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COCONUTS HOT SPOT — Allow us to get this out of the way: The one problem you can encounter at Fig is the lack of parking space. It stands on a 90 square meter lot on Kalayaan, with a building width that can fit two a regular sedans parked horizontally. In the evenings, it’s a mad dash for Fig’s center island parking, that can fit five cars. Our advice? Get creative.
That said, the lack of space is all on the outside. Step instead and a bright and spacious dining area, warm and elegant, will greet you. Many elements fight for your first impression: the pretty tiled floor, reminiscent of old Europe, the elegant white bar that stands on the right. Across it, a mustard-colored couch bringing in the warmth, or the staircase in the middle of the space making for a clever divider on the floor area.
It’s hard to imagine what owner Macky Lovina told us: “We just made do with what we could.” Construction nightmare marred her original design idea — Macky said she was going for the industrial look — but the lady, who lived in San Francisco before coming home in 2012, had enough good taste and creativity to finish with a restaurant that’s sure to attract the low-key and stylish set, those who favor good and healthy food.
Spread over two floors are 12 tables that can accommodate about 30 people. On the third floor is a roof deck, that’s perfect for happy hour drinking. Unfortunately for smokers, it is still non-smoking. In all, the restaurant can fit 60.
“Before Fig, I had a hard time looking for organic places to eat in. There were a few but they were all hippie style food, which is fine. But why can’t it be restaurant quality organic food,” Macky reasons. And so in November 2014, she opened her first restaurant.
Fig takes the already healthy Mediterranean cuisine up a notch by having a menu that’s 80% organic — there’s even organic wine here. “It’s not just hummus,” Macky says wryly of Meditarranean cuisine. The bread, pasta and sausages are all handmade. At the helm of the kitchen is French chef Patrice Martelly, who flew in from Japan, where he was working as a chocolate designer.
While the duck could be sliced thinner, the Duck Tagine (PHP990) remains a lovely dish rendered sweet with the addition of figs. Order a side of couscous (PHP200) and get the most of the beautiful sauce.
An order of the Merguez sausage (PHP480) features two long but thin pieces of sausages made with New Zealand lamb. There is also a side of harisse. You can ask chef to bring in the heat, but be careful because he can make it really spicy. In any case, we think this is perfect for happy hour wine drinking.
The organic Chicken kebab (PHP390) is a merry plate that features two long sticks of grilled chicken. We don’t know if it’s the slow afternoon or the good conversation we were having, but the food was served rather fast.
Fig reflects what Macky likes to say: food nourishes the body and alcohol nourishes the soul. The chic bar should clue you in of the wonderful cocktails that Fig is able serve, but check out the wine list. It features bottles from boutique vineyards, mostly from Spain and France. “The wines we have are wines that I like. My taste is nothing too exotic. So here, you can order anything from the wine list and it will be good. You don’t really have to think anymore.”
With beautiful interiors and terrific food, thinking is the last thing you’ll do at Fig.
Fig, 8464 Kalayaan Ave, Makati. M-F 11am-2m. Sat 10am-2am. Sun 10am-10:30pm. +63 2 5197276.
Notice the bread. Fig serves a selection of complimentary homemade bread baked fresh daily.
The Duck Tagine (PHP690) which is sweet. The duck is cut thickly which will make you feel like you’re eating steak.
The merry Organic Chicken Kebab plate (PHP390)
The Merguez Sausage (PHP480), one of the four artisinal sausages on offer
Organic breads, baked fresh daily on the second floor of the restaurant.
The Amalfi Sour (PHP350)
Happy hour drinking is most definitely envisioned at the roof deck. Unfortunately for smokers, this is still non-smoking.
The chic and elegant bar, which, says Macky is the only thing that was retained from her original design idea.
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