Savage: Pre-industrial Open-Fire Grilling (Arya Plaza BGC)

Quickly growing to be Manila's premier dining destination is Arthaland’s Arya Plaza.  To experience the great food in this new fantastic dining hotspot, Arya Plaza invited a few media personalities and bloggers to enjoy some of the bestsellers from their carefully curated restaurateurs.  The first restaurant on our itinerary was Savage.

savage chef boutwood
Arya Plaza is described by many, myself included, as Manila’s secret al fresco dining hotspot. The LEED- and BERDE- certified residential complex enjoys an exclusive privilege of having the highest ground elevation in BGC. Residents and guests are assured a constant flow of cool breeze also thanks to the canopy made with ETFE (the same insulation material used in both Singapore’s Clark Quay and Beijing’s Water Cube).

savage bgc

savage bgc

savage bgc
Since its doors opened in April 2018, I have been looking forward to dining at Chef Boutwood’s newest restaurant. Savage boasts of its defiant approach to modern grilling by eschewing modern technologies and know-how and instead relying on “pre-industrial” open-fire grilling cooking techniques and raw chef instinct making each dining occasion a bespoke experience.
   savage bgc


Our meal began with two appetizers, a signature dish from Savage’s menu, the crowd favorite, Devilled eggs, smoked oil, & ash and a new item from the kitchen, Smoked Crab, potato, and flying fish roe.

Devilled Eggs, Smoked Oil & Ash
Devilled Eggs, Smoked Oil & Ash (260 php)
There is no doubt on the Devilled Eggs, Smoked Oil & Ash’s fame; every bite of the devilled eggs left me speechless. The yolks had a rich and smooth texture (reminiscent of mayonnaise) accompanied by a delightful crunch and ash, a mysterious powdery mix made from charred soy and leeks, which helped round out the flavor with a pleasant smoky taste. 

Smoked Crab, Potato, and Flying Fish Roe
*New on the menu* Smoked Crab, Potato, and Flying Fish Roe
The Smoked Crab, Potato, and Flying Fish Roe had more muted flavors but nonetheless still very delectable as each tender piece of crabmeat was accompanied by a crunch coming from an ingredient which I unfortunately am not able to identify.

Main Course
Following these strong starters were two dishes for the main course, the Barramundi, Arugula, Preserved Lemon & Olive (another crowd favorite) and the new Pork belly, Cola, and Pineapple.

Barramundi, Arugula, Preserved Lemon & Olive (1,200 php)
Both equally delicious; the Barramundi with its tender flesh cooked in light and clean flavors of lemon, arugula, and olive...

Pork Belly, Cola, and Pineapple
Pork Belly, Cola, and Pineapple
and the Pork Belly with its adequately fat and lean meat marinated in the perfect harmony of sweet and sour flavors. With my weakness for complex flavors, my personal favorite between the two is no doubt the Pork Belly.
Kladdkaka (190 php)
Kladdkaka (190 php)
Ending our meal was a plate of Kladdkaka, a Swedish chocolate mud cake served with a side of vanilla cream. The cake is made with rich, dark chocolate—a definite treat for any chocolate lover! However, I personally felt that the rich chocolate taste overpowered and subdued any subtle vanilla flavor that the accompanying cream should have provided.

Lemonade (220 php)

About Contributing Author:  Hilary Hao 
Hilary is a foodie, photographer and aspiring food blogger.  She and the main author of Tsinoy Foodies were classmates on a short food photography workshop three years ago.
Follow her on instagram @nihaohihao or on zomato: Hilary Hao

Business AddressThe Plaza at Arya Residences, McKinley Parkway, Bonifacio Global City, Taguig City, Metro Manila
Business HoursLunch: 11am-3pm
Dinner: 6pm-10pm
Payment Options  Cash
Service Charge10%
Free WiFiNo
Contact(0915) 333-9546
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