ALLIUM by Chef Mark Tan of Studio Kitchen :)

As featured in MAKATI: 10 Most Awesome NEW Restaurants in Makati 2014! @MakeItMakati


ALLIUM is the restaurant reincarnation in Makati of our favorite Studio Kitchen in Alabang, by Filipino-American Chef Mark Tan. Its name is inspired by the genus of plants that include onions, garlics, chives, and leeks and responsible for the flavors we enjoy in our food.

We tried the degustation sampler and grilled meat selections prepared by Chef Mark during one of our Mercato partners’ meeting. His specialty is contemporary American cooking using fresh local ingredients and good quality imported meats.

Related Blog Post: STUDIO KITCHEN (ALABANG) of Chef Mark Tan!

Check out Allium in Makati…

ALLIUM Contemporary Modern American Cuisine
G/F Grand Midori, Bolanos St., Legaspi Village, Makati City
Telephone: +632 519-1088
Mobile: +63 999 694-3068, +63 916 356-3663 

Allium is a fine dining restaurant with a good selection of wine. It’s along Bolanos St. in Legaspi Village.

ALLIUM MENU:  Daily Menu: Starters, Soup, Entrees, Dessert | Grill Menu, Sauces, Sides | Red Wines, Dessert Wines, Spirits, Liquer | Sparkling, White Wines, Red Wines 

The restaurant name is inspired by the flowers of the Allium plant. 🙂

We’ve been fans of Chef Mark Tan’s Studio Kitchen in Alabang so we were glad he finally opened a restaurant in Makati!

They have a kitchen on the 2nd floor and a chef’s table private room for 6.

Freshly Baked Chorizo Cheese Bread (1 dozen – P130). Chorizo Pamplona and Grana Padano.

Love this signature bread, which resembles a mini muffin but more bready in texture with bits of chorizo.

Seafood Garlic Gnochetti Sardi (P420). Tomato, Prawns, Mussels, Maya Maya, Halaan, Parmeggiano Regiano.

The seafood was fresh and each piece is flavorful with the tomato sauce.

The Gnochetti pasta is a curved shell with ridges outside and looks like a smaller gnocchi pasta. The texture was a bit tough and heavy so the kids did not appreciate it that much.

✮ Fresh Brittany Oysters 2 Ways. D. Herve – Chilled on the Half Shell – Fresh Wasabi – Cocktail Consomme  and  J. Luc LeGall – Broiled on the Half Shell – Hollandaise – Chives.

Both were very good, but I prefer the baked version. The kids loved the raw oysters, even with the bit of wasabi. 🙂

✮ Wild Japanese Kampachi Sampler. Tartare on Brioche Toast – Sashimi with Cucumber – Ponzu.

Good and healthy appetizers with a smooth, high quality raw fish taste. 

✮ Suimono. Fresh Crab and Prawn – Shimeji – Honkareibushi – Hokkaido Kombu.

Super like! Clean mushroom soup taste, served at the right hot temperature.

✮ Maple Leaf Farms Duck. Fritter of Confit – Garlic Aoli – Seared Duck Breast – Marsala.

The seared duck breast was really good — cooked medium, tender, and with just the right seared flavor. 

✮ Creekstone Farms All Natural Prime Bone-In Rib Eye – Bordelaise (P470/100g – Ave weight 1kg – 1.2kg).

This is how I like my steak, very meaty but still with enough fat, cooked medium with the right amount of searing outside.

The steak was served family style and big enough to share with 4-5 people.

Make sure to order a good red wine to pair with the steak. Check out their Red Wine selections.

Sides: Glazzed Baby Carrots, Pommes Puree, Pommes Pave

Love the side dishes of sweet Baby Carrots from Kitchen Herbs Farms!

✮ Snake River Farms Kurobuta Rack of Pork Rib Chop (P330/100g Ave – weight 300-500g) – Maple Mustard Pork Jus.

The Kurobuta pork steak was tender, full of flavor, and with a good bite.

✮ Slow Braised Dutch Veal Cheeks (P990) – Pork Veal Jus – Cauliflower Puree – Roasted Asparagus.

It’s like eating very tender and flavorful meat from the cheeks of young cattle. This is my favorite from all the grilled meats we tasted. 

✮ Pan Roasted Lapu Lapu (P690). Tomato, Market Vegetable, Piperade, Echire Beurre Blanc.

A good healthier alternative if your companion prefers fish instead of meat. The fish depends on what’s available and fresh from the market that day.

Strawberry. Short Crust – Vanilla Chantilly – Strawberries – Basil – Telicherry;
✮ Laiskonis Egg (P150). Chocolate Pot de Creme – Maple – Caramel Foam – Maldon Salt.

The chocolate with cream and caramel in the egg shell was the best dessert for us. Loved it! 🙂

Both the kids and the parents enjoyed the meal. Congratulations, Chef Mark! 🙂


Overall, we like the grilled meat specialties of Slow Braised Dutch Veal Cheeks and the Snake River Farms Kurobuta Rack of Pork Rib Chop. Make sure to order the Laiskonis Egg for dessert!

Budget is P1,000/head, or P2,000/head with wine pairing. Reasonable pricing given the quality of food and wine in a Makati location.

I do hope they can already offer their degustation menu because it’s a good experience to try the chef’s specialties, one bite at a time. 

This is a nice place for celebrating special moments or milestones with your friends. 🙂

ALLIUM Contemporary Modern American Cuisine
G/F Grand Midori, Bolanos St., Legaspi Village, Makati City
Telephone: +632 519-1088
Mobile: +63 999 694-3068, +63 916 356-3663

Related Blog Post: STUDIO KITCHEN (ALABANG) of Chef Mark Tan!

Live an Awesome Life,


Disclosure: Our meal was courtesy of Chef Mark Tan. Read Our Awesome Planet Complete Disclosure Policy here

P.S. The place is formal dining and not recommended for makukulit kids.

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