Kuse is a Tagalog terminology deriver from 'kusinero' that refers to the local chef. And like all kithen heads, a Kuse's reputation superceeds an exceptional feast.
I love the intimate, homey ambiance for family gatherings. It actually feels like home at Kuse.
Kuse offers a wide variety of Filipino specialty food in the 'salu-salo' tradition, Behind the Vigan Bagnet, Pancit Lechon de Lucban and other regional culinary delights is Mauro Arjona Jr., Chef's Quarter Group Executive Chef.
Kuse belongs to The Chef's Quarter Group of Restaurants.
The pilot outlet opened November 2009 at Venice Piazza, McKinley Hill followed by Lucky Chinatown Mall in Binondo last March 2012. The latest branch opened at Eton Centris Walk in Quezon City.
The Pako (edible fern) looks and tastes heavenly. It has a sweet type of vinaigrette to complement the onions, salted eggs and tomatoes.
Adobong Kuhol sa Gata is simply addictive! I helped myself to several servings.
I love how Kuse reinvented rice. The Garlic Dulong Rice has bits of dulong that perks up the otherwise bland flavor. Priced at 95 pesos, one serving is good for 3-4 people.
The pork’s meat was very tender. The crispy pata skin went well with the tomato side dish, blending it to perfection.
Kuse's Crispy Pata is something I could not resist!
You will find eating Inihaw na Bangus convenient as Kuse serves partially deboned fish. I love the flavor coming from combined onion, garlic, green pepper and ginger.
We were served Bangus na Sinigang sa Bayabas. I find this quite bland. I prefer the standard sour taste of sinigang sa sampalok.
The sapin-sapin crème brulee is a must-try for those with sweet tooth! It has that classic Filipino taste with a twist. Sweet potato forms its base layer, followed by taro (ube) layer and topped with condensed milk.
I definitely enjoyed my visit to Kusê and I am recommending that you try it sometime soon with your family.
G/F The Piazza at Venice, McKinley Hill
Taguig City, Fort Bonifacio 1634
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