Stressful heavy traffic in the city has made going out such a hassle. Many people now choose to stay close to home, preferring to visit stores and malls within a short distance.

Residents near Estancia at Capitol Commons in Pasig have much to look forward to, especially with the growing number of restaurants in the area. The newest leisure property of Ortigas & Company, Estancia has retail and dining options worth checking out, as we found out for ourselves during a recent visit.

At its second Urban Flavors event, guests sampled some of the best-selling items at a number of restaurants—starting with hearty appetizers like mushroom bruschetta and eggplant feta from Black Olive; burrata (fresh mozzarella) topped with grape tomatoes and fresh basil from The Wholesome Table; and a bountiful bread basket with chicken liver pate and herbed butters from Artisan Emporium.

While nibbling and savoring each item, spreading pate on squid ink rolls and relishing the delicious eggplant appetizers, we were told there were more dishes arriving.

BURRATA with cherry tomatoes at The Wholesome Table

A salad of watermelon and goat cheese from Florabel was nicely plated but lacked oomph, but a dish of cold Asian noodles from PBCo. was surprisingly tasty. It had been flavored with peanut butter like many of the items—both sweet and savory—at this restaurant where peanut butter reigns supreme.

“We want Urban Flavors to be a celebration of the finest that Estancia’s restaurants can offer,” said Ortigas & Co. vice president Cathy Casares-Ko. “We’re proud of the variety of concepts we have here and are thrilled to bring all these wonderful food finds to friends, families and foodies.”

If you like a heavy meal, Spice & Cleaver has a selection of “handcrafted” sausages including the intriguingly named “Mask”—its version of Pampanga’s sisig made of minced pigs’ ears and snout. That afternoon, chefs Quito Jose and Jose Miguel Gianan prepared grilled sausage samplers with Mask, Mexican spice and one containing lamb, feta and olives.

There was also I Am Kim’s Korean bibimbap, made with Kitayama steak and a fried egg.

Diners with a sweet tooth would have enjoyed the dessert spread that included marshmallow toast ice cream from PBCo. and cakes from UCC Clockwork (green tea sans rival, Hokkaido malt cake and mango crème brûlée). By then, we were too full and could take only a bite each of the marshmallow toast and UCC’s imaginatively presented crepe samurai.

Instead of encasing ripe mango in an actual crepe, the fruit was sliced into three-inch batons and wrapped in soft crepe.

“We envisioned Estancia… as the go-to place for anyone who wants to go on a delicious sojourn of local and international tastes,” Casares-Ko said.