New Menu at C2 Classic Cuisine

relenong bangus P355-001
I’ve eaten at C2 Classic Cuisine in Greenhills twice before and both times with balikbayans. There were hits and misses but generally my guests enjoyed the Filipino food. When I was recently invited to try out their new menu I immediately invited 3 of my friends to join me.

I liked the new interiors a lot. It evoked a modern Filipino atmosphere which was a more apt reflection of their cuisine.
P1100381

There weren’t any appetizers so we started with soup. The sinigang was a tad too sour nevertheless it was still comforting. The beef ribs may look dry in the picture as it did in person but it was surprisingly tasty. The ribs were indeed crispy.
crispy ribs sinigang P475
crispy ribs sinigang P475

Two of my friends couldn’t eat the sinigang due to their sensitive tummies so we ordered another soup. I simply loved the chicken soup made from coconut water. The broth had a sweetness to it yet flavorful from the abundant chicken pieces. Even the young coconut meat was a joy to eat with the soup. An added bonus was the sotanghon (vermicelli noodles) inside the coconut shell. This soup could easily be an entire meal.

I highly recommend ordering this if you have foreign guests. I’m sure they’ve never eaten anything like this before.
tinolang binakol P325
tinolang binakol P325

A good waiter is one of a restaurant’s most important resource. This branch is lucky to have a knowledgable waiter who did a great job recommending dishes to us. He convinced us to try the rellenong bangus which he said was presented as balls. Bangus balls? That really piqued our curiosity.
relenong bangus P355
rellenong bangus P355

The rellenong bangus balls was one of our most favorite dishes which should tell you something since everything we ate for lunch was a big hit. No misses this time.

Bangus (milkfish) meat mixed with green peas, raisins, spices and shaped into a ball, coated with panko breadcrumbs was a terrific idea. It was served with sauce but it didn’t really need anything else in my opinion. Kudos to the person who thought of this.
relenong bangus P355-002

I love anything cooked with coconut so therefore I should love laing right? I don’t really eat laing because I don’t like gabi leaves. When our waiter said C2’s version of laing was made of spinach I immediately ordered it.

Wow oh wow!! I really loved the soft spinach coated with a slightly spicy coconut cream sauce with ground pork and shrimp paste. I ate the most of this dish. This is another MUST order.
laing P225
laing P225

I really wanted to order all new items but I just couldn’t resist ordering my all-time favorite C2 dish. Well fried pork hocks with it’s crispy skin served with super thick peanutty kare kare sauce. Sinful but oh so good.

The manager told us they just returned this dish to the new menu. What?!? You mean they removed it for a while? They can’t do that! C2 please keep this dish in your menu forever!!!
crispy kare kare P695
crispy kare kare P695

We really wanted to try the new suman panna cotta for dessert but it was out of stock so we ordered the always reliably good bibingka soufflé.
bibingka souffle P175
bibingka soufflé P175

The soufflé was made with coconut custard, salted egg, quezo de bola and toasted coconut. While I’m not a fan of soufflé my friends loved this.
bibingka souffle P175-001

Our meal was an eye opening revelation on how much the quality and consistency of C2’s food has improved. It is now back in my list of favorite Filipino restaurants.

C2 Classic Cuisine’s new menu
main course (pork & seafood), main course (chicken & beef), vegetables & rice
merienda & desserts, beverages

C2 Classic Cuisine
18 Missouri St., Northeast Greenhills, San Juan
telephone: 726.271

other branches here

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Comments

comments

  • http://www.facebook.com/nino.a.fajardo Nino Ariel Fajardo

    Can’t wait to try the laing and rellenong bangus balls!

  • http://www.shootfirsteatlater.com/ Shoot First, Eat Later

    That’s the first place I’ll bring you to next time you come home.

  • Emilia yu

    About time that they updated and i hope improved their menu and food for me they were just an expensive carinderia

  • Stanley

    “A good waiter is one of a restaurant’s most important resource. This branch is lucky to have a knowledgable waiter who did a great job recommending dishes to us. He convinced us to try the rellenong bangus which he said was presented as balls. Bangus balls? That really peaked our curiosity.” – the apt word for “peaked” our curiosity should be “piqued” our curiosity. Not being mean, nasty nor doing a grammar nazi. It’s with best intentions to see consistent good writing on your end. Take care!

  • http://www.shootfirsteatlater.com/ Shoot First, Eat Later

    Thanks for catching that Stanley!!!