Torch, where have you been all my life?
BGC settlers welcomed Torch's newest branch at Bonifacio High Street on its launch last Monday, June 6. Friends, family and people who loves Torch came and celebrated yet another dining milestone.
To delight gourmands of BGC, Torch BHS casts a different kind of fun with extended business hours, as they serve up until 2 am, and a revamped bar menu, with a wider selection of cocktails and spirits.
Aside from the exceptional selection of wines, beer, and lovely cocktails, Torch would also want to share as well to continue their Wine-all-you-can promo. For P 400, on Mondays to Thursdays, from 6 pm until 12 midnight. Enjoy excellent Chilean wines such as Tocornal Cabernet, Tocornal Merlot, Tocornal Chardonnay, Terranoble Chardonnay and Terranoble Merlot.
Make this place a group gathering worthy of praise with Torch's Dragon Sangria - a refreshingly light blend of lime, chamdor and Chardonnay. Sangrias are good for 3 to 5 persons and comes in other delicious concoctions such as Tropicl Sangria (Mango, Triple sec and Chardonnay) and Sunset Sangria (orange zest, Merlot and tonic).
The owners of Torch lives true to their words when the say "There's everything for everyone!" It being a continental fusion restaurant, you can always have your favorite but with Torch's touch.
At the launch, I was able to delight my palate with their best-selling dishes.
Pizza or Panizza? In all onesty, I'd choose the latter. I have this thing with thin crust pizza and I just love Torch's version and what's more, it's a panizza and Philly Cheesesteak in one. Brilliant, right? It's getting that crunchy yet chewy bite from the carb and a generous flavor from a famed street-side steak sandwich topped with the gooey cheese.
Another best-selling dish is the Volcano Roll (Sushi).
At one look, you won't recognize the sushi blanketed by a thick mix of cheese and wasabi mayo. But believe me there are a couple of rolls under it and they are made of spiced US scallops, tempura, cucumber and tamago (egg).
U.S. Angus Tenderloin Salpicao Medallion, you had me at the sound of US Angus...
The medallions or round terderloin are certified US Angus beef made more palatable with bacon wrapped around it. Served on a heated stone with garlic parsley rice (or mashed potatoes) and sauteed mixed vegetables. But however, prettily plated, and the beef really tender and juicy, I kinda irked out with it being unsafe to eat at and quite messy as the rice tends to drop beyond the edges of the marble.
I'm not a fan of Mac and Cheese but Torch made me one now after trying out their Burger Mac n’ Cheese. Served on a cast iron pan, with its creamy cheese bubbling out of it, it's cheeiser than I've expected but no in a way that it would overwhelm the dish. Another thing I love in this version they used small macaroni instead of the big ones.
The dish is made more indulgent with a whole U.S. Angus beef patty baked into it. And with that, I could not ask for more.
But if you only want to indulge with cocktails but don't want a heavy meal, let me suggest the Appetizer Sampler. It has 4 pcs of Buffalo Asian Wings (crunchy wings with semi-spicy glaze), truffle fries, chilly cheese crispers, and chicken skin.
Did I tell you, I wasn't able to stop myself from munching on those sinful chicken skin on sticks, their just beyond yummy, ahck!
Together with those savory grubs, I also got to indulge my self with their wines and some sweets before I went home.
Above are the slices of Red Velvet Cheesecake and Chocolate Fountain.
From pasta and ramen, they also have Pinoy and American Fusion.
Apart from the dashing menu, cool vibe and remarkable service delivered, nothing beats the wonderful venue of Torch's new branch, well, coz, it's right at my favorite foodie alley.