Enhancing and elevating comfort food ManilaBulletin
Alyanna Uy and Chef Hiroyuki Meno have been collaborating for over six years now; and together, brand names such as Prologue and Dough & Grocer have established enviable footholds in the culinary landscape of Metro Manila. They have established equities that speak of impeccable quality and standards; such that whether as an eatery or as a specialty food store , they have captured faithful followers and enthusiastic customers.
Alyanna was an investment banker who would design menus and think of food concepts in her spare time; so it didn’t take much convincing to have her now devoting attention on a full-time basis to these food-related ‘babies’. Chef Hiro is Japanese, trained in France, worked in the Tokyo restaurants of the legendary Paul Bocuse, and had a stint in a high-end resort in Bali, Indonesia, before arriving in the Philippines and finding a second home.
The Prologue at Aruga is some six months old, and it’s been very popular as a breakfast go-to for the Rockwell community. Their eclectic selection for lunch and dinner is really worth knowing about, and that’s what we’ll explore in this feature. The Sampler Menu that we enjoyed, created lasting hints of what I’ll be returning for, in the weeks to come. Find your favorite, and know that Prologue will find a way to make that dish both familiar and unique, at the same time.
And for a sweet ending, try the Banana Tart of almond cream, caramelized banana, caramel sauce, and vanilla ice cream. For me, it’s like mixing our turon with a banana split. And I loved how that happened. Prologue has become one of those ‘old reliables’, as far as I’m concerned. I’ve known Alyanna, her family, and Chef Hiro since the ‘salad days’ at S Maison, watched them hit their stride with Prologue QC, and reinvent themselves with Dough & Grocer during the pandemic. It’s great to watch Prologue expand and stamp its class and quality in new Metro Manila locations.
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