Sarsa Kitchen + Bar

Martin Shaw Mendez

3.0

Food was alright. Loved the sizzling beef with bone marrow. Servings were small though. Servers were nice and attentive. Ambiance is nice an cozy. Good place for friendly gathering.

Pj Carreon

4.0

Let's get something straight from the very beginning: Everything we ordered from this place tasted great.  The pritchon pancake we had as appetizer was savory, the batchoy broth was rich, flavorful and not too oily, and the kansi soup had just the right amount of sourness.  As for the mains, the chicken inasal was the best I've tasted in a while. I could really detect the vinegar seasoning which was a pleasant change from the sweetish taste of the chicken that many other restaurants claim to be "inasal" but in reality are simply marinaded in BBQ sauce.     The crispy tilapia was nothing spectacular, but well-cooked and presented.    What I and my relatives enjoyed most, however, were the deserts.  Their halo-halo was among the best I've ever tried: Perfectly shaved ice with fresh ingredients topped by a crispy fried taro slice.   Also great were the Pumpkin Chocolate balls which reminded me of "buchi" though less chewy and creamier in texture with a chocolate enter.  The first time I ate in this resto some time ago we ordered what Sarsa calls Negrense sizzling beef rendang, which was tender and tasty, though I could not find any flavor that associated with Indonesian "rendang."You're probably wondering: "Why 4 stars then instead of 5?" Well, I took star away because of the lack of vegetable options, especially  for those allergic to seafood. Every vegetable dish, except for the tortang talong, was flavired with ginamos, or visayan bagoong.  This creates a dilemma for  vegetable loving diners.  When we asked whether the ginamos could be left out of the food, the waiter said that wasn't possible.  Perhaps management can do something about this? Otherwise, this is a great place for anyone looking to enjoy Visayan dishes with a twist.