Last Friday, February 4, 2011, Bubba invited me out on a date. He asked if I wanted to go to Bistecca in Rockwell but I gently declined since I think I’m cutting down on my meat-intake soon.
I think.
I doubt. I think therefore I doubt.
He proposed visiting Torch, which we have contemplated eating at last December on our friend’s Andrew’s suggestion but he changed his mind. Finally last week, to open the weekend, we found a chance to try out the newest restaurant-bar to hit the Greenhills scene. We walked in without a reservation, and thought we wouldn’t be given a table. Good thing we found one, or two, since the dishes we ordered for the two of us, couldn’t fit in one table with the elaborate plating.
There are three dining areas at Torch restaurant: al fresco that reminded me of Grand Hyatt Hong Kong’s walkway to their outdoor dining (The Grill), a lower level for your regular indoor dining and a 2nd level that serves as a function room. A little past 10 in the evening, with dimmer lights, you will see the well-coiffed and stylishly-dressed crowd flock the restaurant as it turns into “Torch Bar and Lounge.”
On the Table
Truffle Fries PHP 235
Crispy potato fries tossed in truffle oil and served with Torch’s very own Peppermill dressing.
Upon perusing the menu, you’d notice a lot of reference to Peppermill. This is because Peppermill Caterers, apparently caterer to the stars, is the master behind Torch restaurant. One of their bestsellers is the truffle fries. We immediately ordered this as an appetizer since we were both hungry by 8pm.
The truffle fries satiated our interim hunger and desire to open our meal with something appetizing and enjoyable. The waft of the truffle really opens the senses and makes you imagine a certain taste that’s elegantly captivating. Torch’s truffle French fries is comfort food with a touch of sophistication.
Roasted Pumpkin Soup PHP 150
A creamy, hearty, pumpkin soup served with garlic toast bread
The pumpkin soup missed the taste of roasted pumpkin but was still quite a pleasing soup to sip. Nothing extraordinary and it paled in comparison with the rest of the outstanding Torch dishes that flamed my fancy.
Peppermills Signature Roll PHP 400
Sushi rolls filled with soft-shelled crab, salmon skin, topped with crab meat, and baked with spicy mango sauce
Peppermills Signature Rolls pack quite a flavorful punch with ingredients like crab meat, salmon (and perhaps unagi? Bubba thinks he tasted eel.) that scuffle for attention. Vivid seafood flavors that move beautifully in the mouth. The rolls taste original and delicious.
Steak Fondue PHP 850
Melt-in-your-mouth Rib-eye Meltique beef, cooked your way, served with 5 different sauces from 5 different countries
That evening, they only had 4 sauces, which red wine sauce I preferred while Bubba liked the sesame one. Presentation was really a delight in the eyes, with the fondue forks carefully laid out, the chunks of beef in a ceramic basin, with the fire on the side ready to engulf it.
After a few more minutes, the pot of hot oil arrived and we started poking the frozen cut-up pieces. We already had beef fondue at Old Swiss Inn before but we couldn’t remember if they were frozen. We were hesitant to plop the frozen meat in the hot pot at first thinking it might not cook properly, or even. But nothing was gonna stop us in cooking these meat munchkins.
The meat was flavorfully tender, with the option of cooking until well-browned and crisp or still medium in pinkish color. The bite-sizes that almost disappear in the mouth left me wanting more and more. Like truffles, there’s always something sensual about fondues. It’s easy to consume and if granted, it’s a succulent bite.
Torch Steak Fondue tickles my mind. Is it cooked? Is it done yet? It tickles the palate. Little bit beefy taste here, little sauce there. Beef had good marbling that has enough fat to keep the natural juice in.
Smoked Jabañero Salmon PHP 385
Served with unagi citrus sauce, mango salsa, and garlic parsley rice
Bubba and I are trying to eat healthy. Okay, I just laughed hard. I’m saying this on the 5th dish we shared between the two of us. Believe it or not, YES, we are trying. Other couples regular mutter is, “we’re trying to make the relationship work.” For Bubba and I, it’s more like, “we’re trying to make this DIET work.” That’s the reason why the past two times we dined out we have opted to eat salmon.
And Torch’s Smoked Jabañero salmon sounded so interesting to pass up. The fresh-tasting salmon was cooked perfectly –not at all overcooked or undercooked. It still had that hint of natural sweetness that matches with the mango salsa on the side. Bubba was so pleased with this dish and finished the plate, except for the rice (naks!). My take is, I was looking for the smoked Jabañero taste and didn’t quite find it. The unagi citrus sauce is a bit on the sweet side. Still good though and great if you’re on a diet… or “trying hard diet.”
Torch restaurant feeds the senses from the presentation to the concept and to the taste. I look forward to visiting again soon and trying other dishes in their menu. Repeat order of truffle fries please and I’m looking at the pizza. *scratches chin* Yea, the pizza. Uh-huh! Wait for me baby! You ignite my appetite!
Torch by Peppermill
Home Studio Building,
63 Connecticut Street, Greenhills, San Juan
(632) 477 3771/ (632) 502 0000
Torch Album
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