THE FAT SEED ‘s name couldn’t have been more on point than it already is. I am usually very curious about how entrepreneurs, idealists, and creatives come up with a brand name. So, I asked. 😀
Why the restaurant is called THE FAT SEED?
SEED, is usually referred to an idea, a concept, a movement waiting to be cultivated or acted upon. FAT can also be associated with richness, fullness and a huge resource of what can be more, and what can be done.
So naturally, THE FAT SEED is a dream that is bound to be fulfilled with a lot of possibilities. Upon hearing the story behind it, I was seriously excited about what’s to come, and what my stomach and taste buds will tell.
The restaurant is glazed by a modern industrial architecture. Wall murals were eye catchy, and very millennial. The irregularly-shaped wooden tables were polished and sophisticated together with the metal chairs.
The counter was inviting, and the neatly-hung written menu was a great addition to add novelty and fun. The mugs on a made-up wall-shelf gave the place a warm café-vibe. It really looked less intimidating.
We had a talk with the chef, and basically he oriented us that they were extra experimental and crafty with their dishes. We were to expect traditional food being given a different twist, and family recipes being set to newer versions. And I could say, my palate was already clinking and swiping its pair of knives and forks by the thoughts of it.
Buttermilk Fried Chicken with Ube Waffle in Salted Egg Sauce (P325).
It comes with bacon infused maple syrup for the waffles, salted egg sauce for the fried chicken , and pickled red onions. Well, you can just actually pair them with anything on the plate, because they create a unique taste combination, and a total food experience. I love how the waffles were soft and supple, and the sauces were even more stirring to try.
The Fat Seed Signature Porkchop (P395)
When you go here, make sure you don’t miss ordering this one! Aside from its shocking affordable price, it is definitely something you’ll recommend to friends to eat.
The beer brine porkchop was such a delight; it was soft, tender and extremely favorful. The cream deli mustard sauce gave it an extra kick. The home-made miso, and sweet potato puree were a great addition to give it a more rallying taste.
Hotate Soy Cream Pasta (P385)
It has Japanese soy cream, scallops, ebiko, bonito flakes, and nori shreds. This is one of their best-sellers, and I don’t see any reason why it shouldn’t. It was nothing like I’ve ever tasted before. The spices were blended evenly, giving it an unforgettable unique taste. If you’re an adventurous foodie, this is definitely a must-try.
Wagyu Pares (P305)
The Wagyu Pares was served in what you can recall your elementary/highschool lunch containers. It was a perfect and rather a nostalgic choice of plate if you’d ask me, because it comes with three cogs, – the wagyu beef cubes with beef broth, fried rice, and shao xing rice wine.
Together, they were just an impeccable choice to have at lunch, or share with a classmate, I mean officemate, or friend, or whatever. 🙂
Mushroom Fritters (175)
These are deep fried oyster mushroom served with homemade ketchup. I love how simple and tasty these are. They are a pretty good choice for appetizers.
Purple Haze and Rojito (Coming Soon)
The restaurateurs were generous enough to let us get the first dibs on concoctions that are yet to be included in the menu – the Purple Haze, a whiskey sour and served with cranberry that makes the cocktail purple in color; and The Rojito, a mojito sprinkled with a recipe twist.
Since I’m pregnant, I tried to research first before I can have a taste, and it said a little cocktail wouldn’t hurt, so I just probably sprinkled some drops on my tongue just to know the taste. The Rojito was nice, although the Purple Haze was a bit strong for me.
Coffee Cubes (P150)
I didn’t have a go this one though, because I am really not a fan of coffee. Plus it’s caffeine, so maybe next time? But if you’re a coffee lover, know that this could be worth a try.
I believe this is a haven for those who would like to explore non-traditional takes on traditional recipes. It’s definitely exciting to bask in varied flavors and versions on dishes that you think you know already. It makes me think that if restaurants were travel destinations, you definitely must visit THE FAT SEED.
I highly recommend the place for dates, hang out with friends and quick chitchats. The prices are ranging from regular to a bit pricey, but I think with the kind of food dexterity they observe with their dishes, they are already reasonable. Be sure you also take photos with you, as this place is also very Instagrammable! The friendly staff would be very much willing to take your usual eating-position-shots, #ootds and #atms!
THE FAT SEED Café + Roastery
UP Town Center, 216 Katipuna Ave., Diliman Quezon City
Contact No.: 0917.763.2119
Facebook and Instagram: @thefatseedph