Inside a kitchen constantly put to the test
It takes artistry to make a kitchen sing, to create dishes with flavors, textures and intensities that frolic on the tongue.
Chef Josh Boutwood knows this only too well. While other culinary artists recognize that “dining is theater; each dish a chapter,” Chef Josh and his team are ensconced in the kitchen in quiet brilliance, crafting dishes as they boldly try out new ingredients and combinations. The Test Kitchen in Rockwell is precisely such a place with its, well, kitchen where culinary ideas undergo rigorous exploration (perhaps inspired by the chef’s astronaut figure nearby, ubiquitous in Boutwood restaurants).
Past the dining room and into the narrow upstairs hallway, and you’ll find meat quietly aging behind glass such as pork legs, duck breasts and lamb sausages. It is apparent how this is not a restaurant built for trends or tempo. This is a space, a playground for ideas in fermentation.
The Test Kitchen began, as many origin stories go, unintentionally. Chef Josh established its early incarnation along Kamagong Street in Makati. “It was our company’s (The Bistro Group) test kitchen,” he says. “We’d develop dishes for our big brands—Friday’s, Italianni’s. And then we just turned the space into a restaurant at night.”
The Kamagong location was deliberately raw: two communal dining tables flanking a kitchen, dim lighting, high trust. “That was inspiring,” Boutwood says. “It gave me this creative outlook where I could return back to my fine dining roots.” It did very well. In 2019, a different kind of serendipity struck.
“I was walking my dog,” he explains. “And I saw that a restaurant in Rockwell had boarded up. I called Rockwell Leasing and asked if it was available. They said yes. I messaged Jean-Paul Manuud [the company president] and said this could be a great opportunity.”
The Test Kitchen had a new home: One Rockwell, East Tower. But the space and clientele demanded a shift. “We couldn’t do a tasting-menu-only restaurant here,” Boutwood says. “Rockwell’s a residential area. We needed to pivot, so the menu became a la carte. But it still had to feel like Test Kitchen—still produce-driven, still seasonal, still experimental.”
To say it feels experimental is an understatement. The restaurant houses its own curing chamber upstairs, a room kept between 18–21°C, its humidity precisely modulated. “These are our duck for our duck prosciutto,” explains Chef Shanley Ladia, who is currently based in Juniper, another Boutwood restaurant. “It’s been curing for two months. Our pork legs? Those have been curing for five years now.”
Yes, five.
“We can serve them now,” Shanley says, “but it’s better longer.” Who decides when it’s ready? “Only Josh. He just knows.”
The duck prosciutto—one of the dishes that’s been on the menu since Kamagong—captures the restaurant’s entire ethos in a single bite. “That’s the essence of the Test Kitchen,” Shanley says. “It’s cured duck breast on our house brioche toast, garlic emulsion, pickled carrots and feta. All made in-house.” Inventive, bright, flavors are balanced.
It’s easy to romanticize this as high-concept dining, but Boutwood’s approach is rigorously minimal. “Three components,” Shanley shares, quoting Josh’s mantra. “Every dish should be built around three components. From there, anything is possible. Like our cured Hamachi— citrus, cured fish, soy. Everything else, like the pickled garlic scapes or the ponzu, just supports that.”
This minimalist scaffolding allows each plate to carry clarity. Take the Chilean sea bass: pan-seared, resting on roasted cauliflower purée, with a sharp XO oil and smoked dashi. A black tapioca squid ink crisp adds depth and crunch. The flavors feel deeply marine, almost saline in confidence.
The pork? Berkshire, thick-cut, rosy inside, served with garlic and a mustard cream sauce. The truffle-stuffed chicken breast uses both caramelized and white onion purées to balance sweetness and sharpness. Nice, elegant, seemingly simple. Each dish hums with quiet logic.
And yet, despite the refinement, Test Kitchen never feels sterile. “It still is the testing ground,” Boutwood says. “A lot of the dishes that go to my other restaurants—like Ember or Savage—actually begin here. When something migrates out, it frees up space for us to try something new.”
This sandbox sensibility keeps the menu nimble. The cured Hamachi, for instance, was introduced earlier this year and quickly became a favorite: cured for one day in juniper and salt, served with ponzu, oranges, garlic scapes, and kelp oil. Every element feels hand-tuned, nothing ornamental.
Desserts follow the same logic. The “Honey Cream” sounds deceptively plain: cream reduced and simmered until it condenses into a near-custard, served with local honey, pollen and fresh honeycomb. It’s a riff on clotted cream, filtered through a local lens. Rich, unpretentious, precise.
And always, there’s bread. Sourdough, baked daily, appears with generous butter, serving as both introduction and accompaniment. A small ritual. A signal that, here, everything matters.
Yet despite its precision, Test Kitchen isn’t performative. There are no smoke machines, no ceramic foliage. It is a kitchen in motion, unafraid of failure, uninterested in perfection. “There isn’t a concept in Manila that’s like it,” Boutwood says. “It’s not built for expanding. It’s built for intimate celebrations and creating memories with guests.”
When guests go to Test Kitchen, it’s more about having an innovative meal that is not so complicated that it becomes misunderstood. It still has to be understandable, ultimately delicious. Chef Josh concludes, “I want guests to really experience the whole menu, not just with one visit, but multiple visits.”
The Test Kitchen quietly challenges expectations, reaffirming that true culinary artistry isn’t measured by spectacle but by sincerity, patience, and a relentless pursuit of delicious truths.
It all makes sense once you go grab a seat, order a bottle of red rice beer, and put the sea bass to the test.
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The Test Kitchen is located at the G/F One Rockwell East Tower, Rockwell Drive, Makati City. For information, follow @thetestkitchenmnl.
