Post by Chiefeater VK

Mesa Greenbelt 5, a haven for those seeking a contemporary spin on traditional Filipino cuisine, offered an enticing culinary journey during my recent visit. With a menu showcasing Filipino classics presented with a modern touch, Mesa promised a delightful feast of flavours.

Laing 2 Ways

Laing is made from taro leaves and simmered in coconut milk. Laing 2 Ways is served both spicy and non-spicy.

Bangus Belly Sinigang

The Sinigang with a whole boneless Bangus (a type of fish) is a sour tamarind based broth complemented the tender fish, creating a harmonious blend of flavours. The broth is also simmered with guava and pineapple given it a tangy flavour.

Crispy Pork Belly

The Crispy Pork Belly at Mesa is marinated through a sous vide method to lock in the flavour. It was visually arresting when it arrived at our table. Succulent and rich, the roasted pork delivered a perfect balance of crispiness and tenderness, capturing the essence of a Filipino favorite.

Mesa Braised Beef

The beef dish at Mesa offered a unique experience, resembling a wet version of Malay rendang. The sweetish taste added a distinctive layer to the beef. And it's no wonder, since it's braised coconut milk with desiccated coconut, paprika, cardamom, cinnamon, anise and topped with wansoy leaves, chili and coconut milk.

Tinapa

The surprising star of the meal was the Tinapa. It's a stir-fried rice topped with tinapa flakes, tomatoes, and salted egg. The rice may have looked simple but it elevated the entire dining experience.

Mesa Greenbelt 5 successfully combines Filipino culinary traditions with a modern flair, offering a dining experience that is both comforting and innovative. We were there on a Monday night and the entire restaurant was packed. And what takes the cake is they have 30 outlets within Mega Manila itself, with another 28 throughout the Philippines!

Business Hours
Opens Daily
10:00 am to 09:00 pm