Earth Kitchen is a casual dining restaurant specializing in dishes made with organic and natural produce. A result of a partnership between the Got Heart Foundation, Hizon’s Catering, Chefs David Hizon and JR Trani, the restaurant opened its second branch the second floor of the Bonifacio Highsreet Central, Bonifacio Global City in Taguig. Earth Kitchen BGC is on dry-run until the end of September. Its flagship branch is located along Katipunan Avenue, White Plains, Quezon City.
Upon entry, I noticed the garden-inspired interiors, wooden tables, chairs and benches which made us feel like having an outdoor picnic. Fresh plants were hanging on the walls and ceiling.
Their menu is simple and uncomplicated, with Appetizers, Soups, Salads, Fresh Home-Made Pasta, Risotto, Soft Tacos, Mains, Desserts and Drinks. Most of their items are made from scratch and locally-sourced, which is consistent wit their goal to support indigenous farmers who use natural farming techniques, free from any chemicals, herbicides and pesticides.
For starter, we had Risotto Balls (P275.00) and Mushroom Spring Rolls (P210.00 regular, P315.00 large). The Risotto Balls are balls of mushroom risotto stuffed with mozzarella cheese, breaded and fried, and served with a tomato sauce dip. They were very comforting to snack on, especially for our daughters who have very sensitive taste to anything they are not familiar with.
We also had a generous serving of mushroom spring rolls made with organic, naturally-produced shiitake mushrooms, peanuts, herbs and greens. They are then served with lime hoisin sauce. The shiitake mushroom lost most of its strong earthy flavor. We suspect they were soaked in lemon which gave the dish a rather refreshing taste.
Following the starters are two variants of soup. The Curried Squash Soup (P190.00) is made from pumpkin, yogurt and mint. It was lightly spiced, full-bodied an was hearty to the taste.
The Fresh Mushroom Soup (P200.00) was also made with a blend of organic, naturally-produced shiitake, button, milky and abalone mushrooms. It was creamy, lightly flavorful and earthy.
Next to be served was the Watermelon and Rocket Salad (P300.00) which includes edible flowers, organic/naturally-produced aragula, pili nuts, home-made kesong puti, and drizzled with balsamic vinaigrette. It was perfectly light and refreshing salad with an interesting contrast of textures and a lively blend of colors.
Their Spaghetti Meatballs (P330.00) drew praises from our two kids. The used organic tomatoes which creates a light, naturally sweet and refreshing tomato sauce which then made flavorful by adding Parmesan cheese. The meatballs were made with organic beef and bacon and were made extra flavorful by adding herbs and spices.
The Four Mushroom and Egg Pasta (P385.00) was Earth Kitchen's version of Carbonara. It was made with slab bacon, shiitake, milky and button mushrooms making the cream-based sauce rich in smokey and earthy flavors. It is then topped with organic egg for added creaminess.
The Roast Chicken (P410.00) was an organic roast chicken served with French beans and baby potatoes. The simply described it as “Yummy!” since the meat was tender and moist.
I recommend you try their various fresh juices. We had a pitcher of Fresh Dalandan Juice (P260.00) and it was very refreshing.
Their home-made ice cream selections are also a must! We had the Goat’s Cheese Ice Cream (P270.00) while the kids had the Tablea Ice Cream (P200.00). The home-made carabao tablea ice cream was topped with chocolate chip cookie crumble while the Goat’s Cheese was topped with wild honey, dried figs and cashew nuts.
As a mother, I prefer healthy alternatives for our kids. But finding organic sources are scarce and expensive, and convincing them to eat healthy is more challenging. Earth Kitchen is a mother’s dream because they have dishes that both parents and kids can enjoy. They're not only healthy and delicious, they're also affordable.
|Author: Jen Lea Uy
Pinas Muna Contributor based in Manila City
Photographer: Edgar Co
Photographer based in Pasig City
Photographer: Brian Francis Uy
Photographer based in Manila City
Editor: Ramil Delos Reyes
HQ Editor & Content Manager based in Pasig City
Disclaimer: Photos used in this article are owned by the Photographers unless bearing the Pinas Muna watermark or otherwise stated. As Pinas Muna Contributors, the Author and the Photographers authorized pinasmuna.com to publish their work. Dishes served were provided for review and photography purposes. Opinion on the food is that of the author and is based on personal experience, which is in no way influenced through incentives, payment or any other monetary and non-monetary compensation.