Askal

Headline: Askal — Elevated Pinoy plates. Creative cocktails. Warm, attentive service.

Restaurant Category: Modern fine-dining Filipino; set menus around $80–$90 per person; express lunch available.

Menu Highlights:
– Pancit canton with crab/chilimansi — bright, tangy, nostalgic favorite
– Pandesal/Filipino bread with specialty butters (latik or adobo)
– Leche flan (often with a rum kick) and buko pandan
– Pork belly/tocino; Manong Al’s BBQ pork with banana ketchup and atchara
– Smoked chicken with calamansi fried rice
– Kare-kare (melt-in-your-mouth beef)
– Balut with caramelized fish sauce and lime
– Siomai and prawns; bone marrow clay pot
– Unique cocktail list and wide beverage program

Service Highlights:
– Attentive, friendly, and knowledgeable staff who explain each dish
– Prompt pacing; dishes presented with finesse
– Sophisticated, Filipino-inspired space (capiz details), cozy yet classy lighting
– Comfortable noise levels for conversation
– Seasonal, evolving menu; occasional collaboration dinners
– Rooftop bar Inuman upstairs to cap the night

Notes:
– Some dishes skew sour-forward (calamansi, banana ketchup, vinaigrette) and can feel repetitive
– Pork belly/tocino can be very rich and fatty
– A few items missed the mark for some: mussels tasted fishy; fried rice a bit dry; steak/clay pot felt less “Pinoy” to a few diners
– One lunch visit noted plates could’ve been warmer; latik butter tasted close to regular butter to some

Paragraphs:
Customers come for the elevated, modern take on Filipino flavors—think pancit canton brightened with calamansi and crab, glossy lechon-like pork belly tocino, and a leche flan that lands creamy with a rum-laced finish. Diners enjoy the thoughtful bread service (that pandesal/adobo-butter combo is a crowd-pleaser), the smoky-sweet BBQ pork, and occasional standouts like smoked chicken with calamansi fried rice or a deeply savory bone marrow clay pot. Cocktails get just as much love, with a distinctive list that pairs well with the bold, savory-sour Filipino flavor profile.

The vibe leans classy but warm: Filipino design touches, considered lighting, and a hum that’s lively without drowning conversation. Staff are consistently praised for being attentive and passionate, often guiding guests through each course. Some folks mention seasonal menus and special collab dinners—one night featured guest chef Ryan Dolan with hits like chargrilled Skull Island prawns and a pares-inspired wagyu dish—adding to the sense that Askal is always evolving.

While many appreciate the bright, citrusy direction, some diners mention that multiple sour-leaning elements (calamansi, banana ketchup, vinaigrettes) can stack up across courses. Others note the pork belly can be quite rich, a fried rice ran dry, and a mussel dish leaned fishy. A steak in a clay pot felt a touch off-theme to a few. Still, between the polished service, expressive cocktails, and dishes that balance nostalgia with finesse, most leave feeling Askal nails that fine-dining Filipino sweet spot.