Museum Café
M is for Masterpiece
By P.A. Castro

CLASSY... AND YUMMY. Just because it's at a prime spot doesn't mean that's all there is to this resto, because, fortunately, M delivers.
GOING INTERNATIONAL. Various foods to choose from, with at least one or two certain to please.

“You’d think it’s a part of the Ayala Museum,” a friend said over the relatively loud playing of some Bossa Nova music.  “It sure almost looks like it is.”

I nodded.  Actually, it may well be.  For Museum Café (or M) is more than located AT THE Ayala Museum along Makati Avenue in Makati City, it seemingly is an extension of it, aiming to be “an expression of true Filipino artistry, expressed through preparations of modern Asian dishes, it is, in itself, an evolving art,” as M’s general manager Martin Wisniewski describes the place to be.

Run by Raintree Partners, the development and management company responsible for such properties as Discovery Suites in Ortigas Center, Discovery Shores in Boracay, Discovery Country Suites in Tagaytay, Foodpark at the Enterprise, Food Odyssey at the LKG Tower, Food and Art Galerie at GT Tower, and Food Patio at PBCOM Tower, M was designed by Budji Layug and Royal Pineda, with the concept of “internationalizing Filipino artistry.”  This is, thus, an artistic advocacy in artistic expression because, as Martin’s mother Annabella Wisniewski, who heads Raintree Partners, says, “it’s a good opportunity to bring our own products to a new level.  Among Asians, we’re probably the most talented, always better than everybody, but we somehow get left behind. And by doing something like this and showcasing it, you are able to merge good design, great talent, and superb food.” 

It is a “concept that sets a benchmark, uplifting quality standards in design, food, and in the restaurant business in the Philippines.”

Thus, surrounded by artworks from old and emerging Filipino masters, you can enjoy M’s menu that boasts of “modern Asian cuisine – with a twist of international inspiration,” as Wisniewski describes it to be, helmed by Malaysian Chef Nurul Huda (who used to be the executive chef at Buddha Bar in Egypt). 

Faves include the Ginger-Scented Pan-Roasted Pork Tenderloin (with coconut anise sauce, Thai asparagus, and garlic sweet potato mash, P350), Roasted Wagyu Black Rib-Eye (with spicy ginger miso, garlic haricots verts, and wasabi mashed potatoes, P1,975), Beer-Battered Tilapia Fillet (with pomelo cilantro cashew salad, lime peanut oil dressing, and red mountain rice, P310), and the Chicken Adobo Foie Gras (with pickled vegetables, quail egg, crispy kangkong, and garlic rice, P485).

Light eaters can opt to have – still bestsellers – the Spicy Garlic Tuyo Penne (with quesong kalabaw, toasted cashew nuts, and coriander pesto,P260), or the Siam Prawn Flat Noodles (with dried shrimp, peanuts and galangal, P295).

The Asian influence continues in M’s signature desserts, such as in the Mango Sticky Rice (with coconut cream, tapioca, and pandan, P175), Caramelized Banana Tart (with pastillas de leche gelato, P220), Brazo di Limon (P150), Barako Coffee Mousse (sugar free at P130), Jackfruit Cashew Sans Rival (P160), and Mango Cheesecake (P195).

The café’s wine collection is very, very international, however, with stocks coming from all over the world – including from South Africa (Two Oceans – Cabernet Sauvignon-Merlot, P750), Australia (Hardys – Nottage Hill Shiraz, P850; Barossa Valley Estate – Ebenezer Shiraz, P3,150), New Zealand (Te Mata – Hawke’s Bay Awatea Cabernet/Merlot, P2,050), Chile (Casa de Campo – Cabernet Carmenere, P750), Italian (Ruffino – Chianti Docq, P1,075; Nipozzano – Riserva Chianti Rufina Docq, P1,950), and France (Chateau Guibot - Puisseguin St. Emilion Aoc, P3,200; Chateau D’Armailhac – Grand Cru Pauillac Aoc, P5,600).

“What we offer are truly international because we want to bring to Filipinos those familiar Pinoy tastes with a touch of international class,” the younger Wisniewski says.

More than a dining destination, M is fast becoming a party place, too – it has been diversifying itself so that it becomes a disco venue, for example, every Friday night (Elektro Disco); and light brunch place every Sunday (Jazz Sunday Brunch), among others.

“We’re looking at further expanding our services and facilities,” even if, for now, the focus is on highlighting “our innovative spirit that leads us to passionately bring out the best dishes and service to our patrons,” Wisniewski ends.

Now if only we can hear ourselves talking above that somewhat loud playing of the music…

For more information, call (632) 7573000 or 7576000, or email marketing@museumcafe.com.ph.