Toast Asian Kitchen & Tasting Room Opens in Ayala’s The 30th

Toast Asian Kitchen & Tasting Room Opens in Ayala’s The 30th

We visited Ayala’s newest  mall The 30th at 30 Meralco Avenue, Pasig City this on Easter Sunday to see what this place has to offer. Most of the stores aren’t open yet so there’s not much to do but eat so we decided to try out a new restaurant – Toast Asian Kitchen and Tasting Room.

It’s located outside the mall where most of the restaurants are, out of all the restaurants. It was the one that caught our attention because of its unique ambiance and they have NBA Premium. I was not able to bring my camera because I did not intend to blog about anything but good thing the Huawei GR5 2017 gave decent photos.

At Toast, you can find unique Asian food combinations like Gyozig, Japanese dumplings stuffed with sisig, Salted Egg Creme Brulee, a simultaneous burst of sweet and salty in every bite, and their signature Longganisa Pasta, fuscili pasta spirals topped with authentic vigan longganisa for that savory garlic kick that complements its tomato cream sauce.

For starters we got ourselves the Gyozig(P208) or sisig gyoza and paired it with cocktails by renowned Singaporean mixologist Jason Gray. Just perfect.

The Jack Sparrow (P365) – Sailor Jerry  playfully shaken with jack fruit, apple & lime juice, pandan syrup, and egg whites. Summer in the City (P365) – Bacardi white mixed with a hint of Malibu shaken with  passion fruit, mint leaves, pineapple juice and lime wedges.

The food has a very unique take on what you’d expect of Asian food. The chefs take traditional recipes and add a twist of modern or local cooking styles and concepts to add a flair of distinct flavor combinations. Each dish is meticulously prepared with fresh premium ingredients making each bite an explosive treat for the tastebuds.

We ordered Sous Vide Crispy Pata (P799). It’s crispy pata cooked differently which makes it crunchy on the outside but tender and juicy on the inside. The pork knuckles are cooked sous vide for 3 hours and deep fried until perfectly crispy. Sous-vide is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment.

The winner that day was the Wagyu Beef with Chinese Broccoli (P665), it’s stir fried wagyu cubes with Chinese broccoli and teriyaki sauce. It was everyone’s favorite, including the kids.

Here’s a better photo of the Wagyu Beef with Chinese Broccoli.

For desserts, we had Salted Egg Creme Brulee (P125) and the Dark Chocolate Mousse (P128) which uses Batangas tablea chocolate mousse with  cream and chocnut poweder.

Another photo of the Dark Chocolate Mousse.

Toast also has an area for those who want to try their signature cocktails which Jason Gray had a hand in helping concoct. I have yet to try East Meets West, and the Mankari Sour, all of which use top-notch imported liquor bases and are mixed with playfully exotic mixers.

Beers are served from a very well curated selection of both staple local brands and specialty craft beers imported from breweries abroad.

Toast is more than just dining and drinking, it’s about giving you an amazing day and an awesome night. We serve the food and beverage you’re looking for, but we definitely aim to give you so much more.” explains Timo Roxas-Chua, one of the owners of Toast.

Toast Asian Kitchen & Tasting Room is located at Ayala Malls The 30th at 30 Meralco Avenue, Pasig City, Metro Manila. Follow us at @toastkitchenph on Instagram and Facebook.