Burnt Bean: The Refined Evolution of Holy Smokes

Getting a seat in Burnt Bean would usually require early planning as tables tend to fill out fast in its pioneer branch in BGC – which is why I have been monitoring the opening of its The Podium branch (which is just a few minutes’ walk away from my office)! (Last I check, it's scheduled in April 2024)!

POTATO PAVE (P440)

It’s amazing to see how Holy Smokes have progressed from delivering perfectly delicious smoked meats expand to a full-blown bistro with an impressive menu lineup! Its Potato Pave – for example, is a popularly-flexed fixture on social media posts as the restaurant serves only 30 of these a day. If you get a coveted allocation of their Potato Pave, you’re treated to two gorgeously golden-brown layers of potatoes atop a deliciously creamy bacon foam and grana Padano sauce. This is extremely delicious – but in case you can’t get an allocation, I’m perfectly happy with Duck and Buvette’s version of this dish - and yes, there's no cap there!

SEAFOOD FRITO (P390)

The Seafood Frito was also an interesting starter to have – lightly battered squid and crunchy boquerones are generously topped with a basil and paired with a delightfully refreshing cilantro sauce. This dish will be finished within minutes!

PROSCIUTTO FLATBREAD (P500)

Admittedly, my sister wanted to try a little bit of everything – so we had more than enough dishes to sample – and unfortunately, I can’t remember tasting the Prosciutto Flatbread -but I'm sure I helped myself to a slice. The amount of arugula it was topped with looks promising though!

BUBBA’S MAC AND CHEESE (P520)

Bubba’s Mac and Cheese was the last dish our table was served with – so we were all completely stuffed by then. However, it smelled so heavenly that we all decided to take a tiny nibble each since it seemed like such a waste to send it back to the kitchen for them to pack to go when it’s served piping hot in a skillet! Boy was that tiny nibble spectacular - one spoonful was all you need to fall in love with this dish – the marriage of raclette, mozzarella and cheddar cheeses was simply perfection!

TORCHED SALMON POKE (P625)

The Torched Salmon Poke would be best appreciated in its lonesome. This is because when shared in a group, a spoonful or two won’t be enough to fully appreciate how every single ingredient of the bowl works in sync with each other. It swaps the usual vinegared rice for seaweed butter rice, and dresses its perfectly cooked salmon pieces with unagi sauce and Japanese mayonnaise. Nori sheets, tobiko, cucumber slices, wakame salad and sweet ripe mango slices lend color, flavor and a contrast in textures to supplement the dining experience.

WOOD-FIRED MUSSELS (P590)

I’m a huge fan of Mussels and Fries (personal favorites include Prologue’s and Savage’s); so it doesn’t really take a lot to impress me with this dish. One is treated to fresh Chilean Mussels in a mouthwatering herb and wine reduction. We opted to pair it with fries; but you can also pair it with flatbread (especially if you’d like to soak up all that fresh seafood essence).

GRILLED COD (P1200)

The Grilled Cod was a delightful main dish – apart from its perfectly cooked meat; it’s paired with arugula salad fragrantly flavored with scallion oil atop a delicious smoked fish bone emulsion with braised leeks. This is a perfect Lenten dish for those observing abstinence.

BUTTER CRAB (P760)

A delightful addition to our meal was the Butter Crab pasta – as it features al dente linguine tossed in an indulgent crabfat butter and generous pieces of lump crab. Definitely, a delight in each bite!

IBERICO PORK (P1500)

I thoroughly enjoyed most of the dishes we sampled in Burnt Bean – despite them being amazingly executed, somehow, the Iberico Pork still manages to blow everything out of the park! A definite standout, you’d understand that at its core, Burnt Bean’s strength lies on its meats – and it is evident with each succulent bite of the Grilled Iberico. It melts in your mouth and entrances you with its beautiful smoked flavor; it’s lightly sweetened by cranberry gastrique and served on a bed of delicious sweet potato puree. This was heavenly!

Burnt Bean

Unit 204 UGF, C2 Building, Bonifacio High Street Central, Taguig City

Date of Visit: June 16, 2023 with Wilson Chua, Lily Chua, Jared Chua, Jem Chua and Stephanie Chua