When a restaurant built on fire, finesse, and fearless creativity lands on one of the city’s most coveted dining stages, something special unfolds.
Chef Albert Mendoza leads GOXO’s Balmori pop-up.
From February 6 to March 22, Michelin-recognized GOXO— the intimate 12-seat Bar Asador from Grupo Pintxos— makes its debut at The Balmori Suites Chef’s Table, a limited-time journey through Basque-inspired cuisine shaped by Filipino ingredients, global influences, and the vision of Chef Albert Mendoza.
“We took the ‘Bar’ from Bar Pintxos and ‘Asador’ from Txoko Asado and merged them into a single identity—and that gave birth to GOXO,” Chef Albert 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.
Known for its prix fixe tasting format, GOXO at The Balmori has a full à la carte menu—a first for the restaurant in 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.
At GOXO’s Balmori 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.
GOXO’s signature Jamon Talakitok, a pescatarian take on Spanish cured ham.
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, yielding 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 in for 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.
