Konyo @ Cuppage Terrace - Exploring Authentic Filipino Flavours in the Heart of Orchard Road

In my quest to uncover the vibrant world of Filipino cuisine, I found myself at Konyo, nestled amidst the bustling Orchard Road at Cuppage Terrace. With a craving for something new and exciting, I gathered my foodie friends to explore this modest haven that promised a specially curated selection of Filipino delights.

Cheese Sticks 3/5

To kick off our culinary adventure, we dived into the appetising world of Cheese Sticks ($8). These golden-brown wonders were a true delight – crispy, wanton-like skin enveloping oozing cheese within. The symphony of textures was made even more melodious with the accompaniment of mentaiko sauce, creating a satisfying balance of flavours.

Sisig Manileno 3.5/5

Our journey through Filipino cuisine continued with the Sisig Manileno ($18), a renowned street food sensation. Served sizzling hot, this dish was an orchestra of bold flavours and intriguing textures. Chopped pig parts and chicken liver danced with a spicy sour dressing, creating an unforgettable symphony for the taste buds. The only note slightly off-key was its saltiness, a minor hiccup in an otherwise harmonious composition.

Tilapia with Ensalada Espesyal 4/5

For those craving a wholesome sharing experience, the Tilapia with Ensalada Espesyal ($32) was an excellent choice. The whole fried tilapia took centre stage, accompanied by a medley of boiled okra, sweet potato leaves, fried eggplant, and a refreshing onion and tomato salad. This dish was a balanced diet on a platter, with an array of greens and flavours. The homemade bagoong isda – a type of fish paste – added a unique Filipino touch to the ensemble.

Liempo Inasal 4.2/5

The Liempo Inasal ($16) showcased Filipino grilling expertise. The pork belly is marinated with calamansi juice, ginger, garlic, lemongrass, and coconut vinegar. It is grilled to tender, succulent, and kissed by the smokiness of the grill. Each bite was a delightful journey through layers of flavours, leaving a memorable imprint on the palate.

Chicken Inasal 4.5/5

However, the true star of the show was the Chicken Inasal ($18 Half/ $32 Whole). The chicken showcased the pinnacle of Filipino grilling prowess and was marinated using the same blend of calamansi juice, ginger, garlic, lemongrass, and coconut vinegar. The flavours seemed to have seeped deeper into the chicken meat, creating an irresistible symphony that captured the essence of Filipino cuisine. This dish emerged as a clear favourite among our party, a testament to its impeccable execution and rich flavours.

In conclusion, Konyo at Cuppage Terrace serves as a gateway to the diverse world of Filipino cuisine. While some minor notes might have missed their mark, the overall harmony of flavours and textures made this culinary exploration memorable. With its specially curated selection of Filipino dishes, Konyo offers a glimpse into the heart and soul of the Philippines right in the heart of Orchard Road.


Konyo
Cuppage Terrace
29 Cuppage Road
Singapore 229456
Tel: +65 9770 9489
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 3pm - 1030pm
Sat-Sun: 12pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Cross the road. Turn right and walk down Orchard Road. Turn left onto Cuppage Road and walk to destination. Journey time about 5 minutes. [Map]

Kubo Woodfired Kitchen @ The Pier at Robertson - Contemporary Restaurant Offering Woodfired Filipino cuisine

Drawing inspiration from Filipino cuisine, Kubo Woodfired Kitchen at The Pier at Robertson is a contemporary restaurant that redefines familiar and little-known dishes from the northern to the southern regions of the Philippines. Named after the thatched huts commonly seen in the Philippine countryside, diners get to witness and enjoy the full view of Kubo's custom-designed and built open kitchen with a wood-burning oven, cookstove, grill and smoker. Helmed by Chef Kurt Sombero, Chef Kurt welds his Filipino heritage and culinary techniques to create a menu that aims to make Filipino cuisine more accessible.

Cassava Chips with Miso Dip 3.5/5

Honeycomb Tripe 3.8/5

Inasal Mid-Wing 4/5

We started with some Snacks - Cassava Chips with Miso Dip, Honeycomb Tripe and Inasal Mid-Wing ($12). The first two are all about the crunch and creamy dips. Served with savoury hummus, the honeycomb tripe subverts our expectations of a typical tripe dish. Its crunch factor is unbeatable. My favourite is the Inasal Mid-Wing. Tender meat laced with a layer of smokiness from the wood fire, such simplicity embodies the beauty of woodfire cooking.

Grilled Prawns 3.8/5

Next up were dishes from Appertiser, among which Grilled Prawns ($24) have received much-raved reviews since the restaurant opened last year. Served with a punchy coconut sambal, bird's eye chilli and kaffir lime, the prawn boasted a mouthwatering meaty and creamy texture.

Pork Longganissa 3.8/5

Pork Longganissa is new to the menu, a refined version of an all-day Filipino breakfast classic with flavours reminiscent of chorizo. In Kubo, Pork Longganissa is made as a hamonado (pineapple sauce) naked-pork patty marinated in soy before topping with ikura and cured egg and served with toasted bread underneath. Unfortunately, while I appreciate the thoughts that went behind this dish, its saltiness is a bit overwhelming.

Sisig 4.2/5

Sisig ($25) was a memorable dish. Originally served with rice, it is served taco style with flat bread here. There is so much to love about the rustic taste of the soft and fluffy flat bread done over the woodfire. The sizzling minced pork mixture naturally had bits of crunch from some charred bits, making it even more morbid.

Smoked Beef Tongue 4/5

Smoked Beef Tongue may look intimidating, but it tastes similar to beef brisket. It is also one of the highly recommended dishes at Kubo. Its tenderness with nicely seared exterior makes it a rare treat.

House Aged Duck 4.5/5

Turmeric Banana Leaf Rice 4/5

For mains, we had the restaurant's Signature House Aged Duck ($42) served fried and grilled, together with a new side Turmeric Banana Leaf Rice. The fried duck leg is very similar to a Duck confit, beautifully brown with fork-tender meat. The grilled portion had a much firmer texture and showcased an impressive layer of crispy golden-brown skin laced with a yummy layer of fats underneath. The accompanying sauce could do with some zest or acidity to cut the richness of this dish. The fluffy rice was homely and comforting and complemented the meat well.

Halo Halo 4/5

Leche Flan Bon Bon 3/5

For desserts, we had Halo Halo, which features the Philippines' very own Ube Sorbets (ice cream), alongside creamy coconut and torched meringue. While I enjoyed the textural play lent by the various toppings, its sweetness was too much for me. Leche Flan Bon Bon had an interesting smoked blueberry, but the flan seemed lost amongst the ingredients.

There are a couple of non-alcoholic drinks to try, such as Samalamig (coolers) like the Mango Float ($10) done in the Kubo way with roasted biscuits, mangos, smoked coconut cream and topped with a torched meringue and mango creme. Otherwise, Smoked Black Tea with Pandan Foam is an interesting option that taste akin to our local grass jelly drink.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Kubo
The Pier at Robertson
80 Mohamed Sultan Road
#01-12
Singapore 239013
Tel: +65 96458436
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 3pm - 10pm
Sat-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]