Balboa

4/F East Wing, Shangri-La Plaza, EDSA cor. Shaw Blvd., Mandaluyong, Metro Manila

Balboa
3.5
3.5 Stars

100 Reviewers

  • 5 stars 15
  • 4 stars 37
  • 3 stars 32
  • 2 stars 10
  • 1 star 6
  • 108 Reviews
  • 249 Recommend
  • 100 Reviewers
Category:
Italian
Business Hours
Reopens Tue: 11:00a - 9:00p
Phone
+6329422844

Hours

  • Sunday
    • 10:00a - 10:00p
  • Monday
    • 11:00a - 9:00p
  • Tuesday
    • 11:00a - 9:00p
  • Wednesday
    • 11:00a - 9:00p
  • Thursday
    • 11:00a - 9:00p
  • Friday
    • 11:00a - 10:00p
  • Saturday
    • 10:00a - 10:00p

Payment Options

Cash

Most Recent Reviews

Wiljohn M.
3.0 Stars

Lunch at Balboa today with some of my college friends. I ordered truffle oysters and babyback ribs.

The food was nothing special. The meat was tender but not fall of bone kind of tender.. The smoked flavor likewise did not penetrate deep enough on the meat itself. The oysters were kinda small and I actually did not taste the truffle oil. I give the staff props for the good service they gave us though.

Balboa gets a slightly passing mark in my book.

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AlwaysHungryPh P.
4.0 Stars
10

New York style Italian cuisine takes a new swing at Balboa’s. Starting June 1, they will be offering 13 new dishes, in the hopes of luring you and me to their branch in Shangri-la Mall. Since Balboa has been around for five solid years, it’s time to revamp their menu. This time they got Chef Jolo Morales, a young 24-year-old chef with much ambition and passion for food.

Chef Morales had remarkable experience working in the kitchen of a 3-star Michelin Grace Chicago with Chef Curtis Duffy and 2018 Asia’s Best Restaurant Awardee, Toyo Eatery.

The new line-up features an adaptation to current food trends, matched with classic Italian pieces. Chef’s creativity is further seen with his use of local ingredients while infusing Italian techniques, making sure these new flavors still appeal to the Filipino palate.

I had the pleasure of getting invited together with some members of the media last week. Although I wasn’t able to dive in all 13 new creations, I did capture the essence of Chef Morales dishes. Are you ready to know what I had? Here they are:

To start, we had soups. Mushroom soup had three kinds of mushroom, shitake, oyster, and shimaje, giving it a thick and bold taste. Roasted Pumpkin was plain yet satisfying. It had a touch of apple confit to it for sweetness.

Fresh Cut Jicama was a refreshing bowl of nutrients and art. It had a spectacular arrangement of delicious colors and textures. It has jicama (singkamas), arugula, water spinach, spinach, thin slices of prosciutto ham, parmesan, sage oil in mango vinaigrette and balsamic vinegar reduction.

Chicken Cacciatore gave a new look to the usual chicken meat. This one was rounded up in smaller pieces, smoked and cured. On its side were baked polenta and pureed tomatoes.

The other main I enjoyed more, Sole. Besides the delicate slab of tasty fish, it had a charming mash of sweet potato and crushed pieces of toasted cashews.

There will be three new pasta offerings. Our table got a sampling of one, Balboa’s traditional Carbonara made even better. It was creamy good in every forkful. It had cubed and seared porchetta and fried shallots topped with parmesan cheese, parsley oil, and cured egg. Must try!

To finish off this journey, we had a glass of a lemon dessert that was both icy and foamy. It was a sweetened lemon sherbet with a strong citrus finish.

If you’ve been to Balboa before, it’s time for another start. If you haven’t, you may also check out their best selling US Porterhouse Steak, freshly made Balboa Pulled Pork Camembert Pizza and artisan pasta, Truffle Mushroom Linguine.

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Tesh R.
3.0 Stars
3

We ordered their Vongole pasta, Truffle pasta and Margherita pizza. The pastas are really good. It was well seasoned and very flavorful. The sizes are good for sharing. The pizza however I did not really enjoy. It was good but the crust was a bit tough. I've tasted better pizzas.

  • No. of Comments: 1
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Foodcrawl P.
3.0 Stars
5

This restaurant presents an elegant set-up for a lunch meeting. We are seated at the window-side. The staff is really attentive and we get our requests in no time.

Shared the Ceasar Salad (P528), Spinach and Artichoke Dip (P288), Beef Stroganoff Fussini (P568), Truffle Oil Mushroom Pizza (P658), and the best-seller Truffled Oysters (P368). In consensus, I find it overrated. Serving size is adequate but the food seems average. No bursts of flavors even the truffle in the oysters didn't float.

  • No. of Comments: 1
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Vic M.
4.0 Stars

We had the wild mushroom soup, truffle pizza and deviled chicken

I liked the soup and the chicken, but I would come back to try the other pizza variants....and maybe orher items on the menu.

  • No. of Comments: 0
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Haidee C.
5.0 Stars
5

Celebrated dinner with my family for my birthday. Hubby treated me and wanted to try their steam. My daughter loved her Tenderloin steak, cooked in perfection as she describes it "beef with a pink inside. Its cooked with garlic and rosemary. Hubby got the steak and prawns. Got the angus ravioli and wild mushroom soup. We also ordered the Spinach Artichoke with Pull Apart bread and all for 2200. That was all worth it.

  • No. of Comments: 2
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Gino G.
5.0 Stars
6

This burgur is so goood diffinitly i loved it..also the shake with cookies and icecrwam on top solve panalo a bit pricy ngalna but fir sure worth it the resto so great malinis and classy type128516128516128515128526

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Lia B.
3.0 Stars

Clam chowder, Monroe salad and Alba pasta were good. Their US Tenderloin, roast chicken and Italian sausage wasn't. I guess we should have ordered their pizza.

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Micole C.
5.0 Stars

I loved it.

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Mica C.
4.0 Stars
2

Is it just me but are their servings getting smaller? As always food never disappoints. Rule of thumb, get the pizza. Their salads, ie Caesar Salad, are not that exceptional.

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Telle B.
3.0 Stars

I got to our gathering fairly late.. So I wasn't able to take photos and I was left with 2 slices of pizza 128517 (thanks for putting food aside for me Julie L). The pizza was pretty good given that I had it in normal temperature. I like my food piping hot but this was still good. 9786

Interior of this place is really nice! It looks so schmancy 128513

Will probably try this place again 9786

  • No. of Comments: 0
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Julie L.
4.0 Stars
4

My friend wanted to try this restaurant out, so we had dinner there. 128522

Ordered:
Balboa's Pulled-Pork 12" (399PHp)
We enjoyed every bite!

Picasso solo (328PHp)
When they mean solo it's really not enough for sharing 128514 it's really good most especially the sauce.

Osso Buco with Saffron Risotto (428PHp)
Serving was hefty and delicious too.

Nice servers 128523

  • No. of Comments: 1
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Trina H.
5.0 Stars
3

Great place to dine with the family, the bestfriends or with your significant other. This was my 2nd/3rd time already and they were still very consistent with good service and superb food! Altho it's really a bit pricey.

Ordered several things but what I liked best was this Spinach & Proscuitto pizza. Loved it!!!

  • No. of Comments: 3
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Anthony A.
4.0 Stars

Late post.

Food
Potato balls, salad, pizza and pasta were all good!

Service
Fair.

Cleanliness
Fair.

Price
A bit pricey. 128077128077128077

  • No. of Comments: 0
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Sandro V.
3.0 Stars

This prosciutto, funghi & aragula pizza needs to be a bit more generous on the toppings.

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Mary Love S.
4.0 Stars

Friday traffic never fails to discourage me from exploring other places. Just like last Friday, R and I were supposed to visit Xocolat near UP. But since traffic gets more intense on Fridays, we decided to go to Shangri-La instead. And I find it tough to choose where to eat there since I already tried all the restaurants. (Good thing my favorites such as Spätzle, Kettle, Balboa, Brotzeit, and Duck & Buvette are there.) R let me choose where to eat and I chose…

Balboa! It has been a while.

I still remember how much I rave about its roasted chicken. I told my family, friends, and colleagues how much I love Balboa’s roasted chicken. I’m a fan. (Okay, enough of the chicken.)

This time around, R and I ordered the following: Cream of Squash (PHP209), Bacon Steak (PHP448) and Lasagna (PHP319). For drinks, R got the Salted Caramel (PHP175) while I chose Lychee, Lime and Honey (PHP138).

The drinks arrived first and my drink was quite refreshing. It wasn’t that sweet and it has a slight citrus taste from the lime. The lychee taste was faint though.

R loved his salted caramel. It was quite milky and surprisingly not as sweet as I thought.

The Cream of Squash had a light texture making it a good appetizer. I loved the slight sweetness of the soup.

The lasagna and bacon steak arrived next.

R’s lasagna, with ground U.S. Black Angus and pecorino, was pretty average. The cheese taste wasn’t that strong and same for the meat. Sadly, I find it forgettable.

The bacon steak though was value for money. One order comes with two huge slabs of bacon, two sunny side up eggs and rosti potato balls. It was a filling dinner! The bacon was not that salty and did not have the “umay” taste. I loved the rosti potato balls too which added crunch to the whole dish.

Overall, it was a lovely dinner. (Well, anything with bacon is love.)

  • No. of Comments: 1
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Kady W.
1.0 Stars

First of all, I rarely write any restaurant reviews but the food here was SO HORRIBLE I felt compelled to. DO NOT EAT HERE. YOU HAVE BEEN WARNED. Have no idea what other reviewers tasted giving this place good marks. Just because a restaurant looks nice or has ambiance doesn't cut it. They are first and foremost supposed to provide good food.

My mother and I dined at their Shangri-La branch at an offpeak time - around 3pm in the afternoon on a Monday. We were one of just two tables occupied. The waitress had recommended their Angus Ravioli, which we decided to try along with their US Tenderloin with Foie Gras.

What came to our table nearly 30 minutes later shocked and disgusted us.

The chef or kitchen was just plain lazy!! Let me begin with the "Angus" Ravioli. We were warned by the waitress as she placed the small plate on our table that it would be a hot plate. It was neither hot nor warm. It was a plate of tomato sauce on the bottom, topped with slightly cold ravioli, and then butter barely melted on top. The kitchen didn't even have the courtesy to mix it all together even!! Once you cut through the store-bought frozen ravioli, you get ground beef to go with what tasted of canned tomato sauce that was watery with no flavor whatsoever. This was by far the worst pasta we have ever eaten. We could've bought a pack of ravioli at SnR and prepared it better ourselves at home. Completely false advertising!!! To think it was recommended as one of their best pastas by the waitress.

Our second dish was only slightly better. Tenderloin was fine with a side of overcooked (or perhaps over microwaved) foie gras and potatoes.

We had come from a morning of meetings and were just too tired and starving so no longer had the energy to fight and complain with them anymore but this has to be one of the worst meals we have ever paid for in our lives both here in the Philippines and any other country we have traveled to. We paid a little over Php 1,500 for nothing more than a microwaved meal we could've bought from a supermarket.

As we were searching for their number to call to complain we discovered they were part of the Sumo Sam group of restaurants. Again, not surprised given none of their restaurants have good food. But this was a new low even for them.

  • No. of Comments: 6
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Pau R.
5.0 Stars

Hands-down to the Fresh Spinach Tagliatelle with prawns and tomato cream sauce! This is my ultimate favorite here in Balboa. Quite pricey though, but really delicious. 128077128077128077

  • No. of Comments: 4
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Yshkael C.
4.0 Stars

Spinach pasta with tomato cream sauce.

My fave!
I always come back for this dish! 128077128523

  • No. of Comments: 1
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Pau C.
5.0 Stars

I met Chef Giorgio of Balboa today. He makes the freshest pastas and for the interiors and food of Balboa, the cuisines are surprisingly affordable. One order of pasta's only 198. :)

(Posting the pasta photos soon. They were taken via SLR)

  • No. of Comments: 1
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