Neil's Kitchen: A hidden gem in Alabang

Neil’s Kitchen is a hidden gem in the South. They are showcasing Filipino cuisines with a modern twist. The familiar Filipino flavors that we love is there yet they presented it in way that you couldn’t imagine.

The outside structure of Neil’s Kitchen has a resemblance to Santorini, once you enter their door make sure that your tummy is ready as well your camera. Every spot is picture perfect.

The dining area is located at the second floor, spacious enough to accommodate at least 80 people. The interior is interesting in black, white and yellow colors, the mason jars are turned into chandeliers. The food quotes posted on the walls are quite entertaining. They also have a bookstore inside which sells inspirational books.

I must warn you that the place easily piled up during lunch/dinner time so better be there ahead of time. We tried some of Neil’s Kitchen famous classic dishes.

Classic Dishes

Sinigang Paella with Grilled Pork Belly (P350)

This one is a dried version of Sinigang, the rice was cooked in sinigang broth and paired with grilled pork belly. Forget about your carbs fasting because I’m sure you can have the rice all by yourself. The crispy kangkong was also a hit, a good substitute for your unhealthy chips.

Wagyu Beef Sinigang -Gyudon Style (P495)

A gyudon style in a bowl, steamed white rice topped with fresh sliced tomatoes, blanched string pickled radish, fresh radish, crispy kangkong and sliced grilled wagyu beef. You get to control the sourness of your sinigang because the soup is served separately.

Grilled Chicken and Crispy Pork Dinuguan Fondue (P395)

Deconstructed Dinuguan at its finest! I’m picky when it comes to this bloody delight but Neil’s version of Dinuguan is very savory and delicious. Who am I to ignore it?! haha! You can either have it with plain rice or puto. Seriously, don’t miss this dish when you visit Neil’s Kitchen.

New Dishes

We sampled some of Neil’s new dishes and as expected they managed to upgrade our Filipino dishes to a whole new level.

Menudo Mania (P395)

So far this one is the most unusual looking menudo. The meat is tender and well marinated, served on top of fried shoestring potatoes. It comes with steamed white rice, sunny side up egg, garnished with paprika. Squeeze out the lemon to add some tangy taste.

Sloppy K-Beef Caldereta (P425)

Something creative for your all-time favorite Beef Caldereta?. Try Neil’s Sloppy K-Beef Caldereta! The bits of caldereta were sandwiched between two deep-fried breaded rice patties, yes instead of bread they used rice and have it drizzled with cheese sauce. The coleslaw on top provided some balance to the richness of caldereta. I also love the shoestring potatoes it reminds me of “piknik”, it is also drizzled with cheese sauce and garnished with chopped parsley and parmesan cheese.

Ohh-La-La-ing (P450)

At first glance I never thought that this dish is a laing, it was presented like a Japanese dish to me because of the nori. It was created meticulously, the bottom part is made of grilled rice patty wrapped in nori. The laing is not as spicy as I am expecting maybe you can request for additional spice for that extra kick. It has shrimp patty too topped with taro shoestrings, sliced green chill finger. The garnish is made from the combination of crushed vegetable rice crackers and crunchy pork skin chicharon.

Alabang Fried Porkchop (P395)

They said this is the pork counterpart of Neil’s Kitchen famous Alabang Fried Chicken, though I never tried the chicken yet so I can’t make comparison at all. Anyway, the two chunks of porkchop were perfectly cooked and juicy. It is served with gravy rice, gravy and macaroni salad.

Upcoming Dishes

Better watch out for Neil’s Kitchen upcoming dishes, for now you may have a preview of them below.

Baked Sisig Cannelloni

We were able to sampled some of their upcoming dishes. The baked sisig dish is composed of tiny sisig cannellonis (sisig wrapped in molo wrapper), layered with creamy bechamel, topped with liver sauce, cheese sauce, a little more sisig, bell peppers and onions, crushed crunchy pork skin chicharon. Something new to look forward to for a sisig dish.

Beef Papaitan Pie

The next dish is the Beef Papaitan Pie, I was never a fan of papaitan and I am not brave enough to try it. The beef entrails and radish were encrusted with buttery pie crust, served with toasted baguette on the side. According to hubby, this can go well with a bottle of beer.

Desserts

As they say Desserts are the most crucial part of any meal, so we have to save the best for last.

Fried Suman, Mangga and Chocnut (P250)

Fried suman topped with pureed mango jelly, the chocnut reminds me of my childhood days where I used to buy this local chocolate in “sari-sari stores” hihi. There’s an extra bottle of coconut sauce in case you want more of it. This dessert is too beautiful to eat!

Puto Bungbong with Buco Jelly and Toasted Coconut (P250)

Hooray for all-year round Puto Bumbong, one of my favorite Filipino kakanin. You don’t have to wait for Christmas season to indulge on this extraordinary glorious dessert The puto bumbong is served with coconut jelly and toasted coconut on top drizzled with butter caramel sauce.