Rey BelenClassy…
One word that best defines the Madison’s Bistro Moderne, an urban fine-dining restaurant located at the ground floor of the EDSA Shangri-La Hotel in Mandaluyong City (former location of Fully Booked).
Last April 23, Madison’s Bistro Moderne opened its doors to some of the cities elite diners and the foodies in the media.
Luckily, I was included to see the place and to try some of Madison’s Bistro Moderne.
There is an al fresco dining to view things outside the resto and fronting Shangri-la EDSA.
As you enter the resto, there is bar offering the finest wines in the market today. Their most expensive drink is a Strathisia 1960, a single malt whisky, that is worth Php 5,880 per shot or Php 70,560 per bottle.
Madison Bistro Moderne is elegantly simple. Mostly, dominated by grey coloured interior, the indirect-medium intensity of light complements the sophisticated interior of the resto. I specially love the part going to the comfort room, where the designs frames and photographs in grayscale. Suggesting a seemingly, classy feel to it, without much of an effort.
So much for the looks, since this is a restaurant, I had to try some of their meals.
Madison’s Bistro Moderne Dishes
Here are some of the dishes that I was able to try during the event of Madison’s Bistro.
A signature appetizer of Madison’s Bistro Moderne, the Speck and Goat Cheese Mousse offers a uniquely, amazing taste. Gotta say, that you would want to have more after the bite. Sadly, it is small for me. Had to settle for just one, since we are six on the table to try. Selfish me. Hahaha. Must try.
Need I say more? For this one, I love the presentation of the fries.
This salad is one of the best that I tried so far, in my long years of trying different salads in many occasions. Honestly, I wasn’t able to ask the staff anymore of what the sauce was, but, it is certainly good.
For pasta lovers, above are just two of their offerings in Madison’s Bistro. The Pappardelle Pasta has a unique taste on its sauce, that some might find odd. My fiancee, Cristelle of GirlandBoyThing, prefers the Chittara with Vongole that the Papardelle. But, then again, it is according to personal taste.
One of my faves of all the dishes I tried in Madison’s Bistro Moderne. I find the salmon fillet to be perfectly cooked (considering there were tons of guests ordering that night) blended with a uniquely seasoned sauce.
Lastly, the braised lamb shank. The one I tried was finely cooked giving that tender feel of the lamb in the mouth. The sauce tastes fabulous and literally, almost eliminating, the unique scent of lambs (some people do not prefer to having to taste or even the hint of the scent of cattle meat).
Plus, the best part of this is the mashed potato, which I find fantastic. The surprise of the night for me.
I wasn’t able to try their desserts, which I personally would love to. Maybe next time.
As for the service, I won’t be able to comment much about it, since the night I went there was an event, cannot really judge how their service would be.
Will definitely make a thorough review of the place once I try it on a regular day.
Madison’s Bistro Moderne
Rey Belen
