Gastronomy Reigns Supreme In This Intimate Dining Establishment

Chef Josh Boutwood helms his 28-seater restaurant to new heights, providing guests with fresh tasting experiences time and time again. 

This is an excerpt from Lifestyle Asia’s June 2023 Issue.

Chef Josh Boutwood revitalized his almost five-year-old dining concept, helm. The new helm by Josh Boutwood is far from the intimate 10-seater restaurant in Taguig City. It is a 28-seater haven made of glass and stone, where gastronomy reigns supreme. The new 24-seater restaurant (outdoor can accommodate 20 subject to the weather) reflects Josh’s life experiences and culinary background, as showcased in his constantly evolving menu that combines his passion for ingredients with his global perspective on food.

Boutwood’s helm is a 28-seater haven for epicureans

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Chef Josh Boutwood

Josh decided to move helm because of demand. He says, “Like a young plant that’s outgrown its pot, helm needed to be placed in a new location to continue growth and flourish, awaiting the perfect moment to flower or bear fruit.” Asked what to expect with the new helm, he quips, “With the original helm and the focus on themed menus, it was easy for guests to return to each theme and receive a different experience. It would be wrong of me to give diners a preconceived idea of what to expect, as I believe one should experience it for themselves.” 

Dark choclate and burnt white choclate

And we agree that one should experience the new menu which, as expected from the talented chef, does not disappoint. 

Diners can opt to sit on the front tables and have their food prepared right in front of them. Four small snacks are served– fjord trout, juniper, with tamari (Japanese soy sauce brewed without wheat); fish & chips; local tuna with fermented soybean; and an onion tart with raw beef and horseradish– and all are an excellent indicator of the inventive and mouthwatering dishes to come. 

Duck, cauliflower puree, guyabano puree, duck sauce, and black pepper gel

A complex yet refreshing dish was the amberjack, coconut, and Japanese cucumber lightly cured in Szechuan peppers, covered in a gel made of coconut cream infused with kaffir lime leaf. His version of egg yolk, barley, kale was simply heavenly–barley porridge with 24 month Comté cheese, pecorino cheese, egg yolk gel, kale oil, and a warm espuma of potato with puffed rice. A crowd favorite was his lightly poached sea bass, blanched garlic with parsley sauce and an emulsion of mussel that was a perfect combination of flavors. 

Coconut, mango ripe, and mango unripe

Helm by Josh Boutwood is located on the 3rd Level, The Shops at Ayala Triangle Gardens, Ayala Avenue corner Paseo de Roxas, Makati City, Philippines. It is open from Tuesday to Sunday from 6pm to 10pm. For reservations or inquiries, message or call (0915) 9098647 or email [email protected]. Visit www.joshboutwood.net.

Read more by purchasing a copy of the Lifestyle Asia June 2023 magazine via SariSari.shopping or select newsstands in National Bookstore and Fully Booked. Subscribe to the E-Magazine via Readly, Magzter, and Press Reader.

Photos courtesy of helm.

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