Sala’s Makati Reincarnation

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Sala-mat Night-19

As we bid goodbye to Lumiere, we welcome Sala to Makati which replaced Lumiere in its Locsin Bldg location. Most Filipinos think that the move of Sala from Malate to Makati marks the death of Malate as a happening place. Sala was the longest running fine dining restaurant in Malate. The death of Malate would be a blog topic I would like to discuss in a separate post (let me know if you have opinions on this) .

Sala opens two restaurant in Makati. The fine dining restaurant is located in the Locsin Bldg near PLDT along Makati Ave. while the Sala Bistro will open soon at Greenbelt in the former location of Global Cafe. I can’t wait for the Bistro to open because this is where they will have their Sunday Champagne Jazz Brunch.

Swiss Chef Colin Mackay runs the fine dining restaurant with a few partners. They are only open for lunch and dinner on weekdays and only dinner on Saturdays. The menu changes occasionally based on the available freshest ingredients:

Sala Main Menu (Changes Occasionally)
Wine List Page 1 and Page 2
After Dinner… a few single malts
Dessert Menu
Executive Lunch Menu

Sala-mat Night-2

We celebrated Rache’s birthday last October 1 in Sala. Be prepared with a budget of P1,000/ head for food and a few more for wine. When we arrived, we saw a lot of foreigners and the place was full on a Monday night. We told Aidan to behave because some people don’t appreciate children running around in a fine dining restaurant. It was a special night for a special lady, so Sala was a special place to celebrate it.

The only thing with Sala is that the place is “cold”. You don’t get the warm welcome feeling from a fine dining restaurant. I told them that we are celebrating my wife’s birthday and they don’t even give anything special for it. Not even a candle for our dessert. The prices seemed to be high intentionally to screen out people who cannot afford from the people who belongs to their target market. Maybe that is why my food shots were uninspired and a little pinkish violet….

Sala-mat Night-3
The meal starts with a carbo loading of breads served on a tray by the nice waiters.

Sala-mat Night-6
They served us a free Mozzarella Balls Appetizer, one for each person. (I’m happy it is free, or are we already paying for it from the price of the main courses πŸ™‚

Sala-mat Night-9
Rosemary grilled Angus beef bistro fillet, horseradish potato cake, fine beans and grain mustard jus (P960++)

My dad loves steaks and this was a satisfying order for him. The serving was quite huge and you can share it for two people. I wouldn’t go to Sala just for the steak though…

Sala-mat Night-7
Grilled Salmon (P820++). This was part of the Specials for the night. It is not the creamy version that we often like. The salmon meat is bland but juicy.

Sala-mat Night-10
Grilled lamb Tenderloins with sweet white onion risotto grilled asparagus and salsa verde (P890++).

This was Rache’s choice and it is not also something to rave about. I would have to commend Sala for the fantastic food presentation.

Sala-mat Night-11
Spice crusted grilled tuna steak with a roast vegetable salad, herbs and lemon saffron dressing (P820++).

When my spicy tuna steak arrived, I was jumping with joy because of the huge slices of Tuna. I like the way they cut the fish meat, but it is bland like any other dish. My hypothesis is that the food is targeted towards international taste buds rather than the Filipinos.

Sala-mat Night-8
Roast fillet of black cod with chorizo scented Puy lentils, sweet peppers and celeniac mash (P890++)

We loved this!! The black cod was tasty all the way to the last piece of meat. We liked the salma mash with beans inside it. I would definitely go back just for this.

Sala-mat Night-15
Mango and passion fruit pavlova (P290++). We loved anything with meringue and this combination with Mango and passion fruit was interesting.

Sala-mat Night-14
Bitter Chocolate and Orange mousse, white chocolate tiramisu and a rich chocolate ice-cream with brandy snaps (P460++)

Only the rich chocolate ice-cream is worth raving about. Aidan knows how to choose the right dessert.

Sala-mat Night-18

Sala
Reservations 750 1555
Podium Level Locsin Bldg.
Makati Avenue coner Ayala Avenue
Makati City.

Anton

40 thoughts on “Sala’s Makati Reincarnation

  1. Anton, you’re right about the “icy coldness” of the interior and the staff. At a certain price point, dining is also about the ambience and the personalized feel of the service. But I do love the food at Sala, even with the steep price tag and tiny portions. You can tell the freshness and the quality of the ingredients in every bite. PINAYSIDEUP

  2. Totally disagree with the sentiment that Sala is cold.
    The new Sala interiors with smoked mirrors, rich wood paneling, and luxurious upholstery is remarkably different from the previous incarnation in Malate. I do find the place a hotel generic [Sorry, Colin] – as if it could be another restaurant in any first world city in the world. Especially when compared to the warmth of the old Nakpil place with the custom spanish tile that looks like it was saved from someone’s grandmother’s house and the nice warm banquet seating with red stripes. Yes, it’s different, it’s modern, it’s sleek but cold it is not.
    The service is impeccable – you never have to ask for anything twice and waiters never hover unnecessarily. Sure you won’t get a birthday song and not even a candle but the service is the kind of unobtrusive service that I like. And personally, I find the staff friendly whenever I dine there.
    As for pricing, the primary intention is not to screen out and position themselves out of reach of a wider market. To do so would be simply bad business sense on so many levels. Besides, that’s why they will put up the bistro – to reach a wider market. I think the pricing adequately represents the value of the food served. It is world class and worth every peso you pay for because of the quality of ingredients and the
    I dined with a friend recently at Pearl on the Peak in Hong Kong which Kerwin Go recommended [one of Colin’s partners at Sala and he runs the kitchen at People’s Palace], and the price was only slightly higher than Sala [because of the wine we ordered too]. Pearl is one of the highly rated restaurants in HK where people have a a lot more dining options than we do. Pearl was a special experience given the world class view [Victoria Peak], the journey and the excellent food – I still would rank Sala’s food higher than Pearl.
    Sala is in some sense my notion of comfort food – you know you will get a great meal everytime you go there, for whatever reason you have.

  3. Sorry edit…
    It is world class and worth every peso you pay for because of the quality of ingredients, taste and excellence of preparation.

  4. I wish the Sunday brunch would be held here instead. I understand that they will probably get many more walk-in customers from Greenbelt, but as a diner, I’d rather enjoy a lazy Sunday brunch in a quiet, stand-alone restaurant than a mall. If I had to go to the mall for that, M Cafe might be more relaxing.

  5. Anton, it’s interesting how different people really have such disparate restaurant dining experiences. Went to Sala with a regular Sala, Mamma and People’s Palace patron and friend of Colin’s. And we had to ask the waiter for stuff several times and weren’t attentive at all. There were only 3 other tables at lunch so there are no “busy” excuse. Regardless, Sala has fabulous food in a setting that has great snob appeal. I feel like I’m dining in New York in Manila. Which is not a bad thing! PINAYSIDEUP

  6. hi anton!
    just wanna ask, how come your photos are not of their true color? they have an inkling toward the red color. πŸ™‚ did u edit it or just some minor manipulation on your camera setings? thanks!:D
    ems

  7. I haven’t been to the Sala in Makati so I can’t really compare. I have to say, though, that I miss the Malate of the mid-90’s. Penguin, BlueCafe, Cosa Nostra, Library, Insomnia..and all those other cool places. Plus Remedios Circle when there was an event. I truly believe that there can be no replicating this atmosphere..ever πŸ™‚
    Yes, please blog about it. Maybe some of the higher-ups in Manila just might catch on and decide to resurrect the old dame πŸ™‚

  8. Well Anton, no matter how cute your kid is, he really shouldn’t be running around classy restos like Sala. You’ve got to respect the other diners who are there to relax and have a good time. A raunchy kid is the last thing they expect.
    Also, just because you informed them that it was your wife’s birthday doesn’t mean to say you should be getting a cake or a candle on the house. Don’t be so presumptuous. You need to understand that a place like Sala understands that most of their customers are looking to be discreet.
    It appears you misunderstand why restaurants are priced high. Sala uses quality ingredients, therefore it’s priced a bit on the high side. Pricing is a result of food cost and taxes (in case you didn’t notice, Sala absorbs the VAT in their prices).
    If you wanted a night where they would bring you a cake and sing happy birthday, where your son could run around and the prices are more to your liking (you make it appear the owners are being snooty), you should’ve celebrated in TGIFridays.
    Oh, and by the way, Colin is not Swiss. Do your homework before you blog, dude.
    Finally, your pics aren’t just uninspired, they aren’t color balanced. I think you were just to lazy to color correct on your computer, or you’re just sore they didn’t treat you to a cake?
    Sorry to call a spade a spade.

  9. If this is really a high class restaurant:
    Why is the waiter using his bare hands serving breads and chips? No bread thongs or white gloves?
    How come he does not have a name tag identifying him?
    Why serve one mozzarella ball only for the prize you are paying?
    I’m a gourmet and involve in hotel and cruise industry for 33 years now hence I know what is proper and what is not?
    I can see how good the food presentation is and the quality of the food regardless of the color pink.
    There is always a room for improvement. I’m glad the restaurant has a very nice and clean look. Though I find it plain looking.

  10. danney, looks like you don’t know that much actually.
    1. the waiter is not using his hands. The customer is (that’s anton’s brother if I’m not mistaken). The waiter is holding the bread tray and the customer is picking it up himself. But I agree, bread thongs would be good.
    2. since when does a waiter HAVE to have a name tag? Where is that written in the rule books? perhaps you haven’t been to enough high end establishments lately. name tags are a thing of the past. Personalized service, self-introduction, that’s what’s in at the moment, not name tags.
    3. the mozzarella is actually a generous portion for an “amuse bouche” (look it up, you’ll learn something new).
    4. to you it looks plain looking, that’s because the photographs don’t do Sala justice. you have to see it and experience it yourself too know what it’s really like. don’t take someone else’s word for it, most especially not one blog.
    peace!

  11. I was there last week and had a great time with my friends. I think that was a risotto ball that was served at the start, not a mozzarella ball. Maybe you can call them to clarify. Thanks.

  12. hey danney, you’re claiming you’ve been in the hotel industry for 33 years, guess you need to stay much longer to learn more, since when waiters for first class restaurants needed name tags…its not Chowking we are talking about here and even more bread thongs…LOL,of course anton needs to come up with good photos, he is food blogging about it..:-) hmmm nous n’avons pas les memes valeurs

  13. people might mistake it as a mozzarella ball since its filled with mozzarella before its deep fried. For people who are not well versed with italian food its what they call arancini the name is derived from the color which look like small oranges.
    Rissotto flavored with saffron cooked slight over al dente … formed into balls and filled with mozzarella , ragu or other things rolled in breadcrumbs and deep fried. Yummy! great to serve during cocktail parties with some basil aioli. plus some marinated olives, grissini, proscuitto …and tada! an italian spread! hehehehehe
    It is an amuse bouche thats why you only get one! it is often used by chefs to give diners a glimpse of whats instore for their meal. It is to excite the pallete before having your first course. and yes its always free …
    Name tags?!!!! Do you want reservation signs on tables as well ?How about …” Hi! my name is ….!! and i will be your server tonight!”
    Bread and chips? where’s the chips? lays? cheetos? i dont see any. Danney maybe you can ask your pastry chef in the hotel or cruise line you are working at what lavoche is .

  14. i actually wanted to debate anton point-on-point but John Ritter beat me to it. i insulted with the insinuation of discrimination through pricing. this piece/blog post make it seem like it’s just for snotty people? if there is matapobre, there surely is mata-yaman.
    for somebody who is highly-educated(well, you did go to la salle) and who has traveled around the world, you are very naive and narrow-minded.

  15. In my opinion, whether the servers should get a name tag or not depends on the establishment they are working for. It is not a big big issue if they got one or not. In 5 star hotels most likely you will see servers wearing name tags, but in some boutique hotels then its really up to the management to decide whether they want a name tag or not. As a costumer it will be more convenient if they wear a name tag, since you might forget the name of the server or some other server might help and served the table too. But there is nothing wrong if they don’t have a name tag speacially in a small restaurant like Sala and their goal is to provide a more personalize service.
    As for the price, I think it is indeed one of the most expensive in town, on par with Lolo Dads and some 5 star hotels. In my opinion I always believe in what you pay is what you get except in some special cases. A restaurant like Sala is using top quality ingredients and also with the ratio of the staff to guest specially in the kitchen will result to high overhead so that is why they need to charge a bit more. With a nice location like in makati comes with a steep rent and Sala is a fine dining restaurant wherein they will most likely served one round everynight so that means less income, they need extra cost set up the such ambience and deliver the quality that people are expecting.
    For the amuse bouche, It is always free and should not be counted as one course in any restaurant, same for pre dessert and petit four. The bread was indeed a lavoche not chips, Iam a pastry chef working in a 5 star hotel so I should know that. As for the bread thong, again it depends. Nowadays restaurants usually arrange a nice bread basket and served it to the guest, hardly there are still restaurants letting the costumers choose their bread table side. For me it is better to serve the bread with a thong, this is purely for hygiene and for safety as well, but if not the server should wear gloves to ensure that their hands is clean and is a standard speciallt if you follow the HACCP system.

  16. I may not have much experience with gourmet cuisine but I do genuinely love food and the experience that goes with dining whichever end of the spectrum it may be. Anyway, I would just like to say that even though I would love to have a fine dining experience, I was really turned off by the sore/snooty/condescending attitude of some of those who posted comments here. Not only are a lot of them off-putting, they’re also intimidating and downright rude. This is a food blog, and yet some people are dragging unnecessary issues like Anton’s level of education into the story. Bottomline, most of you guys affirm the stereotypical snooty snobs who frequent places like this. Really disappointing.


  17. Silvergirl, are we reading the same comments? I don’t see anyone talking about Anton’s education here. Maybe you need to read the comments over again. I also do not see anyone as being sore, condescending,snooty, rude or off-putting here. I read through all the comments and I find that you are overreacting a bit. I agree that this is a food blog, and as with the nature of blogs, it is, and should be, subject to comments by readers who may or may not be critical of the blogger’s posts. We all know, food is subjective anyway, so all the more there are chances of disagreements. Don’t you agree that a food blog needs to cover the entire dining experience and not just the food itself? Anton, to his credit, tries to cover as many establishments. It is unfortunate though that his tastes and expectations are more on the pedestrian side. He shouldn’t be blogging about places like Sala if he doesn’t have the background or experience for it. He clearly doesn’t understand what elegant dining is all about (read the line where he says “My hypothesis is that the food is targeted towards international taste buds rather than the Filipinos”. Anton would probably be better off blogging about casual dining restaurants, not fine ones. That’s just my honest opinion. I hope I’m not coming across as being snooty. I just wish to express my opinion. Thanks.

  18. it’s his blog, for God’s sakes, he can do anything about it. and yes, he can eat wherever he wants, and blog about the experience. and others can comment, and that’s about it. he’s not doing it as a professional commentary on food.
    does this mean only those who has the professional background and experience on stuff they want to write about should blog? and regardless whether my taste is pedestrian or not, it shouldn’t limit my options to only ‘pedestrian’ choices.
    it’s also up to the reader to decide on his/her own if they want to refer to his blog posts for eating out. he blogged about his experience and that’s about it. i’m pretty sure the readers of this blog are mature enough to make their own choices, and not just take any blog post as bible truth for their own views. i’ll still try it anyway and hope i have a good dining experience at sala.
    all the other comments intended to ridicule the blogger because his views do not reflect that of some of those who made comments, indicating he was ‘lazy’ to color correct the photos. the blogger already apologized for not having such nice photos of the food served.
    and teriyakiboy, i’m afraid anton’s educational background was mentioned. it’s the 5th post before yours.

  19. Hi Anton. Have been a long time lurker and just felt compelled to leave you a message. First, may I say I enjoy your blog tremendously and thank you for taking the time and effort for doing such ! I just want the other commenters to know that there are ways of expressing one’s opinion wihout being rude or callous, something quite obviously some of your readers have not mastered. There really should be a code of conduct for commenters!
    I do not agree with Anton on some points in this post and my opinion on other restaurants/meals/experiences are often very different then his but I appreciate the information he continues to share and find it wonderful that he and his family choose to share their life with us all through this blog. As someone else (very wise I may add) once commented on another food blog, this i this is Anton’s dining table and we are all mere guests.. MInd your manners everyone!
    Oh and dude! John Ritter… I have had the fortunate experiences at eating at some of the best restaurants in the world, and let me just say that I don’t think Anton was being presumptous at all, he wasn’t looking for freebies he was looking for some acknowledgement from the house that they were happy that he chose their establishment to celebrate one of their “special moments.” Maybe it was an off night Anton, they are usually very warm.
    I am very fortunate to have had birthday/anniversary “surprises” from the chefs, at Gordon Ramsay’s Pierre Gagnaire’s, Arzak and Per Se, (oh and yes.. I am name dropping to get across a point!) to name a few, all three star michelin, all incredible service, all catering to an upscale clientele and what all these award winning chef’s know is that what makes them successful is not only their excellent food, polished service or their celebrity, but the fact that all their guests feel special when dining at their establishments…. pampered, a little spoiled and indulgent maybe. What people pay for is the overall experience for their hard earned money. Many other renown restaurants have lost stars and as a result, clientele, because they lost sight of this.
    Sala is an incredible restaurant, its too bad for them that this post has generated so much negativity.

  20. ….’ as long as there are humans-people in this awesome planet….it is impossible that you are not going to have a problem ‘….it is called ‘ human imperfections ‘ but to separate civilized{with manners}societies-people from those who are uncivilized or non highly educated{without manners}one must pay attention on ‘how’ they express themselves in private-public…..that could be anything from being non chalant-passive or bias-prejudice or cold but violent….meaning everything has many sides….his sides your sides their sides and the REAL sides{subconcious}….to avoid wasting-loosing unnecessary manners tempers time effort integrity{public decencies}and to lessened unwanted public scrutinies microscopic confrontations one must learn to read other comments but MUST write only what you think you believe you saw you heard you shared you remember without cutting putting down claiming that yours is better than others{asserting}that your opinions-beliefs are 100% correct-superior than others disregarding-putting one’s personnal beliefs in questioned-clouts as if that one person has the MONOPOLY to be right-bright while opinions of the rest are basically piece of craft or garbage….lol!….some of us are lucky to be educated but not all uneducated are uneducated by birth or by choices….sometimes they are just people like those smart-bright-highly educated ones but did’nt get the same luck-opportunities because the lucky ones have taken all the chances since not everybody is born on the same days to get the same luck we all wanna have-dream about everyday….remember there can only be one presidents or managers or lucky spouses or main stars at a time not all millions billions of them at the same time why?….human imperfections required….lol!….intelligent design….

  21. Thanks, Teriyakiboy, for giving me the opportunity to point out the specific comments I found to be out of place:
    1. From newyorkstories about Anton’s level of education: “for somebody who is highly-educated(well, you did go to la salle) and who has traveled around the world, you are very naive and narrow-minded.
    Posted by: newyorkstories | Oct 17, 2007 6:49:51 AM”
    2. John Ritter’s entire comment smacked of condescension to me. Calling someone lazy based on some off-color pictures was calling a spade a spade? What if Anton was having an off night? Or what if his camera went bonkers on him? Please. If I were rude, I would tell John Ritter to go find a book of idioms somewhere, look up “calling a spade a spade” so he’ll learn something new. (This is a shout-out,btw, to my number 3)
    3. Then there’s waney, who really made it seem like he was talking with his/her nose in the air (look it up, you’ll learn something new… okayyyy). Runner up goes to the French speaker who posted after him.
    4. And while I do respect that you might have something to say, I really find this part of your comment irritating:
    Anton, to his credit, tries to cover as many establishments. It is unfortunate though that his tastes and expectations are more on the pedestrian side. He shouldn’t be blogging about places like Sala if he doesn’t have the background or experience for it. He clearly doesn’t understand what elegant dining is all about (read the line where he says “My hypothesis is that the food is targeted towards international taste buds rather than the Filipinos”. Anton would probably be better off blogging about casual dining restaurants, not fine ones.
    – That’s the kind of exclusive, off-putting comment I was talking about. I mean, as the poster after you mentioned, it’s Anton’s blog, and he can blog about whatever restaurant he wants. How else will he garner the “experience” you are talking about?
    I take offense at your ridiculous “pedestrian” comment. With that line, you hit my “snooty” meter big time. Seriously, however pedestrian Anton’s tastes and expectations you may believe them to be, he can darn well write about any restaurant he chooses! I may not agree with some of the stuff he wrote, but I would never have dared to call him out in the rude way the first few comments did. Through Anton’s blog entries, readers like me (who have no fine dining experience but would someday like to try it) are able to get a glimpse of what lies beyond the doors of these places.
    Re-reading the comments really irked me one again. I found that while some posters above are able to afford fine dining places like these, it seems they couldn’t afford commonplace things like courtesy or manners; or if they could, were they so high up that they felt themselves above politeness? As one poster above mentioned, we are all guests (or gawkers, or in some people’s cases, egg throwers) at Anton’s table, so let’s all mind our manners!
    I’m not saying those with negative opinions should be censored; rather, I would like to see some degree of civility from all of us. Everyone here seems very eloquent, and it’s unfortunate that some of them chose to be crass instead of choosing their words better.
    I think that while we read the same entry, we were reading it through lenses that are so obviously different. I enjoy reading varied opinions especially when it’s about food, and I agree with you that the whole dining experience should be written about. I just wish you didn’t put your foot in your mouth when you spoke about Anton’s “limited” taste and how he should be using it, because last I checked, people could write about whatever they want, no matter who they are or what they’re capable of. I sincerely hope that future posters can find the time to practice some netiquette and to choose their words before they hit that post button.
    Finally, I’d hoped that by checking back on this post I would find someone who would change my opinion towards people who do fine dining, maybe find a poster who was kind, sophisticated, knowledgeable, and polite who would prove me wrong about the type of people who frequent these lofty places. Nope. Nada. Nothing. My opinion about the exclusive, high-brow, snooty circle of fine diners remains the same.
    Still disappointed,
    Silvergirl

  22. ….anton{anyone}has the right to express how he feels in anything he experienced regardless of how we think about it….now to get along with others we must mind how we express those experiences….but since people are born raised tasted differently it does’nt really matter how you will express yourself because {someone}there will always be a problem-something wrong ‘human imperfections’ it is rare-almost impossible to pleased everybody in a limitless situations like internet open discussions….but i can assure you cold discourteous services employees-waiters{not the owners faults but all managers}are very lucky to have a customer like anton and his family….why?….
    because i was not the customer lol!…. when i was very young 70’s-80’s i used to be the poorest unimportant{in a way}world traveller from west coast of africa to europe carribbean pacific coast asia middle east meditterrenean and the rest that you don’t even wanna know or hear them lol!…..to make my stories short….
    i was an experienced high end or no ends restaurants-shoppings-hotels-islands-countries hoppers….i wanted to experienced everything and i did….from grand palaces manors chateaus{mansions-villas}and pedestrians of europe[brussels paris france london amsterdam luxembourg germany liechstensteins belgium former eastern blocks czech italy greece etc etc i will eventually ended up in ‘world’s best’nothing better than those of dolder hotel of zurich or schweizerhof of switzerland or bellevue hotel of the 70’s most trusted hotels{you can walk without bodyguards or back up secret services protections around}by all the powerfuls mightiest heaviest wealthiest human beings around the world and although i am non white i was never treated differently than any other guests{but has many problems with street food vendors lol!}….in contrary services employees like waiters were extra eager and friendly to serve me even when some vip’s were behind my table lol!….why? because some of them knew that if i am not happy in anything like food services table reservations dishlike of colors view accessories displays presentations or attitudes that would be in a way for them catasthropic in nature lol! first the management will hear about it in a minute as i see the problem or second i will cancel my reservation immediately or third they normally offer discounts for the troubles or fourth the people who are fond of me will possibly cancels theirs too lol!….when i have to pay extravagant prices just like everyone else rest assured i will make certain requests and even demand if not good enough….if my breakfast lunch or dinner will cost me at the least over a hundred american dollars ‘excluding’ wines{in the 70’s means cost more}….with high end prices….i expected good services good attitudes good food and of course….i must be happy with it….i am entitled not to settle ‘anything’for less cil

  23. ….is baby joshua planning his welcoming or baptismal event in this curious looking-very accommodating restaurant?….if so all those curious should be there too to witness the beauty-great accommodations…..many curios onlookers presently now flocking this place lol!thanks to anton and his families experience
    lol!….good luck-have fun….

  24. ….i asked my elementary and high schoolmates to visit this very accommodating restaurant and see the ambiance….i hope they will feel welcome lol!….i will see for myself next year christmas if they don’t mind lol!….

  25. Not to be picky but, if i’m not mistaken, Colin is Scottish. And he has an adorable little jack russell terrier names angus. I miss Sala, and Colin who is absolutely amazing. I can’t wait to see what he comes up with next, all his inventions (mamma, people’s palace) have been completely amazing although i will miss the malate location.

  26. Never been to Sala but I just adore Sala Bistro. I feel so well-attended. For all the small things, I just feel valued. Like someone appearing with a hook to offer putting my bag on – I haven’t encountered it in other places … but perhaps, I have not travelled wide enough. I don’t need to keep on doing a wave for someone to fill my glass of H20 which is a relief because the only thing to keep you busy for waiting long is drinking water as you talk :p Yes, the pet peeve here is waiting for the food but it’s okay, I have worse experiences i.e. M Cafe experience but that will be another story.
    My food assessment for this type of resto has always been the fish. It has always been a frustration that these so-called premium restos just don’t know how to cook their fish – but Sala Bistro knows their seafood w/c am grateful for and w/c encourages me to come back. I did try meat the 2nd time around – chicken to be exact and it is juicy and tender. The bread – I always hate hard bread – in fact, I am scared of it!But no, their bread just is a sweet welcome to one’s palate – crisp (not hard) and soft inside even if it’s not freshly warmed from oven!
    It’s my top 2008 resto so far and I am actually looking forward to dropping by its mother, Sala. If it’s Bistro mooned me, am at least hoping Sala will be just the same. *Cross Fingers*

  27. Every bourgois Filipino thinks he/she is a qualified food critic. That’s because everyone thinks he’s more well-off than everyone else. Sad tossers. Try eating at a 3star Michelin restaurant first before saying anything for f@&$’s sake.

  28. ….gordon…..think about it…..if your so called ‘qualified’ kinds food critics are the only ‘qualified’ and the ‘only must be’ allowed to express opinions to ‘protect’ your personnal feelings vanities and your personnal opinions that means an automatic shutdown of all countries NATIONAL CONSTITUTIONS around the world is ‘necessary’ meaning all newspapers or magazines who express opinions comments remarks other than yours must close down-be censored to protect your own personnal interests and interprettions coz if we don’t there are only way less than 0.1% of entire world of non bourgois people who are well off or people of your kinds-descriptions so it does’nt make sense really…..but i can still see your point-where you’re coming from….i saw colin mackay’s flat photo-sala’s restaurant makati branch article in a newspaper i believe it is daily inquirer not sure but nice flat colin’s living room will go-match not far from any bourgois filipinos….gave me one great idea so i am asking high school mates edith to ‘post’ now in first love:a healthy planet world paradise just one example photo which is the poor bourgois ‘studio’ of mine dyan sa bayan i e-mailed them last year so anton rache aidan can laugh on my interpretations lol!….

  29. ….gordon…..think about it…..if your so called ‘qualified’ kinds food critics are the only ‘qualified’ and the ‘only must be’ allowed to express opinions to ‘protect’ your personnal feelings vanities and your personnal opinions that means an automatic shutdown of all countries NATIONAL CONSTITUTIONS around the world is ‘necessary’ meaning all newspapers or magazines who express opinions comments remarks other than yours must close down-be censored to protect your own personnal interests and interprettions coz if we don’t there are only way less than 0.1% of entire world of non bourgois people who are well off or people of your kinds-descriptions so it does’nt make sense really…..but i can still see your point-where you’re coming from….i saw colin mackay’s flat photo-sala’s restaurant makati branch article in a newspaper i believe it is daily inquirer not sure but nice flat colin’s living room will go-match not far from any bourgois filipinos….gave me one great idea so i am asking high school mates edith to ‘post’ now in first love:a healthy planet world paradise just one example photo which is the poor bourgois ‘studio’ of mine dyan sa bayan i e-mailed them last year so anton rache aidan can laugh on my interpretations lol!….

  30. i miss sala! i used to be a chef for Colin, he is the best! Lavoche, twice baked souffle! to work with perfection! I live here in SFO but will always remember every single detail that Colin has taught me!!! Cheers to Sala and Lolo I miss you! I
    kate

  31. We just ate here two nights ago for my pre-birthday dinner.
    I have to say that okay, the place and the crowd leans a little bit towards the upscale side but nothing about it was even the slightest bit “cold”. Service was way better, far more attentive than most manila restaurants and the clean, contemporary interiors were actually, in my opinion, warm.
    I was the only Filipino there that night. I felt like I was dining out in somewhere in Sydney or Lan Kwai Fong.
    Food was amazing! Aromatic and tasty. Even the timing was perfect. They took enough time to serve each course so you can chit chat but they serve it just right before you could start to wonder where your order is.
    Not sure though that it’s appropriate to bring kids there, especially at dinner time. The place is way too small for anyone to risk bringing a restless, possibly distracting child.
    It’s a casual high-end restaurant, making the prices not only reasonable, but perfectly appropriate. Great place, can’t believe we’ve never tried it before!

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