Hubby and I love Thai Bistro at Robinsons Magnolia. We’ve celebrated so many occasions there — birthdays, mother’s day… we even take our friends and relatives there when they’re in the vicinity. That said, we’ve already become friends with the owner and chef Cecille Chang.
Anyways, Chef Cecille invited us over for dinner at her newly opened restaurant at The Fort — Silk Road Thai Bistro. Think Thai Bistro except leveled up for a more high-end market. There’s now a full bar for cocktails, concoctions, and fine wines and then there’s foie gras.
Doesn’t it strike you as more of a date place now? Nice cozy intimate evenings… oh but they do hustle and bustle during lunch when the corporate crowd of BGC come in for their Thai food fix.
To start off the evening, we sampled Silk Road’s cocktails. Hubby had the Noni Kiss (P295, pictured above). It came highly recommended by Ruben, the manager of Silk Road. Ruben always ensures an impeccable dining experience at Thai Bistro for everyone so everything’s great even if Chef Cecille isn’t around. Anyhow, Noni Kiss is made of white rum, amaretto, half cream, and noni syrup. It’s topped with red candy shavings. It smelled deliciously of almonds (because of the amaretto I presume) and it’s soooo creamy it’s almost like it’s non-alcoholic… but it is, the kicker is at the bottom of the glass.
Since I’m tragically allergic to alcohol, I had to settle for a non-alcoholic cocktail called So Pommy (P205, pictured above). It’s made of pomegranate, lime juice, and apple juice. To counter the tartness of the drink, the cocktail glass is rimmed with sugar. Very refreshing!
First dishes out were appetizers — Salmon Cone (P295, pictured above). Salmon ceviche (kilawin) is infused with lemongrass, lime, and herbs and then stuffed into little ice cream cones. You have to eat these immediately after serving as the salmon ceviche’s moisture will eventually make the cones soggy. Like my drink, I found this very refreshing.
Next we had Son-In-Law Eggs (P195, pictured above). This is a traditional Thai dish served when celebrating special occasions. Hard-boiled eggs are cut into half and then topped with a mysterious sauce, herbs, and some parsley then served on sesame leaves. You wrap the leaf around the egg half and then eat it as a whole. Surprisingly delicious, especially considering they’re just eggs!
Chef Cecille surprised us with Foie Gras Markham (P585, pictured above). Believe me, P585 for two big and incredibly silky creamy pieces of foie gras is beyond reasonable! You can toss the foie gras, sweet salty tamarind sauce, and lettuce all together for the ultimate salad experience. My hubby has always been averse to foie gras because of past dining experiences wherein the foie gras was gravelly, but once he had a taste of this one, he couldn’t get enough! We split this dish evenly in half and finished it all, lol! That’s just how much we loved it.
Then we had Siamese Pork Ribs (P310, pictured above). Grilled cinnamon caramel pork ribs are served atop a portable griller. Fall-off-the-bone tender, this would go very well with rice.
Then we had Crispy Tilapia with Tamarind Puree (P75 / 100g). It may look intimidating but the tilapia is actually filleted and fried to a crisp so it’s easy to eat. It’s topped with fried basil leaves too. I was surprised at how good it was. I’m not a tilapia fan in any way (in fact I normally skip it) but this is very good.
Staying true to our trying-to-minimize-carbs resolve, hubby and I opted not to have any rice or noodles, lol! Our last dish was US Rib-Eye Steak (P980, pictured above). An 8oz. angus steak is rubbed with coriander and garlic then char-grilled to your desired doneness. We had ours medium well. It was tender and flavorful. I also loved the papaya salad served on the side. Instead of the usual steak sauce, this one is served with roasted rice chili sauce.
We always have Takhoo Thai at Thai Bistro so Chef Cecille suggested something new for dessert — Chocolate Pudding with Mango Ice Cream and Mango Sauce (P240, pictured above). A super rich and fudgy chocolate cake drizzled with caramel is served alongside homemade mango ice cream on a bed of caramel and mango puree. OMG. The mango ice cream is to die for, it felt like I was chewing a hundred perfectly sweet ripe mangoes in my mouth — it’s that intense! Chef Cecille told me afterwards that the ice cream is made from kilos and kilos of fresh mangoes. The chocolate pudding is just as perfect — rich, moist, chewy, and not overly sweet. One of the best desserts I’ve ever tasted, definitely.
We love how Silk Road offers unique, flavorful, and high quality dishes without charging an arm and a leg. It’s definitely going to be one of our go-to places when we want to entertain friends and guests. It takes on a very relaxed jazz lounge-ish atmosphere later in the evening (with great cocktails to boot) so it’s a good alternative to a coffee shop if you just want to hang out and have conversations with friends.
We also went to Silk Road’s grand launch and Chef Cecille’s birthday bash last October 25 to party a bit, hehe!
Silk Road Thai Bistro
4th Ave. cor. 31st St.,
Fort Bonifacio Global City, Taguig City
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