OFFBEAT BISTRO, by food writer and chef Angelo Comsti together with chef Don Baldosano, introduces a Modern Retro Filipino Bistro concept. But what exactly does that mean? Having tried Linamnam by Chef Don, we’re looking forward to his fresh interpretations of Filipino cuisine inspired by traditional recipes. At the same time, we’re eager to see how Angelo reimagines regional dishes with his signature modern flair.
Does it live up to its offbeat, modern-retro promise?
ABOUT
First, OFFBEAT’s location is tucked away on the second floor of The Shops at Ayala Triangle Gardens. Its somewhat hidden spot makes sense once you’re seated inside—surrounded by greenery, the restaurant feels like a quiet, luxurious escape in the heart of busy Makati.
OFFBEAT BISTRO
A modern retro Filipino bistro. 
2nd floor of The Shops Ayala Triangle Garden, Makati.
For reservations, +63 995 6393-672 
Monday to Saturday, 11:30am-3:00pm, 5:00-10:00pm
@offbeatbistroph
The modern bahay kubo vibe—paired with a bold red ambiance, spacious high ceilings, and retro music—creates a welcoming, appetite-stirring atmosphere that sets the tone for a fresh, unconventional take on Filipino dining.
SMALL
monghe 460
rizal’s version of meatloaf, minced pork, cheese, egg jam, toyomansi cream
This is Angelo’s ode to Rizal’s iconic dish — the Monghe — reimagined as a square Spanish croquette filled with meatloaf, paired with an unconventional egg jam and a tangy toyo-mansi cream to cut through the rich, fried flavor.
it’s a unique appetizer but a bit expensive for a 150+/pc fried meatloaf squares.
ginataang pansit 370
a reminagined version of a vongole. fresh burnt coconut noodles, pancit bato, clams, gata, chili garlic coco sauce
This is a two-toned take on Vongole, featuring pansit noodles and a pancit bato that deliver two delightfully bouncy textures. The Manila clams are packed with flavor, served in a creamy garlic-coconut sauce with extra garlic bits. Sarap nito!
marang spritz 420
gin, lemon juice, marang, soda water
I wasn’t planning to order a cocktail, but I’m glad I tried this Marang drink topped with a biscocho biscuit. Marang has a sweet, durian-like flavor, and this one was quite good—though a bit bitin for an 8oz cocktail and pricey for its size.
BIG
fried chicken inasal 850
a unique interpretation of a Visayan favorite. breaded chicken, toyomansi cream, tanglad chili crisp, cucumber atchara
We almost didn’t order this, since we wanted to try something new—and on the menu, it was simply described as breaded fried chicken inasal. But it came highly recommended as their best seller, and now I understand why.
The breaded coating has a delicious inasal flavor, and the chicken itself is quite meaty. It goes well with the tangled chili and pairs perfectly with their toyo-mansi cream. Masarap nga.
inihaw na baboy rice 300
It pairs well with the inihaw na baboy rice, adding a hint of smoky flavor to the fried rice.
fish piaparan 920
inspired by a Maranao dish. seared white snapper, piaparan puree, white palapa, ginger scallion sauce
The white snapper was cooked perfectly—not overdone—with a nicely crisp seared side. It paired well with the squash and the coconutty palapa spice, which gave it a distinct Maranao flavor, along with a delicious ginger-scallion sauce. Panalo!
pesang baboy 750
Chinese-inspired with pork taking place of seafood. braised belly, caramelized miso, ginger broth, crispy kamote leaves
Please note: We believe this is the only off-flavor among the ones we ordered. The combination of ginger broth and pesang-style did not pair well with the pork belly.
DESSERT
mamon tres leches 380
coconut-kaffir soak, cereal crumble, patis caramel
This humble mamon was elevated brilliantly — the patis-caramel sauce and the added texture from the cereal crumble were a perfect match. Maraming gagaya dito.
gatas ice cream 380
polvoron, milk shards
A simple, satisfying dessert featuring polvoron — the perfect way to end on a sweet note.
FINAL THOUGHTS
Overall, I was impressed with the Angelo–Chef Don tandem. Their collaboration on each dish elevated Filipino flavors while still honoring the heritage and original essence of each recipe. We recommend the ginataang pancit, fried chicken inasal, fish piaparan, and the mamon tres leches – panalo itong mga dishes na ito. Budget around ₱1,500 per head. I’d love to return to try the other dishes—especially during cooler evenings for a more romantic vibe.
OFFBEAT BISTRO
A modern retro Filipino bistro. 2nd floor of The Shops Ayala Triangle Garden, Makati.
For reservations, +63 995 6393-672 Monday to Saturday, 11:30am-3:00pm, 5:00-10:00pm @offbeatbistroph
Note: Credit cards are not accepted at the moment. Only BPI transfers, GCash, and cash payments are allowed.
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. We paid for our meal with some complementary dishes from the chef.
P.S. Love this entrance to the restroom and overall vibe of the toilet.
The post OFFBEAT BISTRO by Angelo Comsti & Chef Don Baldosano (A Review) appeared first on Awesome! – Our Awesome Planet.
