planet grapes

who would have thought that street food and wine would actually match? well they do and we totally enjoyed our first time at planet grapes. great food and awesome servers, not to mention they know their products well. our favorites - bbsm (baboy, bagoong, singkamas at mangga) and puto calasiao fondue paired with te mania gewnrztaminer, roast chicken paired with pircas negras forrentes, and the salted egg sapin sapin paired with lauriga muscat 2012.

the classic and all time pinoy fave hilaw na mangga and singkamas with bagoong looked so classy. we loved the presentation. the bagoong was placed in a bowl mixed with pork making it easy to eat without getting the hands dirty and messy.

the puto calasiao is readily available as well. the best part is that it comes with cheese fondue. and this we can attest to, once you start eating, you just won't be able to stop that easily! very yummy indeed that it makes you want to finish everything all at once!

the salted egg sapin sapin was unforgettable! it was so delicious that it made us realize that the salted egg craze is not just a phase but might actually be here to stay!!!

and lastly, the ambience, ahhhh, such a perfect place to chill and hangout with friends.

i have never been to a wine tasting event but i've seen some on the boob tube and it involves a lot of stuff. it is a lil intimidating, truth be told especially for yours truly.

boy, i was glad that planet grapes came into the picture. wine without the drama, this is the philosophy they live by. and yes, i am completely digging it. they offer wines from around the globe - from napa down to south africa. what is more interesting is that they have deconstructed pinoy dishes that pair well with wine.

| bbsm. baboy bagoong singkamas mangga. as per the chef, the name is loosely derived from the movie he didn't watch (har-har 😂this is book that i refuse to read). this is deconstructed binagoongan meets mangga at singkamas. an homage to ze famous street food i patronize when i was still institutionalized (i mean school, guys). the semi salty notes works well with a glass of white.

| squid balls and curry. yeah, you heard it right, not a typo nor drunk typing. this is my favorite among the appetizers because of the winderful marriage of flavors and textures. the curry goes well with dem balls and it adda depth to the familiar street food.

| puto calasiao fondue. who said that we cant use puto on fondue? that is the beauty that innovation brings, one can mix and match ingredient and come up with odd pairings that will work well together. the airy texture of the puto is perfect with the melted cheese as the gooey yellow matter seethes through the puto.

| sotong goreng. this is deep fried squid cooked in goreng fashion. this is my least favorite as i find the texture of the squid too crispy.

mains
| spaghettini with gorgonzola and cream sauce. i had doubts when i heard gorgonzola (distant relative of bleu). i aint a fan of pungent cheese. but all my doubts vanished into thin air after the first spoonful. the strong flavor of the cheese that i dread is not too in your face.

| roast chicken dinner. chicken marinated in lemongrass, garlic and dill then roasted till golden brown. i like how they seasoned the chicken, the mixture of herbs makes the chicken standout. apart from the seasoning, i like the part that they didnt add too much element to good old fashioned roasted chicken. they kept the flavor clean and stayed true to the simplicity of the dish

| grilled porkchop. this is beautiful slab of meat is proof that they know how to grill pork. the inside is cooked to perfection - moist and juicy.

| barbeque ribs. i love dem juicy ribs! fall-off-the-bone tender and really flavorful. i am loving the fact that it is not to "barbeque-ey"

sides
| salted egg chorizo rice. this is how any rice dishes should taste like. i love that they incorporated chorizo and salted egg in the equation. the richness of the aforementioned elements tones each others flavor and creates a healthy balance of flavor profiles.

| mashed potatoes. i have never met a potato dish that i did not like. i can live on potatoes as dem round things are may favorite veggie. what makes this mash special? uhmm, it doesn't taste artificial, i taste potatoes in all its glory.

desserts
| sapin sapin. this is the best tasting sapin-sapin i have had in my lifetime. holy &@$@ on a silver platter it is so good i feel like i am about to drop f-bombs anytime soon.

expletives aside, the rice cake is phenomenal. they killed it! from the texture down to the flavor. the salted egg custard on top made it 100x awesome.

| turon. this is just okay for me. i am sure this is awesome if i hadn't tried the sapin-sapin first.

wine

gewurztraminer is an aromatic wine grape used in white wine. it has a natural sweet flavor and share the same aroma as lychees. due to its natural sweetness, it is best served with asian cuisines to offset the saltiness.

now i understand why they served a bottle of te mania (2013 new zealand) along with the appetizers. the common denominator of the starters is the bold flavor. i took a small bite of the binagoongan and took a sip of white. i found myself nodding and appreciating the pairing.

torrontes is a white argentine wine grape variety. they are known for fresh, aromatic wines that has distinctive peach and apricot aromas.

they served pircas negras (2013 argentina) along with the roast chicken. first, i didn't know that white pairs well with fowl

pinot noir is a red wine grape variety grown mostly in the cooler regions particularly with the burgundy region of france. the name is derived from the french words for pine and black; the pine alluding to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

paul mas 2014 france was paired with the pork chop and i gotta say that red goes well with red!

cabernet sauvignon is ze most popular red wine grape variety. the flavor is very bold and assertive wine hence it is best paired with fatty red meats.

this is the first time i tried wine from south africa (vinum 2014) and i am loving every sip. i love the bold flavor and how it lingers in my palate. you will fully appreciate the flavor when paired with ze ribs. you get to taste the fruity profile.

i like moscato, i usually drink a glass or two when the sandman is playing hard to get. and i didn't know that my fave poison works well with desserts. the last wine pairing of the night comprises of a glass of lauriga muscat 2012 and some pinoy kakanin.

moscato is made of the muscat grape (commonly used as table grape and for making raisins). moscato is historically known as a dessert wine and has a slight fizz and flavors of nectarine, peach and orange that are very pleasing to the taste buds.

wine pairings at planet grapes is nothing but fantastic. each pairing is carefully crafted. the food is prepared with expertise and has the right amount of flavor that worked well with the wine.

what makes planet grapes special, you ask? they pair wine with pinoy food - this in turn removes the intimidation factor when it comes to wine.

wine without the drama.

peace out!
~reich

“wine without the drama!” no hassle, no fuss, no drama! and that’s what we experienced when we dined in the newly opened branch of planet grapes in shangri-la at the fort in bgc. you can ask any one of their highly qualified staff for pairing recommendations.

ambience – 5/5

service – 5/5

food recommendations:
cheese fondue with puto calaciao (php 545.00) – 5/5
this dish is really tricky to comment on. puto calasiao on steroids is what i like to think of it. the sweet, sticky (yet fluffy) puto paired with the anchovy-flavored melted cheese was oddly entertaining to savor. getting seconds is definitely out of the question.

spaghettini with gorgonzola cream sauce (php 365.00) – 5/5
i’m a very picky pasta eater when it comes to anything with white sauce. however, their spaghettini was a game changer, and wholly won my heart (a.k.a. my stomach). the gorgonzola cream sauce was the perfect touch, making it one of the best pastas that i ever tried!

grilled pork chop (php 390.00) – 4/5
one of the juiciest i’ve had! rubbed with salt and pepper, and grilled to perfection!

sapin-sapin with salted egg sauce (php 215.00) – 6/5
of all the sapin-sapin that i tried, planet grapes’s version reached the pinnacle of my sapin-sapin fantasies. glutinous rice, sweetened jackfruit and ube halaya layered together in a beautiful gradient! top it all up with rich and decadent salted egg sauce! what more could you ask for?

other food that we tried:
squid balls and curry (php 245.00)
bbsm (php 290.00) - baboy bagoong singkamas mangga
roast chicken dinner (php 575.00)
bbq spareribs (php 690.00)
mashed potato (php 95.00)
chorizo rice (php 75.00)
turon (php 165.00)
sotong goreng (php 230.00)

fantastic dessert. yes, it was the dessert that really stood out for me. i mean, the salted egg sapin sapin literally blew my mind away and the tres leches turon was just amazing. now the wine are of course at par with everyone else but the way they paired it with their food just made it stand out. it was amazing. 

if you're off to have a quick lunch, their rice bowls are a must but if you have time to indulge, make sure to try their pasta. one of our foodie friends wanted to marry the pasta. it was that good.

had friday night dinner with family here at planet grapes, bgc and it was a pleasant and relaxed dining experience. we knew how expensive the parking rates can be at shangri-la at the fort we decided to park at the nearby the fort bgc complex and walked to shangri-la it was a breezy evening and the company of pedestrians was pleasurable. in no more than 5 minutes we were at the venue and was welcomed even if we did not have reservations. the place was small, but intimate enough for a nice get together with friends or a quiet meal time with family. the place was welcoming and nicely decorated, i like the upcycled wine bottles. we were handed menus on ipads, the wait staff was very attentive and took mental notes of our food and drink orders. quite a skill! not a single miss.

we ordered the following: chorizo burger - i was not a le to sample this but judging by the looks on how my brother devoured it, i'd say he enjoyed every morsel of it. and the burger was a sizeable amount. good enough for two or to share perhaps with a group of friends.

roast chicken with vegetable side - half chicken served with vegetables. nicely roasted, juicy and flavorful meat. best paired with the adobo rice which for 60pesos is a meal in itself. topped with pork floss, the rice was too salty from the adobo sauce according to mom but i didn't mind at all.

street food platter - an assortment of longganisa, kwek kwek, squid balls, kikiam. nicely paired. the parents did not care much for the squid balls but enjoyed the cebu longganisa. sweet, fatty and delicious.

sisig - generous amount of crunchy and toasty pork, mix in the egg and another pairing with the adobo rice. yum! ordered a glass of wine and a couple bottles of... juice. hahaha!

the place had a good mix of diners, everyone was having a good time. even the staff was quick on their feed and kind enough to accomodate our requests. overall, it was a memorable dining experience with family that i would gladly repeat. recommended.

we availed the 1+1 on drinks plus we availed the super sisig and mixed salad with raspberry

white wine chardonnay was a good choice for us ladies. ambience was perfect for a catch up break and the music there was so nice

a definite 5 in my book! ❤️

planet grapes brings wine without the drama; the best wines paired with street food that unexpectedly works in so many levels! with their latest venture in shangri-la at the fort, planet grapes brings in a celebration of wine and food pairings, also venturing to more hearty and filling food selections. their impeccable staff is well trained and are experts when it comes to wine. ask them anything you need to know about your wine selection, they can definitely help you out.

here's how my evening went:

appetizer: (wine: te mania gewurztraminer)

squidballs and curry
- my favorite appetizer. ❤️ i honestly prefer my squid balls to be a bit crisp on the outside, but they served it steamed and in a bed of curry. i thought at first that it was a bad idea, but i just ended up eating up my words and regretted why i said so. the squid balls had tiny bites of squid and with the curry, a smoked, fragrant, rich and spiced flavor kicks in. the curry envelops the squid, teasing your tastebuds with the sweetness of the coconut milk and the smoked, spiced curry spices its infused in. with the wine, more of the curry flavor comes in for a tease.

cheese fondue with puto calaciao
- puto calaciao in its humble form, contrasted by light and gooey cheese fondue. a subtle hit of saltiness from the fondue comes from the anchovies that is mixed into it. when puto comes into the picture? expect a sweet-salty and soft haven. with gewurztraminer? expect a hint of sweetness coming out a bit more from your tastebuds.

sotong goreng
- thai style dried squid. it is surprisingly not too fishy as what i've expected, for the sweetness of the dish helped hid it. squeeze in a bit of calamansi to contrast the sweetness. drink the wine and the sweetenss of the sotong goreng comes out.

bbsm
- child friendly! 😜 baboy, bagoong, singkamas at mangga. this was a nostalgic treat, only more elevated and makes you realize that you are #adulting. it's chunks of pork and hefty servings of bagoong married altogether with just the ample amount of chilies.

mains:
porkchop (wine: paul mas pinot noir)
- i loved how it was seared well on the outside and juicy on the inside. well seasoned with no other overwhelming flavors. perfect balance with the pinot noir.

roast chicken (wine: pircas negras torrentes)
- roasted with crisp skin and juicy meat. best with their chorizo rice! ❤️ don't forget the wine! the torrentes accentuates the richness of the chicken.

bbq ribs (wine: vinun cab)
- sticky, smoked, and succulent! meat is fork tender and juicy. vinun cab brings out its smoked flavor more with hints of sweetness.

spaghetini gorgonzola
- highly addicting! rich, cheesy and savory alfredo sauce with al dente spaghetini. a perfect compliment to white wine. adult level comfort pairing!

mashed potato
-unpretentious. mashed potato as it should be; not too starchy, not overly mashed and not overseasoned. a perfect meal partner to fill you up.

chorizo rice
- packs just the right amount of flavor to compliment the main dish itself, not oily for fried rice either(a big plus!).

dessert: (wine: lauriga muscat 2012)

sapin-sapin with salted egg
- it feels like you've finally met the man of your dreams and all you think of is starting your life together--it's that awesome! traditional style sapin-sapin paired with a salted egg sauce, which was the tastiest salted egg dishes i've ever tasted. the salted egg sauce mellows down the sweetness of the sapin-sapin, plus the salted egg specks in between contrasts the soft, sticky kakanin.

turon
- three amazing things in one pretty parcel; saging, langka at ube. a unique take on a merienda favorite any pinoy grew up enjoying. bring the muscat into play, the three flavors start to marry each other even better.

visit planet grapes' newest branch at shangri-la at the fort in bgc, taguig and indulge into a remarkable selection of wines, paired with execptional food. ❤️

planet grapes is a perfect place! i enjoyed my stay here with my best friend. we had a great time because of the wine, great food and the service was fast and the servers were really helpful. this is place is too perfect and you would want to celebrate your special moments here!

this is just like the romeo and juliet of restaurants. an affair between street food and wine that you thought will never work, planet grapes pulls out one of the most facinating things in cuisine. and the amazing thing was, it was that good.

here are some recommendations:

bbsm (baboy, bagoong, singkamas, mangga) - something that takes you a while back during highschool days where you get to buy the local mangga with bagoong, this dish puts a surprising kick into it. it just has the right saltiness to make it work.

spaghettini with gorgonzola cream sauce - the pasta was a bit soggy but the sauce was really good!

sapin-sapin with salted egg sauce - to be honest, i was a bit skeptical with the combination as i grew up to eat sapin-sapin as it is. turns out to be one of the most awesone combinations i've ever tried. this is some dish that we got here.

the best thing about the place is that they have wine recommendations for every dish that they serve, elevating the dish to its next level. some might get intimidated with the pricing per bottle but the do have cheaper alternatives for people to get enjoy their wine. this is a perfect place to bring someone for an unwinding day or to get someone introduced into wine.

my friends and i have been planning to have a wine and cheese night and it was only yesterday that we're able to do it. planet grapes made it possible with their wide selection of wines perfect for budding wine lovers like us. the service is great. you'll have wine specialists to help you pick out the perfect wine for your taste buds. the ambience is also romantic. ideal for having quality time with your loved ones. our overall experience was totally wonderful. we had an epic night of fun and our stomach full of happiness. 😀

we're just supposed to order the cheese platter and few bottles of wine. but, when we're checking the menu, we got excited to try out their new concept of street food meets wine. so, we ordered more. we tried the cheese fondue with puto calasiao. the cheese fondue is a combination of 2 kinds of cheese and anchovies. it's a must try! we also ordered the bbsm (baboy, bagoong, singkamas and mangga), you'll surely crave for this. we also had sotong goreng which is crunchy and very rich in flavor. these are best paired with te mania gewurztraminer.

for our mains, we had porkchop and pork sisig paired with paul mas pinot noir. then, the pircas negras torrentes perfectly complemented our roast chicken and spaghetini gorgonzola. the pasta is absolutely scrumptious.

for my favorite part, desserts! sapin-sapin with salted egg sauce should be in your list. so yummy! we also tried the turon trilogy which is also delicious.

this is one restaurant i would surely go back to and can absolutely recommend to others. a definite 5 for me. 👍🏻

probably one of the best! there's not one plate that i didn't like. their dessert really got me to crave the next morning, the sapin sapin with salted egg and paired with their wine dessert is out of this world! 🙌🏻

if you're a "meaty" person, you should totally try their bbq ribs; vinun cab and mashed potato. their pasta tastes amazing as well! i highly recommend!

planet grapes is a place where you can enjoy your meal, have a good sip of wine from all over the world, and really, just to have fun dining without the drama! 👌🏼

update on the update:
all is right in the world again and service plus food is top notch once more.
this experience, too, was unannounced, fully paid for and properly experienced.
kudos, planet grapes! turn around is amazing!


update:
turns out, planet grapes created a whole experience for us only because we were members of the media.
the chicken, one month later, crumbled under my fork for being too flaky from freezer burn.
the chorizo rize is overly oily, overly salty, and overly horrible.
the sapin sapin was drooping from the sides with hardly any color.
the attendants hardly attended to our needs despite having only 3 tables seated.

a universe of its own.

it's simple, really. "enjoy drinking wine, we won't judge."

enjoy, we did.

we were started with reisling paired familiar yet unique appetizers from steamed squid balls in curry sauce, bbsm, puto calasiao fondue, and sotong goreng.

imagine the familiar street food with an interesting dash of another familiar used on something exotic.

case in point: bbsm or bagoong, baboy, singkamas, and mangga. which should be your usual mangga (or singkamas) with bagoong now with another layer of fried baboy pieces to add something chunky to the profile.

sotong goreng came as a pleasant surprise with the sea salty caramelized squid in stark contrast to the puto cheese fondue that was creamy rice puff under creamy cheesy goodness.

our wines were expertly explained as they switched to different profiles as the strlarches and the mains began to be served.

the chorizo rice mashed potatoes and creamy gorgonzola spaghetinni as well as the roast chicken, bbq ribs, and porkchop were all given an added depth and boldness from adding sour notes by the torrontes after biting on herbs and spices that have been marinating in the chicken in the last 12 hours, for example.

finally, all our white wines were cleared in exchange for muscat. the sweet wine best paried with planet grape's sapin sapin coated with salted egg yolk sauce that struck layers and layers of profile from the silky steamed ground rice with three different milder flavors right underneath the stark contrast of salted egg yolk cream but not overwhelmingly salty this is while sweet tangy muscat swims over the remnants of the salted egg and the sapin sapin on your pallette.

let's not forget the turon trio that struck home after every bite with the familiar crunch on top of banana jam, langka and ube puree separated by wrapper but melds together in your mounth reminiscent of crackling wrapper over sweetened banana and langka with the mellow tone of ube to complete the profile.

overall one great experience tucked under shangri-la.

you really have to try them for yourself to know what i'm talking about.

tapas are good. vast selection of wine is commendable. thanks for the great service.

on our way to bgc, we can’t decide where to eat so i opened my zomato app and searched restaurants in shangri-la the fort and one bonifacio hs. i wanted to drink some wine and opted for filipino dish. luckily, i saw planet grapes with 2+2 on drinks. zomato quickly reserved us a table with no hassle at all. entering the restaurant, the host greeted us and offered the reserved table but i requested for another vacant table. our server gave the menu and he was very knowledgeable suggesting which wine was good for the food we ordered. all our food was delicious and served on time. some of our personal favorites were the tenderloin salpicao skewers and grilled pork chops. definitely, we will come back again. it was a night to remember.

staff really accommodated us even late into the night and were polite with everything. i came here desperately wanting food (after being turned away by three other restaurants that say they’re open till 12!). thankfully planet grapes still opened their doors for us and did not make us feel like a nuisance even though we’re the only one left dining. 💓