At Mineral Restaurant, Filipino food gets the glam-up

If I could describe Filipino chef-led Mineral Restaurant at 1027 Yonge St. in Toronto in just one word, it would be pambihira.

In Tagalog, anything pambihira is exceptional, elevated, note-worthy.

Consider the subtle, upscale decor: handpainted gold leaves on greyish dark cloud-like murals on arched ceilings, and plush royal blue velvet seats.

Cutlery shines in gold, appetizers arrive perched on top of seashells resting on round, shiny pebbles inside marble bowls.

Yes, this isn’t your typical Filipino carinderia or turo-turo, although you can see Filipino traces here and there: jute lamps, bamboo prints, banana leaves.

This is the glammed-up, Michelin worthy—honestly, it’s only a matter of time—bougie version of a Filipino restaurant this side of the planet.

Bring your loved one here to commemorate special occasions, or show off to a new date.

The prices sure will impress them, with mains in the $40-60 range, and mocktails at $16.

But oh, your taste buds have never had it better.

Filipino chef Daniel Cancino—he’s Pangasinense, of course—teases diners with a varied menu with just the right amount of Pinoy ingredients to make us feel at home.

He started off with complimentary Amuse Bouche: potato, porcini mushroom and coconut.

Scallop Inari came next, with Hokkaido scallops, prawns, wasabi tobiko wrapped almost sushi-like, with kombu garlic rice nestled inside.

The Cornish Hen Inasal was tender and moist, its grilled, perfectly seasoned lemon annatto glaze complimented by two varying dips: one a slightly spicy passionfruit vinegar dip, the other a tamarind-like dip.

Sinigang arrived completely unrecognizable: instead of pork or bangus, it’s been replaced by black cod, with a miso koji glaze, some eggplant and kale, bathed in red, rhubarb broth.

And yet, the sour tang of sinigang lives on.

Cancino also sent a sample of one of his newest creations: Baked Clam with parmigiano cheese.

Bound to be a favourite on the menu, I’m sure.

Dessert did not disappoint, with creamy Ube Leche Flan garnished with compressed, diced fruit on top, and teeny, tiny round white chocolates and crispy rice.

Bibingka came wrapped in a sliver of scorched banana leaf, topped with a quenelle-shaped coconut pandan sorbet and dulce de leche.

One glance at the cocktail and mocktail descriptions gives a little cheek and sassiness to the otherwise formal atmosphere.

“Boracay Blues” and “Tita Colada” lead the mocktails, while “That Don’t Empress Me Much”—dare we say Shania Twain’s fave—is proof they don’t take themselves too seriously.

Right from the get-go, Mineral opened in 2020 to rave reviews from Toronto Star and Toronto Life magazine.

Cancino combined his professional training at George Brown College with his years spent at renowned restaurants Lamesa and Lasa to bring elevated twists to the Filipino menu.

He is approachable, charming and humble in person, gamely posing and chatting with diners during peak dinner hour.

With Cancino’s undeniable talent in the kitchen, the elevated decor, the perfect address in one of the most exclusive real estate locations in Toronto, this Mineral won’t be a hidden gem for long.