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 A Japanese franchise acquired by the Department of Tourism, this café at Greenbelt 5 reflects global dining influences.
Philippe Bartholomi, GM of Friday’s Resort in Boracay, explains that to the upscale traveler, eating Filipino food with its hearty food chunks, fine bones and drippy sauces can be awkward. The restaurant uses the French tradition in preparation and presentation coupled with the meticulous attention to detail and delicate servings of Japanese cuisine. However, the taste is still authentic. For instance, the simple Filipino hot chocolate is served on a tall ceramic mug. As in a ritual, you gingerly pour the chocolate on a demitasse cup. It is accompanied by a little round pan de sal.
Even the names of the food and their presentation sound chic and civilized. The crispy pork knuckles (a.k.a crispy pata) is deboned. The kinilaw is called Mackarel Ceviche. Pan de sal is given another twist by serving as a soup bowl for the classic tomato soup and creamy clams. The Café’s core products are Philippine coffee—the chocolatey flavor of alamid (Philippine civet), the fruity flavor of Mount Matutum coffee from South Cotabato and robust Cordillera Mountain Coffee and—the strongest—Batangas barako (Liberica coffee beans). The service is superior. The interiors are an abstract translation of a chic urban jungle. Travelers can browse through Filipiniana books for sale, enjoy the unobtrusive videos of local destinations, look at the travel brochures.
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