Mesa Filipino Moderne: "Crispchon At Its Best!" Top 5 Page for this destination Makati Restaurant Tip by cyndymc

My daughter invited us for lunch at Mesa Filipino Moderne in Greenbelt 5, a member of the La Mesa Grill group of companies serving Filipino cuisine with some innovations to the classic Pinoy cooking. Daughter wanted us to taste the guilt-free Crispchon (Crispy Lechon).

We stayed at the air-conditioned dining area, but there are also tables and chairs outside for those who prefer to eat al fresco by the Greenbelt Park. Dining at Mesa is by reservation so you can eat your food comfortably without the pressure of waiting customers standing beside your table until you're done with your meal.

The Crispchon was brought to our table on a serving tray with pandan crepes and some sliced vegetables. The food attendant carved the crispchon for us, carefully removing the fat. Actually, you can eat the crispchon as is, but we opted to have the food attendant roll it ala lumpia in the pandan crepe garnished with sliced leeks, cucumber and wansoy. When done, the crispchon wraps were laid out in a platter with different dips. We were given hoisin sauce, regular lechon sauce, and mayo garlic sauce. We ordered only 1/6 crispchon (P799.00) because we had other foods, but if you order one whole or ½, you’ll be given more choices for dips like curry mustard, sweet chili sauce and spicy pork liver sauce. (You can actually order a whole suckling crispchon (P3,999) or 1/2 (P1,999) or even 1/4 (P,099), depending on how many you are, or what other food you’ll have.) We were asked what we wanted to do with the remaining parts of the crispchon. The remaining parts are normally brought back to the kitchen where it will be seasoned as you wish then stir-fried, and served back to you as a new dish. We opted for chili garlic, but it wasn't really that hot and spicy.

I couldn’t help but notice Mesa’s effort at food presentation, making the food look so appetizing. Crispy Boneless Tilapia looked superb. The fish head and skeleton were curled and deep fried, arranged attractively on the platter, with cubed crispy boneless tilapia beside it together with the different dips. Ensaladang talong was served in a wine glass. Prawns were cooked on the spot in ceramic pots filled with heated river stones.

Mesa would have been perfect if not for some serving plates/bowls with chipped edges, and for the slow service. Despite these, I give it a thumbs up. I would still return to the place and still eat their food. Their menu certainly has a long list of interesting dishes to try on every visit to the restaurant.

If you wish to eat there, be sure to make advance reservation.

Favorite Dish: We liked everything except for the braised beef (or was it beef stew). It is so sweet, hubby joked that it might as well be listed in the dessert menu.

Crispchon was my favorite; I enjoyed eating lechon sans the fat!!! I especially liked it in the pandan crepes dipped in hoisin sauce.

I also liked their Laing 2 Ways (P120). (Laing is a native dish where taro leaves are cooked with pork, shrimp paste and coconut cream.) Mesa’s laing is unique, topped with adobo flakes and served 2 ways: one has more coconut cream, the other is more dry because the dish is simmered until the coconut cream has almost been fully absorbed by the taro leaves. The taste is okay although we prefer our laing spicier with the chili bite.

The baked scallops with garlic butter is also okay, really tender and fresh. However, we couldn’t help but compare it with Dampa’s baked scallops with cheesy flavor.

Address: Greenbelt 5, Ayala Center, Makati
Comparison: more expensive than average
Directions: near the entrance of Greenbelt 5 across Greenbelt 3
Phone: +632- 728 0886
Price: US$11-20
Rating: 4
Theme: Local