If you've stood in line at one of her pop-ups, seen the growing number of accolades she's earned, or watched her walk chef Marcus Samuelsson through the Seattle Filipino restaurant scene on No Passport Required, you've probably been patiently anticipating the opening of chef Melissa Miranda's restaurant Musang for a long time. The wait is finally over. Main dishes such as the beef mechado are a must-try, a comforting steamy stew of beef and roasted vegetables swimming in a red pepper tomato sauce, as is the smoked steelhead trout tinapa with fennel, bitter greens, and a roasted tomato vinaigrette that one of the staff described as crack sauce (which is accurate AF). The ginataan was hands down my favorite dish, and can easily be added to any order. It's traditionally cooked with shrimp and shrimp paste; however, at Musang, they've created a savory vegan version with winter squash, mushrooms, roasted root vegetables, turmeric, and ginger with a garnish of pickled mushrooms and herbs on top. KARA TIERNAN
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