Sobremesa: South American-Filipino Cuisine (Ortigas)

Work this week has been crazy! Between client floor walks, project management and statistical–not fashion–modeling, I’ve had to squeeze in invites. It was the first time I was late to a food blog event, so by the time I got there, everyone was already done eating. However, it’s important to note that despite the fact that the food had grown cold, they were still surprisingly good!

Because I arrived late, I didn’t really get to talk to the other guests, but you could say I was just in time for the Sobremesa, or the period after a meal when people continue to talk over coffee, wine and/or dessert. It could also generally refer to the relaxed pace while dining, a Spanish practice of taking one’s time to enjoy the food, digest and converse with others. Encouraging guests to socialize, Sobremesa has tiny bird cages to store phones in.

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Store Your Phones

Sobremesa is the middle child of restaurateur Harvard Uy De Baron, among Splice, Sangkap and Sasa. It mainly serves Latin American comfort food with some Filipino influences by Chef Benjo Tuason.

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Sobremesa

For starters, we had the crispy Shrimp Poppers, whose sweet crust contrasted against the savory dip.

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Shrimp Poppers

For mains, Harvard helped me simot whatever was left on the table. Even with a tiny morsel of Grilled Lamb Steak and Sir Loin Steak (Carne Y Gambas), I managed to get the full breadth of flavor from each. They were also very tender. These are some of the new dishes added to the menu.

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Grilled Lamb Steak – Served with potato and bacon salad with sour cream dressing and chimichurri
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Carne Y Gambas – 200g Sir Loin Steak and Chili Sauteed Shrimp and White Beans Salsa

I think the highlight had to be the succulent, well-spiced and fully glazed Sobremesa Ribs. I would totally have had more if they were hot off the oven.

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Sobremesa Ribs – Spiced, marinated and baked Baby Back Ribs with our home made BBQ Glaze, served with roasted garlic mashed potato and Baguio beans

Something else that didn’t disappoint was the Deep Fried Pork Belly. I had expected it to be dry and plain, but it turned out to be the complete opposite. It tasted more complex than it looked, and was easily one of the tastiest pork bellies I’ve encountered.

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Deep Fried Pork Belly with Corn Salsa

Sobremesa also other rice dishes like the Peruvian Spiced Roasted Chicken, the Sauteed Seafood, the Stir-fried Beef and the Bistek-style Bangus.

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Peruvian Spiced Roasted Chicken Quarter with Potato Salad
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Sauteed Seafood with Chili Garlic Butter and White Beans Salsa

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Bistek-Style Bangus with Salted Egg and Tomato Salsa

To culminate the meal, we were served two kinds of cheesecake with uncommon toppings: the Mango Coconut and Almond Cheesecake and the Salted Caramel and Banana Cheesecake. They were definitely an interesting combination, but a bit heavy on the cheese.

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Mango Coconut and Almond Cheesecake
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Salted Caramel and Banana Cheesecake

While the entire thing was short-lived for me, I enjoyed the food and the relaxing ambiance, with ample sunlight flooding in. It’s definitely a great place to have lunch and catch up with friends.

Location: Sapphire Bloc Ortigas Center, Ortigas, Pasig City

Operating Hours:
Monday to Thursday: 11AM to 2PM and 5PM to 11PM
Friday to Sunday: 11AM to 2PM and 5PM to 12AM

Contact Number: (+63 2) 246-9069 ext:831

Sobremesa Menu, Reviews, Photos, Location and Info - Zomato

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