It’s definitely the modern era for food as restaurant owners and chefs continue to innovate their local cuisine. In the case of Noor, under the helm of Chef Or, an Israeli national, he combines multiple Mediterranean specialties of Greek with Arabic, Israeli and even African cuisine together.

Nothing in the menu is traditionally prepared, everything has a modern twist to it.

Both the brand and the chef’s name means light, in different languages. This may explain why the flavors here are on the subtle side, the spices used are not strikingly bold. Personally, I prefer the latter, I like the stronger taste, to linger in my tastebuds longer.

Chef Or got loads of creativity. On my short stint with him, I felt more than the passion for food, he has so much more complicated ideas to implement in the kitchen. He also likes adding certain ingredients to contrast normal preparations. This is most evident in Lamb Baklava where he added raspberry coulis on a savory dish.

Harissa, a fiery chili paste or spice blend mix used in Tunisia, other North African countries and some parts of the Middle East is used in a number of Chef Or’s creations. Its heat is forgivable but its saltiness very mild, almost not present. I had it in their starter, Short Rib Moroccan Cigars.

Another light appetizer was Noor Manila’s Morrocan Shrimps, it used yogurt in the form of tsatziki and charred eggplant. The shrimp’s umami natural flavors were highlighted here.

My top two pick here was the Cured Purple Salmon with horseradish paired with brioche bread with no eggs. The synergy of the two was quite a discovery, they compliment each other well. I also liked Noor’s simplicity in preparing Deep Fried Cauliflower.

We all have our preferences in taste, and Noor Manila might just surprise you. If you are up for a unique menu, this could be your next destination. You can find them at Unit F133, Forbeswood Heights, Burgos Circle, Bonifacio Global City, Taguig City.

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