7107 Culture + Cuisine: Not Your Average Local Restaurant

We Filipinos are always in search for new and exciting restaurants to enjoy, and cuisine to try. Bonus points to the place if they’ve made the effort to make themselves IG-worthy. 7107 Culture + Cuisine hits the mark on both, and we were lucky enough to get to pay them a visit.

Found on the grounds of Treston College in Bonifacio Global City, 7107 Culture + Cuisine is your go-to resto for your Filipino food  cravings. This one-of-a-kind food hall is a collaboration between Project 7107 Inc. and Treston International College, and aims to recognize the richness and beauty of the Filipino culture. The restaurant also serves as a training ground for the tourism, hospitality, and culinary students of Treston College, pushing them closer towards their global hospitality practice.

Once you get inside the restaurant, you are greeted by vibrant interiors which reflect modern Filipino design—definitely worthy of a spot on your Instagram feed. Local artists are frequently invited to visit and add their art to the interiors of the restaurant. They also have a function room with a selection of popular Filipino board games which you can play with while waiting for the local cuisine they take pride in preparing.

From its name 7107, this restaurant serves a wide range of Filipino food that showcases different cuisine from the many regions of the Philippines. If you’re expecting a typical Filipino fare however, you won’t find it here. They excel in taking familiar dishes, giving it a new and interesting twist. The food hall has 4 different sections namely: Kanto, Dampa, Talyasi, and Himagas.

Our appetizer was the #WhenInPH from the Kanto section. It is a variety of street food served on a small weighing scale. More than just a regular appetizer, their presentation adds that little bit of flair to keep things interesting.  This appetizer is a dish of fish balls, squid balls, kwek-kwek, and dynamite spring rolls, served with calamansi aioli, garlic pepper pinakurat, and the iconic manong fish ball sauce, perfect for the wait for your main course.

From L-R: Krispy Kare-Kare, Groufie Platter-Combi

As for the mains, they have a Groufie Platter Combi  perfect for 3-4 persons. It comes with ensaladang mangga and bagoong, fish crackers, lechon kawali, fried tofu, stuffed squid, grilled tilapia and chicken inasal. This platter is the perfect pick for a small group looking for a big meal.

As we mentioned earlier, this Filipino restaurant is unique. Case in point, their Krispy Kare-Kare made with bagnet shipped in from Ilocos, and fresh peanut butter from Quezon. It’s comfortingly familiar, but the crunch and flavor of the bagnet makes the dish shine. Have it with a bit of bagoong, and you’re good to go. It’s served in a talyasi—a metal pot used locally for cooking.

Chocolate Binagoongan

Another from their best-seller list is the Chocolate Binagoongan. The initial reaction of squinty-eyed confusion is understandable, but set all your prejudice aside, and go for it. It’s 2018, after all. This peculiar dish is grilled pork tossed in Pangasinan bagoong served with a chocolate-flavored Mexican mole. The saltiness of the pork binagoongan and the sweetness of the chocolate mole complement each other in a way that really makes the dish shine.

From L-R: Minty Lemonade, Molten Pastillas Lava Cake, When in PH

For dessert, satisfy your sweet tooth with their Molten Pastillas Lava Cake. Give it a slice and the heavenly molten pastillas explodes from the middle. Sweet, decadent, and rich, this dessert alone gives you enough reason to pay them another visit.

7107 Culture + Cuisine is definitely  not your average local restaurant. Experience the richness of the Filipino culture and be a proud, satisfied Pinoy.

Address: G/F Treston International College, 32nd Street corner C-5 Road, Bonifacio Global City

Store hours: Sunday to Friday, 10:00AM to 8:00PM

Follow them at:

Facebook: facebook.com/7107restaurant/

Instagram: @7107restaurant

Also published in GADGETS MAGAZINE October 2018 Issue.

Words and Photos by Paula Candoy

Layout by Theresa Eloriaga

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