Masas

was the clean, soft, natural interior of the place. It was so warm-looking that it made me so at ease while I enjoyed my favorite set of food.

The menu in Masas Restaurant is composed of Filipino delicacies and cooking with a twist. Among the foods that I absolutely loved was the Turon with Sesame seeds. Masas also offers different “sumans” or rice cakes, which are also one of the Filipino favorites. If you want to try these local delicacies at Masas, prepare your pocket because these foods are more expensive that their usual prices.


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Masas Filipino Restaurant at Greenbelt 2 in Makati offers a buffet merienda for only Php105 . Looking at the banner, I thought it was worth it with 4 dishes. It became well, well worth it when I saw the buffet table with a dozen dishes laid out! Pancit canton, pancit bihon, Pinoy spaghetti, chicken arroz caldo, goto arroz caldo, fried tokwa, dinuguan and puto, banana turon, halo-halo, guinataan, palitaw, maja blanca, gulaman at sago.

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"People are really surprised when they find out that our menu is actually reasonably priced," president and owner Chris Escudero told BusinessWorld over a trio of Pampagana (appetizers) that included Masa's version of cheese sticks, goat cheese in lumpia wrapper with a salsa fresca; fried tawilis, the finger-length fish from Taal Lake that is dusted with flour and fried to a crisp; and binot, crispy pork belly wrapped in soft tortilla with a trio of dressings -- a liver sauce, hoisin, and garlic cream cheese.

"The average bill is usually under PhP200 per person. First-time customers often 'over-order.' It is only when their orders begin to arrive that they realize that our portions are huge."

More than the portion size however, Mr. Escudero pointed out that each of the Filipino dishes is prepared as close to the traditional way as possible. The kare-kare (a stew of ox tail/feet/tripe with vegetables and a sauce thickened with ground roasted peanuts and rice) is cooked and flavored with ground peanuts -- not peanut butter -- while the bulalo (a dish of kneecap and other beef bones and meats boiled with vegetables) is served with the bone sticking out of the bowl, the way they do it in Batangas, southern Luzon.

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