Tried Kulinarya Kitchen at the Power Plant Mall, Rockwell. It’s been there since the mall opened and they’ve been in the business for quite some time. It’s a really, really late find for me, a nice place that serves good comfort food that leaves one longing, wanting to go back to the place and try so many more.
The place had this nice tasteful interiors, very classy and intruiging. Seeing the menu for the first time got me really excited. There’s a whole bunch of stuff that I wanted to try. It’s one of those places, that upon seeing the menu, there’s almost always one item that pops out grabbing your attention and leave you wanting to order it.
Kulinarya Kitchen Menu: Appetizers, Soups and Salads, Entrées: Seafoods, Chicken, Beef / Lamb, Pork, Family Patters, Executive Lunch, Thin Crust Pizza, Pasta, Specialty Desserts, Beverages, Espresso and Tea Bar
A bowl of hot soup, tomato bisuque to start the feast, warm, hearty soup base, simple flavors that’s mild, rich and comforting. Served with bread.
Fresh tail-on shrimps sauteed in butter, olive oil, and garlic with a hint of spice, herbs and lemon. Served with a mesclun of salad greens, tomatoes, and pancetta. Drizzled with mustard celery seed dressing and balsamic glaze.
Of succulent shrimp pieces that are tender and exudes a delicate garlic-y flavor, and the veggies retaining this nice tinge of crunch. It’s no secret that I’m no fan of salads, or any green and leafy eats but this one’s quite good, definitely a worthy exception. But I really wanted more of that mustard celery seed dressing.
Bubbling mozzarella cheese and smoky chorizo dip. Served with pulled roast beef, nachos, warm flour tortillas, and fresh salsa.
Hot cheese on a pot with nachos and warm tortillas to be dipped in this wonderful medley of rich mozzarella cheese and smokey chorizo bits. Then there’s the pulled roast beef pieces, oh so flavorful and tender, then the salsa with it’s nice hint of spiciness it’ll definitely leave you wanting for more. This one’s definitely good for sharing and is one fun appetizer dish.
Shrimp and crabstick salad rolled in nori, breaded and deep fried. Topped with ebiko, drizzled with wasabi vinaigrette, soy-balsamic reduction, and mango coulis.
This one got raves from all of us, deep fried nori giving this nice crunch to the bite. Then you hit the filling the combination of shrimp and crabsticks was awesome giving a wonderful flavor to it, then you hit the mango pieces and ebiko bits to top it off and balance the flavor. It’s also a fun experience playing with the sauces, experimenting what goes well with it and stuff.
Brie baked with caramelized walnuts and raisins infused with orange zest then drizzled with honey. Served with crackers and apple slices.
Cheese + Honey = Utter Bliss
Oh warm buttery cheese that is brie, topped with caramelized walnuts and raisins for that nice tinge of crunch and textural awesomeness. Then the honey giving this awesome medley of mild butter-y cheese a kick of sweetness and that refreshing flavor from the orange zest titillates your palate even more. This is one starter dish that you shouldn’t miss. A definite must-try!
Ravioli stuffed with fresh mushroom ragout and ricotta cheese in truffle cream sauce and brown butter. Topped with parmesan cheese and chopped tomatoes and basil.
Simple, delicate flavors; stuffed ravioli in truffle cream sauce, oh that wonderful aroma, I just couldn’t get enough. The ravioli pieces were cooked al dente with the slightest chewiness to it. The mushroom ragout and ricotta cheese stuffing brings a more umami taste to the pasta dish, very simple and good.
Spaghetti sautéed in garlic sesame soy reduction with a hint of chili topped with yakiniku style beef cubes, shitake mushrooms, onion leeks, and nori strips.
Pasta dish for the meat lover *raises hand* 😀
Spaghetti in soy based sauce with a nice hint of garlic-y taste. Then the yakiniku style beef pieces, ever so flavorful. And with the shitake mushrooms deceiving, also meaty in flavor. Then the hint of spiciness from the chili wakes up your palate, leaving you wanting for more. Then there’s these sesame bits giving the slightest bit of crunch, giving it a more interesting texture.
A platter of roast beef with red wine sauce and baked shrimps thermidor casserole. Served with two sidings of choice.
Like I said, this is probably one of the best surf and turf I had. First was the casserole, oh glorious tender shrimp bits bathing in a cheesy wonderland packed with flavors. And then there’s the roast beef in red wine sauce, succulent pieces of beef that’s fork tender. Took a bite and the fatty bits just melts in your mouth, really flavorful and sinfully good. This dish was also served with two sidings of choice, we got the cheesy potatoes and mushroom risotto.
The mushroom risotto was okay flavor-wise, but a bit lacking in terms of texture. The cheesy potatoes on the other hand was really simple and good; chunks of potatoes covered in cheese then topped with bacon. The bacon bits gives this nice tinge of crunch to the side dish, giving it a more interesting texture.
And for our sweet ending I really wanted to try their panna cotta, but it wasn’t available so we tried some other items from the specialty dessert menu.
Caramelized apple slices and almond slivers on crisp puff pastry served with salted caramel sauce and vanilla ice cream.
The outer bits of the puff pastry was a bit flaky then you hit the apples caramelized and sweet, then the almonds gives off this nice texture to the bite. Thw whole thing is bathed with a salted caramel sauce; for those that loves savory and sweet together, this sauce would bring you utter blis. Then to help balance the flavor, there’s a scoop of vanilla ice cream with its delicate flavor to cleanse the palate.
A rich flourless chocolate cake with a molten truffle core. Served with vanilla ice cream and strawberry campote.
I have this obsession about chocolate lava cakes, I just love how the cake is warm and you hit the center and that glorious chocolate truffle goodness oozes out; creamy, soft, warm. Then you hit the strawberry campote and these nice little notes of tartness helps balance the richness of the cake. Took another bite, this time with the vanilla ice cream, and I really loved how the rich flavor of the cake went really well with the subtle flavor of the vanilla ice cream. A very nice contrast in temperature, flavor, and texture.
A house favorite! Meringue layer cake with pistachio nuts and buttercream.
In terms of flavor and texture, this would be my favorite from the desserts we tried. A pistachio sans rival done right; rich, rich flavors and great texture from the nuts. The meringue layer was soft and chewy to the bite, the rich buttercream base gives this treat its awesome flavor; creamy and rich. Then you hit the pistachio nuts crunchy to the bite, giving you a wonderful contrast in texture.
VERDICT: Nice, classy and tasteful interiors, good comfort food; we had an awesome dining experience at Kulinarya Kitchen. And there’s so much more that I want to try. I’ll try the classics next time, old favorites from their menu, I’d bet that would be awesome. The place really deserves a return trip and I’m definitely coming back.
VALUE FOR MONEY: Depending on what you get, some of the menu items can be a bit pricey, but very reasonable considering it’s in the Power Plant Mall (Rockwell). Most of the dishes are good for sharing.
Kulinarya Kitchen, Power Plant Mall
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UPDATE: Congratulations Mr. Gio Ray Mangaya-ay for winning the Kulinarya Kitchen Giveaweay