Department of Tourism and Industries’ USEC Art Boncato is probably the best endorser of this 2-month old restaurant in Baguio City called Bistro Lokal.
The night before the 2-day conference called “Tourism and the 4th Industrial Revolution : The Future of Jobs,” USEC Art dined in the bistro and was totally entertained by the dish called Laing Pebbles – crispy squid ink balls with green mango buro and assorted salad greens served in a pot. What made the dish entertaining was that it was served steaming (smoke and all) and one needed to spray the patis mansi on it to remove the smoke.
The unique food offering, the animated food server named ArJay and the company made him stay in the bistro until closing time. The following day, in his talk, UEC Art narrated his dining experience and showed the food video he took to the 200+ audience in the conference. Now, guess where we headed for dinner right after the conference?
Meet Chef Miko Dy
Chef Miko Dy, a veteran of various restaurants such as Aubergine Restaurant in BGC, Amorita Resort, Bohol, Celcius Gastro Lounge, Crowne Plaza among others, tucks in 14 years of culinary work. He has won three (3) Gold medals in 2013 and another three (3) Silver medals in 2014, both in the HRAB Professional Division. When asked about his inspiration in opening the resto, Chef Miko said “I opened Bistro Lokal because I want to put the ingredients from Northern Luzon in the limelight. I also like to highlight the Ilocano and Igorot cuisine. I am in-love with our indigenous dishes like Pinuneg and Kinuday” Chef Miko runs the restaurant with his brother-from-another-mother, Chef Reden Molina.
Our Dining Experience
When we dined in a couple of weeks ago, we ordered Laing Pebbles (a must-try), House Smoke Kinuday – cured pork belly smoked in rambutan woodchip served with pickled shallots, kimchi cucumber, cherry tomato, bugnay wine and sukang iloco; Tinuno – three cuts pork barbeque, pakbet salsa, mango vinegar, kimchi rice, and 4-sec poached egg; and Butter Caramel Kare-Kare – deconstructed kare-kare with butter caramel sauce. For dessert, we ordered their Black Rice Ice Cream – Balatinaw ice cream, sayote sorbet, red rice puff and red rice cracker.
Overall, it was a gastronomic adventure for us and yes, the food plating and presentation was wonderful. All the dishes came in sampling/tasting sizes. The two younger boys in our group had 2 servings each of the Tinuno to satisfy their hunger.
“The menu in Bistro Lokal will never be boring or fixed”, explained Chef Miko, “we will always innovate, share new dishes, like my own take of the Black Forest Cake.” This one is coming out in December.
Bistro Lokal is open from 10am-9pm, 307 Magsaysay Avenue, Baguio City. Reservation at 09457165150
Alu Aluzan – Aran.