Premio Bar: From Farm to Fork

Premio Bar and Restaurant: Their Food

For starters, we were served Premio Charcuterie Board served with Grainy Pommery Mustard which included their homemade smoked kielbasa, cabrito italiano and their double smoked bacon, which is considered to be one of the best in Manila. 

Premio Charcuterie Board served with Grainy Pommery Mustard (Php 550.00) 

Then following were their soup dishes–the Prawn Sinigang and their own version of Chicken Tinola. The Chicken tinola is made of malunggay oil, malunggay leaves,tender chicken breasts and crispy chicken skin. The Prawn Sinigang on the other hand, is made of prawns and vegetables. It was just light as compared to the usual sour taste homemade sinigang.

Premio Bar’s Prawn Sinigang (Php 350.00)  / Chicken Tinola (Php 295.00) 

As for the salad, we were served the Smoked Bangus Salad which consisted of mixed iceberg and romaine lettuce, their very own in-house smoked bangus, fresh mangoes, red onions, tomatoes, fresh lemon and their homemade salted organic egg. 

Premio Bar’s Smoked Bangus Salad (Php 525.00) 

For the pasta dish, Spicy Beef Macaroni and Cheese was served. It is made of macaroni pasta mixed with four cheese sauce, crispy beef short rib that is deglazed in Sriracha sauce and baked with a panko and smoked chicharon topping. 

Premio Bar’s Spicy Beef Macaroni and Cheese (Php 495.00)

Chicken or pork adobo plus honey-balsamic glaze, pickled Tagalog onions, and organic micro-greens in a pillowy soft steamed Bao bun make up their Adobao. It is Premio Bar’s version of Cuapao.

Premio Bar’s Adobao

The best dish for me was their Crispy Pork Belly Kare Kare. I find their presentation very unique as compared to the usual way of serving Kare Kare. The slow braised and crisped pork belly with native vegetables mixed well with their homemade peanut sauce. What I love the most was the bagoong puree that was together with the peanut sauce. It was also  served with red rice pilaf on the side.

Premio Bar’s Crispy Pork Belly Kare Kare (Php 595.00)

Another dish served to us was their Dayap Prawns. Made of fresh prawns lightly grilled and finished “kinilaw” in dayap citrus, with their sweet homemade creamed corn and mashed potatoes. I really enjoyed eating the prawn heads that were made crispy and fully edible. 

Premio Bar’s Dayap Prawns (Php 580.00)

For lovers of beef, you would probably enjoy their Corned Beef Brisket–slices of homemade corned beef brisket with mustard potatoes and red cabbage.

Premio Bar’s Corned Beef Brisket (560.00)