Bacardi Spices Up Food and Drinks at The Hungry Hound/Niner Ichi Nana's Craft Series

Booze is a topic I'm always excited to talk about, and today in the blog, I'm thrilled to tell you about my new discovery in BGC. Sister establishments The Hungry Hound, a freestyle gastropub, and Niner Ichi Nana, a craft cocktail bar, hold a monthly Craft Series night, wherein chefs Mikko Reyes and Erwan Heussaff whip up dishes and cocktails using a single type of liquor. Last month, the spotlight was on Bacardi rum, and guests were treated to an exquisite lineup of Bacardi-spiked bites and libations. I’ve eaten food with vodka, whisky, and of course, wine, before—but rum? This was a first (except for rum cake).

Bacardi rum is not among my top choices of poison; however, the Craft Series showed me a different side of it—the delicious side. Not that Bacardi on its own isn’t delicious, it’s just that I don’t like its after-effects (LOL). I couldn’t think of a better venue for this than the twin pubs, which are known for excellent grub and handcrafted drinks.

The menu for that night reads some “Noms” and “Slurps”—all Bacardi-infused, of course. We started with the Foie Gras 151, an indulgent starter featuring seared foie gras showered with Bacardi 151, and served with caramelized pineapples and pickled cauliflower. The preparation was as interesting as the taste of the dish itself: we waited until the flames died out before finally putting that rich, indulgent foie gras inside our mouths. Suffice it to say that it was incredibly delicious.

The next dish was the Hot Wings, which was one of the best wings I’ve tasted in Manila. The sauce is made with rum, and the wings come with addictive and refreshing mango salsa. I’m loving this Craft Series night!

The Glazed Pork Belly came next—and everyone and everything else in the bar just vanished. All I could see, taste and feel was this delicious slab of fork-tender pork belly with a Bacardi 8 BBQ sauce, a side of carabao mozzarella, polenta, and potato crisps. Damn, this dish was just so good! They should put this in the regular menu!

For dessert, we had a—you guessed it—Rum Cake, but unlike heavy ones I’ve tried before, this was a bit more fluffy. The moist, soft cake was smothered with crème anglaise laced with Bacardi, and some cashew brittles. Everything, up to the dessert, was impressive!

The cocktails were well-thought-of as well, all displaying a balance of sourness, sweetness, and alcohol content. My favorite was the For Days, made with Bacardi White, Bacardi Gold, orange juice, Angostura bitters, lime juice, clove syrup, coconut milk and banana liquor. A well-balanced drink you will ask for seconds (or thirds) of.

The Manatee—a combination of Bacardi 8, cherry brandy, sweet vermouth, and Peychaud bitters—was a bit too strong for me, but I bet rum lovers would love it. The Straight Thinker is just as strong, a concoction made of Bacardi 8, sugar cane, orange bitters and chocolate mole bitters. For those who like it tart and sweet, try the Tai Tai: Bacardi Black, passion fruit, grapefruit juice, Orgeat and burnt sugar tincture.

Bacardi rum invaded everyone’s system that night, and we were all happy to be intoxicated. I never knew that such a celebration takes place in BGC—a fete that revels in good food and great booze—so I enjoyed a lot in last month’s Craft Series. Follow The Hungry Hound and Niner Ichi Nana on Facebook to be updated as to the schedule of the next Craft Series night (it’s not fixed). This is a must-try both for hardcore foodies and serious drinkers.

The Hungry Hound/Niner Ichi Nana
G/F The Globe Tower, 32nd Street, Bonifacio Global City, Taguig City

Have you been to The Hungry Hound? What is your favorite dish from there? Do you like cocktails? What do you think of Niner Ichi Nana?

My meal was sponsored by The Hungry Hound. All opinions, however, are my own.

If you like my posts and would love regular updates on travel photos, food finds, restaurant reviews, dance articles, and drunken tales, follow Pepe Samson on Facebook!

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