"The duck inasal ruined every other duck for me. I've accepted it. Book the hearth counter and watch them baste it — better than the movies."
Poblacion · Makati — est. 2023
NINGAS
Contemporary Filipino, cooked entirely over fire — no gas line, no shortcuts, just coconut charcoal and patience.
The tasting
₱3,800 per head · pairing +₱1,900 · vegetarian with 2 days' notice
Seven courses, one fire.
01
Pandesal, burnt-coconut butter
Milk bread baked in the hearth's dying heat, torn warm at the table. The butter is whipped with coconut charred until it tastes like childhood street corners.
To begin
02
Tanigue kinilaw, charred calamansi
Day-boat mackerel cured in coconut vinegar, finished with calamansi halves blistered over coals — bright, cold, faintly smoky.
Raw & cured
03
Banana heart, peanut & smoked bagoong
The humble puso ng saging grilled like a steak, glazed in peanut and a whisper of smoked bagoong. Our vegetarians' favourite argument-starter.
From the garden
04
Grilled oyster, tamarind butter
Capiz oysters kissed by flame just until they tighten, drowned in sour-sweet tamarind butter. One bite; close your eyes.
From the sea
05
Duck inasal, burnt ginger & annatto
Aged duck basted for an hour in annatto oil the way Bacolod taught us, with ginger blackened until it turns sweet. The course people book twice for.
Over fire
06
Short rib kare-kare, hearth rice
Twelve-hour short rib in a roasted-peanut sauce with fire-licked vegetables, over garlic rice cooked in the hearth itself. Bagoong on the side, as is right.
The table goes quiet
07
Bibingka, salted-egg caramel
Rice cake charred in banana leaf, brown-butter ice cream, a caramel seasoned with salted duck egg. Then tsokolate and pili to send you home.
Sweet, then sleep
The fire
No gas line. On purpose.
Ningas means a flare of flame — the kind that catches and, if you feed it, stays. Everything in this kitchen passes over coconut charcoal: the bread, the rice, even the caramel for dessert. It is slower, harder and hotter than it needs to be, and you can taste every degree of the difference.
Chef Mirasol Abad cooked inasal on Bacolod sidewalks before working the fire stations of two different tasting-menu kitchens abroad. Ningas is those two lives served on one table: street-corner smoke, silverware optional.
Mirasol AbadChef & owner — fictional, like everything here
Table talk
What the room says.
"Came for an anniversary, stayed until they were sweeping. The kare-kare made my Bicolana grandmother's ghost nod in approval."
"I'm vegetarian and I ate like royalty — the banana heart course is a magic trick. Tell them two days ahead and the whole tasting bends to you."
Visit
Get a table by the fire.
Two seatings nightly, Tuesday to Sunday. Or ask our reservations assistant below — it checks dates, handles dietaries and knows the menu by heart.
Find us4418 Enriquez St., Poblacion,
Makati City
Makati City
HoursTue – Sun
5:30 PM – 11:00 PM
5:30 PM – 11:00 PM
Say hellohello@ningas.example
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