Musang
Once upon a time, we could all safely travel in airplanes and drink in bars and eat in crowded restaurants. It’s hard to believe that once upon a time was less than three months ago. I was lucky enough to have been able to travel a couple of times this year before California’s stay-at-home orders were put into place.
Seattle was always on my to-do list and so I booked a cheap, early February flight and prayed for mostly clear skies. As with every new city I visit, there is a long list of places to eat. The newly opened Musang was high on that list. Musang was founded as a series of pop-ups by Chef Melissa Miranda and the brick-and-mortar was opened in Beacon Hill in January of this year, serving Filipinx-inspired dinners on weeknights and a prix fixe brunch on Saturdays and Sundays.
Hubs and I opted for brunch (part of me was chasing a memory of another fantastic Filipino brunch at the now-shuttered Maharlika in NYC). We ordered one prix fixe meal so we could share sides, plus an extra entree.
Roasted Mushroom Lugaw – Starter
Hubs & I shared but I totally wanted my own after just one bite. This is a super flavorful mushroom and rice porridge with hints of ginger and some citrus to brighten it up.
Cornsilog – Entree
We each got our own. A “silog” is a Filipino dish (typically breakfast but always hits the spot no matter what time of day) made up of egg, garlic fried rice, and protein of choice – in this case, corned beef. And if that wasn’t the best corned beef of my life…
Winter Greens Laing – Side
Another amazing thing where I kind of wish I ordered my own. Laing is traditionally a dish of taro leaves with meat or seafood, cooked in thick coconut milk and aromatics. This version is made with kale and swiss chard.
Maja Blanca – Dessert
Coconut milk-based with corn and coconut flakes. Similar texture to a panna cotta and the perfect amount of sweet to close off a meal.
The restaurant feels like home, through and through. The outside looks like your auntie’s house and you walk up the porch and into a cozy space with an open floor plan and warm welcome. To me, this is what Filipino food is about: comfort, community, sharing. We are notorious for feeding and then over-feeding our guests. Though older generations may balk at going to a restaurant for food they can make themselves, restaurants like Musang are pushing these limits and marrying the ideas of tradition and innovation. They are asking the question: How can we share Filipino food with the world?
New restaurant hardships were compounded for Musang since the pandemic hit barely 2 months after their opening. Like everyone else, they have transitioned to fit the times and are working hard to support their staff and their surrounding community. I’m wishing them all the good fortune for the future, and I hope that I can visit again soon.