Seems Sigekiya has managed to have a continuous influx of people though.  

It's actually that fact that made us excited us to try it.  According to their menu, they offer their distinct shoyu broth and grilled chashu.  It also offered spiciness level for its ramen and tsukemen.  Our server said that they were serious that level is 1 to 100.  

Gyoza is a must-order for the family.  Having tried so many gyoza versions, I could say that I rarely encounter a disappointing gyoza when it is served by an authentic Japanese franchise.  This circumstance is no different.

Just like the gyoza, we always order the chicken karaage.  This is the first time we've encountered the Chicken Karaage served in chicken strip portions.  We loved the idea cause smaller size means more crunchiness!

We ordered the Okonomiyaki because of the unique presentation as shown in their menu.  Sadly, we still prefer the texture of the okonomiyaki cooked teppanyaki-style on top of a stainless steel flat grill.

The Tsukemen with Japanese Curry Regular is a good option to try.  I had this at level 3 and each slurp was a comforting experience for me.  I liked this better than other tsukemens I've tried yet.

We were impressed with their Sigekiya Ramen.  It's different from most ramens here.  The consistency is thicker and richer.  You could say the same for the flavor.

It comes with a lot of toppings so expect it be a fulfilling bowl.

The Miso Ramen didn't stand out as something worth remembering.  On the bright side, it still comes with their delicious chashu!

Their Complimentary Frozen Jellies was unexpected yet well-appreciated!  I liked the idea of freezing the jelly so I adopted it even at home. =)

We, Tsinoy Foodies, believe that cooking is both a science and an art.  Don't you agree?  Let us lead you to Studio Kitchen, a restaurant where appetizing artistry is served in every plate.  This upper-class dining place is located at The Commerce Center, Alabang, Muntinlupa.

Although Studio Kitchen has been operating for only six months, it has already gained regular customers.      According to the owner and chef Mark Tan, to please their customers who are always on a lookout for new dishes to try, they try to change some items in their menu from time to time.  

Studio Kitchen has modern-minimalism interior with a bit of a flare through its embossed wall that depicts adroitness in its design.  The classy and comfy black leatherette fixtures and dim lights grants its diners a sense of tranquility.

Food

Cold Starters

The Fresh Crab Salad is a served with sweet fresh crab, granny smith apple mash and greens with a dressing filled with spices such as piquillo, basil, espellete and fresh wasabi.  The creativity in this salad is superb!  I loved how the contrast of flavors provided a holistic taste that is pleasing to the palette.  

The Fresh Green Salad was presented with generous variety of fresh ingredients.  The light balsamic dressing allows each item to be appreciated. 

Hot Starters

The Funghi Pasta Ala Chitarra received full compliments from everyone at our table.  The hand made pasta gave a smooth slightly chewy texture.   The swiss brown shiitake mushrooms possessed exquisite flavors that made it the best dish for the night.  Even one of my dining mates who hated mushroom couldn't stop munching on these.

Entrees

The Lapu-lapu Rossejat was a seafood delight with lapu-lapu, mussels, squid, shrimps beautiful laid upon the paella pasta drizzled with aioli.  I liked the rich flavors of the paella pasta that complemented the aioli and other ingredients.

The Maple Glazed Pork Belly is sous vide pork belly with maple-star anise glaze served in paella rice topped with chorizo and granny smith apple.   Although the pork belly had its own distinct flavor contrasted by the chorizo and the sourness of the granny smith apple, I failed to appreciate this dish as I felt my mouth drown in oil.  I tried to seek refuge from the paella rice but to no avail as it was also swimming in the same oil that trickled down from the thick fat pork belly laid on top of it.  Perhaps, my companions, felt the same since no one dared to take another serving of this dish.  

The Surf and Turf was left untouched for a few minutes as everyone gazed at its beautiful plating.  We all agreed that it was an ingenuous masterpiece.  But, how did it fare with the taste?  The ox tongue was delicious and tender.  I find the ox tongue duelle ravioli both tasty and delightful to eat.  However, the prawns felt like eating rock salt which destroyed the balance with the other elements.    

The Braised US Beef Short Rib which was supposed to be the highlight of the dish was tender and succulent.  Yet, it tasted plainly of meat as if unseasoned.  I loved the mushroom risotto with bits of shiitake mushroom and asparagus more.  Perhaps, mushroom dishes are the strength of Studio Kitchen. =D

The Dutch Veal Cheeks is truly a masterpiece in terms of beauty and flavor.  The dutch veal cheeks was so soft and flavorful together with the roasted asparagus, wilted arugula and cauliflower puree.  This is a must try!

Desserts

The Laiskonis Egg looks like a normal egg on the outside. But, it is actually composed of layers of caramel foam, caramel sauce, maple syrup, maldon salt and chocolate pot de creme at the bottom.  I just can't help but lavish every deep teaspoonful of this wonderful creation.  

The Chocolate Coulant is dark chocolate-almond cake with a crunchy out layer that delicately protects the hot chocolate ganache within.  Eating it with strawberries and cream brings harmony to the palate.

♥ Plate of Mignardises (150 php) 

The Plate of Mignardises is composed of chocolate sandwich, macaroon and persimmon pate' de fruite. Although I have failed to taste the latter, the bitter-sweet chocolate sandwich and the peanut butter filled macaroon were both delectable. 

Drinks

The Fresh Squeezed Orange Cream Soda was more juice than a bubbly soda.  The cream made it smoother to drink.  

Update (As of December 14, 2012): 
I've receive queries about this so I'll share this notice as found on their fan page.

To all Our Valued Patrons and Friends.

We would like to thank everyone for allowing us to serve you. However circumstances has led our management to decide to relocate. As of Dec 14, 2012. Studio Kitchen will cease operations in preparations for our planned relocation. It was our pleasure to have had the chance to cook for everyone that visited our restaurant in Alabang. We will be relocating to a new location in Makati and will post our new address and Opening Date at a Future Date. We hope to have the pleasure to serve each and everyone of our valued patrons at our new location. For notification by email or txt pls message us with your email address or mobile number. We wish everyone a Merry X'mas and a Wonderful New Year. Have a safe and happy holiday season.

Yours Truly
Mark 

Update (As of March 2013): Reopened as Allium in Makati

Studio Kitchen takes pride in the appetizing artistry each dish possesses.  They also serve quality dihes by using finest and freshest ingredients.  Their hard work in food preparation is shown in the tenderness of the meats they serve.  We were all very happy with their desserts.  Every item is a crowd pleaser.  As expected from an upper-class dining, the prices at Studio Kitchen is leaning on the high side.  But, if you take everything into context such as the ingredients, meal preparation, service and ambiance, I'm sure you'd agree that it is justifiable.