Qui has a warmth to it just like when you enter a friend’s ancestral home.
Tucked between San Juan City and Quezon City is a post-war home that has opened its doors as a new restaurant serving Pan-Asian cuisine. Co-owner Stephen Panlaqui and his siblings aren’t new to the F&B industry; they actually grew up in it and wanted to take what they knew to a whole new level.
“My family started a carinderia back in 1998. I remember I would help cook pancit in a large wok when I was in grade 6,” Stephen recalls.
Their casual eatery was so successful that they turned it into a Filipino restaurant in the Xavierville area and eventually they started doing catering as well. Even then, he and his family had a hankering for something more upscale. Stephen scoured the metro for the perfect spot for the restaurant they envisioned.
“I really went around for almost two years to look for an old house for the restaurant,” he says.
The restaurant, named Qui Pan Asian Brasserie (a witty abbreviation of their family name), has carefully renovated the 70-year-old home with Art Deco references and decor. The black iron with geometric shapes found throughout the home actually form the letters in the Panlaqui name. It’s a tasteful spin to branding through space without it being too in your face.
Qui has a warmth to it just like when you enter a friend’s ancestral home. The ground floor has several tables indoors and a large al fresco area with a vertical garden on the far wall. Up the stairs on the second floor, the space opens up to a lot of natural light with windows facing the street. A white, coffered ceiling, which is said to be original, brightens up the space even more. Velvet green booth seating line one wall while white wainscoting and splotched blue and gold wallpaper lend the space a level of sophistication.
The food is inventive and even fun. The Krapow Sisig Nachos combines two things that just makes sense—sisig and chips (with kropek to mix things up a bit too). Homemade tortellini-style dumplings gets a gyoza makeover with a savory filling of minced pork, shrimp, and Asian aromatics. It has a pleasant crunchy bottom and is topped with chili oil and fried onions and leeks.
For those seeking a refreshing salad, their watermelon salad with arugula and greens comes with a hefty side of USDA beef tenderloin. For mains, the Asian BBQ platter is an engaging dish with a variety of grilled proteins on skewers such as Thai-style grilled chicken fillet or octopus satay. It comes with an array of sauces and salsas that you can mix and match to get a perfect bite.
The Show Stopper Lamb definitely grabs your attention when it arrives at your table. It’s a large slow braised aromatic leg of Australian lamb that has a light spice for that kick. It’s served with scallion naan, roasted veggies, and some pickles.
Tuesday to Sunday from 2 pm to 8 pm, Qui observes Happy Hour where you can get two drinks for the price of one on local beers and selected cocktails such as the Manila Mule (made with vodka and local calamansi liqueur). Their mocktails (can all be converted into cocktails if you wish) are as interesting: Lola Amore is a tea of pandan and lemongrass topped with a lavender foam. Eastern Sunsets is Qui’s version of four seasons drink with a splash of soda water.
Desserts at Qui are also worth trying, especially the Fluffy Suklati Mousse which is prepared table side. The chocolate is made of Suklati batirol (which some may find a bit bitter), and is paired with fresh whipped cream to balance it out. The Puto Bumbong Basque Cheesecake melds the two desserts into a delectable cake wrapped in banana leaf.
Stephen used recipes he learned from his mother and built on them to elevate them in terms of taste and presentation. He’s gone a long way from helping cook pancit in a carinderia. When asked how he was able to get to where he is now, he says, “Focus. I never lost my focus. I’ve always stuck to reaching my goals.”
