We were invited to visit Relik Tapas Bar and Lounge at The Fort last Feb. 23, 2012. I’m not really into the bar scene because I don’t drink or smoke but I’ve heard about Relik’s exceptionally good food from friends and so it was a go.
At a glance, Relik strikes you as a serious dining place. Come 10pm onwards, it’s a full-blown watering hole where a lot of yuppies go to unwind after hours. Relik does have a section that can be closed off from the general area if you want to dine in peace.
First dish out was the Tasting Board (P490, pictured above). It’s literally a wooden board with slices of Jamon Serrano, Chorizo Pamplona, Stuffed Spanish Olives, and Manchego cheese balls laid out on top of it. It was a savory appetizer which succeeded in whetting our appetites for what was to follow.
Then came Baked Australian Brie (P530, pictured above). Brie is a soft cheese with a mild flavor. This one was a bit melted and gooey inside since it was baked. I loved how the honey-glazed Jamon Serrano wrapped around it complemented its taste. This is definitely one of my favorite Relik dishes.Up next were Quesadillas (P300, pictured above) filled with BBQ chicken. Alternatively you can have it filled with either Pulled Pork or Garlic Shrimp.
Can I dub Relik as the ultimate appetizer heaven? Methinks it must be because lots of folks come here to drink after work and so there’s a need for a good selection of pulutan (bar nibbles). Mussels and Chorizo (P330, pictured above) was up next. Big New Zealand mussels are sauteed in garlic cream and Spanish chorizo.
Chorizig (P295, pictured above) is Relik’s version of the Filipino favorite sisig, a dish made from pig finely minced parts of a pig’s head and liver. This one is topped with crispy chorizo bits for more flavor. Pretty good!
Then we had Relik’s Mixed Paella (P820, pictured above) which is good for 8-10 people. There were four of us on the table and we managed to finish a little less than half of the skillet. It’s actually reminiscent of Paella Valenciana (tomato based, with mixed meats and seafood plus hard-boiled eggs). It’s actually very good. You need to order this a day in advance though.
For dessert we all had Blueberry Panna Cotta (P160, pictured above), which is Italian style cooked cream. I actually like panna cotta better than leche flan because it tastes more of milk and it’s not too sweet.
Relik is the perfect place if you want to chill in a bar with a wide assortment of drinks and delicious food. Since I neither drink nor smoke though, the smell of cigarettes bothered me. It helps to stay in the closed off dining area but I just prefer having my meals somewhere smoke-free.
Relik Tapas Bar and Lounge
2/F Commercenter Bldg.,
31st Ave. cor. 4th St.,
Fort Bonifacio Global City, Taguig City
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