The New Black Sheep Manila– A Tribute to Chinese-Filipino Heritage

The new Black Sheep on Pasong Tamo Extension is helmed by young Chinese-Filipino chef Patrick Go

My great-grandparents on both my dad’s and mom’s sides of the family are from Fujian province in southeastern China. But I was born, raised and lived all my life in the Philippines. The Chinese-Filipino community, or Tsinoys as we are sometimes called (derived from Chinese (or Tsino, the Filipino pidgin for the Spanish term for Chinese, and Pinoy, the local slang for Filipino),  makes up 2-3% of the Philippine population.

It was very interesting for me to see that the new Black Sheep, which just opened last January 27, 2016, and now located on Chino Roces Avenue (also known as Pasong Tamo) pays tribute to this Chinese-Filipino heritage, personified by new chef 27-year-old Patrick Go. (In this case, Patrick’s father is Chinese and his mother is Ilongga, from Bacolod.) The original Black Sheep, located at Bonifacio Global City, had Jordy Navarra helming the kitchen. Jordy has since left to put up his own restaurant. Toyo (opening within the coming months) and prior to that, he– and his partners– had looked inwards to promote Patrick, who was then chef de partie, to executive chef.

Black Sheep Manila- Pasong Tamo, Makati- Photo by Myk Tiu (3)
The new Black Sheep has found a new home on Chino Roces/ Pasong Tamo in Makati (Photo by Myk Tiu/ Photiugraphy)
Black Sheep Manila- Pasong Tamo, Makati- Photo by Myk Tiu (2)
Simple and straightforward, the interiors make use of the building’s bare walls, accentuated by dark brown wooden tables and black chairs (Photo by Myk Tiu/ Photiugraphy)
Black Sheep Manila- Pasong Tamo- Chef Patrick Go (2)
27-year-old half Chinese, half Ilonggo Patrick Go is at the helm of the new Black Sheep at Pasong Tamoo (Photo by Cheryl Tiu)

This is not really uncommon in the restaurant world, as was the case with JAAN in  Singapore fairly recently. When chef de cuisine Julien Royer left to put up Odette, they looked inwards to promote Kirk Westaway, winner of the S.Pellegrino Young Chef 2015 for Southeast Asia, as chef de cuisine, rather than hiring from outside. The “challenge” in this kind of set-up where the restaurant centers on both its name/ brand and likewise its chef (chef-centric) is for the new chef to keep the restaurant name strong and solid, while at the same time developing his own identity different from his predecessor– while within these boundaries.

Well in Black Sheep’s case, Patrick, who studied at ISCAHM and worked at Chef Jessie Sincioco’s Enchante and Makati Shangri-La before Black Sheep, decided to look back to his Chinese-Filipino roots and his childhood, growing up with both sides of his family. He created a memory-driven menu, which he describes as a “Filipino-driven menu with influences of Chinese flavor” but what I’d like to add is that it’s still technique-driven and presented and plated in a modern, fun approach. There’s a lot of imagination that goes into each dish– and IF you might at one point think, hey this sounds like fusion-confusion (that “trend” a decade or so ago that now makes us cringe), it’s really not as it seeks to accentuate a reality of the Chinese influences in the Philippines, which has contributed to the country’s culture today (taho, kikiam, pancit Canton/ bihon, lumpia.. I mean we all grew up with them right?) Presented creatively, these dishes don’t look like they’re trying so hard and the best part is, the flavors, actually work. So just enjoy and think of it as chef Patrick translating his Chinese-Filipino heritage on a platter.

Black Sheep Manila- Pasong Tamo- Chef Patrick Go
Patrick Go is left with the “challenge” of creating his own identity while keeping within the Black Sheep name. He decides to address this by paying tribute to his Chinese-Filipino roots (Photo by Cheryl Tiu)

And here’s the good news for those who were put off by the “expensive” prices at the previous Black Sheep, which then served only tasting menus. The new Black Sheep now serves all its dishes ala carte, sectioned by appetizers, mains and desserts. In my case, I went for every single dish in the menu for my very own 9-course tasting menu.. and believe it or not, if you order all 9 dishes on the current menu, it totals to just right below P5,000 (including 12% VAT and 10% service charge!) So go for it if you have an appetite as big as mine 😉

Here’s a look on what to expect on your visit:

Black Sheep Manila- Pasong Tamo- Patrick Go- Foie Long Bao- Photo by Cheryl Tiu-resized
Foie Long Bao (P440 for 3 pieces) are foie gras dumplings and xiaoxing broth encased in delicate skin.. topped with peanuts so there’s a reminiscence of the lumpia (Photo by Cheryl Tiu)
Black Sheep Manila- Pasong Tamo- Patrick Go- XOXO- Ox Tongue in Mandarin Wrapper- Photo by Cheryl Tiu- resized
If you grew up eating lengua, you will enjoy this XOXO (P360 for 3 pieces).. it’s ox tongue mixed in with XO sauce– the Filipino version of bagoong, that is– how Patrick enjoyed lengua prepared by his mother growing up– encased in Mandarin wrapper and topped with labanos, which is radish pickled in rice vinegar, to rid of the umay factor, heralding back to one of his favorite Chinese dishes, Peking duck (Photo by Cheryl Tiu)
Black Sheep Manila- Pasong Tamo- Patrick Go- Heart Beet- Photo by Cheryl Tiu- resized
Heart Beet (P300) is a completely vegetarian dish inspired by the pancit canton. Here, beetroot is turned into noodle and drizzled with shiitake jus.. and taking from its name, topped with hearts.. of mushroom, red wine tomato, dried pear and apple, that is. (Photo by Cheryl Tiu)
Black Sheep Manila- Pasong Tamo- Patrick Go- Aklan Oyster- Photo by Cheryl Tiu
Patrick would often have fresh oysters whenever he visits his home province of Bacolod. Here he tops the fresh Aklan oysters (P290)– already conveniently shucked– with Mandarin orange turned into foam, lapcheong (Chinese longganisa infused with 5 spices and chili) lato (sea graepes) and sansho (peppercorn sister of Szechuan peppers)
Black Sheep Manila- Pasong Tamo, Makati- Patrick Go- Two-Na
Two-Na (P300) takes a look back to the sandwiches Patrick had during recess time at school, that were either chicken liver or tuna spread. Here, he uses yellow fin tuna from General Santos and chicken liver infused with onions, sitting on mai lai gao (Chinese puto) that’s been dehydrated into a biscuit, topped with grapes and wansoy (Photo by Cheryl Tiu)
"3 Cups Rice" (P660) is what Patrick calls the "Chinese adobo, as it's made with 1 cup each of sesame oil, soy sauce and Chinese rice wine) and served with gorgeous scallops from Roxas topped with smoked tried tuna roe an black truffles
“3 Cups Rice” (P660) is what Patrick calls the “Chinese adobo, as it’s made with 1 cup each of sesame oil, soy sauce and Chinese rice wine) and served with gorgeous scallops from Roxas topped with smoked tried tuna roe an black truffles (Photo by Cheryl Tiu)
TLC (P1,500) is kitayama tenderloin grade 6 coated in 5-spice powder before being smoked.. served with various textures of broccoli.. a tribute to the classic beef broccoli dish (Photo by Cheryl Tiu)
TLC (P1,500) is kitayama tenderloin grade 6 coated in 5-spice powder before being smoked.. served with various textures of broccoli.. a tribute to the classic beef broccoli dish (Photo by Cheryl Tiu)
Black Sheep Manila- Pasong Tamo- Patrick Go- Tea Time- Photo by Cheryl Tiu
Tea Time (P320) is a heightened version of taho, mixed in with chamomile panna cota, wild honey from Palawan and lemon granita (Photo by Cheryl Tiu)
Black Sheep Manila- Pasong Tamo- Patrick Go- Ice Candy- Photo by Cheryl Tiu
A heightened take one of our fave snacks frozen into a tubular plastic bag as we know it, Ice Candy (P360) retains the same tubular form but in a gorgeous semifreddo texture.. here it’s avocado, served with shaved milk and dehydrated strawberries (Photo by Cheryl Tiu)
Black Sheep Manila- Chefs
What’s great about Black Sheep is that with every course that comes out, one of the chefs– who took a part in creating that particular dish– will come out and explain it to you. Love that it gives chance and credit to all those behind the kitchen :) (Photos by Cheryl Tiu)

The (new) Black Sheep is located at 2230 UPRC 1 building, Chino Roces Avenue, Makati City. It is open Mondays to Saturdays from 6PM to 10:30 PM. For inquiries and reservations, phone +632 744 1569 or +63927 783 703