Musang Reviews

Some restaurants become an iconic representation of a city’s food scene. It has been difficult for me to get a handle on Seattle, and what that scene actually is. Out of towner’s think seafood, but the fish restaurants in Seattle tend to be tourist centered and are often ignored by locals. After more than two years living in Seattle, I do believe the multi cultural Asian eateries have become the guiding light for the Emerald City’s culinary identity. Musang leads the way, and with James Beard recognition, the restaurant lives up to its lofty reputation. We sat at the bar, and Christian was our guide through both the drink and food menus. He was gracious and knew how to navigate and direct. Everything was amazing, and I write that with no hyperbole. We started with the Shanghai Lumpiang that were crispy greatness. I usually don’t go for soup, but the Almondigas was soup Heaven. I want more! Fried Chicken seems to be flying out of restaurant kitchens from coast to coast, with a multitude of ethnic twists on this prolific dish. Musang’s was juicy, crispy, with a rich gravy, propelling their fried chicken to the head of the class. The short ribs were my least favorite, but just because I caught a fatty piece. The technique of making the ribs crispy on the outside was pure genius. Finishing with mango cake was a finale that almost forced a standing ovation. Musang provided my best meal since my NYC trip in March when I dined at the Michelin starred JUA. This is a restaurant not to be missed in Seattle. Everybody at Musang appeared happy, and why not, when you are serving and preparing some of the best food in the country. Bravo!

My wife's cousin who lives in Seattle brought us here during our visit from Alaska. The place may be a little small but the service is big heated. From the minute you walk in, you feel like family. Brian was outstanding, friendly and very knowledgeable. He made us feel welcome. The food is outstanding and good size portions. It was freshly prepared. The food is full of flavor. It has that authentic taste. We tired several dishes and shared. I would recommend this restaurant to anyone who loves Filipino food, that has a taste of home.

This was my first experience with Filipino food and it was a really nice introduction. The staff here are all helpful and friendly and were really happy I was sampling the cuisine. They also have Filipino beer and local beer plus a full cocktail list and a mix of indoor and outdoor seating. Do note proof of vaccine is required to dine here.

Ok - I say this many times but TripAdvisor needs a rating between average and very good. Spring rolls and smoked oysters were quite tasty. My entree of roasted rockfish in banana leaf was tasteless, but others enjoyed the pork and scallops. Lastly, why in the world are they still asking for proof of vaccination in November, 2022. It's time to put that policy to bed.

Visiting Seattle with the family. This time around had to bring my family to try the modern Filipino food by James Beard nominee chef. Wish I would have brought our friends so we can order more in the menu. Since there are only three of us- we were limited on how much we can order since our flight back to vegas is later in the Evening. For starters, we ordered Lumpiang Shanghai and daing na talaba. My son enjoyed the eggroll. The oyster dish was delicious and flavorful. For our main entree I had to get the short rib Kare Kare and sisig. Both were so good. The Kare Kare didn't need extra bagoong (shrimp paste)- perfect with the garlic rice. Both dishes were so big that we had leftovers we brought in the plane and able to finish off for breakfast. We made room to try the tkocolate pandan cake. It was moist and flavorful. Can't wait to try the chefs collaboration with Filipino chefs this coming February in Vegas. Supporting Filipino chefs with their endeavors and pushing Filipino to American dining scene. Yes it's not your grandmother's cooking but modernizing it is great.

Every bite I tried was amazing. Seasoning was perfect. Overall, definitely a place to come back to, especially with family. My only gripes: Service felt rushed, which I hate. And indoor seating was too loud with the music.

Run don’t walk. So delicious and service was excellent. Every dish was packed with flavor — we had the ceviche, fried sweet potatoes and other veggies, garlic rice, rockfish in coconut broth, and pancit (ours was with crab). Everything was seasoned perfectly. Cocktails were lovely as well. We sat at the bar and didn’t feel at all as if we missed anything. I really commend all of the staff for making us feel welcome and their excellent recommendations. Hope they stick around for a long time!

Indeed one of the best experiences in Seattle , the cheff Jonah carefully oversees every single aspects of the food, making any casual meal in to a culinary experience! Unfortunately there is nothing to prioritize anything and everything is in escale, a solid 10! Do not spare any time in standard drinks either, Jason at the Bar will surprise you with a cocktail or a wine to marinate perfectly your moments… for a lack of a better word .. MUSANG one of the best food I’ve had in 3 continents.. thank you!

I forget to go by my tried and true strategy of just ordering appetizers and sides - as I'm rarely a fan of the mains. We had the special (steak with some gravy) - not cooked medium rare and not sure what was going on with the gravy. Are gravies a Filipino thing? And we had the Joy Fried Chicken - I like the crispy on it but it was also sitting in a gravy. Are gravies a thing? What we did like - the pancit was amazing, as far as I know. And we enjoyed also the Ukoy and its sauce. I don't know, I've been waiting to try it for so long and was waiting for a wow. And it was over $200+ for the three of us (including 4 drinks). OH, and we were rushed out of there after 1 hour and 15 minutes. The waiter asked us no less than 4 times did we want this wrapped up. How long are you supposed to have a table?

Very loud restaurant. Makes dinner conversation difficult. Food was average at best. Small portions and high priced. The bread is $9 for a small roll that was fresh and nothing special. Seafood on a bed of Spanish rice was $40 and the rice was dried, stuck to the bottom of the pans and the seafood was more a garnish. Tasteless. Glasses of wine were $15 and were small pours. We spent over $200 for a very forgettable meal. Mandatory 22% tip tacked onto bill then there is an expectation of you voluntarily tipping on top of that. Would never go back.

My wife and I stayed downtown, and despite the long cab ride, we decided to check it out. It was well worth the trip. The short rib kare kare was incredible and was a very generous portion. The corn bibingka for dessert was a pleasant surprise as well. The texture was extraordinary, and the salt and honey made it very moreish.

This place came highly recommended by a friend. It was amazing. This is a gourmet Philippine restaurant. Reservations are recommended. The service was excellent and the food to die for. Great menu.

Musang on Beacon Hill offers a refined yet comforting take on Filipino cuisine. As a Filipino, it makes me happy to be able to experience a truly unique dining experience like this in Seattle. We were a party of four, and from start to finish it felt special. They have a full bar (first come, first serve if you want to sit there) and an open kitchen where you can see the chefs busy making food all night. We also got lucky because Emily, our wonderful server, told us their menu changes every three months and we happened to catch the new Fall Menu. We ordered the following: Sinigang Chips – Tamarind-dusted potato chips with a tangy, sour edge. An inventive take on sinigang flavors and a fun way to start the meal. Lumpiang Shanghai – Fried eggrolls. I couldn’t eat these because they contain pork, but my table enjoyed them and said the filling was dense, almost like a meatball. I’ll take their word for it. Kinilaw – Filipino ceviche. Bright and fresh, dressed in an acid-sour mix. The flavors are balanced and bold. I absolutely loved this dish! Ginataang Gulay – My least favorite dish of the night. I was expecting a creamy coconut sauce, but instead it was dry and heavy on parsnips, turnips, and vegan bagoong. It just felt over-fused. My ancestors would roll in their graves at vegan bagoong. Lol. Pancit Malabon – Now this dish felt close to home. Bold, savory, and rich, with a vibrant sauce coating the noodles. Rooted in tradition but thoughtfully modernized. Absolute chef’s kiss. Sinigang na Baboy – Another one I couldn’t eat because of pork, but the table loved it and placed it in their top favorites. I did try the broth , it was delicious, though I wish they leaned more into the tamarind. Inaloban na Isda – My top dish of the night! Roasted rockfish prepared beautifully, so tender, super flavorful, and thoughtfully balanced. Rooted in tradition yet adventurous in execution. 10/10, highly recommend. Special of the Night: Fried Chicken – One of the table’s favorites. They raved this was the crispiest chicken they’ve ever had , juicy, flavorful, and a solid 10/10. I unfortunately couldn’t try it since I’m pescatarian, but I believe them! Cocktails were excellent as well. My boyfriend ordered a Manhattan, and I had their Calamansi juice with a shot of vodka added. The calamansi did not disappoint, it was tart, refreshing, and instantly took me back. Musang delivers on both flavor and atmosphere, balancing comfort with creativity. Between the rotating menus, the open kitchen, and the way each dish carries a story, this is a place I would return to again and again.

Overall very good food and friendly staff. One dish ( smoked oysters) was a bit of a miss. Drinks were innovative, but desserts were average. Only restaurant I’ve been to over the last few months that still demands proof of vaccination. Please stop the woke BS!