Kapitolyo district climbed another level in terms of being a foodie destination.

Red Panda, a new door to knock in Kapitolyo, give an alluring image as they take creative dishes by combining both Eurpoean and Chinese cuisine together. Located along the same road of the famous Charlie’s Grill & Grind Burgers, Rub Ribs and Cab Cafe, you wouldn’t miss out the 2-storey restaurant with well-lighted ambiance, even at night.

The baby among Kapitolyo restaurants didn’t want to be just another restaurant in the district.

Red Panda invited Master Chef Philip Golding to present a special 5-course dinner for limited invited guests and showcase what kind of food Red Panda offers. I didn’t want to let go of this night and made myself available for Chef Philip Golding’s dishes. It was more than a fine night as Eiffelene Salvador of Disciples of Escoffier Philippine Delegation, together with her team, took charge to ensure the night will be more than just food but an exceptional one. 

 The Food:

The Master Chef Philip Golding only cooked for one night. But his culinary teachings will not fade after a night. He leaves the kitchen of Red Panda with one of his brightest chefs, Red Panda’s Executive Chef Donnah Magallanes Elizalde.

Chef Philip Golding cooked with art and creativity. I witnessed his dedication to his craft when I went down for a little peak inside Red Panda’s kitchen. After a few minutes, he served us an elevation of cooking dumplings through this Truffle Cheese Veal Dumpling. I looked at dumplings in a different way. Truffle and cheese together are in fashion already. Adding both of them to veal dumplings promotes eastern and european fusion with class.

The delicate crunchy cheese crust crumbled slowly in my mouth.

My kind of salad! Cold meat cuts with caper berries, sheep’s blue cheese and kalamata olives. Light vinaigrette flattered the assorted meat cuts. I this glorious bowl a perfect A!

The smooth and rich vibrant of tomatoes is very evident in this Roasted Tomato and Red Capsicum Soup. A touch of tranquility from start to end.

To properly drink this soup, it is suggested not to mix the white cream and red tomato soup first. I tried to see the difference between sipping them individually and mixing the cream and tomato soup altogether. Both were engaging. I’d say this is one of the tomato soups that tickled me until today.

Manny O wines doesn’t lose its presence in social events like this.

Red wine followed in the middle of the 5-course dinner.

To color this Grilled Salmon, Chef Philip Golding added pan seared shrimp, red cabbage, sultanas and rich soya dressing. Plated with layers of colors and a variety of texture, I told you the Master Chef cooks with art. My excitement in eliminating the salmon first made me forget its red cabbage accompaniment. Even without it, the grilled salmon tenders a juicy satisfaction with its sultanas that I really enjoyed.

Pan Seared Australian Rump Steak with mushroom garlic risotto, crisp water cabbage, and oyster red wine sauce. Sounds very classy, isn’t it?

I’m not used to my steak going over the medium button. A slight fail for this steak is not being able to achieve my subjective fancy for medium-rare to medium steaks. Even though that’s the case, the mushroom garlic risotto took care of me. The risotto made me forget about being stuffed that night. The salmon was already enough to fill me but the risotto and steak still opened my stomach for more.

French-inspired interior with bamboo adorned walls and plants all over the outdoors. With printed throw pillows decorating a cozy green couch, I say dibs on that spot over solid wooden benches. Not all tables and chairs are in one pattern for Red Panda Bistro. Its a 2-storey restaurant of diversified interiors, a feel of east meets west.

Stay on the first floor and an open glass kitchen is transparent to show you how your meals are made.

Chef Philip Golding was in that room when I took a short peak on how his attention was never distracted by people watching him. It was a wonderful view seeing him in action.

Go forward from the main door and you’ll see Red Panda Bistro’s Deli selling wine and cheese.

I totally adore their logo. A confused panda curled up on a wine glass. Adorable!

Thank you to my fellow YSA Skin & Body Experts co-ambassador Yuki for introducing me to the great food of Red Panda Bistro. Kapitolyo area sways to a more classy district with Red Panda Bistro around. A very promising one!

Let’s celebrate both Eastern and European cuisine at the new Red Panda Bistro!

Cheers,

Food	9/10
Ambiance	9/10
Service	9/10
Cost	8/10
Overall	8.75/10