Restaurant History: After a global pandemic and three menu refreshes, Delgado.112 asserts its spot on an unofficial list of restaurants one suggests to a friend looking for dining place recommendations. The Tomas Morato-based Filipino-Spanish restaurant is a place for brunches, dinners, celebrations, non-celebratory-but-you-deserve-it-anyway weekend splurges, first dates, and that pick-me-up feast after a bad breakup. It promises to provide two things everyone needs regardless of their state of emotions: good food and good ambience. The restaurant is a venture born out of passion for food and traveling among friends Marielle Limjap, Sheila Mae Morales, and Dr. Thomas Pascual. The Beat Asia’s resident foodies had the chance to visit the restaurant one weekday to check out what they offer.

Chef story: Helming the kitchen of Delgado.112 is Golda Ranada, former chef at Le Soufflé and Lemuria Gourmet Restaurant. The seasoned chef describes her cooking style as “very classic” and often veers away from traditional methods. Asked whether anything has changed since the first time she stepped into a kitchen as a pro, the chef and University of the Philippines lecturer said her cooking now has “more heart” and considers less of what’s in but more of what’s fresh and sustainable.

What’s the vibe and venue like: It’s easy to call Delgado.112 a hidden gem amidst the restaurant-dotted streets of Tomas Morato, except it’s not exactly hidden. In fact, it would be a mistake to miss the colonial-era structure that sticks out along Scout Delgado—a dark exterior, diamond-shaped windows, and a short staircase that takes you to the front door.

We exchanged ooohs and ahhhs as we entered the restaurant, enchanted by the appeal of Delgado.112, where the enigmatic and the homey cross paths. Marielle shared with us that the restaurant itself was originally a decades-old residential house, with many of the structures preserved to keep its charm. The Capiz windows, for example, were repurposed to serve as decorative accents from which light fixtures are hung. Paintings of subjects without faces adorn the wall, the dim lighting emphasizing the dramatic appeal. Potted plants and a sofa in bright orange deliver the pop of hues. There’s also space for live performers to entertain guests at night.

How much does it cost: Delgado.112’s mains start at roughly P400 and go beyond P1,000 for their larger servings and steaks. Appetizers start at a little over P300 and go up to nearly P1,000 for cured meats and cheeses.

What is the menu about: Whipping up a Filipino-Spanish fusion menu, Delgado.112 brings out the staples from both sides of the world to create drool-worthy dishes that taste as good as they look. From the frizzle of sisig to the aroma of paella, the food here promises to tickle your senses and take you on a palatable journey. When conceptualizing the menu, chef Golda said the venue’s vibe and aesthetics were key factors. Thus, you have the likes of pintxos, kare-kare, and sinigang to devour in a refurbished colonial house with yakal floors and adobe walls.

What did we order:

• Ibericochorizo, poached egg with garlic confit (P395): We began our tasting voyage with one of chef Golda’s signature appetizers—Iberico chorizo and poached egg with garlic confit. The thinly sliced chorizo has hints of paprika and delivers a smokey flavor profile that stays in your mouth. Setting off the salty kick of this cured meat is the gooey poached egg, with the runny yolk oozing like lava at the pinch of a fork. Compared to its oven-roasted counterpart, confit garlic is not as burnt as it cooks slowly in olive oil, leaving that herby, mellow sweet flavor on your tongue.

• Gambas alajillo y ricotta (P370): Next up, we devoured one of Delgado.112’s specialty Spanish appetizers that’s best for those who dig seafood and cheese. The shrimp tastes fresh and juicy with just the right amount of browning, coating your mouth with mildly salty hints when melded with the creamy ricotta. The bread balances all these flavors, making this appetizer among our runaway favorites of the spread. Our only mistake was forgetting to pair it with wine.

• Filipino street food favorites – Ihaw-ihaw (P320): Still in the appetizer department, Delgado.112’s take on classic Pinoy street food is an interesting twist on the menu. In this dish, you have an assortment of isaw, tenga ng baboy, and barbeque with vinegar-based sauce to match. Like how you would in your neighborhood ihawan every afternoon, this street food is best eaten straight off the grill. Nevertheless, we think this is a well-thought-out addition to the menu and complements the restaurant’s wine selection.

• Paella Valenciana (P550): For the mains, we dug up a spoonful of paella Valenciana, short-grain rice on a shallow pan topped with seafood like shrimp and mussels, as well as lemon wedges. The moist rice absorbs the juice of the seafood, blessing your mouth with a gratifying fill at every bite. This serving can easily satisfy a pair of diners.

• Marinated pork belly, tomato mango salsa with mashed potato or rice pilaf (P390): This meat-and-grain combination may intimidate you at first and we’d understand why. Rice pilaf is filled with marinated pork belly, molded into a giant rectangle, and partnered with salsa, creating a star dish that invites your fork to enter an explosion of flavors. The rice here is more aromatic than paella Valenciana, while the pork is soft and tender and almost melts in your mouth.

• Chilean mussels, garlic aioli, and olive tapenade (P315): Salty and briny, this dish is laced with umami flavor that can only be acquired from fresh ingredients. The flesh of the mussels is tender and juicy, with oil seeping out at every bite.

• Creamy bone marrow sisig (P390): This scene-stealer displays chef Golda’s playful version of Filipino staple sisig. Chunks of the marrow are scraped off the bone, joining crumbled pig parts in a sizzling skillet with onions, garlic, and other spices. This is probably one of the few dishes where the pre-bite ritual is as gratifying as the act of devouring the food itself. Tossing and timing are crucial, ensuring that the meat melds perfectly with the fat at every hiss of the hot skillet. Delgado.112’s sisig leans towards the Kapampangan version (said to be the original one), where the crunch is swapped with the fats. Ultimately, this dish will make you sin, but it’s so good you’re already forgiven.

• Pasta, truffle essence and cream, topped with crispy bacon (P380): One of the best things about Delgado.112 is their spectrum of choices from appetizers and bar chows to red meat and rice dishes. For noodles, we tried their pasta with truffle essence and cream, an earthy fill with a medley of salty and sweet.

• Delgado baked half-chicken with olives, capers and prunes in white wine (P565): Another banner dish is this baked half-chicken on a bed of mashed potatoes, bathing in aromatic herbs that give it the earthy kick. But what sets this apart is the introduction of white wine, lending the dish a tangy first impression. The meat is tender, while the mashed potato balances the strong flavors of the chicken.

• Caesar salad, parmesan, bacon, and garlic crouton, topped with Cajun chicken strips (P295) and Mandarin chicken salad (P320): On the leafy side, Delgado.112’s Caesar salad and Mandarin chicken salad provide a refreshing taste in your mouth. The former’s meat is tender, seasoned perfectly, and slightly toasted to match the crunchy lettuce. Meanwhile, the Mandarin chicken salad is sweet and juicy, and has an interesting play of various textures in your mouth courtesy of the crispy rice noodles, fresh fruits, sesame seeds, and crisp lettuce.

What we liked: Overall, Delgado.112 ticks off our list from head to toe. The staff move fast but not in a rushed way that will make you feel restricted. There is a sense of warmth once you enter the dimly lit room, with enough spots for diners in pairs or large groups. The thick menu has everything you need, and the dishes come in decent-size servings.

What we didn’t like: While not part of the official tasting, we think the Frappuccino is too sweet for our taste, so be sure to request to go easy on the sugar when you get yours. The sisig is at once sinful and superb, but since it’s made of bone marrow, its oil and fat tend to solidify easily amid the air-conditioned room. Luckily, the staff accommodated our request to have it reheated.

What you should order: Gambas al ajillo y ricotta; Brie queso jamon, Paella Valenciana; Marinated pork belly, tomato mango salsa with mashed potato or rice pilaf; Creamy bone marrow sisig, Caesar salad, parmesan, bacon, and garlic crouton topped with cajun chicken strips; Delgado baked half-chicken with olives, capers and prunes in white wine; Mandarin chicken salad.

Location: Delgado.112, 112 Scout Delgado St., Tomas Morato Ave., Quezon City, Metro Manila

Contact details: +63 945 685 6053

This food review is based on a complimentary media tasting provided by Delgado.112 in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

Enjoyed this article? Check out our previous Delish Eats reviews here.