When a restaurant built on fire, finesse, and fearless creativity steps into one of the city’s most coveted dining stages, something special is bound to unfold.
From February 6 to March 22, Michelin-recognized GOXO— the intimate 12-seater Bar Asador from Grupo Pintxos— makes its debut at The Balmori Suites Chef’s Table, inviting diners into a limited-time journey through Basque-inspired cuisine shaped by Filipino ingredients, global influences, and the vision of Chef Albert Mendoza.
From Grupo Pintxos to GOXO
“We took the ‘Bar’ from Bar Pintxos and ‘Asador’ from Txoko Asado and merged them into one single identity—and that gave birth to GOXO,” he explains. “What we bring here in The Balmori is that same creativity, the same passion, the same playfulness—guided by Basque cooking techniques.”
At The Balmori, that philosophy translates into an immersive dining experience where technique never overshadows ingredient, and where restraint becomes a form of luxury.
A Rare À La Carte Chapter
Known for its prix fixe tasting format, GOXO takes on a new rhythm at The Balmori with a full à la carte menu—a first for the restaurant in such a large-scale setting.
“This is the first time that GOXO will be there for customers to experience our à la carte dishes in this way,” says Chef Albert. “These are some of our best-sellers from previous menu series—so we’re very confident bringing them here.”
With nearly 50 seats to fill each service, the Balmori pop-up challenges the team to expand GOXO’s intimate style while keeping its meticulous standards intact.
The Menu: Where Basque Technique Meets Filipino Ingenuity
At the heart of GOXO’s Balmori run are dishes that showcase Chef Albert’s gift for transforming tradition into something unexpected yet deeply satisfying.
One standout is the Jamon Talakitok, GOXO’s pescatarian take on Spanish cured ham. What began as an accident in the kitchen—an over-cured local fish left in the chiller—turned into one of the restaurant’s signature creations.
Another highlight is a refined Hamachi Sashimi, layered with Filipino nuance: fresh mustasa standing in for wasabi, and a roasted anchovy jus replacing soy sauce, bringing saltiness and umami into perfect balance.
Simplicity Meets Excellence
At GOXO, every ingredient takes center stage. “There’s a certain parallel between Japanese and Basque cuisine. Both focus on letting ingredients shine,” says Chef Albert. In the Philippines, this philosophy meets local produce, resulting in dishes that are elegant, balanced, and full of flavor.
Fresh off its 2026 Michelin Guide recognition, GOXO brings that same precision and passion to its first-ever appearance at The Balmori Suites Chef’s Table. Guests are invited to embark on an immersive culinary journey, exploring GOXO’s à la carte creations, innovative Basque-inspired flavors, and the team’s commitment to craft and creativity.
This exclusive pop-up runs February 6 to March 22 at The Balmori Suites, Power Plant Mall.
For more information, visit Power Plant Mall’s Facebook and Instagram pages.
