Relik Tapas Bar and Lounge in Bonifacio Global City, Taguig City
Budget : ~Php500 per person
Duration : ~1-2 hours
Bummers : quite expensive but great value for the money
After weeks of raving about it, finally, I was able to try Relik. This new Tapas Bar and Lounge in the middle of the busy Bonifacio Global City offers a different ambiance that is a cross between a resto and a bar. After experiencing Relik, I can say that this spot is perfect for intimate dates and even for night outs drinking cocktails and enjoying their delicious tapas.
To have a taste of different tapas at Relik, the Tasting Board (Php 490) is a great choice. The Tasting Board consists of Jamon Serrano, 15 months Boneless “Diego Martin”, Chorizo Pamplona “Casademont”, Stuffed “Serpis” Spanish Olives, and Manchego 6 months “Artequeso”.
The Tasting Board is a medley of different tapas served on a wooden chopping board.
Jamon Serrano means mountain ham in Spanish. It is a dry-cured Spanish ham that is normally sliced thinly and served raw. It is similar to the prosciutto of the Italian. Jamon Serrano is served usually cold and as an appetizer.
The Chorizo Pamplona “Casademont” is another Spanish cold cuts that is served similar to the Jamon Serrano. It is also sliced thinly and served raw.
The Manchego 6 months “Artequeso” is an innovation to traditional Spanish cheeses. It is made from raw sheep milk Manchego.
I just hope the serving was bigger but I guess the tapas are of great quality so that is why they are a bit expensive.
The Relik Mixed Paella (Php 820) is a dish that you should not miss when in Relik. It is by far one of the best paellas I have tasted. The paella is also topped generously with slices of boiled eggs and large shrimps. If you plan to get the Relik Mixed Paella, make sure that you order a day in advance. Paella is quite tedious to prepare so to get the best out of it, call them before you go.
The Relik Mixed Paella is said to serve 8-10 people. But my friends and I have a large appetite so we finished it all. It’s really good paella!
By the way, after watching foodie travels in Spain, I have learned that paella is best eaten on the pan and not transferred on the plate. All the flavors are kept on the pan. If I didn’t have anyone with me, I’d probably eat the paella from the pan. I just did when there was just a small portion left. Delicioso!
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