While Golden Gibbon started as a speakeasy-like bar serving stellar cocktails in Salcedo, the new restaurant has since evolved into the go-to degustation for SEA fusion cuisine.
If a tropical forest could feel like luxury, this fine dining lounge in Salcedo Village, Makati, gives just that experience. Monstera leaves are painted on the walls, while all manners of apes hang from the ceiling. At the foyer, a gibbon is dressed in a monk’s orange robe, seated in contemplation in front of a temple statue.
Since opening in late 2022, Golden Gibbon has expanded both their drinks and food menu. Their course meal offering opened just in the summer of this year, with dishes that lean towards fish, fruit, coconut milk, light broths, and crackling rice. We had the experience of trying their latest dishes on the menu, which offer a gastronomical experience that is both indulgent, yet light.
Seated next to a live DJ, we started our meal munching on fried rice crisps with a miso-aioli dip — a refreshing change from the typically heavy starting bread basket that leaves no room for food later on in the meal. This was followed by a noodle soup, swimming with rice noodles.
The beef broth was notably, aromatic and clean tasting, emulating the vibe of a good pho. Yet the sukiyaki, while a good cut of ribeye, was a bit unnerving to eat off an unpolished stick. On a skewer that looked like a twig, the piece of wood was a little too organic for my tastes. There was also a subtle spice that would kick in after a few slurps, though just enough to elevate the dish so it isn’t too airy.
Served after the soup was the Som Tum. The green papaya salad was decorated with three pan-seared scallops, which are often a crowd favorite. The menu item was decorated with toasted peanuts, chicken floss, and a bulbous black mass of rice crackers with a nice crisp. This dish was spicy on the first bite and needed a few sips of Amaretto Sour to wash down the heat.
The Mango Sticky Rice featured a literally burnt slab of meringue that contrasted the freshness of the mango. A perfect dish for Mango Sticky Rice fans. Another new dessert dish included the velvety Coffee Panna Cotta, which was fused with white mocha. It brought about a sense of nostalgia with the inclusion of chocnut, blending tradition with a unique twist of sticky rice and a touch of passion fruit.
The desserts were flavorful yet refreshing, with elements that seemed to incorporate more traditional Filipino flavors. From the first sukiyaki main course to sticky rice for dessert, Golden Gibbon offers a new outlet to try dishes that celebrate culinary Asian fusion — all with a tropical flair and right at the heart of the city.
Golden Gibbon is located on Escala Salcedo, L.P. Leviste Street, Makati, and can be contacted at 0927 924 2102.
