Beginning this sunny month of April, Agimat Foraging Bar and Kitchen will take us all the way to the bountiful northern province of Ilocos for a taste—and sip—of its wonderful exotic flavors.
If you live and/or work in Makati yet have never been to Agimat Foraging Bar and Kitchen, then you need to get to this place pronto. They’ve been a hit with Poblacion’s regulars thanks to the way they present flavors from Chefs Kalel Demetrio’s and Niño Laus’s foraging trips across the country.
Agimat carried the flavors of Batangas from the day they opened late in 2018, but we’ve got news for you: some of those are out starting this April. Where are they taking us? Ilocos. That’s where.
For the uninitiated, Agimat’s menu is nowhere near traditional. What Chef Kalel and Chef Niño do is present ingredients they foraged from a certain province (or, in this case, provinces) in a way that you will certainly remember.
Here’s a sneak peek of what’s in store for your tummy for the next four or five months at Agimat:
For your appetizer (and yes, it qualifies as an appetizer), a plate of savory alimasag (blue swimmer crab) with Alavar sauce from Zamboanga (yes, it’s not Ilocos, but it goes so well with crab), Patani hummus (see what we said about the menu not being traditional), Caramay foam, and rice wrapped in a Gamet (seaweed grown in Ilocos Norte) crust.
A serving of itik (duck) a la pianggang (a Tausug classic, but not an exact recreation) on a bed of adlai (healthier rice substitute) with inuday (the Ibaloi version of smoked meat) sausages as your main dish.
Alternatively, you can get their tender kitayama short ribs buried deep-ish beneath a pile of beef floss and alokon or Birch flower (though it’s not even related to the birch tree).
The drinks (the part menu that Agimat is well-known for) still follow their theme of “five elements:” fire, water, earth, air, and life, with a couple of mainstays making it over from the Batangas menu.
Take this northern-inspired drink aptly called Diegong Bagsik. Imagine drinking something from inside a candle (no, you’re not using the candle as a glass) that has gin AND a cold brew liqueur.
The Laban ni Gabriela looks like something straight out of a fairy tale, making full use of everything local: blue pea gin from Liquido Maestro’s own distillery in Aklan, basi (a drink from Ilocos made with fermented sugarcane), and some good old mountain tea.
Yes, Agimat is tucked away in one of Poblacion’s hard-to-park streets, but a trip to this unique bar and kitchen (since we’re not willing to call it a restaurant) is a risk worth taking.
About Php1,000 (USD 20) per person
Alfonso corner Fermina Streets, Poblacion, Makati
Words: Andronico Del Rosario
Photos: Daniel Soriano