Sunshine Kitchen

Nestled in the heart of The Fort @ BGC (previously known as The Fort Strip) is Sunshine Kitchen, the brainchild of a group of friends who share a passion for good comfort food. The menu, created by chef and part owner Tanya Chua, has familiar dishes but with her own unique spin such as the Cabanatuan Longanizza Paella, Pizza al Nero (made with squid ink) and the Porkichoos Sandwich (their version of pulled pork). The interiors are fun and relaxed with a big space, open kitchen and chalkboard to showcase the day’s specials. The contrast of the simple wooden tables and yellow chairs with the brick walls and pillars give a minimalist yet rustic vibe. You walk in and know there has got to be pizza on the menu. And in deed there is, with a special oven only used for their thin crust pies!  The place will definitely capture all your senses and captivate your taste buds.

Imported beer selection

Before I begin my meal, I chug on Bayani Brew, a recent favorite of mine. This locally made iced tea comes in various flavors and uses indigenous ingredients such as pandan, sweet potato and lemongrass. Formulated by the elderly women of the Gawad Kalinga community, this is one Filipino product (and organization) I fully support.

Bayani Brew Iced Tea – a project of Gawad Kalinga

When I finally have a look at the menu, there are so many dishes that interest me so I decide to sample 3 appetizers. I started with something that seemed to be a fun twist on a classic favorite. Many restaurants have the mozzarella cheese stick staple, but this place serves up some Fried Manchego, which I promise you, does not disappoint. These bite-sized morsels are full of flavor and are surprisingly, not that heavy. Next was the Crispy Soft Shell Crab with Lemon Alioli. I am a huge fan of soft shell crab and this one was spot on. The crab was very fresh and fried to a perfect crisp. The lemon alioli had a strong garlic flavor, which did not overpower the acid from the lemon.  It complimented the crab nicely.  Lastly, I went for a best seller, the Creamy Crab and Shrimp Dip with Artichokes, which was very hearty. The flavors of the seafood, artichoke and cheese worked so well together. This was served with a wonderful homemade bread which is comparable to a soft roll but with a nice bite to it and with salty notes rather than sweet.

Fried Manchego Cheese

Crispy Soft Shell Crab with Lemon Alioli

Creamy Crab and Shrimp Dip with Artichokes

Moving on to the mains, I began with the Artichoke and Mushroom Pizza.  This had a nice crust and though the toppings were generous, I found it a tad heavy. But I have to say the roasted garlic was a nice (and very scrumptious) touch. My second main dish, the Beer Braised Beef Shortribs, I found very comforting and homey. Though the beer flavor did not shine through, the meat was tender. It paired quite well with the chunky mashed potatoes and the crisp French beans. Last but definitely not the least, I had to sample the 6-Hour Slow Roast Porchetta, which is one of their bestsellers. This was delicious, tender and flavorful meat but with a very crisp (almost chicharon like) skin on top. I was curious and part owner John Hernandez explained that the pork is soaked in herbs and spices then cooked in a brick oven for six hours. It is deboned right before serving and skin is fried to a perfect crisp.

Artichoke and Mushroom Pizza

Beer Braised Shortribs

6-Hour Slow Roast Porchetta

A closer look at the pork

We ended on a sweet note, sampling their Key Lime Pie Ice Cream and Cheesecake.  I enjoyed the ice cream because it was different and had sweet, sour and bitter tastes that you would expect from a key lime pie. Simply served with crushed graham crackers, this was the perfect finish to our meal.

Key Lime Pie Ice Cream

Cheesecake

Sunshine kitchen has a hip vibe and serves modernized comfort food. You will keep you coming back for the homelike atmosphere, good service and enjoyable dishes.

Dinner dates – My husband Armand, brother in law Niko, and his girlfriend Erin

Sunshine Kitchen is located  at the 2nd Level, Fort Pointe 1 Bldg., The Fort Strip, 
Bonifacio Global City, Taguig, Call (02) 813-9775 for reservations.