Musang
After having lunch at Oriental Mart in Pike Place, I decided to walk around the city for a bit. Taking some photos along 1st Avenue capturing the view from above the waterfront I slowly made my way to my next destination, The Museum of History and Industry.
Getting off from my uber I chanced upon the Center for Wooden Boats which was such a cool base for sailing here. I was also able to take nice photos of Lake Union Park which was quite picturesque. Going around the MOHAI was quite cool, I learned so much about the history of Seattle here. From the great fire to the Indian ancestors to the tech boom and everything in between, Seattle has such a rich culture. From Nirvana to Boeing to Amazon to Microsoft, Seattle’s contribution to the world was far greater than I ever imagined.
After all this history I was ready for my early supper tonight and I am quite fortunate to have been invited by Chef Melissa Miranda to the famed Musang. Located at 2524 Beacon Ave South, Musang has been 1 of the most famous Filipino restaurants in the country. Opening in January last year before the pandemic started Chef Melissa and her team has brought fame and recognition to Philippine cuisine here in Seattle.
“When you cook with love, guests can really feel the expression” is Chef’s inspiration to cooking. Her inspiration varies from family, travel, various people that she meets, and her team are all motivating factors for her that allow the creativity to flow when creating beautiful dishes.
The seasonal menu changing every 3 months allows her whole team to utilize key ingredients at the peak of their flavor and maximize their full potential.
I was spoiled with a feast today that had 8 courses starting with the Daing na Talaba which was smoked pacific oyster in garlic oil.
The second course was the salted egg salad with tomatoes which automatically transported me back to my childhood.
The first cocktail I had was the “Lima” with gin, guyabano, lime juice, pandan syrup and coconut milk which was so refreshing and light to drink.
My third course was the escabeche with a pan seared smoked black cod in a pickled red bell pepper sweet and sour escabeche.
The short rib kare kare followed next which was in a peanut butter and bagoong sauce with grilled vegetables.
At this point garlic rice was served as well along with the adobong lechon kawali which had a nice acidity to it.
For dessert they served me the bibingka de queso with edam cheese and the chocolate tibok tibok, which were both phenomenal.
This has been truly a magnificent dining experience, many thanks to Chef Melissa and everyone at Musang for taking care of me…
#KULINARYATRAVELS is off to BANTABA next…