Skip to main content

NEW RESTO ALERT: Grilla, SM By The Bay

Grilla has been around for more than ten years after having opened its first restaurant in Antipolo City in 1998. The restaurant is known for its Filipino dishes such as the Grilla Feast, barbecues served in "bilaos" or round woven trays.

Then in 2016, the restaurant opened its branch at SM by The Bay in Pasay City. This spacious restaurant is perfect for every one, from families, to young professionals, balikbayans and even tourists.


My family have been to Grilla (Makati) a couple of times and a friend's sister even celebrated a milestone there. We enjoyed the food because That branch is already closed now and they transferred to SM by The Bay.

Tokwa't Baboy, P165. Who is not familiar with this "pica-pica" favorite? Perfect to start the meal while waiting for the mains, or perfect with a bottle of beer. ;)


Crispy Chicharong Bacon, P185. This is LOVE. And who doesn't love bacon, and chicharon! I love how the bacon is really, really crispy and chicharon-like. Of course, you can make it less sinful by dipping it in vinegar. The vinegar tastes perfect, too! Must try dish at Grilla.


Crispy Fish Trio, P450. This is really addicting. Crispy and delicious fish strips. I find it amazing that after about 30 minutes, it is still crispy. Thumbs up!


Pork Sisig, P195. Here's another Pinoy favorite that is quite popular with tourists. You can enjoy this with rice, or a bottle of iced cold beer.


Sisig Sampler, P320. This is three variations of sisig- chicken, pork, and seafood. Serving size is for sharing.


Lechon Liempo Ala Cebu, P430. Here's another dish that made my heart beat fast - hahaha. I was like- WOW, upon first bite. The flavors really reminded me of the lechons in Cebu. Amazing! Don't dip in the lechon sauce (well, it is up to you really) because it will lose its "herb-y" flavors.


Beef Kansi, P325. Kansi is a dish popular in Southern Philippines. It is a fusion of sinigang and bulalo. Chunks of tender beef with marrow with a rich sour/spicy broth- yum! This tops my list of dishes to try at Grilla.


Pista sa Nayon. Seafood Gising Gising, Okoy, Crispy Pata. I love the gising gising which is spiced just right, and the crispy okoy. This set is perfect for 4 pax, just order extra rice.


Halo Halo Spring Rolls, P165. This is my first time to try "hot" halo halo and I like it! It's like eating turon but with halo halo filling, and served with a scoop of ube ice cream. Definitely a winner.


Suman, Manga at Macapuno ala mode, P145, Leche Flan, P95, Palitaw sa Gata, P120. From this dessert sampler, I'd go for the palitaw (which is not usually included in resto menus). Of course, the leche flan is creamy and delicious which I also like. Nice desserts to cap off a very filling meal at Grilla.


Grilla has a very spacious dining area that's perfect for big groups, parties, or special celebrations. The interiors are also warm and homey. Great place to chill and dine.




Grilla Filipino Cuisine
SM by The Bay
Mall of Asia Complex
Pasay City


the kitchen goddess

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.