Mijo Reserva’s facade takes a page from Brutalist structures with interlocking strips of concrete and curved walls framing the warm interiors. Inside, glass blocks interplay with warm wood veneer walls with hand-carved dentil moldings. If it makes you feel comfortable and that you want to stay a little longer, it’s exactly how chef and owner Enrique Moreno wants it to be.
“We try to create a relaxed environment that feels like an extension of our own dining rooms. We want guests to feel at home and enjoy sharing dishes together. We encourage the Filipino familial style of dining where guests order multiple dishes and share them with one another,” Moreno explains.
“We try to create a relaxed environment that feels like an extension of our own dining rooms,” explains chef and owner Enrique Moreno
Smoky reinvention
Being an elevated version of Moreno’s Poblacion restaurant Mijo Comfort Food, Mijo Reserva upped the ante with its food offerings as well. Located in the vibrant pocket of Uptown Parade in Uptown Bonifacio, diners here are discerning and curious to try something new.
“We take inspiration from both Spanish and Filipino culinary traditions and present them in a more refined but still comforting way,” he says. “When I first developed the menu—and even as I continue to update it—I looked at Spanish-Filipino cuisine as both the inspiration and the vehicle for our dishes. The focus is on creating comforting food that touches on nostalgia while presenting each dish in a more exciting and updated way.”
“We take inspiration from both Spanish and Filipino culinary traditions and present them in a more refined but still comforting way”
Moreno uses a lot of smoky and grilled flavors and has found ways to incorporate fruits into dishes for a refreshing take. For instance the duck confitado naranja makes great use of the citrus to cut through the richness of the duck.
The lamb ribs are imbued with an intoxicating smokiness with a sweet and tart guava-balsamic glaze topped with green mango and herb salad. The chorizo pavé is made with thin layers of potato neatly stacked together and topped with smoky chorizo. Even the mushroom soup con nido benefits from grilling as the mushrooms have a more pronounced earthy flavor when poured on the side of a poached egg above a potato nest.
“If there’s one dish that represents the personality of the restaurant, I would say the chiperones negra. It’s Spanish in nature but prepared and presented in a way that reflects Filipino flavors and sensibilities. We add crispy jamón for flavor and texture and a low-temperature poached egg that’s fried until crisp, which I think really speaks to the Filipino palate,” he shares.
Where to next?
Unsurprisingly, Spanish food has been gaining popularity as of late with restaurants spinning new interpretations on traditional dishes. “We’ve seen an increase in authentic Spanish concepts as well as more playful and contemporary Spanish restaurants. This growth is amazing for Spanish cuisine in the local culinary space,” Moreno adds. “Mijo [Reserva] sets itself apart from many Spanish concepts today because we don’t necessarily focus on serving traditional or strictly authentic dishes.”
“Mijo [Reserva] sets itself apart from many Spanish concepts today because we don’t necessarily focus on serving traditional or strictly authentic dishes”
He draws inspiration from local ingredients and techniques in interpreting Spanish dishes resulting in a unique style for diners in Uptown Parade by Megaworld Lifestyle Malls. “Consumers will start shifting toward more experimental and progressive Spanish dishes. There is definitely a market for concepts that are less focused on strict authenticity. Diners today are more open-minded and curious about new interpretations of cuisine,” Moreno muses.
It’s not uncommon to see tables of well-dressed young professionals passing around dishes at Mijo Reserva and enjoying a cocktail. “Our location in Uptown Parade is perfect especially as we transition into a stronger bar concept after hours as well. Uptown Parade attracts a diverse crowd that fits our demographic well. It also works well for us because we serve cocktails and host DJs, live music, and performances on weekends,” reveals Moreno.
Mijo Reserva’s welcome addition to Uptown Parade gives diners another exciting option to choose from. “I’m very excited about what we’re doing in the Uptown Parade dining scene. There aren’t many playful Spanish concepts around yet. Most Spanish restaurants serve the usual traditional tapas, pintxos, and paellas. At Mijo Reserva, we try to offer dishes that go beyond the usual Spanish fare and present something different.”
