What hosts are saying about Rex
I admire the courage to serve Filipino food to the British. And they liked it! So congratulations, Chef Rex! There are some things that can be improved, I believe. The rice was not uniformly cooked; there were some grains that were uncooked. The sisig croquette could use some crunch, like how it's served in the Philippines. Maybe include the cartilage from the pig's ears? And if the croquette can be served really hot, so the egg will somehow cook and not be runny when it's mixed with the meat. On the laing, it was really creamy, very good actually. And the fish was of fine quality. But maybe cook the fish skin a bit longer so it's crunchy. I really liked the dessert! To serve the turon with ice cream and pureed jackfruit was really creative and elevated this street food. On the space, maybe provide more elbow room between diners. The seating was too close. The cavern-like room could have made for intimate conversation but the sound bounced off the walls so it was really noisy and difficult to hear the person across the table, so it forced diners to raise their voices, which created more noise.
A great evening of fantastic Filipiino food, wonderful conversation & wonderful staff. The Starter of Oxtail Kare Kare Steamed Buns was a revelation, delicate spice, soft bun. Just gorgeous. The Main of Poussin Inasal was delicate and the great mix of sour & spice. The Dessert of Leche Faln , which was perfect in taste & consistency. Finished with a Masterful Lime Sorbet. Chef Rex de Guzman pulls off another superb pop-up!
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