Azela is the Manila offshoot of Balay Dako, thoughtfully named in honor of the family’s grandmother—a heartfelt tribute to heritage Negrense cuisine, exceptional ingredients, and the warm, soulful service Filipinos are known for. Now helmed by Basti Escalante, son of Tony Boy, this next-generation venture aspires to bring the signature hospitality and culinary excellence of the Antonio’s Group to a broader audience.
Is it better than Manam, Aristocrat, or Milky Way? Here are our first impressions…
ABOUT AZELA
Azela is a warm, nostalgic fast-casual Pilipino restaurant that brings the soul of home cooking into a more accessible. everyday dining experience. Inspired by llonggo cuisine and classic Filipino dishes. Azela serves comforting. familiar flavors-refined through thoughtful preparation, premium ingredients, and a deep respect for tradition, Each dish reflects the legacy of Lola Azela’s heartfelt hospitality, combining the richness of Filipino heritage with the quality and consistency that define the Balay Dako standard.
AZELA
Timeless Filipino Flavors, Crafted with Quality
Robinsons Place Manila, Ermita
Azela | @azela.ph by @balaydako
+63 998-5527570 +632 8478-9698
FIRST IMPRESSIONS
Basti Escalante, President BPOne Inc. (Brands: Azela by Balay Dako, Pedro The Grocer)
Chef Patricia Benedicto, Director of Brand | Food & Beverage Director
NEXT GENERATION. Antonio’s has long set the standard for Filipino hospitality in Tagaytay, and the next generation is now making Negrense-style and Filipino cuisine more accessible in Metro Manila. Basti Escalante brings fresh energy to this expansion, having also launched Pedro the Grocer for Antonio’s signature deli and pasalubong items. He shared that Robinsons Malls played a key role in bringing their concepts to the city—Azela in Ermita, Antonio’s Breakfast in Magnolia and Opus Mall.
CAMARON REBOSADO 690
Deep-fried shrimp, served with a sweet chili sauce
We weren’t sure about starting with something fried, but the fried shrimp sticks turned out to be a great choice—the skin was incredibly crispy, lightly coated, and delicious on its own or with the sweet chili sauce.
JUFRAN. Azela partners with Jufran to bring nostalgic Filipino dipping sauces from your childhood to the table.
SEASONED VINEGAR. Our signature suka — slow-infused with garlic, chilies, and spices.
BLACKENED ONIONS. Our housemade blackened onions enhance the flavors of our dishes.
THAI FISH SAUCE. Savory and umami—the perfect flavor boost
ALL-AROUND SARSA. Our proud collaboration with Mang Tomas brings the classic Filipino favorite to your table — now available in both original and spicy.
SWEET CHILI SAUCE. A sweet-spicy favorite perfect for dipping.
BANANA KETCHUP. A staple on every Filipino table — sweet, tangy, and comforting.
CRISPY PANCIT LUGLUG 790
A combination of egg and vermicelli noodles in a savory Luglug sauce made from shrimp, crab, tinapa and squid. Topped with dried hibi, green mango, fresh kamias, crispy garlic, tulapo and egg.
Azela’s crispy pancit luglug is a unique take on the classic, made with a mix of crispy egg and vermicelli noodles, topped table-side with steaming hot luglug sauce. The fresh slices of kamias add a tart brightness that cuts through the richness, making each bite enjoyable.
AZELA SERVICE. Service is warm, friendly, and attentive—always delivered with a smile. The team carries a provincial charm that adds to the homey, welcoming atmosphere.
KANSI 600
An Ilonggo favorite often described as a cross between Sinigang and Bulalo. This family recipe uses beef brisket, pork leg, lemongrass.
Absolutely the best—the tangy kansi with tender bulalo meat is soul-refreshing and satisfying.
KARE-KARE KLASIK 640
Ox tail, tripe and knuckles stewed in a peanut puree sauce with egg.
We also loved the kare-kare, with its creamy, peanuty sauce, well-balanced flavor, generous helping of vegetables, and tender strips of oxtail and tripe.
TORTANG ALIMASAG 750
A frittata of crab meat, shrimp, potato, leeks and eggs
Rache loved the torta—it had a rich crab flavor that really came through, especially when paired with the sweet chili sauce.
BIBINGKA SPECIAL 280
Housemade and traditionally prepared rice cake
I was skeptical when Basti said this was his favorite—but after trying it, I had to agree. It’s incredibly good, with a cheesy filling, the right level of fluffiness, and freshly grated cheese.
HALO-HALO KLASIKO 250
A traditional dessert of sweetened red and white beans, nata de coco, kaong, ube jam, sweetened banana, water chestnuts, leche flan, milk, shaved ice, topped with scoops of Housemade Macapuno and Ube ice creams with crispy pinipig.
They also offer their own unique take on halo-halo, featuring red water chestnuts, banana, the usual beans, nata, and ube—topped with their house-made sweet sorbetes.
FINAL THOUGHTS
I love how Azela by Balay Dako stays true to heritage Filipino cuisine—complete with the right sawsawan, an elevated casual ambiance, and warm, Antonio’s service. It’s the perfect spot when you’re craving Negrense dishes or treating a Balikbayan to comforting Filipino flavors with a homey atmosphere.
Must-tries: Camaron Rebosado to start, kansi for soup, Crispy Pancit Luglog for merienda or birthday noodles, the rich and peanuty Kare-Kare, and Bibingka for dessert. Budget around ₱800 per head.
Congratulations Basti and Chef Patricia and the BPOne Inc (Antonio’s Group) team for Azela!
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. Thank you for our friends from Azela by Balay Dako for the experience.
P.S. A quick note on the restroom situation—Azela doesn’t have its own, as it’s located on a center island. The nearest option is a paid lounge restroom on the second floor (₱15 per entry), or you’ll need to walk quite a distance past the massage chairs to reach a free but decent one.
The post AZELA by Balay Dako: First Impressions appeared first on Awesome! – Our Awesome Planet.
