{"id":27353,"date":"2016-09-10T01:37:36","date_gmt":"2016-09-09T17:37:36","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=27353"},"modified":"2019-05-09T22:05:16","modified_gmt":"2019-05-09T14:05:16","slug":"kartilya-bgc","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/kartilya-bgc\/","title":{"rendered":"Kartilya: Lica Ibarra of MasterChef Asia opens her first restaurant in BGC"},"content":{"rendered":"

This is just the beginning. *Restaurant is permanently closed*<\/p>\n

<\/p>\n\n

Chef Lica Bautista Ibarra<\/h2>\n

Her culinary journey started in their home kitchen, at eight years old. With excellent cooks that include her mom, aunt and grandmother behind her, Chef Lica today has all the makings of the rising superstar chef<\/strong> that she was meant to be.<\/p>\n

READ MORE: Check out the Top 10 Most Loved Restaurants in BGC this month!<\/b><\/a><\/pre>\n
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Photo from Kartilya<\/figcaption><\/figure>\n
An Economic degree and an officer position at a reputable bank could not stop her from pursuing her dreams. While still at her old job, Lica decides to audition for the first season of MasterChef Asia with her signature Quezo de Bola Bibingka Souffle, and it became her ticket to the competition<\/strong><\/em>. She went on to be the last Filipino standing, finishing 9th out of 15 aspiring home cooks.<\/p>\n
Lica decided to leave the corporate world after 6 years, and Kartilya was born.<\/p>\n
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Book a table and get a discount!<\/strong><\/a><\/pre>\n
Inspired by the Philippine revolutionary society, Katipunan, founded by Andres Bonifacio in 1982, Kartilya aims to pay tribute by instituting a new revolutionary approach in Filipino dining<\/strong><\/em>. Philippine cuisine continues to evolve through adaptation, discovery and application, and this is exactly how Chef Lica plans to transcend in this ever changing industry.<\/p>\n
We checked out some of Kartilya’s most highly recommended dishes:<\/p>\n
Pinais na Alimasag<\/h2>\n
Blue crabs, young coconut meat, coconut cream, banana leaves. <\/em><\/p>\n
Fun Fact:<\/strong> Chef Lica shares that she's always on the lookout for international dishes that can be made Pinoy when traveling. This dish was inspired by a dish she ate in Penang, Malaysia.<\/pre>\n
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Potato\/Kamote Chips<\/h2>\n
Your choice of Laing Cheese Pimiento \/ Salted Egg \/ Wasabi Mayo as your dip<\/em><\/p>\n
\"Kartilya_web-8748\"<\/p>\n
Fried Chicken Skin (New!)<\/h2>\n
Chicken skin, nori powder, wasabi mayo<\/em><\/p>\n
Photo from Kartilya<\/figcaption><\/figure>\n
Homemade Tostados<\/h2>\n
The corn tortilas are made from scratch. Chef Lica shares her love for Mexican food inspired this dish. Her favorite? Drive By Taco Shop<\/a> in BF Homes.<\/p>\n
Beef Kaldereta:<\/strong><\/em> Beef brisket stew, Pinoy salsa, capsicum, chimichurri, corn tortilla
\nPulled Pork:<\/strong><\/em> Pulled pork, quail egg, garlic chips, corn tortilla, Kartilya’s adobo sauce
\nSisig:<\/strong> <\/em>Pork jowl, pork ear, Pinoy salsa, capsicum, calamansi vinaigrette, garlic chips, chicharon, corn tortilla<\/p>\n
Insider tip:<\/strong> Each order comes in 3 pcs., you can mix and match!<\/pre>\n
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Liempo Queso Fundido<\/h2>\n
Pork belly, 3-cheese mornay sauce<\/em><\/p>\n
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Corned Beef Kansi<\/h2>\n
The Corned Beef Kansi is like a cross between a sinigang and bulalo<\/strong>. The original version used bone marrow instead of corned beef. Other ingredients include lemon grass, native tomato, kamias, jackfruit, green finger chili, anato oil, and sour beef broth. <\/em><\/p>\n
Insider Tip:<\/strong> It's UNLI-SABAW<\/strong>, just ask your server for refills.<\/pre>\n
Photo from Kartilya<\/figcaption><\/figure>\n
Boneless Bangus<\/h2>\n
Boneless milkfish, fried garlic, ensaladang manga<\/em><\/p>\n
\"Kartilya_web-8769\"<\/p>\n
Half Chicken Inasal<\/h2>\n
Half chicken, lemon grass, annatto, toyomansi sauce<\/em><\/p>\n
\"Kartilya_web-8779\"<\/p>\n
Don’t miss out on their desserts that are just as unique and full of surprise:<\/p>\n
White Chocolate Carioca<\/h2>\n
Sweet rice flour balls, white chocolate, coconut milk dipping sauce<\/em><\/p>\n
\"Kartilya_web-8785\"<\/p>\n
Queso De Bola Bibingka Souffle<\/h2>\n
Chef Lica’s ticket to MasterChef Asia is Kartilya’s signature dessert<\/strong>. A definite must try!<\/em><\/p>\n
\"Kartilya_web-8789\"<\/p>\n
It doesn’t end there! Kartilya also offers \u00fcber affordable lunch sets everyday, from 11AM to 2PM only<\/strong>.<\/p>\n
Chop-Tap-Ci<\/h2>\n
Chorizo, beef tapa and tocino rice bowl with dirty rice, 63 degrees egg and atchara (a.k.a. The ultimate lunch bowl).<\/em><\/p>\n
Photo from Kartilya<\/figcaption><\/figure>\n
Other bowls available include: Crispy Pork Adobo Rice Bowl, Pinoy Sausage Rice Bowl, and Sisig Rice Bowl.<\/strong><\/em><\/p>\n
Proudly Promdi<\/h2>\n
Promdi is a Filipino slang that means “from the province”, and that’s exactly what Proudly Promdi is all about. It aims to change and remove the stigma that goes with the phrase. They support winemakers in Adams, Ilocos Norte who make Bugnay Wine and Tapuey Rice Wine.<\/p>\n
Must try: <\/strong>Jeepney, Siesta, Tito<\/pre>\n
Ken Alonso of Proudly Promdi<\/figcaption><\/figure>\n
Are you excited to try all of these beautiful Chef Lica creations? You better, because you’ll be craving for more right after. Search for “KARTILYA<\/strong>” in your Booky app<\/a> to get its location, contact details, menu and Waze-integrated map at the palm of your hands!<\/p>\n
UPDATE: <\/strong>Check out Kartilya's NEW dishes<\/a><\/strong><\/pre>\n
We can’t wait to see your awesome food shots, tag us on Instagram @bookyapp<\/a> and use the hashtag #bookymanila.<\/p>\n

\nView menu<\/a>
\nView their Instagram account<\/a>
\nTwo Parkade, 30th St cor 7th Ave, Fort Bonifacio, Taguig
\n(02) 893-2806 \/ (0916) 514-0581<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
This is just the beginning. *Restaurant is permanently closed*<\/p>\n","protected":false},"author":4,"featured_media":27437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/27353"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=27353"}],"version-history":[{"count":16,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/27353\/revisions"}],"predecessor-version":[{"id":118136,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/27353\/revisions\/118136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/27437"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=27353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=27353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=27353"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=27353"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=27353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}