Have you ever wondered which is the best among the high-end restaurants in Greenbelt 5? Do you love Myron’s Place, Zuni or Felix? If you can only spend on one restaurant, where would it be? Let me know your thoughts on this…


Mon Eugenio’s Myron’s in Rockwell created a blogging controversy in 2006 that generated significant profits to fund the new Myron’s Place in Greenbelt. Named after his father-in-law, Myron’s place is receiving good karma these days. They enjoy a unique nice location at the ground level of Greenbelt 5 where they have a convenient access to the basement parking and a nice view of the GB5 gardens. We love the dramatic view of the garden vista and we are quite impressed with the Noel Bernardo’s interior design. Noel designed the high-end restaurants of Elbert’s, Myron’s, and CAV (would you know where else?). We love his dramatic, young and unique restaurant designs. You need to see and be impressed with the simple restroom of Myron’s.

Myron's Place-15

Myron’s Place,
Greenbelt 5, Legaspi Street
Telephone: (+632) 757-8898, (+632) 757-9898

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Myron's Place-1
In-Store Theater drama inside Myron’s. I love just seating here with a grand view of the garden vista. If you plan to reserve a table, specify that you’d want the spot with the couch area facing the garden.

Myron's Place-5
Gordon Biersch Wheat Beer (P195 + 10% SC). I’m adventurous with food and I’m experimenting these days with food and wine or beer pairing. Myron’s have unique grade A beers you can choose from. (Frankly, I’m not familiar with the grading system of beers. Would you know?). I tried the wheat beer and it was very interesting with my meal.

I don’t want to rely on restaurant’s pairing recommendation, any idea on where can I get training on pairing food with wines or beers?

Myron's Place-6
Moroccan Lamb Shank with Apricots and Almond (P450 + 10% SC).

Rache loves to eat meat these days and this time, she tried Myron’s moroccan lamb shank which was quite memorable. She had to use her hands to clean off the lamb shank with a bubble thought saying, “Sarap to the bones…”.
Myron’s is criticized for using cookbook recipes to serve in his restaurant in Rockwell but I do hope it’s not true. Mon is a great cook but he chose to just create the recipes and menu, supervise the kitchen and manage the restaurant. They are coming out with a whole new menu in the next two weeks.


Nand Prasad’s Zuni executed their concept really well. They delivered their promise of an elegant dining venue with a relaxed and informal ambiance. They delivered their promise to serve creative continental and mediterranean entrees with meat and seafood cooked to perfection. They have the best restaurant service in Greenbelt 5 that I don’t mind paying more than 10% for the service charge. Kudos to Chef Ding Lazona for a job well done in the kitchen. The paintings on the wall and roof, the uniforms of the waiters, and the overall ambiance would remind you of their sister company Duo in Serendra or Chef’s Quarters in Malate.


Zuni Restaurant and Wine Bar
Greenbelt 5, Legaspi Street
Telephone: +632 467-3931, 757-0361, 757-0362

Appetizers and Salads | Create Your Own Salad, Soups, From the Grill, Seafoods and Meat | Zuni Specials-Seafoods and Zuni Specials-Meat Pasta, Rice, Desserts, Souffle | Wines Page 1, Wines Page 2


Norwegian Salmon (P485 + 10% SC) with Hollandaise Sauce. I like my salmon to be crispy with no black edges outside, and soft but juicy & flavorful meat. They cooked my dish to perfection in a reasonable amount of time.

Baked Roulade Sole Fillet (P425 + 10% SC) in nantua sauce, stuffed with mushroom, spinach and cheese, served with mashed potato.

Zuni likes to play with the sauces from Nantua Sauce to Ponzo-Wasabi Salsa to Port Wine Jus. Don’t be intimidated by their food names. The Nantua sauce, in particular, is the same as the Tomato and Prawn Bisque Soup in their menu. We regretted ordering that soup because we got to taste it in our Baked Sole fillet. Anyway, we enjoyed the play of taste with this sole fillet.


Felix is yet another Chef Florabel restaurant in Greenbelt 5. I love their creative menu and would have raved about it if they were able to execute it well. In the foodie circle, it is either you love Chef Florabel’s restaurants or never to eat in any of them. I just think that if Chef Florabel is not in the restaurant, the food is not consistent. The restaurant was named after the chef’s father so I do hope they can stabilize the kitchen really soon. I personally don’t like the oldie accomplished crowd it attracts and the untrained service.


Greenbelt 5, Legaspi Street
Telephone: (+632) 729-9062

Appetizer | Salads, Soup | Entree Page 1, Entree Page 2 | All Filipino (Pasta, Noodle, RIce) | From the Grill | Desserts | Beverages and Wine

Hot Bonite Bread with Olive Oil, Basil and green/red pepper. This is something to rave about in Felix.

Dyesebel (P400 +10% SC). Luscious baked John Dory stuffed with shrimp & taro in coconut cream, served with white rice and fried eggplant. I love laing but do you think it taste good as it looked?

Ternera (P795 + 10% SC). Oven Roasted Veal Chop with Wild Mushroom Cream Sauce, Mashed Potatoes, and Broccoli Flowers

In Conclusion, the best Greenbelt 5 restaurant for me is Myron’s Place because of the Noel Bernardo’s design, a grand view of the Greenbelt 5 garden vista, and (I would like to believe) original recipes cooked to perfection ala Myron’s. I’m not an expert, so I would be interested to hear your comments and opinion. What’s your vote Myron, Zuni or Felix?


Text and Photos by Anton Diaz. Copyright 2008.