What's on the table at Mesa?

CEBU, Philippines - The MESA, a Filipino word for table, is always the centerpiece of the house, no matter how humble or opulent one’s abode might be. The dining table is a place where we congregate to share good food and stories of triumph or heartache with family and friends.

Upon ascending the wooden staircase of MESA at the Ayala Terraces, you immediately get that welcoming feel, just like visiting your lola’s hacienda on a weekend.

The design of the interior is a unique blend of modern and indigenous design. Clear blown glass lamps hang from split antique wood which Architect Rene Ybañez said was sourced from the railroad tracks that run along the sugarcane plantations of Bacolod. Stained flat rattan were intricately woven into lampshades that look like bukag or native baskets. Even the toilet, the one place often neglected, was given a Filipino touch with a picture of the Barong Tagalog for the men’s room and the Terno for the ladies’ room. Wide high-backed booths ensure privacy for the diners and for that intimate tete-a-tete.

MESA Filipino Moderne, an upgraded version of the popular La Mesa restaurant, offers a new and exciting dining experience to the Cebuanos. It is a cozy restaurant that offers authentic Filipino dishes with a twist. Each dish is presented and served with creativity, a feast for the eyes and for the palate.

Some of the must-order on the menu are: Hito flakes on spoon (crispy catfish fillet with mango salad), Shrimp Paste Cake (shrimp patties skewered with asparagus), Chicken Binacol (chicken simmered in broth with young coconut and green papaya), Shrimp on the Rocks (river shrimp cooked in hot pebbles), Laing 2 ways (taro leaves, pork, shrimp paste and coconut cream topped with Adobo flakes, served originally or crispy). Also on the menu are some of the all-time favorites: The Pinatayong Manok, Tinapa Roll and Crispy Tawilis on spoon. One can also have a variety of special rice to choose from such as the Bagoong Rice, Sisig Rice, Tinapa Rice, Laing Fried Rice and Duck Basil Fried Rice.

The star on MESA’s menu is the Crispchon, served simply crispy or in two ways — wrapped in pandan crepe or tossed in chili garlic. The presentation of the Crispchon wrapped in pandan crepe reminds one of the presentation of the Peking Duck, with a Filipino twist.

Filipinos believe in value for money and the most Pinoy trait of MESA restaurant that would make diners return would have to be their price. They have big servings good for sharing yet all items on the menu are very affordable. It’s the perfect place for foreign guests who want to sample authentic Filipino food or for balikbayans who want to reminice on the native food of their childhood.

MESA was conceptualized and realized by FRD Spice of Sen. Francis “Kiko” Pangilinan, restauranteur Rikki Dee, OCTA Gourmet Foods Corp.’s Edwin and Monet Ortiz, Gabby and Lia Cruz, Ato and Gigi ALvarez, and Noynoy and Alice Ty. Movie actress KC Concepcion is also one of the investors.

To date, MESA is operating in 3 branches: Greenbelt 5 - Ayala Center Makati; Atrium - SM Megamall; and The Terraces - Ayala Center Cebu.