081/bottle), cocktails (P218) and you can accompany it with Shisha (P300).

In Boracay, after our meals, Kasbah gave hot mint tea ‘on the house’ served from silver teapots.

Kasbah does not only delight the eyes and palate but also take the extra mile to provide entertainment and music. Enjoy a constantly revised mix of African, Latin, and soulful beats in the evenings.

The hottest nights at Kasbah starts Wednesday with their live music and the party continues until Saturday night. From 830 pm, Kasbah often features guitar players, funky percussions, exotic sitar and tabla musicians and amazing vocalists.

Seating capacity in the 2-level dining area can hold private parties and events for 100 guests. Kasbah offers authentic Moroccan dishes using the freshest ingredients with an emphasis on presentation and palate satisfaction.