Drink and Dine
Laying the table.
Charcoal walls, glass globes
Wabi Sabi
Restaurant · Dinner
The kitchen works two traditions on one card, Chinese and Japanese, running from sushi and dim sum through braised and roasted mains to a ramen list of its own.
3 chefs share the credit on the menu, and one of them, Randy Cultivo, has his own line of dishes on it — a slow-cooked chicken finished in soy and vinegar, a version of sisig with crisp pork belly.
Beyond the printed card, 3 fixed menus run through the same kitchen under Japanese names — Datsuzoku, Shizen, Yugen — each its own sequence of starters, a main and dessert. The bar opens on a short list of contemporary cocktails before the wine and spirits start.
Kismet Recommends
- Yin yang salad
- Wenchang Alaskan king crab leg
- Chilean seabass with citrus shiso butter
- Truffle fried rice
- Wabi Sabi caviar box
3 chefs share the credit on the menu, and one of them, Randy Cultivo, has his own line of dishes on it — a slow-cooked chicken finished in soy and vinegar, a version of sisig with crisp pork belly.
