Ember Manila, a charcoal grill specialty restaurant by Chef Josh Boutwood, is a cross between Savage and Test Kitchen with a more approachable food.
We love Chef Josh Boutwood restaurants from his test kitchen days along Kamagong. They have the stability of Bistro group restaurants, the consistency in the quality of ingredients and the soul of a chef-driven resto that always evolves with the season.
Here are some tips when you go to the hottest new resto in Makati.
Ember Manila by Chef Josh Boutwood
G/F Greenbelt 3, Makati City (beside Starbucks)
📞 +63 916 420-1600
📩 ember@bistro.com.ph
FB: Ember
IG: @ember.manila
Website: joshboutwood.net
Related Chef Josh Boutwood posts:
• Ember by Chef Josh Boutwood // Hottest New Resto in Makati (July 2022)
• Test Kitchen 2.0 by Chef Josh Boutwood in Rockwell (November 2019)
• HELM: Chef Josh Boutwood at the Helm of Manila’s Best Degustation Experience! (December 2018)
• Going Savage! (Created by Chef Josh Boutwood) (June 2018)
About Ember
Ember has a curated one-page menu categorized into small plates like tapas, large plates like family sharing dishes, side plates, and sweets to complete the ensemble. Chef Josh loves biodynamic and natural wines which you can order to pair with your meal.
Ember Manila Menu: Small Plates, Large Plates, Side Plates, Sweets
Drinks Menu: Beverages, Beer, Cocktails | Red Wine | White Wine | Sparkling/ Champagne, Rose
The Charcoal-grilled Steak is the signature dish, and we loved it for the smoky char flavor and the locked in juiciness of the meat. It’s a lot better than sous-vided or Josper-grilled steaks, but it takes skill to cook it medium perfect with the right resting time.
This private loft room is the most coveted area in the restaurant because you dine above all the other diners here with an eagle’s eye view of the open kitchen. Reserve as early as you can.
This is the chef’s table, nearest to where the charcoal-grilling action is. Here, you dine with lego-inspired conversation pieces.
The al fresco tables are good on a cool night and more appropriate for romantic evenings.
Small Plates
This was our favorite among the small plates—with mixed mushroom, Comte cheese, herbs, and hazelnut. It’s light and lets the flavor of the ingredients speak for itself.
We loved eating the melon wrapped with the Serrano ham for a fruity meaty combination to tease the palate. My brother suggested that it would taste complete with cheese.
Loved its brilliant ruby color, lightness with earthy notes, hints of orange peel, and good body that would make you want to drink the whole night yet without the heavy alcoholic effect.
Cubes of tuna sashimi on a bed of avocado cream with crunch from the fried tapioca. I liked the subtleness of the flavors. Some people though might want their appetizer with more flavor.
One of the best sourdoughs in Manila during the pandemic. Cut in thick slices and served with smoked butter. Most of the small plates go well with sourdough.
The shrimp was malambot/mushy, and we were not sure if this was the effect of the smoke. We still prefer the simple halabos with a crunchy bite and shell that easily peels off the meat.
Large Plates
The steak was cooked medium with char-grilled seared goodness and seasoned with salt. It was still very juicy inside, with a tint of blood and a beefy finish as you chew.
Ruby red French Syrah wine with balanced intensity and tannins. Goes well with the steak.
The fish was cooked just right, soft with seared skin bathing in brown butter, with greens and capers to cut through the creaminess. Sarap nito. New in the menu.
Chicken topped with cauliflower and sage butter that was melting as it was served. We got mixed reactions to this because of the cauliflower topping.
Sweets
Kladdkaka (₱200)
The desserts are simple and go well with coffee for a sweet finish to an Ember meal.
Final Thoughts
Overall, I love the char-grilled goodness of the food and the approachable curated menu. The concept works in a mainstream mall location, a good dining option for milestone celebrations or get-together with friends.
We highly recommend ordering the black onyx steak and the halibut in brown butter for your mains. Start with mushroom cheese, melon serrano ham and the sourdough with smoked butter. Ember is a the place for those who enjoy a good natural wine to pair with good food. Budget about ₱2,000/head with the char-grilled steak + budget for the bottle of wine.
We had a debate with my brother who felt that the small plates were lacking in memorable bold flavors while I actually liked them because of their simple goodness that went well with wine.
Congratulations to Chef Josh and the Bistro Group for another successful new concept during the post-lockdown pandemic era. It’s a chef-driven restaurant with a Bistro-style consistency.
Ember Manila by Chef Josh Boutwood
G/F Greenbelt 3, Makati City
📞 +63 916 420-1600
📩 ember@bistro.com.ph
FB: Ember
IG: @ember.manila
Website: joshboutwood.net
Related Chef Josh Boutwood posts:
• Ember by Chef Josh Boutwood // Hottest New Resto in Makati (July 2022)
• Test Kitchen 2.0 by Chef Josh Boutwood in Rockwell (November 2019)
• HELM: Chef Josh Boutwood at the Helm of Manila’s Best Degustation Experience! (December 2018)
• Going Savage! (Created by Chef Josh Boutwood) (June 2018)
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: Thanks to Nikkei Team for the experience. I wrote this article with my biases, opinions, and insights.
Disclosure: Thank you to Chef Josh for the Ember Manila experience. I wrote this article with my biases, opinions and insights.
P.S. Love the signature astronaut that welcomes you at all Chef Josh restaurants. Can you guess the name of this Ember astronaut?
