Skip to main content

Alchemy Resto- Bar

Tucked in the bustling Burgos District of Makati, Alchemy weaves its magic to both locals and foreigner food and drink enthusiasts.




Alchemy is a two-story restobar that offers a lot of surprises. The ground floor has both an al-fresco and indoor dining with a bar area while there's also an al-fresco area on the second floor including a space of live music performances.








The interiors are quite interesting also. This bicycle on the wall makes me want to ride it.


While this lamp is interesting!


Alchemy also has an outdoor brick-oven for pizzas. Thumbs up! I love pizzas cooked in brick-ovens because of the smokey flavor.


It was the Belgian Chamber of Commerce in the Philippines who was hosting a small get-together at the second-floor area the night we (with two blogger friends) visited Alchemy. The food was delicious and the wine superb. Wine was provided by Le Cellier.





Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.