Robotayaki Archives - Between Bites - Bites of Food, Travel and Lifestyle

April 19, 2011 by Janey

Thursday evening saw me, Richard, Fran and Paul at Robot Restaurant and Lounge for dinner trying out their 5-course degustation that Chef Bruce Ricketts arranged exclusively for Deal Dozen. With the coupon site craze rising, smart buyers continue to look for great deals that fit their lifestyle.

This 5-course degustation would normally rate at PHP 1,800 but if you head over to Deal Dozen website, this has been slashed off by approx. 35% that’s why the coupons are already halfway sold. The degustation at Robot Restaurant through Deal Dozen retails at PHP 1,150.

Photo Courtesy: Fran Haw

Robot Restaurant and Lounge is located along Makati Avenue, where the former Wasabi restaurant bar stood. I remember good ol’ times in Wasabi back in the day. This joint, however, has been transformed into a modern Japanese restaurant with a futuristic Philippe Starck-inspired interior design from the ceiling to the disco-rama washroom. It has one of the most impressive washrooms in the Metro.

Robot is actually short for Robotayaki which are known as restaurants who prepare meals where you can view actual food preparation. This is also evident in Robot restaurant, particularly if you and your friends sit on the tables adjacent to the kitchen “viewing” window.

Chef Bruce Ricketts has a bigger recognition than only being a nephew to Filipino actor Ronnie Ricketts. Chef Ricketts trained in French Laundry under the steward of celebrity chef Tom Keller but he now sits as the Executive Chef of Robot. You heard it right, French Laundry.

On the Table

Amuse Bouche

Salmon Tar Tar, Apples, Celery, Cucumber, Curry Aioli

This sushi-looking opener of the chef was a bright starter to unlock the bolts of our palates. The miniscule Salmon tar tar sits on top of an unpeeled cucumber crown with strands of alfalfa sprouts on the side. It had hints of the curry aioli that balanced against the minty taste of the cucumber.

1st Course

Crispy Duck Roulade. Mixed Greens. Apples. Truffle Emulsion

Chef Ricketts fondly catches on the play of the usual dishes like French Laundry’s duck roulade, rebuild it and give it his own creative spin. This duck roulade is crispy with a crunchy exterior that initially masks the tender meat inside. As I forked the remains on my plate, I caught a waft of the truffle and excitedly cut myself a portion of the mixed greens, julienned apple and another bit of the duck.

2nd Course

Shell Fish Risotto. Grilled Prawn. Edamame. Garlic Chips. Cilantro Aioli

The second course of Edamame-risotto aligue with a solitary butterflied shrimp on top took my journey to a higher level. The risotto was perfectly cooked, tender with a bite, and creamy, yet interestingly riling against the texture of the Japanese bean, edamame. Shrimp tasted good with the cilantro aioli. There were different components that could stand on its own and yet blended well together.

3rd Course

Pan Roasted Lapu-Lapu. Sauce Romesco. Potatoes Fondant. Olives. Crispy Calami. Nori Salt

I liked the clean taste of the lapu-lapu that tapered down the flavors of previous dishes. Mixed with a bit of romesco sauce gives the fish a game changer.

Intermezzo

Watermelon Gazpacho. Robot Salsa. Cilantro Foam

Deviating from the usual sorbet as palate cleanser, Chef Ricketts decided to do an intermezzo of watermelon gazpacho. Instead of making it only sweet, he opted to make the cleanser savory as well. When I took a small sip of the froth, I was taken aback by the strong and pungent garlic taste coupled with cilantro. When I chugged it down, I had a better appreciation of the “intermission” slash refresher, with the interplay of sweet and savory combined.

4th Course

Grilled Kurobuta Pork Tenderloin. Eggplant. Polenta Puree. Spring Onion. Asparagus. Fennel. Chimichurri. J1 Steak Sauce

This was my favorite among the other small dishes. I’m always a fan of Kurobota pork and this one was not an exemption with the tasty pork tenderloin beaming with flavor. It was wonderfully paired with polenta puree and asparagus. Again, different depths of flavor and texture that came altogether.

5th Course

Mango Cheesecake. Mango Balls. Green Tea Dacquoise Powder. Caramel. Orange Segments

I thoroughly enjoyed the 5-course dinner at Robot and Restaurant Lounge. I was uncertain at first about the size of the tasting dishes, since I initially felt it was tad smaller (pun intended) than other degustation I’ve tried before, but at the end of it, I left the restaurant feeling full and satisfied. The flavors weren’t overwhelming and the slow build-up and pacing were quite well-thought of.