To simply put it, Bistro United is a product of their burning desire to highlight local ingredients and put them into dishes that have long been accepted already in the international food scene. The newest concept from The Round Table is classified as a neighborhood restaurant serving new Filipino diner food. It's definitely bigger than The Round Table but it still has the homey feel to it complemented with its bright and beautiful interiors with a new menu patrons should look forward to.
You can see how Mia Capay, Executive Chef of Bistro United, plays around with these Filipino ingredients to create something that's used with updated cooking techniques without sacrificing the taste – it still is your favorite Filipino food, just something you wouldn't imagine it to be like.
Start your visit with their Smoked Fish Pockets (P125), has boneless smoked fish pâté snuggled in wanton wrapper with cream cheese and special herbs then fried until crisp and golden. Designed for non-salad eaters, the Crispy Ubod Salad (P125) has slices of a heart of coconut palm, carrots, squash, kamote beans in a wanton crisp splashed with a tangy balsamic vinaigrette and topped with candied Iligan nuts.
An interesting take on the classic deep fried crispy pork belly dish is the Bagnet Ravioli (P245), which is a personal favorite, a dish of freshly made pasta filled with bagnet that has been sisig-fied topped with bagnet chicharon bits so it has all sorts of texture in one bite. Crispy from the bagnet bits, soft from the pasta and smooth and creamy from the bagnet sisig tucked inside the small pockets. It is available in an olive oil base or a creamy aioli sauce.
And since The Round Table is known for its roast beef, Bistro United just can't be without it. The Amazing Roast Beef (P415) are slices of roast beef belly marinated in their own special blend of spices overnight and then slow roasted for 6 hours, served with au jus gravy and steamed rice or mashed potato.
Another classic favorite on the menu is the Adobo sa Mangga (P395), grilled then sautéed chicken in green mango purée and bagoong instead of the usual culprit that's vinegar and soy sauce. It is then topped with mango and garlic served on a sizzling plate which helps to bring all the elements harmoniously together.
Don't forget to order their refreshing Basil Lemonade (P199/carafe) which is a great palate cleanser or sip on a tall glass of sweet Chocnut Shake (P155) before moving on to their Crispy Ribs with Bone Marrow Rice (P295), a dish that is simple as it gets. It's crispy ribs tadyang with bone marrow rice and gravy. Definitely sinful but worth all the calories!
One of the dishes on the menu which caught our attention is the Dalandan Chicken with Ube Rice (P245). It is a grilled leg quarter marinated in spices and pressed dalandan served with their signature Ube rice. At Bistro United, they aim to combine different flavors together so make sure you eat a piece of the tangy chicken meat with the earthy and sweet flavor of the ube (purple yam) rice.
Bistro United has stepped up their kare-kare game and added a thick slice of boneless pork roast for their Porchetta Kare-Kare (P345). It has tender pork with golden brown skin sitting on top of a bed of vegetable and their smooth kare-kare sauce.
And, of course, dessert is the only way to end an excellent meal. At a Filipino restaurant, you would expect for cheese, ube or langka ice cream. At Bistro United, it came as a shocker when we were served their Tilapia Ice Cream (P55/scoop). I was hesitant at first, a normal reaction says Chef Mia, but was surprised how it actually tasted. It has chunks which resemble of cheese but are actually balled up tilapia flakes that have been poached multiple times to eliminate the fishy taste.
And there's a serving of Banana Fritters (P95), banana and mango enclosed in lumpia wrapper friend until golden brown, drizzled with salted yema sauce if you want to pass on the ice cream.
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Bistro United is located at D-Strip Building, 20 United Street, Kapitolyo, Pasig. They're open daily from 11am to 10pm. Like them on Facebook and follow them on Instagram for updates.
