The Pioneer Street restaurant pairs its signature bird with globally inspired dishes and shareable plates at approachable prices.
Pluck MNL at the NBS Park on Pioneer Street is an unassuming eatery that knows how to provide value for the buck. My youngest, Luca, had eaten there one other time and was happy to suggest it for our regular Sunday lunch. So he booked the table. I did not know who the owners were, and I was happy to be one of their regular Sunday customers.
So it was my discovery that Pluck is founded by Chef Patrick Curitana from Los Tacos MNL, and Chef Ralph Sy of Goods from Scratch. And their wine specialist is Butz Tenchavez from Tonka Wine and Gran Hacienda Wines. As Luca described it to us initially, “It’s rotisserie chicken in the spotlight, with fine dining ideas for the dishes, but at an affordable range, given that many of the servings can be for sharing.”
There’s a bright orange motif going on in the establishment, from the outside banner and lettering to the lights and glow within. And I liked this cheerful, unassuming vibe in the daytime and anticipated how this would work as well at night, as a beacon for good-quality, farm-to-table dining, with attractive price points.
Flatbread with Bonito Butter; Lamb Skewer (Photos: Philip Cu Unjieng)
The first starter we had was the Flatbread with bonito butter, and this had me beaming ear to ear. The bonito butter was special, and I liked how the flatbread was served piping hot. A great introduction to what Pluck is all about.
The Lamb skewer, with house spice blend, labneh, and cucumber, gave proof that there is no single theme in terms of cuisine, and it’s more what’s available in terms of ingredients and just coming up with great options, as this one had a Middle Eastern vibe. The creamy yogurt (labneh) provided the kick.
The Mussels on toast, with pickles and pimento alioli, was an inspired selection. The Spanish pimentón alioli is associated with patatas bravas or grilled fish. Here, it wonderfully combined with the mussels and the pickles. In hindsight, my only note here was that, with the flatbread, this was too much bread, and if given the chance, I’d choose just one of the two and have a different starter for sharing.
Mussels on Toast; Rotisserie Koji-Chicken and Fried Potatoes (Photos: Philip Cu Unjieng)
The Koji-marinated Rotisserie Chicken served with charred cabbage, chimichurri, and chicken jus deserves its top billing. Crisp skin, juicy thigh or breast, and the chimichurri and chicken jus make sure it stays moist. Also liked the side dish of Fried potatoes with smoked sour cream. Beautiful pairing, and this gives justice to the Pluck moniker.
The Barramundi, with grilled kai-lan, white beans, and pickled leeks, was the second main we ordered. And it’s good, just that, on my part, it looked more interesting than how it tasted. This was on the bland side, and I felt a more piquant sauce would have helped elevate the dish.
Barramundi with Leeks (Photo: Philip Cu Unjieng)
The dessert the boys shared was the Ice cream sandwich of chocolate and rosemary, with salted cream. I have an anecdote for this one, as Matteo initially said it wasn’t what he was expecting when he bit into his slice. But after that initial surprise, he enjoyed the consistency and how this was so singular!
I would recommend Pluck MNL wholeheartedly! While the ambiance is more orange-hued diner with an informal bar, the dishes being served are fancier than one would expect, and that’s a good thing. With sharing, the price points for these kinds of menu options make Pluck very reasonable. We will return!! Go for the great chicken, and indulge in the other dishes.
