For the culinary curious.
? Q&A Kitchen + Bar – ❤️❤️❤️❤️?
? Salcedo Village, Makati City
An oasis in the middle of a hustling and bustling Makati, Q&A Kitchen + Bar is worth all the trouble to find. Seriously, we were lost at first so the discovery gave us a sense of accomplishment. What a find.
Dim and classy interior take up the first half of the resto, with a bar on the side, it is a perfect avenue for serious talks, date nights, and take-your-foreign-visitors night out. The half of the area is a more cozy and sophisticated space. Trust us, you won’t get embarrassed taking your first date here. Q&A is here to impress.
Q&A Kitchen famed itself for their modern take on European dishes, with handmade pastas as their torchbearers. Each pasta dish is made fresh and is made by hand, everyday crafted under the supervision of Chef Alain Raye, a Michelin-awarded Chef.
Maybe some of you are wondering, why Q&A? There’s no definite meaning but metaphorically, it’s a Question and Answer abode for the culinary curious. Subjectively, they are aiming for Quality and Attention to good food. Curious now, eh? Let’s dig in to each one of the buzzed pastas:
Spaghetti Alle Vongole (P535) – the name of the dish is Italian for Spaghetti with Clams. The briny sauce came from the clams and added the extra seafood flavor to this simple plate of salted pasta.
9 Hour Braised then Grilled Polpo (P595) – Polpo, Italian for Octopus, as the name says, was braised for 9 hours and grilled for a much bolder flavor. The base pasta is Pici, a thick hand-rolled pasta. Chef Alain’s version is cut in small pieces, with a thicker center portion. Imagine each pasta is rolled out manually upon order, what craftsmanship! Also, the dish is mixed with cherry tomatoes, garlic and chilies.
Potato Gnocchi (P525) – served wild mushrooms, and Parmigiano Reggiano. The gnocchi is simply a starchy food on first bite as expected, but this time was enhanced by a very flavorful blend of tomato sauce and pancetta.
Fiorentini Putanesca (P385) – garlicky tomato sauce, mixed with olives, a classic take on Putanesca beautified by Fiorentini (means little flower) pasta.
Conchiglie Duck Ragu (P575) – Conchiglie, a seashell shaped pasta, mixed in a creamy sauce with minced duck.
Garganelli and Beef Brisket Bourguignon (P795) – fall-off-the-bone beef brisket bourguignon in a sumptuous medley with garganelli and wild mushrooms. If we have to rank all the lovely pastas we had here, this is the second best. It’s so good! The most tender beef we have ever eaten.
19 Hour Braised then Grilled Kurobuta Pork Belly (P595) – who would have thought a mustard-based pasta can top our list. Our now-most loved pasta experience, this Pici drenched in dijon mustard sauce topped with a whopping 19-hour braised then grilled Kurobuta is the real deal! Will come back for this, over and over again.
Butterscotch and Maldon Sea Salt Budino (P225) – caramel and cream with anaretti cookies. This is something to cleanse our exploding-with-flavors palate, a must-try when in Q&A!
Limoncello Tiramisu (P150) – it’s summer all day with this delectable dessert that is made from lemon curd and cream cheese frosting, a fruity tiramisu!
We’re already planning our next visit. How about you?
Value for money: Worth it! And oh, they are on Zomato Gold, so 1+1 Food everybody! Pay for just one pasta and get two of them!
Ready to be a Zomato Gold member? Get 20% off your Zomato Gold Membership using our code: DATEFOX
#DateForTwo at Q&A Kitchen + Bar
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