New Black Sheep Manila: Filipino-Chinese Modern Degustacion (A Review)

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The new BLACK SHEEP MANILA is now a progressive Filipino-Chinese restaurant by Chef Patrick Go, featuring a “Filipino-driven menu with influences of Chinese flavor.”

Just to manage your expectations, note that this is totally different from the old Black Sheep in the W building. The owners decided to keep the name and just bring over Chef Patrick from the original Black Sheep crew.

Their selling proposition is the ability to construct your own degustacion menu from the available dishes, which are priced individually, a la carte. Since the menu is quite limited, we decided to just order all the items. Here’s what we think of the new Black Sheep…


2230 UPRC 1 building, Chino Roces Avenue, Makati City
Open Mondays to Saturdays from 6 pm to 10:30 pm
Telephone:  +632 744 1569
Mobile: +63 927 783-7038
Facebook: Black Sheep Manila

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The place is more casual with a romantic, dark ambiance and an open kitchen bar counter.


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There are only a few items on the Degustacion Menu and they’re all a bit expensive.  


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They offer a limited selection of  wine, juices, sodas, and cocktails. The Clavel Le Mas 2013 from Southern France costs P1,700/bottle.



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FOIE LONG BAO (3 pcs. – P440)

Soup dumpling with foie gras, xiaoxing broth, plum, and peanuts. The dumpling skin was a bit thick and you can hardly taste the foie gras. 


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XO XO (3 pcs. – P360)

This is like the classic Peking duck wrap but using Ox tongue instead, wrapped in Mandarin wrapper with their own XO and sweet Hoisin sauces. 


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We love their housemade XO sauce with scallops, bacon, shrimp, and Chinese sausage, mixed with star anise and cinnamon spices.


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★ HEART BEET (P300) 

Dehydrated pancit canton made of beetroot with shiitake jus (instead of MSG) topped with dried pear hearts, apple hearts, and basil. 



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★ AKLAN OYSTER (3 pcs. – P290) 

The best out of all we ordered! The oyster is topped with Mandarin orange bubbles, lap cheong (Chinese sausage), pickled lato, and a spicy kick of sansho (Sichuan pepper). 


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TWO-NA (P300)

Dehydrated Chinese puto called ma lai gao used as a cracker base, topped with tuna with aioli sauce, chicken liver, grapes, and wansoy. 


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A bit messy to eat but quite interesting with the texture and different sauces.



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★  3 CUPS RICE (P660)

Rice porridge with 1 cup Shaoxing wine, 1 cup soy sauce, and 1 cup sesame oil, topped with wakame and greens.


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The scallops are seared perfectly and still juicy, topped with black truffle and dried tuna roe. The pairing with the rice was surprisingly delicious. 


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Chef Patrick Go explains each of the dishes as they are served and personally puts the finishing touches.


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TLC (P1,500)

Slices of Kitayama tenderloin grade 6, seared and smoked with coconut and apple wood, and topped with black vinegar, beef jus, and 5 spice. Served with broccoli chips, shimeji mushrooms, onions, and greens. 



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Pastry Chef Jill Vinluan personally explains her progressive Chinese dessert creation inspired by Taho.


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★ TEA TIME (320)

The chamomile panna cotta is served like tofu and mixed with wild honey and lemon iced granita. I like the touch of pink peppercorn that gives this a spicy kick.


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Inspired by Taiwanese shaved ice with avocado semifreddo, strawberry, shaved milk, citrus sugar, lemon glaze, and bit of twill (barquillos). 


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The young and passionate chefs of Black Sheep Manila! 


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I was pleasantly surprised by Chef Patrick Go’s Filipino-Chinese creations offering a unique perspective on our traditional dishes. This should be a good casual date place if you’re looking for something different to spice up your romantic foodie adventures.

I recommend the Heart Beet, Aklan Oyster, 3 Cups Rice for your mains, and the Tea Time for dessert. Budget about P1,500/head. 

It was just a bit expensive considering the food portions, the casual ambiance, and the location. But it’s still relatively cheaper than the old Black Sheep considering you can customize your own degustacion.

I admire the passion of the chefs and the owners for showcasing a different side of Filipino-Chinese cuisine. Congratulations to everyone behind BLACK SHEEP MANILA!


2230 UPRC 1 building, Chino Roces Avenue, Makati City
Open Mondays to Saturdays from 6 pm to 10:30 pm
Telephone:  +632 744 1569
Mobile: +63 927 783-7038
Facebook: Black Sheep Manila

Related Blog Post: Cheryl Tiu | The New Black Sheep Manila–A Tribute To Chinese-Filipino Heritage


Live an Awesome Life,



Disclosure: We paid for our meal. I wrote this article with my biases, opinions, and insights

P.S. After Black Sheep, head on to its sister bistro bar called TUNNL for some bar chows and drinks.

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One thought on “New Black Sheep Manila: Filipino-Chinese Modern Degustacion (A Review)

  1. Wow! I discovered your post from a search on the restaurant “Black Sheep”. You captured the dishes so well! MAy I ask what kind of camera and lens you use? The pictures are amazing!!!

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