Kaiku Restorante - Quezon City

The place looks like a house from the Spanish era. I ordered their longganisa and it was nothing special. Customer service was also quite poor.

We tried this Spanish Filipino Restaurant in Malingap Street and we were disappointed. The food was not worth the price and it lacks wow factor. The interior was bare and has this sense of sadness. The staff were passive and cold. Oh well we are aware that not all restaurants that we visit deserves to have a good review.

They first served Fresh Oysters. Wait, let me breathe. I know guys, I’m allergic to seafoods. But who cares? I swear, I will regret the whole day if I didn’t eat this. Served with red wine, just perfect to start my meal. They let me choose my desired wine, so I automatically picked my favorite, red and sweet. Next is Deep Fried Pork Belly Binagoongan. Every pinch of the pork will give you some kick! One of the best binagoongan in town. Try this one, and it will not disappoint. Next is Gambas al Ajillo. The taste of the shrimp is felt in every bite and every bite makes you crave for more. The delectable sauce complimented the shrimp well. I can almost feel them crawling on my buds. And of course, it will never be complete without dessert! They served Turrones with Coco Jam Fondue. Warning, this is highly addictive. The coco jam fondue tempts you to order for more. It’s really surprising that these servings do not cost that much. A serving of pasta ranges from Php 160-185 and main dishes from Php 150-230. The taste and the service you will get is more than you expect from what you have paid. To sum it up, the place is very pleasant, the food exceeds my expectations, and the service is very nice. Two thumbs up! Full review on psst.ph

They first served Fresh Oysters. Wait, let me breathe. I know guys, I’m allergic to seafoods. But who cares? I swear, I will regret the whole day if I didn’t eat this. Served with red wine, just perfect to start my meal. They let me choose my desired wine, so I automatically picked my favorite, red and sweet. Next is Deep Fried Pork Belly Binagoongan. Every pinch of the pork will give you some kick! One of the best binagoongan in town. Try this one, and it will not disappoint. Next is Gambas al Ajillo. The taste of the shrimp is felt in every bite and every bite makes you crave for more. The delectable sauce complimented the shrimp well. I can almost feel them crawling on my buds. And of course, it will never be complete without dessert! They served Turrones with Coco Jam Fondue. Warning, this is highly addictive. The coco jam fondue tempts you to order for more. It’s really surprising that these servings do not cost that much. A serving of pasta ranges... read more

Kaiku is one of the pitstop for our Beyond Manila Bites food crawl by Fork Spoon Manila. At first glance, you might miss it, because it is located at the 2nd floor of an apartment-looking bldg along Malingap. It is operated by a catering that serves to office canteens in the metro. Here's my verdict for their Filipino-Spanish spread. Beef Salpicao has a nice garlicky, roast beef aroma with a gravy/veloute sauce. I don't find anything special with this dish, but atleast its not the salpicao everybody is doing, beef sirloin cubes sauteed in garlic, champignon, and knorr seasoning. Paella was topped generously with shrimps, musslels, and boiled egg. At first glance, it was too wet or saucy on top of the rice The rice was overcooked and mushy. The shrimps and seafood were overcooked. I was looking for the rice texture that has atleast a bite but not aldente. I'm also looking for the saffron flavor which was absent in this dish. I can't find the 'Spanish' flavors and influence in this dish. Bicol Express is one of my favorite Filipino dish that gives you both flavors of the land and sea. A good bicol express gives you a balance of the sweet coconut milk, saltiness sea flavor of alamang, spicy chili and a nice tender pork. Thier version is grilling the pork before cooking it. It added a nice smokey flavor but it didn't achieve the caramelization of the milk solids from the coconut milk. 'nag-lalatik' as we call it, where the solids and fat starts to separate and produces its oil. Chicken Peri Peri doesn't taste like it. It tasted like ketchup and soy bbq. I can't find any hints of lemon or chili in this dish. It's more of a chicken BBQ than Peri Peri. I can't find anything that would live up to its claim of Spanish-Filipino Cuisine. I think if they want improve on it, they would need to improve on how they do things and the ingredients they use to stand to its cuisine.