Palay

Headline: Palay: Modern Filipino comfort. Standout kinilaw and biko. Cozy-chic hideaway.

Restaurant Category: Casual, modern Filipino; set-menu/banquet and brunch options.

Menu Highlights:
– Kinilaw sa gata (fresh fish, coconut cream, balanced tang)
– Sisig with garlic rice
– Biko (sticky rice, coconut caramel) with buko pandan ice cream
– Crispy pata
– Tiyula itum (black beef soup)
– Pyanggang chicken and Filipino barbecue
– Silog plates (tocino and tapa) for brunch
– Taho pudding
– Drinks: calamansi iced tea, ube latte, pandan/ube infusions, spicy margarita; house-made banana sauce; Philippine-sourced coffee beans

Service Highlights:
– Warm, welcoming Filipino hospitality that feels like home
– Owner-chef Fhred often greets guests and chats through the menu
– Fast, attentive service with proactive water refills
– Staff are friendly, accommodating, and knowledgeable; Filipino spoken
– Cozy, clean, modern space; thoughtful plating and presentation

Notes:
– Some skewers missed the mark (chicken underseasoned; ribeye skewer a bit overcooked/dry)
– One diner felt portions were a bit small
– A few found the frequent check-ins slightly over-attentive

Logistics:
– Tucked away off Smith St around the Fitzroy/Collingwood border; look for the distinct blue door (the second blue door) and a welcome mat with the name
– Visibility could be better; some diners wish for clearer signage or a menu display outside

Paragraphs:
Diners describe Palay as a cozy, modern Filipino spot tucked off the main drag, with a clean, stylish interior that still feels like home. The welcome is unmistakably Pinoy—many guests mention being greeted by Chef Fhred himself, plus friendly staff who check in often, explain dishes, and keep service brisk. It’s the kind of place where water gets refilled without asking and you might get a quick tour of the space, which adds to the warm, familial vibe.

Customers come for the big flavors—especially the kinilaw sa gata with its fresh fish and creamy-tangy balance—and stay for the comfort hits like sisig with garlic rice. The biko is a star, often called a must-get, especially with buko pandan ice cream and coconut caramel. Set menus and banquets make it easy to sample a range of dishes, from crispy pata and tiyula itum to pyanggang chicken and barbecue, while brunchy silog plates (tocino and tapa) get kudos for being tasty without feeling heavy. Drinks also stand out: calamansi iced tea for that nostalgic hit, ube and pandan lattes made with beans from the Philippines, and a spicy margarita that pairs nicely with the food. Many note that the menu tastes authentically Filipino but presented in a more refined, modern way.

There are a few caveats. Some diners mention skewers can be inconsistent—one found the chicken under-marinated, another felt the ribeye skewer was overcooked and not as juicy as hoped. A couple of folks wished portions were larger, and a few found the frequent check-ins a bit much when they were trying to chat. The entrance is a bit hidden, too; people say to look for the blue door, and a clearer sign outside would help. Still, most leave calling it a hidden gem—comforting for those who grew up with these flavors and a polished, welcoming introduction for first-timers.