The Black Sheep Seafood
Aklan Oyster
Oysters are delivered to Black Sheep on a daily basis, assuring their freshness. Large morsels of oysters are capped off with a refreshing Mandarin orange foam, granules of homemade lap cheong (Chinese sausage), lato (sea grapes) and sansho (a Japanese spice).
Two-Na
One of Chef Patrick’s fondest memories were of his baon. His mom would pack him tuna sandwiches or chicken liver sandwiches for lunch. Incorporating Gen San yellowfin mixed with their own mayonnaise variation, Chinese chili, grapes and cilantro for sweetness, dehydrated shallots, and a spread of chicken liver atop a crunchy ma lai gao (a Chinese yellow puto), the dish is comfortably familiar with its hints of sweet and spicy.
The Black Sheep Mains
“3 Cups Rice”
Much like the Chinese staple 3 Cups Chicken, this dish makes use of Shaoxing wine, soy sauce and sesame oil, but in its risotto (Arborio rice). On the side, you’re served with succulent chunks of scallops that are locally sourced and surprisingly packed with flavor and fluffy in texture. Toppings include shaved tuna roe and black truffle. Underneath each scallop is a layer of wakame (seaweed used in miso soup) which really complements the mollusk.
TLC
TLC for Tender Loving Care because these people know how to care for their beef. Expect 120 grams of Kitayama tenderloin (grade 6) coated in the chef’s 5 spice blend seared then smoked, then served with a black vinegar sauce that he personally pours on your steak (by this time you’re already good acquaintances). The plate includes a variety of broccoli (chips and fried) and shimeji mushrooms
The Black Sheep Desserts
Tea Time
If a fairy made your taho, this is what it would taste and look like – floral, citrusy and semi-sweet. Made of a chamomile panna cotta to relax the palate at the end of the meal, the cup includes wild honey tapioca and chunks of refreshing lemon granita.
Ice Candy
Filipino childhood memories of summer are incomplete without ice candy. An avocado semifreddo (semi-frozen cream) is shaped like the reminiscent ice lolly topped with citrus sugar, then served with shaved strawberry milk ice and a thin layer of strawberry chiffon at the base.
Black Sheep may have moved from its posh BGC address, but that doesn’t diminish its class one bit. The innovative cuisine, the open kitchen, the modern interiors with an industrial chic vibe, the attentive wait staff all in a cosier space makes it all the more inviting. And even more so, now that it’s on the ground floor and easily accessed. Although his first venture as its head, Chef Patrick Go already has enough experience working behind the scenes in some of the metro’s most esteemed restaurants. And even at his youthful age, his culinary prowess and his staff’s are already evident in their philosophy of food.
Black Sheep
Note: Black Sheep relocated to Makati. Old branch no longer open. New address below:
2230 UPRC 1 Building, Chino Roces Avenue, Makati
(02) 744.15.69
www.blacksheepmnl.ph
