Flavors in Focus at The Test Kitchen

At The Test Kitchen in Rockwell, chef Josh Boutwood invites diners to experience food in its most thoughtful form. Known for his creativity and precision, Boutwood allows ingredients to shine without overcomplication.

Starters offer a glimpse into his approach. Cured Hamachi with ponzu and orange, Duck Prosciutto on brioche toast with garlic emulsion and Serrano Ham with tomato highlight clean flavors and careful execution.

Main dishes continue the story. The Chilean Sea Bass is paired with cauliflower purée, housemade XO and smoked dashi. The Berkshire Pork Chop is pan-seared and served with a caper and mustard cream. Truffle-stuffed Chicken Breast comes with both white onion and caramelized onion purées, while the Lamb Shank is served simply with mushrooms and mint.

Desserts are straightforward yet satisfying. The Honey Comb, for example, keeps things simple but delivers flavor. Every meal is anchored by The Test Kitchen’s signature House Sourdough with rich butter.

“The Test Kitchen is a place where we challenge ourselves,” Boutwood said. “It’s always evolving.”

Originally located on Kamagong Street in Makati, The Test Kitchen moved to Rockwell Drive in November 2019. The new space offers a refined setting and a private second-floor dining area. The menu is driven by the seasons and showcases top-quality ingredients, some of which are fermented, pickled or cured in-house.

There is no single cultural influence behind the menu. It is shaped by anything that sparks Boutwood’s imagination. Each visit becomes a chance to discover something new, a quiet celebration of food done with care.