LULU Restaurant was formerly Rockwell's best kept secret, located just a short walk from Power Plant Mall. Chef Tom Hines' culinary creations, fusing contemporary cuisine and comfort food with sustainable ingredients, were popular among the expats and Makati folk. When it closed its doors about a year ago, they left quite a lot of people sad (and hungry for their old favorites). But a promise was made and kept: it was a temporary closure, for the restaurant to move to Salcedo Village–still in Makati–and to bring along with them a new concept to complement their food offerings. This new concept is Hooch by LULU Restaurant, a next-door bar, where one can enjoy small bites paired with luscious libations until the wee hours of the morning.
LULU Restaurant
Hooch is slang for moonshine or other alcoholic beverages popular during the restrictive 1920s Prohibition, when drinks were often illicitly made or consumed at speakeasies. Hooch in Makati adapts some of the Prohibition elements into its look and feel, being dimly-lit and quite hidden in its corner of the street. Video clips of Popeye and The Three Stooges are being shown on the television screens by the bar, along with other vintage black and white footage. It's a bit steampunk and a bit old school at Hooch, your watering hole of choice for a laid-back kind of unwinding.
Hooch
To go with the classic ambiance, there are classic cocktails, which Hooch lists on its bar menu together with the time and place of its origin. The Los Angeles (P300), dates back to 1930 in Hiho Club, LA, and is a twist on the whisky sour. Hooch's version uses whisky, cardamon syrup, fresh lemon, and egg whites. Other classic cocktails include Dark and Stormy (P275) and Mai Tai (P250). A personal favorite is the Cinnamon Jack (P320), a signature libation which is exactly how it is described on the menu: a bourbon cocktail that is spicy, sweet, and everything nice. The most popular signature drinks, most probably because of their presentation, are two vodka based concoctions: the Hoochside LN2 (P350) served upside-down, and the Candy Man (P320) topped with candy floss.
Cinnamon Jack
Candy Man
Hooch serves small plates to accompany the drinks. We were able to sink our teeth into Argentinian Empanadas stuffed with hand-chopped Argentinian spiced beef served with a roasted tomato chimmichuri dip. There were also a couple of pao-based bites which you can choose to have served steamed or fried. Our Pulled Pomegranate Duck was served in steamed buns, while the Lobster & Crab Pao arrived in fried buns. The duck pao was more flavorful with its meat, but the poached lobster and crab appetizer, soft in texture with lemon mayonnaise and caviar topping, had an addicting crunch in every bite thanks to the crispy fried bread.
Argentinian Empanadas
Pulled Pomegranate Duck in Steamed Buns
If your hunger is craving for a full meal, then after happy hour, hop next door to LULU. You can also cross-order from wherever restaurant you're seated, LULU to Hooch or vice-versa. For dinner, Chef Tom Hines whipped up for us an entire spread of seafood, meats, and greens, showing his signature elegance in execution and flavors. First course were succulent Seared Scallops in a Carrot & Pumpkin Puree with Citrus Seafoam, topped with caviar from France. It was followed by a salad of Seared Tuna Nicoise (P350). Just seared on the outside, the line-caught tuna is crusted, surrounded with mesclun greens and drizzled with a citrus vinaigrette.
Chef Tom Hines plating the seared scallops
Seared Scallops in a Carrot & Pumpkin Puree with Citrus Seafoam
Seared Tuna Nicoise
Up next were a couple of seafood dishes. The Citrus Glazed Mahi Mahi (P550) was served in a bed of lemon and pea risotto. The fish is fresh, not frozen, and the chef takes pride in the top quality of their ingredients — fresh whenever possible, sustainable whenever possible. His Fisherman's Pie is the seafood counterpart of the classic meaty shepherd's pie. Served fresh and hot, it was a medley of sea bass, salmon, shrimps, scallops, saffron broth, fresh orange juice, manchego, and piped mashed potatoes.
Citrus Glazed Mahi Mahi
Two more courses awaited us before dessert: the Lamb Shank 12 (P650) and Rump of Wagyu Steak. The tender lamb shank is sous vide for twelve hours, scented with rosemary and marjoram, and served with bejeweled couscous. The wagyu beef, a personal favorite, is done right. Perfectly pink inside and cooked well on the outside, the steak is served with rock salt and a smear of mustard. I choose to partake on every slice as is, as its juicy self is already flavorful, a true testament to a good steak.
Lamb Shank 12
Rump of Wagyu Steak
We ended our evening with a round of (seriously good) shots from Hooch and a happy ending with a sampling of LULU's three desserts. A platter of Butterscotch Apple Crumble (P250), Peanut Butter & Jelly Bomb (P250) with cranberry coulis, and Lemon Glazed Yoghurt Cheesecake (P250) arrived on our table and we nibble on a bit of everything in between sips of rosé. Hours before, we arrived in this corner of Salcedo Village hungry, eager, and thirsty for a nightcap. But with its arsenal of small bites, luscious libations, and fabulous feasts, these next door neighbors more than satisfied our food and drink cravings.
Lemon Curd
Butterscotch Apple Crumble, Peanut Butter & Jelly Bomb, Lemon Glazed Yoghurt Cheesecake
LULU Restaurant and Hooch by LULU Restaurant are located at unit 9-11 Ground Floor of V Corporate Center, 125 L.P. Leviste Street, Salcedo Village, Makati. Call 403-4376 or (0927)375-9467. LULU is open for lunch (11am to 3pm) and dinner (5pm to 12mn ) Mondays to Fridays, open for dinner (5pm-12mn) on Saturdays, and closed on Sundays. Hooch is open Mondays to Saturdays from 12nn 'until the last man standing,' and Sundays from 12nn to 10pm. Like LULU (/lurestaurant) and Hooch (/hoochph) on Facebook, and follow them on Instagram (@lulurestaurant and @hoochph).
