Red Panda review Archives - Between Bites - Bites of Food, Travel and Lifestyle

August 27, 2014 by Janey

A couple of Fridays ago, I visited Red Panda again and dinner was made a little more special with Chef Goulding at the helm of the kitchen. It was a ticketed dinner presenting Red Panda menu from Chef Philip Goulding and paired with Manny O wines.

This dining event hosted by Red Panda aimed to transfer knowledge from expert practitioners in the hospitality industry to young and aspiring practitioners of French cuisine. It was also a fund raising event for the DEYTT (Disciples of Escoffier Young Talent Trophy) 2014 at the Restaurant and Bar Show in Hong Kong which will have Philippine delegates.

Red Panda’s Head Chef Donnah Elizalde assisted Chef Philip John Golding during this dinner.

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Chef Philip’s inspiration came from the concept of Red Panda, which is East Meets West where both sides of the world are being celebrated. He designed the menu with the use of Chinese and local ingredients with the application of French technique of cooking.

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Red Panda Bistro, Kapitolyo Pasig

June 26, 2014 by Janey

After consecutive Sundays attending the 9am CCF service with my sister and my nephew, my sister finally chose to sleep in last Sunday morning after getting a few sleepless nights. I aimed to attend the 9am still but was 15 minutes late for it so I decided to just catch the 12nn. I know my college friend Ace has been attending it the past 2 weeks with his Ultimate friends so I asked if I could go with them. After Service, we planned to eat at Gostoso Piri Piri for some healthy grilled and tasty peri peri chicken. The newly opened Red Panda Bistro caught our eye and we detoured.

Red Panda Bistro in Kapitolyo is a two-storey restaurant that offers Chinese and French cuisine. A little strange mix of East meets West huh? The concept was apparently inspired by a New York bistro. Walking in the restaurant, the dining area’s interior design is simple, modern, yet impressive. They have an open kitchen where you can see cooks hard at work in their huge stage. We dined at the second floor that can serve as function rooms for private dining, celebrations or business functions.

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The menu offered a lot of Chinese and French dishes from appetizers, entrées, dessert, drinks. Wish the menu had a better layout / sectioning and fixed prices (different menus with different prices on same items) since it could get a bit overwhelming or confusing.

On the Table

Crispy Chicken Mango Salad P217

Deep fried breaded chicken strips, romaine, green lettuce, ripe mango, and grape tidbits in mango dressing

Chinese Platter (Medium) P270

Slices of pork asado, century egg, beef kimchi, seaweed kimchi, and white chicken, served with ketchup manis sauce

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Tricolor Ravioli P314

Truffled roast duck stuffed raviolis.

This was one of the orders I chose. Freshly made tri-colored raviolis stuffed with truffled roasted duck meat, served in truffle cream sauce, with fresh basil leaves, and grated 18^th month Parmesan cheese.

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