I am familiar with Locavore, because its first branch at Kapitolyo, Pasig is so near home. Locavore is best known for introducing Filipino food to diners who grew up with familiar flavors of homecooking. My husband and I recently visited the S Maison branch at the Conrad Manila to taste the new additions to the menu exclusively created by Chef Mikel for this Locavore location.
These are the following:
Pinipig- Cereal Sugpo (Jumbo black tiger prawns, salted egg floss, wansoy, smashed saba, radish pancit) on the upper right of the photo)
Roasted Tocino Asado (Tocino style roasted pork tenderloin asado, romaine taco, smashed saba, Dijon mustard, reduced Tocino glaze, radish pancit)
Halabos na Suahe with Kelly sauce (steamed live suahe, awesome Kelly sauce, radish pancit),
Soft-shell Crab Negra with Alavar Sauce (Soft shell crab tempura, squid ink batter, alavar sauce, chimichurri sauce, labuyo aioli, edamame, smashed saba, radish pancit).
I am planning to bring my balikbayan sister here when she visits next month. Well, the new menu times are also intended to the families holding their regular gatherings and the expats who want to enjoy good food inspired by local dishes made with sustainable, locally-sourced components.
“With these dishes, we are keeping the identity of Locavore where we are offering something different and yet familiar. These may be inspired by food from other countries, like in the case of the Pinipig Cereal Sugpo, which is derived from the Cereal Prawn, but here we use Itlog na Maalat,” the chef explains. “The dishes we are bringing in are meant to be our piece de resistance at large family gatherings, because in our culture, the piece de resistance is usually seafood.”
It’s good to know that the seafood used for these exclusive menu are sourced from places such as Palawan. Now this is sustainability by elevating Filipino flavors by using locally grown ingredients.
With Locavore promoting sustainable dining, this helps support and empower farmers where rural communities financially benefit; safer farming practices are encouraged, and the food industry as a whole gains access to fresher and better quality ingredients; and ultimately, diners are served healthier and more delicious fare.
I just love their other regular dishes like the Sizzling Sinigang and Lechon and Oyster sisig. They go well together.
This is our favorite sinigang dish but with an innovative way of preparing it. The same sourness is there but instead of a soup, it is served like a stew. A must try.
This Lechon and Oyster sisig is my husband’s favorite. He nearly finished the whole platter. The sauce was amazing.
The street platter containing Fish balls, Squid , Kikiam, Kwek-kwek with Manong’s Sauce , Sweet Chili and Honey Vinegar is so appetizing. The colors in itself make me want to devour the whole platter.
You should visit the new Locavore branch at the ground floor of the S Maison at the Conrad, and try the new and usual menu fare. For more information, visit http://www.locavore.ph/.
Some dishes to try:
Boneless Lechon belly
Sugpo con Mayonesa
Crispy Corned beef
Champorado ni Speedy