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Juniper by Chef Josh Boutwood

Juniper by Chef Josh Boutwood is located at Streetscape, Shangri-La Plaza

Compared to Boutwood’s other concepts, Juniper has a softer, more elegant touch

The interiors

Soft lighting and warm wood tones make for convivial dining

A glimpse of the bar

Mood lighting and cozy corners

Aperol spritz

Chicken wings, koshihikari rice, shiso

Fresh burrata, heirloom tomatoes, balsamic vinegar

Fried octopus, lemon and house mayonnaise

Iceberg wedge, stilton, applewood smoked bacon

Persimmon, pumpkin seed and lardo

Pork chop, mustard, M1

Ribeye

Shishito pepper, spiced mayonnaise

Tapioca, cheddar, spiced tomato

Pares G&T

Chef Josh Boutwood

Jeeves De Veyra

<p>“What doesn’t go well with gin?” asks<strong> Chef Josh Boutwood</strong>, about his favorite spirit and the inspiration behind <a href="https://www.joshboutwood.net/restaurants/juniper?fbclid=PAZXh0bgNhZW0CMTEAAab8cxUHo5ya89dEdUo0FZ64comrvNdjMjAlLeZSuza2_neeDWh85CnnlY4_aem_bnoUmBXOBmZzA8PiPiWmBw" rel="noopener noreferrer" target="_blank"><strong>Juniper</strong></a>, his newest restaurant that’s also his first foray north of the Pasig River.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146382540JOSH - BAR.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Josh Boutwood behind the bar of Juniper | Photo: Jeeves De Veyra</span></span></span></div><p>While <a href="https://www.instagram.com/thebistrogroup/" rel="noopener noreferrer" target="_blank">The Bistro Group</a> has many restaurants on the upper floors of <a href="https://www.instagram.com/shangrilaplazaofficial/" rel="noopener noreferrer" target="_blank">Shangri-La Plaza</a>, the mall specifically invited the acclaimed chef to open up a concept at <strong>Streetscape</strong>, the re-imagined high end restaurant row at the ground floor.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146651301Dining 5.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Juniper&#x27;s plush, elegant interiors | Photo: Juniper</span></span></span></div><p>Compared to Boutwood’s other concepts, Juniper has a softer, more elegant touch. The interiors are cozier, with a lot of off-whites and wood. The bar, with its impressive collection of fifty-plus gins (with room to grow), is front and center, masking the busy kitchen at the back.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146677899GIN - Mix and Match.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The impressive selection of gin | Photo: Jeeves De Veyra</span></span></span></div><p>Boutwood fans will see his fingerprints all over the place. The ever-present astronaut, bites and nibbles from his other restaurants, crowd favorites from previous pop-ups, and salutes to a restaurant that’s closed (but may come back… eventually). There is not one all-encompassing cuisine to encapsulate the menu, which has traces of Japanese and South American styles and ingredients here and there. I thought it made the curation of food more interesting, and encourages repeat visits to fully experience the food.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146806141Dining 7.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Mood lighting and cozy corners | Photo: Juniper</span></span></span></div><p>The small plates are nice first tastes of what Juniper is all about.</p><div> <strong>Charcuterie and sourdough</strong></div><p>The charcuterie of fennel salami and pistachio mortadella are excellent starters, small touches to add subtle flavors to familiar cold cuts.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146882320SMALL PLATES - Charcuterie.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Charcuterie | Photo: Jeeves De Veyra</span></span></span></div><div><strong>Burrata</strong></div><p>At first glance, this looks like scoops of ice cream topped with strawberry shaved ice. But it’s not. This is actually a plate of  burrata with heirloom tomato “granita” with a splash of balsamic vinegar. Nice creamy bites that make a refreshing palate opener.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146919399Fresh burrata, heirloom tomato &amp; balsamic vinegar.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Burrata | Photo: Juniper</span></span></span></div><div><strong>Mushroom</strong></div><p>Spotting this dish on Juniper’s small plates menu made me grin. During his Anvil pop-up in late 2024, he cheekily claimed that none of the featured dishes would appear in his future restaurants. But I recognized this creamy, cheesy, umami bomb of wild mushrooms, gruyère, and white wine, as a sentimental recipe—one that got him his first restaurant job back when he was starting out. It was always a sold-out favorite and maybe that, thankfully, changed his mind.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146954783SMALL PLATES -  Mushroom Gruyere.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Mushroom | Photo: Jeeves De Veyra</span></span></span></div><div><strong>Sourdough</strong></div><p>Mushroom (the dish above) is best ordered in tandem with a hunk of this sourdough, a mainstay of any Boutwood concept. While it does come with a side of whipped butter, save some bread to slop off every bit of that cheese and white wine sauce off Mushroom’s serving plate.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146970582SMALL PLATES - Sourdough.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Sourdough | Photo: Jeeves De Veyra</span></span></span></div><div><strong>Deep Fried Octopus</strong></div><p>This is the first time I’ve ever had deep-fried octopus. I had my reservations that this would end up dry and tough, but the execution was on point. The octopus had a lightly crisp exterior, while the rest of the polio remained soft to the bite, complemented by a touch of acidity from the lemon and mayo on the side.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743146994020Fried octopus, lemon &amp; house mayonnaise.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Deep-fried octopus | Photo: Juniper</span></span></span></div><div><strong>Stuffed Chicken Wings</strong></div><p>These umami-packed chicken wings, stuffed with sticky Koshihikari rice, are plump and unexpectedly fiery for the unwary—hearty enough to be a meal for a hungry diner.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147008175Chicken wings, koshihikari rice, shiso.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Stuffed chicken wings | Photo: Juniper</span></span></span></div><p>Now, on to the mains:</p><div><strong>Sea Bass</strong></div><p>If you don’t eat pork, chicken, or beef, you’ll be glad to know that Juniper didn’t skimpo on the seafood options. This buttery sea bass comes in a rich, thick lobster bisque with some couscous pearls to add a complementary crunch.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147041121MAINS - Sea Bass with Bisque.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Sea bass | Photo: Jeeves De Veyra</span></span></span></div><div><strong>Lamb Saddle</strong></div><p>Lamb Saddle is not a common cut of meat, and this was the first time I’ve ever tried it. If this was beef or pork, this would be equivalent to short loin cut from the top of the animal. Boutwood braises this already-tender cut of lamb in a creamy tomato sauce with beans and vegetables that tame the gamey flavors associated with this protein.  </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147056360MAINS - Lamb Saddle.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Lamb saddle | Photo: Jeeves De Veyra</span></span></span></div><div><strong>Pork Chop</strong></div><p>Juniper’s pork chops really made me miss Savage, one of Boutwood’s legendary restaurants that closed (but is rumored to be coming back sooner rather than later). These thicker-than-one-inch chops are fit for caveman-sized appetites. The kitchen can’t use an open fire due to mall restrictions, so this was cooked in a different way—but still tender without any chewy bits from that layer of fat. Mustard and a smattering of M1 sauce described as “chimichurri but not exactly” adds some herby zing to this dish. Don’t dilly dally instagramming this, eat the chops while they’re fresh and hot.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147101483Pork chop, mustard m1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Pork chop | Photo: Juniper</span></span></span></div><div><strong>Ribeye</strong></div><p>There just has to be steak on the menu… and, just like the pork chop, the steak has to be hearty enough to satisfy a carnivorous caveman. Hence this thick cut of ribeye that’s properly seared to get a beautiful crust. Pan-seared then finished in the oven, I’d thought at times that this was a roast with the rare red parts exceptionally soft to the bite. No gravy is needed here, the meat shines on its own with just a topping of herbs.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147085421Ribeye.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Ribeye | Photo: Juniper</span></span></span></div><div><strong>Dessert</strong></div><p>Finish off your meal with Juniper’s version of the chocolate tart and the Eton Mess with meringue and a mixed berry compote. The standout of the trio was the Crème Brulée with the custard oozing with the sweetness of honey.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147140161DESSERTS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Desserts | Photo: Jeeves De Veyra</span></span></span></div><p>The best way to fully experience Juniper is to go alone and assemble a meal out of the small plates on the first couple of visits. The sourdough, gruyère and wild mushrooms are a must-eat combo, with one of the Juniper’s G&amp;T cocktails on the side. Then come back later with a larger group to divvy up one (or two) of the large plates.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147200761Gin &amp; tonic.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">And of course, a G&amp;T | Photo: Juniper</span></span></span></div><p>I thought that Juniper, while familiar, had enough elements to distinguish itself from Boutwood’s other Bistro Elite restaurants. If anything, foodies from up north will be glad not to have to fight through traffic just to get to BGC or Rockwell for Chef Josh’s refined food. Maybe even Makati folks will be enticed to brave that stretch of EDSA just to get a taste and sip of what Juniper has to offer.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1743147218001Chef Josh.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Josh Boutwood | Photo: Juniper</span></span></span></div><p>Hungry for more? Savor the full experience in our gallery. </p><div>[[PHOTO ALBUM]]</div><div><br/></div><div><a href="https://www.joshboutwood.net/restaurants/juniper?fbclid=PAZXh0bgNhZW0CMTEAAab8cxUHo5ya89dEdUo0FZ64comrvNdjMjAlLeZSuza2_neeDWh85CnnlY4_aem_bnoUmBXOBmZzA8PiPiWmBw" rel="noopener noreferrer" target="_blank"><em><strong>Juniper</strong></em></a><em><strong></strong> | Level 1, Streetscape, Shangri-La Plaza Mall | Call 0927 412 3848 | Instagram: </em><a href="https://www.instagram.com/junipermnl/" rel="noopener noreferrer" target="_blank"><em>@junipermnl</em></a><em> | For reservations, visit </em><a href="https://www.joshboutwood.net/restaurants/juniper?fbclid=PAZXh0bgNhZW0CMTEAAab8cxUHo5ya89dEdUo0FZ64comrvNdjMjAlLeZSuza2_neeDWh85CnnlY4_aem_bnoUmBXOBmZzA8PiPiWmBw" rel="noopener noreferrer" target="_blank"><em>www.joshboutwood.net/restaurants/juniper</em></a><em>.</em></div>

<p>“What doesn’t go well with gin?” asks Chef Josh Boutwood, about his favorite spirit and the inspiration behind Juniper, his newest restaurant that’s also his first foray north of the Pasig River.</p>

“What doesn’t go well with gin?” asks Chef Josh Boutwood, about his favorite spirit and the inspiration behind Juniper, his newest restaurant that’s also his first foray north of the Pasig River.

FIRST LOOK: Josh Boutwood’s New Restaurant Juniper Is A Refreshing Concept Inspired By Gin

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FIRST LOOK: Josh Boutwood’s New Restaurant Juniper Is A Refreshing Concept Inspired By Gin

Jeeves De Veyra

Published Mar 28, 2025 03:58 PM PHT

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Updated Mar 31, 2025 07:29 AM PHT

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