Serendipity ?
We learned from the restaurant manager that the legendary SR-71 Blackbird, the aircraft Chef Colin MacKay was fascinated by , was the inspiration behind the restaurant’s name. And then, by a delicious twist of fate, Blackbird became our 71st Michelin date.
We certainly didn’t plot this particular flight path. Yet somehow, SR-71, Blackbird, and Michelin date #71 converged at precisely the same coordinates.
And what a fitting place for Michelin date #71 to touch down: Blackbird ( SR 71)
A pre-war airport in the heart of Makati’s business district may seem an unlikely setting for a restaurant, but then again, Blackbird has always had a flair for the unexpected. Housed in the historic Nielson Tower and named after the chef’s fascination with a speedy airplane, the restaurant has been part of Makati’s dining landscape for 12 years.
Long before Michelin came calling, Blackbird was already a perennial favorite, with tables often snapped up well in advance.
Now recognized as Michelin Selected, Blackbird at Nielson Tower became our 71st Michelin date in our Project Michelin Philippines Journey.
Luck was on our side that evening as we had the pleasure of meeting Scottish chef and owner Colin McKay, who also helms fellow Michelin Selected restaurants Sala, (Sala Bistro, ) and People’s Palace.
We had reserved a table for an early dinner and began with smoked mackerel and horseradish mousse with pork chicharon P480, followed by the Vietnamese Sweet Shrimp & Chicken Salad P680
We ended with the Mussaman lamb shank with pineapple cucumber relish & Jasmine Rice P1580,one of the dishes specifically mentioned in the Michelin Guide.
The Restaurant
The setting was minimalist and sophisticated, dressed almost entirely in black and white. Crisp white tablecloths were covered with white paper, while the servers were smartly attired in black. There is also an alfresco area and a second-floor space for private dining. Adding a welcome splash of exuberance to the monochromatic interiors was a huge floral arrangement, bursting with a rainbow of hues and effortlessly elevating the atmosphere.
But what truly made the evening memorable was Chef McKay himself. Warm, gracious, and wonderfully easy to talk to, he had the uncanny ability to make us feel as though we had known him for years. As the evening drew to a close, he surprised us with a charming little box of lavender macarons filled with salted caramel.
A thoughtful gesture, a beautiful setting, and an evening steeped in history, hospitality, and good food.
What an unforgettable 71st Michelin date it was.
Pigoutmanila 