Interiors. I love the fabric-covered lamps and the huge brick wall at the far back. This can be closed by a high curtain to make it private and intimate. The tables are all covered by aluminum sheets. Very clean and functional. The seats are also benches which can be shared with other diners. The idea is a communal enjoyment of all things true, good, and beautiful.
Appetizing indeed. Begin your meal with Wrapped and Ready (Php 140) which is really just spring roll served in fried cone-shaped wrappers and comes with a vinegar dip.
Soup. I am a huge fan of pumpkin soup, but I wasn't impressed with this Seafood Pumpkin Soup (Php 100). First, I hated the presentation. It came in a huge low bowl with the cream doing a silly circular pattern on it like we did with champorado when we were kids. You can opt to skip this one.
Appetizer Part Deux. This is mozarella sticks with salsa on the side. Again, I hate the presentation with the mayonnaise thing (do they have a kid running around the kitchen?). This is hardly my idea of "playful." A little respect for the food, please, if not for the diners. It is, however, very mild and actually pleasant. I'd order this again, if ever.
Breaking our comfort zones. For this visit, we deviated from the usual rice meal we order and decided to try the other pasta choices we have ignored for so long. This is the Under the Sun (Php 220) seafood pasta with chili cream sauce. Pretty generous and filling.
This is the Crowned King (Php 225) which is fettuccini with maya maya (a sort of white fish with really soft meat) in Florentine sauce. The waiter says it the best seller for the pasta selection and I can see why. Filipinos have a love affair with white sauce (most of us really don't agree much with sour tomato sauce) and this one definitely would be a winner for white-sauce lovers. The butter content is enough to make one keel over, but it's pretty much acceptable and recommended for first-time, non-adventurous diners. And oh, the fish seemed like it came straight from the freezer and dumped into hot oil because it has retained some water in it. Or maybe that was just my imagination. Am I such a finicky diner? Tsk, tsk.
Condiments, cutlery and salt are already on the table within easy reach. Placemats are made of recycled brown paper and cold water is served in former Tanduay bottles with mint leaves inside (see first photo).
I am a stickler for clean toilets and KITCHEN is definitely a winner in this department. Although it's rather cramped in here, one can forgive them because of the nice chandelier and the prints in mirror frames adorning the walls. Way before, there used to be a long mirror here so in the men's loo, diners can ogle themselves while taking a pee but all that is obviously history now (sorry, pervs!). Anyway, this is actually a shared toilet with the restaurant next door, EBUN, which we shall visit next time.
Attention to detail is a gift and the people who conceptualized KITCHEN actually had some winning details we really appreciate. First, the bill is served to you rolled in a shot glass. Next, the change and receipt are served in this paper pocket stamped with the resto's logo (the inverted K) with the words "thank you." Awwww.