Kuse! Our compliments! (Lunch at the Venice Piazza, Taguig)

We chose to go somewhere new on that searing hot Sunday noon, and we ended up on one of the newest places around the vicinity of Taguig. The place is called the Venice Piazza, inspired by the famous southern European city, except that at that hour it felt like Venice got plucked out of Europe and placed on the middle of the desert.

The sweltering heat aside, this is a good place for those who want to eat out yet avoid the mall crowd. It’s pretty much out of the way for everyone, except if you work in McKinley Hill, and that is not always a bad thing.

My wife wanted to try something new and she chose Kuse, a Filipino themed restaurant. The waitress gave us two menus, one for Kuse itself, and another for the Old Vine Grille, the restaurant beside it. Apparently, the two have the same proprietor and I think they share the same kitchen. Kuse’s menu is very Filipino, while the Old Vine features an international variety.

We chose food from both menus. We had appetizers from Old Vine, the Seared Tuna Tataki, and the Tessie Tomas Salad. For our main dishes we had a combination of both, the Pork with Kadios & Jackfruit, and BBQ Beef Back Ribs Adobado from Kuse, and Pan Grilled Pampano from Old Vine. To complete the treat, we had halo-halo for dessert.

I liked the Tuna Tataki very much. Served with Soy Sauce and Wasabi, much in the same way one would eat Sashimi, it made for a great appetizer. Still, this is not for those who can’t take fish raw. The outside is…well…seared, as  the name goes, but the inside is still fresh with all the redness of tuna.

The Tessie Tomas salad was suprisingly  amazing. Of all that we ordered that day, this quickly became my favorite.

The Pork with Kadios and Jackfruit, and the Pan-grilled Pampano were also very good, I got nothing to complain about. The BBQ ribs were quite tough though, and required an extensive use of our table knives, but the taste was not bad either.

Last came the halo-halo.

Served in coconuts, it was literally overflowing with goodness (ice cream, leche flan, ube, etc.), I had to temporarily transfer some of it to a glass, just so I could get to the ice below and mix everything up.

And just so you know, whenever I eat halo-halo, I leave the remaining ice and milk behind, once all the sahog is consumed. But this time around, look what happened!

That was one very satisfying meal. We also asked the waitress what Kuse means, and we were told it means “chef”. So, our compliments to the Kuse!


* We visited Kuse on March 2010. All photos taken with Olympus E-420 and Zuiko 50mm f2.



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