Test Kitchen 2.0 by Chef Josh Boutwood in Rockwell

As featured in 10 Best NEW Homegrown Restaurants in Manila of 2019!

The Test Kitchen 2.0 moved from the actual test kitchen of the Bistro Academy in Kamagong to the posh neighborhood of Rockwell with bigger space, a la carte versions (vs tasting menu) and the cool kitchen lab playground of Chef Josh Boutwood.

We tried most of the items in the menu and here’s what to expect and what to order at the new Test Kitchen in Rockwell…

The Test Kitchen 2.0 by Chef Josh Boutwood
G/F One Rockwell, Rockwell Drive, Rockwell Center, Makati City
Operating Hours: Tuesday to Sunday 11.00 a.m. to 3.00 p.m. and 6 p.m. to 10 p.m.
Mobile: +63927-958-9727
Email: thetestkitchen@bistro.com.ph
Instagram: @thetestkitchenmnl

Related post: THE TEST KITCHEN By Chef Josh Boutwood! @thebistrogroup (Photo Essay)


The Test Kitchen Menu: Snacks, First | Second, Third | Beverage Menu | Wine by the Glass

The menu is now completely a la carte and divided into 4 courses, changing based on season and what’s freshly available.

Drink Menu: Red Wine (France) | (Italy, Spanish) | (USA, South Africa, South America) | White Wine (France, Italy) | (Spain) | Rose Wine (France, Italy), Dessert Wine/ Port, Sparkling Wines/ Champagne

The open kitchen from the original Test Kitchen was recreated and there are bar counters if you want to watch the action.

Make sure to go on a tour of the second floor where they age the meats, ferment the ingredients and store the spices.

The tables upstairs are bigger, for groups of 8-10 people because the tables downstairs have smaller fixed 2-6 configurations.

They now have a proper aging room for meats aged 6, 3 or 2 months and their own Jamon aged for 3 years.

This is where you can geek out on the fermented fruits and ingredients, house-made garum (fish sauce) and special spices.


Mojama on toast
Mojama on toast (₱160). Salt cured local yellowfin tuna on top of a squid ink brioche, aioli & lemon zest

Add new sensations to your taste buds like how mojama salt-cured tuna tastes like when served canape style on black brioche.

Today's Charcuterie
Today’s Charcuterie (₱320). Please ask your server

Taste the cured thinly sliced meats and eat slowly to appreciate the cured duck breast, homemade spicy chorizo and forrest ham.

Today's Bread
Today’s Bread (₱190). Please ask your server

The bread service is well thought off—Farro Mediterranean wheat bread served with butter with marmite salt and bee pollen.


Cucumber, squid, dill
Cucumber, squid, dill (₱260). Japanese cucumbers compressed in distilled vinegar, paired with poached squid and served with a sauce made of cucumber juice, dill oil and lumpfish roe

A light appetizer of cured cucumbers, thinly sliced squid and vegan chicharon with an emulsion of lumpfish roe.

Phitos Bianco
Pithos Bianco (₱6,900). Grecannico, Azienda Agricola COS, Sicily

Chef Josh loves natural wines like COS Pithos Bianco from Grecanico grape, aged and fermented in amphora in Sicily, Italy.

Heirloom tomato, basil, yesterday bread
Heirloom tomato, basil, yesterday bread (₱320). Five varieties of tomatoes dressed in cold-pressed olive oil, fermented tomato jam, fresh basil & fried bread nuggets

Tomato salad with different layers of flavors—cured in vinegar, dehydrated or fermented with nuggets from left over bread.

Beef, horseradish, cauliflower
Beef, horseradish, cauliflower (₱290). Seasoned raw beef, dressed in horseradish and paired with textures of cauliflower

Carpaccio topped with a blooming white ensemble of horseradish, cauliflower (puree and raw) and topped with hen egg.

Beech mushroom, yeast, Jerusalem artichoke
Beech mushroom, yeast, Jerusalem artichoke (₱220). Braised beef mushroom paired with a Jerusalem artichoke puree and skins and glazed in yeast extract

Buna shimeji mushrooms which grow on beech trees with cute varying cap sizes braised in beef with artichoke puree.

Chef Josh runs his 3 successful restaurants Savage, Helm and Test Kitchen while being the executive chef of The Bistro Group.


Chicken, truffle, carrot
Chicken, truffle, carrot (₱1,200). Free-range native chicken paired with a black truffle farce, roasted carrot puree and glazed baby carrots

Two-tone chicken with actual Costales chicken and a farce meatloaf version made from chicken & truffle emulsion. So good!

Sea bass, fennel, green pea
Sea bass, fennel, green pea (₱1,400). Chicken seabass pan-fried on top of a fennel puree, green pea salad & served with our smoked dashi and fennel oil sauce.

An Animo sea bass version cooked medium with three layers of green fennel sauce in puree and oil form and smoked dashi.

Wagyu strip loin, horseradish, oxtail
Wagyu strip loin, horseradish, oxtail (₱3,400/ ₱5,800). In house dry-aged Australian Wagyu, cooked to medium-rare and paired with horseradish and sunflower emulsion and mille-feuille potato and oxtails & red wine sauce

Loved their own dry-aged Wagyu steak served medium rare with a delicate oxtail & red wine sauce with unique condiments.

SP68 Rossi
SP68 Rossi (₱5,600). Frappato, Nero D’Avola, Azienda Agricola Occhipinti, Sicily, Italy

A biodynamic wine with —berry notes made from Frappato and Nero d’Avola blend named after a highway in Vittoria, Sicily.

Lamb, parsnip, hazelnut
Lamb, parsnip, hazelnut (₱1,100). Short loin of lamb cooked to medium, served with sauteed parsnips and hazelnuts, fried spring onions and our mint jelly

Lamb cooked just right with a pinkish center served in ash, caramelized hazelnuts and fried spring onions mesh.

Cabbage, pecorino, sourdough-miso
Cabbage, pecorino, sourdough-miso (₱520). Charred white cabbage paired with our sourdough glaze and lightly shaved pecorino cheese and dusted in chive and beetroot powder

The cabbage steak for plant-based eaters, charred then topped with shredded pecorino cheese and dusted with chive and beetroot.

Pork, apple, sorrel
Pork, apple, sorrel (₱980). Pork loin topped with fresh granny smith apple and pork skin, paired with our apple chutney & in house-made country-style mustard

Big liempo slices, with apple crisp for contrast and chicharon for texture, paired with homey mustard and apple chutney.


Honey, cream, pollen
Honey, cream, pollen (₱120). Decadent cooked cream paired with wild honey & bee pollen, topped with honey comb caramel

It’s not ice cream, just dollops of cream, but the highlight was the honeycomb caramel crunch and fermented honey from Palan.

The Test Kitchen Cold Brew
The Test Kitchen Cold Brew (₱120)

It looks like you are drinking wine but in fact it’s cold drip coffee, a perfect pairing with the dessert.

Juniper, milk, grapes
Juniper, milk, grapes (₱120). Set milk infused with juniper berries & topped with sliced grapes

Signature dessert of milk with juniper berries and translucent slices of grapes. Loved that it was not too sweet yet very satisfying.

Burnt white chocolate, coffee, egg
Burnt white chocolate, coffee, egg (₱150). Roasted white chocolate mousse paired with our coffee oil and egg white meringues

A simple white-themed dessert made from white chocolate mousse with egg white meringue and dusted with coffee.

Final Thoughts

Overall, this feels like eating in a Michelin-star restaurant in London with food grounded on aged meats, seasonal ingredients and in-house fermented food. It’s updated with the latest trends (but not faddish) with a nice curated selection of natural biodynamic wines. I love the tour of the test kitchen, aging rooms and different fermented ingredients used in the menu.

Start with the charcuterie and bread of the day and order the appetizer of cucumber, squid, dill and beef, horseradish, cauliflower. For your mains, the chicken, seabass and wagyu steak are quite good. Best to eat family style. The desserts were not remarkable so just order what you want to try to end on a sweet note with cold brew.

Budget about ₱2,000/head for a 4-course meal plus ₱1,500/head if you’ll get the steak and the wine pairings.

Congratulations to Chef Boutwood and team for a job well done with the successful re-opening of Test Kitchen in Rockwell

The Test Kitchen 2.0 by Chef Josh Boutwood
G/F One Rockwell, Rockwell Drive, Rockwell Center, Makati City
Operating Hours: Tuesday to Sunday 11.00 a.m. to 3.00 p.m. and 6 p.m. to 10 p.m.
Mobile: +63927-958-9727
Email: thetestkitchen@bistro.com.ph
Instagram: @thetestkitchenmnl

Related post: THE TEST KITCHEN By Chef Josh Boutwood! @thebistrogroup (Photo Essay)


Live an Awesome Life,
Founder, Our Awesome Planet

Disclosure: Our meal was courtesy of Chef Josh.  I wrote this article with my biases, opinions and insights.

P.S. Check out the memorabilia of the cousin of the astronaut in Savage plus a painted tribute to Chef Josh’s dog.

One thought on “Test Kitchen 2.0 by Chef Josh Boutwood in Rockwell

  1. Totally agree with your disclaimer on “Biases”. It was all over. TBH, why not book a ticket, explore a nearby country, and enjoy a different set of local gastronomy? Instead of dining in a “Tax and Rent-faluted” price of this “Michelin Star-like Restaurant”. Overrated marketing based from a courtesy meal.

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