210° by Chef William Mahi: More than 180° Turn from Fine to Fun Dining?

210° is a “Fun Dining” French Bistro by Chef William Mahi. The name is taken from the perfect roasting temperature and also symbolizes his more than 180° turnaround from cooking Fine Dining food (in his last stint at Tasting Room, City of Dreams) to his very own Fun Dining concept.

We love the place because of its fine quality food, relaxed environment, and fun price! This is consistent with the theme of 2017—the leveling up of quality and service in restaurants at the right and affordable price.

Expect the menu to change regularly, but don’t miss the chance to try the awesome 4-course Soft Opening Menu of Chef Mahi’s favorites…

210° KITCHEN + DRINKERY
1D G/F Icon Plaza, 25th Street corner 6th Avenue, Bonifacio Global City, Taguig City
Operating Hours: 6:00pm 6:00pm – 10:00pm Monday to Saturday
Mobile: +63 995 015-2192
Telephone: +632 958-5305
Email: 210degrees.ph@gmail.com
Instagram: @210degrees.ph
Facebook: 210degrees.ph

210° Menu: Four-Course Set Menu (Soft Opening)

We love the relaxed ambiance and modern French Bistro feel, using Chef Mahi’s favorite memorabilia as highlights–works from his favorite artist Serge Gainsbourg, various souvenirs throughout his career, and different bottles of fermenting fruits and vegetables.

Complimentary bread and Amuse Bouche of slices of dehydrated apple, toasted bread, and aioli foam are served as you wait for your order.

Drinks Menu: White (Glass), Red (Glass), Spirits, Cocktails | Mocktails, Beers, Sodas, Coffees, Refreshers, Water, Teas | White (Bottle), Red (Bottle), Rose, Sparkling

Mark my Words (P390). Bourbon, Muscovado, Lime, Rosemary, Ginger.

The food is cooked upon order so the best time to try their signature cocktails is while you wait.

This glass is Instagram-worthy but we didn’t like the combination of the too-strong flavors. We barely finished this.

Comfort Me (P410). Amaretto, Whiskey, Lemon, Egg White.

Rache liked this refreshing tangy sweet cocktail so much, she ordered a second serving.

FIRST COURSE

A four-course menu (not a tasting menu) will be offered during the soft opening period, until the second-floor private dining are is completed. The a la carte menu should also be available by then.

Homemade Marinated Salmon. Marinated for 36 hours, garnished with pickles, capers, Parisian sauce, and button mushrooms.

This is my choice for the first course–salmon cooked just right with balanced marinated flavors and a beautiful orange color.

I prefer to savor the salmon on its own a slice at a time, but feel free to eat it with the pickles, mushroom, or the sauce for different flavors and textures.

Vegetarian Tart. Organic zucchini, eggplant, tomato, and pesto in homemade puff pastry, served with olive ice cream.

This is a good vegetarian choice served in a small pizza-like puff pastry. Best to spread the olive ice cream on top before you eat it.

Pumpkin Veloute. Cooked sous-vide with sweet white wine and cumin foam.

If you prefer a more traditional four-course menu, start with the pumpkin soup–light, with real pumpkin flavors, and a foam to add a bubbly creamy finish.

SECOND COURSE

Seared Tuna. Bathed in Tataki sauce with shaved celery and crispy sesame.

You can go seafood all the way and order this seared tuna in a pool of Tataki sauce for your second course.

The Egg. Cooked at 48°C, served in a potato mousse with caramelized onions and bacon.

For fans of Tasting Room’s egg, here is Chef Mahi’s 210° version.

The Carrot. An organic carrot cooked ‘au Naturel’ with carrot juice and mashed puree.

I love the presentation of this multi-dimensional roasted carrot with carrot juice, mashed puree, and carrot shreds.

Pan Fried Duck Liver (half portion). Soulard foie gras served with corn foam and mashed puree.

The best among the second course options is Chef Mahi’s perfectly cooked foie gras, with popcorn, corn foam, and mashed puree to break the richness of the foie gras.

THIRD COURSE

Shrimp Bisque. A light and flavorful bisque cooked for 6 hours.

One of the best shrimp bisques we’ve tasted–creamy but light, plus you can taste the umami of the shrimp.

Fried Chicken. Marinated with the Chef’s secret spices, served with homemade garlic vinegar and aioli.

The newest item on the menu. Sadly, there are better fried chicken options elsewhere.

Pork Belly. Marinated with Columbus spices, roasted in the rotisserie.

I recommend ordering their signature dish–pork belly done the French way, with Columbus spices and port wine sauce.

The skin is crispy with a thin layer of fat and tender pork meat. Best to eat all those elements in one bite together with the sauce and spices. Yum!

Entrecote (supplementary charge of P700). 250g steak, roasted with garlic and aromats, served with port wine sauce (25 min).

The steak is very good, cooked medium to our liking, and served in a big satisfying portion.

No sauce needed as the meat is already tasty by itself. You can order a port wine or béarnaise sauce to complement your Entrecote.

Rioja Crianza, Ramon Bilbao, Spain (P330/glass, P1,550/bottle)

You can’t go wrong with Chef Mahi’s favorite Rioja Red Wine from Spain to pair with your meat.

FOURTH COURSE

Real Moelleux Au Chocolat

For the dessert course, the chocolate dessert is a good choice for that sweet ending, but there’s nothing really new here.

Warm Tarte Tatin

We don’t like Apple Pie a la mode, but Chef Mahi’s Tarte Tatin version is quite good. Light overall, with a balanced sweetness from the apple and the ice-cream.

Tahiti Vanilla Creme Brulee

The safest dessert choice to satisfy anybody, with a good burnt crust on top.

Needless to say, 210° is highly recommended! I can’t believe that they can price their fine 4-course meal at only P1,290! (Here’s hoping they maintain this affordable pricing.)

I like their philosophy that fine food need not be expensive and could be enjoyed in a fun and welcoming environment.

I recommend ordering the following (these choices should be perfect for your date):

First Course: Homemade Marinated Salmon and Pumpkin Veloute
Second Course: Pan Fried Duck Liver and The Egg
Third Course: Pork Belly and Entrecote
Fourth Course: Warm Tarte Tatin and Real Moelleux Au Chocolat

Make sure to get a glass of Rioja Crianza, Ramon Bilbao to go with the meat. Budget about P1,500 + drinks.

This is definitely a place we will go back to time and time again to check out Chef Mahi’s newest creations. We also look forward to the opening of the Drinkery and the fine dining area.

Congrats Chef William and Heather Mahi for the opening of 210°!