Each dish is like a tour of the islands, representing a different style, preparation, or flavor combination. With dishes beautifully presented and precisely executed, Rambutan has brought attention to traditional Filipino cuisine. Unique combinations include a Filipino seafood paella made with black rice, coconut milk, and Chinese sausage. Kare-Kare, a robust oxtail stew braised in a complex peanut sauce, is complimented by delicate vegetable bundles and onion rings. Mongos, traditionally prepared in a soup, is creatively deconstructed into a tower of yellow and green mung beans, caramelized onions, sugar-braised pork, and water spinach, which stands in a light ginger broth.
Desserts are no less alluring.
The sikwati cake, made with almond sponge cake is soaked in hot Frangelico chocolate, makes for a decadent finale. Or feast your eyes and your tastebuds to the whimsical mahjong tiles constructed out of cassava cake layered with milk custard and expertly decorated with Chinese mahjong characters. It even comes with chocolate betting chips and sugar-cube dice. Such distinctive creations have put Rambutan in the spotlight, making it one of Chicago Magazine's best new restaurants of 1999. Seating approximately 60 in the dining room and 15 on the patio, the new Rambutan maintains its original menu format while extending service to include a wine list and a distinctive dim sum brunch on Sundays.