In 1998, Mr. and Mrs. Guerrero opened the main branch of Grilla in Antipolo. Initially conceptualized as a bar and grill, the establishment has since evolved into a casual restaurant in MOA, specializing in Filipino cuisine.
The menu highlights dishes inspired by various provinces across the Philippines, with Chef Agustin bringing his culinary expertise to the table — thanks to his extensive travels (and energetic feet!). Without his journeys, these flavorful specialties wouldn’t have been possible.
Appetizer of Grilla
Chicharong Cebu | P160.00
While it’s a bit pricey, this chicharon is a must-try! Made from pork back fat, it’s seasoned to perfection. Originating from Carcar, Cebu, this crispy delight is thin yet packed with flavor.
Pork BBQ & Salted Egg Triangles | P185.00
These triangular wrappers are generously stuffed with chunky pork meat and mozzarella, making each bite both savory and satisfying.
Main Course of Grilla
Inihaw na Manok na Sinampalukan | P225.00
This Angeles, Pampanga specialty offers a tangy, mouth-puckering experience. Before the dish arrived, our table debated whether the chicken would be grilled first or marinated in a tamarind base. Turns out, we were right — the chicken is grilled first, giving the hot soup a delightful roasted flavor.
Lechon Liempo Ala Cebu
Though the price seems steep, this dish is sold per kilo. The liempo itself is quite salty — a preference common in Cebu. Paired with their tangy vinegar dip, the flavors balance out beautifully.
Beef Kansi | P345.00
This Bacolod specialty features flaked beef, caramelized onions, and bones — resembling bulalo but with a spicy kick. Surprisingly, instead of tamarind, the soup’s tangy flavor comes from kamias, and it includes a bold, aromatic herb.
Inadobong Tilapia sa Gata at Sili P225.00
The tilapia’s meat is stripped and placed around its bones, coated in a rich brown sauce. Despite being labeled as spicy, I didn’t detect much heat. This dish comes from Morong, Bataan.
Tofu and Sigarilyas Sisig | P145.00
As a big sisig fan, I was excited to try this unique twist. Combining tofu and sigarilyas (winged beans) with the classic onion-heavy mix created a tangy yet well-balanced dish. This gem hails from Apalit, Pampanga.
Grill – A Palayok P695.00
This hot pot is packed with maya-maya, mussels, shrimp, sliced beef, and clams, all cooked over hot stones and served with a rich pork-lemongrass broth. The flavor is elevated with sinamak, grilled eggplant, and nilasing na mangga (drunken mango). This epic feast originates from Balesin Island, Quezon Province.
Veggies of Grilla
Ilocos Dinuydoy P135.00
This dish features mashed squash and bitter melon topped with pork. Surprisingly sweet, it’s a great way to encourage kids to enjoy vegetables.
Poqui Poqui P 145.00
This Ilocos specialty combines sliced eggplant with scrambled eggs. The seasoning remains a mystery, but the result is undeniably tasty. Chef Agustin’s experience working with the Singsons likely influenced this dish.
Dessert of Grilla
Halo-Halo Spring Rolls P135.00
Imagine all your favorite Halo-Halo ingredients neatly wrapped in a spring roll, topped with creamy ube ice cream. Pure bliss!
Grilla Drinks
After indulging in their delicious dishes, Chef Mike introduced us to Grilla’s unique cocktail selection, featuring creative infusions of herbs and citrus fruits.
Among the five drinks we tried, I chose the Calamansi Basil Liqueur — a refreshing yet safe choice for someone like me at 24 years old. Haha! Despite playing it safe, these legendary concoctions are absolutely worth trying.
If you’re looking for distinctive drinks, flavorful Filipino dishes, and a cozy dining spot, Grilla in MOA is a must-visit. Their unique blend of flavors and creative menu ensures you’ll leave satisfied — and possibly tipsy!
Ambiance: 5/5
Price: 4/5
Serving: 4/5
Service: 4/5
Taste: 4/5
Grilla Bar and Grill address: SM MOA, Pasay, Metro Manila
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Disclaimer: This is a sponsored post but not swayed to write positive reviews. Photo watermark was my old site’s name.
