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Between Bites TOP 10 MUST BITES 2011

December 22, 2011 by Janey

I have scoffed, gobbled, munched, wolfed down different dishes in many, almost countless, restaurants that I have to really organize my food thoughts. That is the reason time and again I come up with these Between Bites Top 10 lists.

Between Bites TOP 10 Best Japanese Restaurants

BETWEEN BITES TOP 10 BEST DATE PLACES

BETWEEN BITES TOP 10 BEST FILIPINO EATS

BETWEEN BITES TOP 10 BEST PAELLA

BETWEEN BITES TOP 10 BEST Buffalo Wings

TOP 5 Sultry Strawberry Treats

Mercato Centrale, Where Food Lovers Meet, The TOP 10

Between Bites TOP 10 Things About Bali

And here we go again! This time I have dubbed my annual list as “MUST BITES” in line with the Between Bites “brand.” Yuck, brand daw oh. Haha.

10. Rub Ribs and Barbecue

A simple duplex with a red signage that spelled RUB stands in Tomas Morato. With more comfortable dining area on the 2^nd floor, the small space has quotable quotes in frames adorning the wall. Their menu offers wings, potato wedges, pastas, pork belly, among others but obviously, it is a no-nonsense restaurant devoted to the love of ribs and barbecue.

Between Bites’ TOP 10 Food Highlights of 2010’s 1st Half: What a Mouthful!

June 23, 2010 by Janey

Between Bites TOP 10 Food Highlights (2010 -1st Half)

10. King One’s Shabu Shabu

That Sunday lunch at King One’s Shabu Shabu (PHP 529 per head) was a wonderful lunch where the food were abound and of good quality –prepared well I should say. I get turned off with restaurants that offer buffet sometimes because of the way the food is prepared… but in this case, King One’s staff handles the food properly. Service was friendly, prompt and inclined –more reason to enjoy your King One feast. Don’t forget to order fresh prawns, mozzarella balls, tao pao and lamb! Oh lamb!

King One Rotary Hot Pot

M2-A Lower Hobbies of Asia

#8 Macapagal Ave., Pasay City

(632) 556 1370

9. Sweet Revenge of Maitre Chocolatier

Sweet Revenge is Maitre Chocolatier’s Lindt Molten Lava Cake -dark chocolate molten lava cake made from Europe’s finest Lindt Excellence Dark 70%, filled with oozing sweet and vengefully spicy chocolate served with vanilla ice cream

Sweet Revenge was the unanimously favorite on the table with its gooey warm chocolate that ruptures from the moist cake that’s bittersweet dark and spiced with chili. Midway when the chocolate flavor sinks in, the chili essence abruptly creeps in creating a sweet heat inside your mouth. Cool off with the vanilla ice cream that soothes your taste buds to a calm reverie. Bubba, Zipster and I loved the yin yang taste of darkness and sweetness, as well as the heat and arctic feel.

The spunk of the chili in the luscious chocolate liquid inside and the vanilla ice cream bring it all together in sweet harmony.

Maitre Chocolatier Boutique Café

Maitre Chocolatier Boutique Cafe by Eva Wong

2A (Beside Starbucks), No. 28 Jupiter Street

Bel Air, Makati City, Philippines

(632) 897 8559

8. Minato’s Great Korean Barbecue

Other than the smorgasbord of side dishes that includes Kimchi, spiced green vegetables, peanuts, bean sprouts, marbled potatoes among a variety of other side accompaniments, it is really the barbecue that’s quite good at Minato. It has to be one of the best in town.

Kimchi Pancake

The Kimchi Pancake is oil-fried pancake with bits of beansprouts and cabbage flavored Kimchi-style. And I think it’s free.

So Kal Bi PHP 350

Marinated beef short ribs –has a shadow of sweetness, garlic and soy. It’s hard to restrain oneself from gnawing the large bones with charred meat.

Sam Gyeop Sal PHP 240

The plate had thick, fatty slices of pork belly (almost looks like uncured bacon) alternating meat and fat and then skin. Meat is left unseasoned and usually cooked on a grill at the diner’s table. In this case, the wait staff helped in cooking the pork belly slices. On the side, green onion leeks and lettuce are served in case you prefer to wrap your meat inside. Customize it and add different side dishes or Kimchi and dip in sesame oil with fine black pepper and salt for a perfect finish.

Minato Korean Restaurant

Escriva Road (between Furu Restaurant and Agua Vida)

Ortigas Center, Pasig City

#8 is a toss-up between Minato and Chic Boy

tied at the same number.

8. Tasty Lechon Liempo at Chic Boy

Great food doesn’t necessarily have to come at a price. There’s a new affordable (almost dare to say cheap) food discovery along Jupiter Street in Makati. Call on the Chic Boy. Chic-Boy is actually a play on the words Chicken and Baboy (pork) –the meats that are quite popular in the Filipino community particularly when it’s grilled.

Chic Boy is putting a whole new turn on chicken inasal, lechon manok and lechon liempo like you’ve never tasted before. They’ve taken a special secret recipe of tasty lechon manok and lechon liempo in Cebu and chicken inasal of Bacolod and put it all in one easy-breezy and affordable restaurant here in Manila.

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Must-orders include their Cebu Lechon Liempo and Salmon Sinigang (PHP 45). With those affordable prices and flavorsome and satisfying meals, how can anyone go wrong? 😀

READ MORE!

Tasty Lechon Liempo at Chic Boy

Chic Boy

Jupiter St., Makati City

7. 22 Prime’s Tomahawk Chop

Quick-fire thoughts:

I love the ample size of fat that adds a buttery texture

and heightens flavor of the meat

Peppercorn sauce bursts a bouncy flavor that goes perfectly with the chop

The salad is a good pause in between bites of meat as a cleanser to the palate

Side of baby vegetables had the right crisp and seasoning

–the lone brussel sprout was my favorite! Quite tasty!!!

Don’t miss out on ordering my FAVORITE Chef Rick’s Cheese Bread!

Chef Rick’s Cheese Bread PHP 140

Gooey warm cheese topped on three breads, soft and bursting with tantalizing flavors. Served with baby greens in a mild citrus dressing sparkled with pink peppercorn. Sun dried tomato and broiled four cheese together? It’s an exercise in indulgence.

Premium Night at 22 Prime

22 Prime

22^nd Level, Discovery Suites

25 ADB Avenue

Ortigas Avenue, Ortigas Center

Pasig City, Metro Manila

(632) 719 8888/ (632) 719 6821

6. Ya Kun Kaya Toast –Ortigas

Want a great breakfast that lifts you up at any time of the day? Head over at Ya Kun Kaya! 🙂

Kaya Toast (Half PHP 115, Set Menu PHP 140)

2 slices of delicious Kaya toast with butter –has the right lightly toasted crunch of the bread, slathered with butter and just enough green sweet coconut spread. Satisfies when washed down with Ya Kun’s famous coffee tarik or the traditionally pulled coffee. It’s not on their menu, but you can change your coffee to Yin Yang, which is this delicious half-coffee and half-tea drink.

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Noticeably, the Ya Kun eggs were cooked perfectly, which other Kaya stores can’t quite get, where the eggs usually come out with still some raw uncooked parts. My little spoon broke into that fountain of yolk and I was soaked in sunshine delight. There’s no brighter day than eating wet and perfectly prepared eggs with the crunch of your toast.

READ MORE!

Ya Kun Kaya -Ortigas

In Crumbs: Ya Kun Kaya, Taverna Verde and Taal View Heights

Ya Kun Kaya Toast

G/F AYK Bldg., Escriva Drive (Right beside Astoria Plaza)

San Antonio Village, Ortigas, Pasig City

(632) 470 4285

7AM-11PM

5. Stevie’s Hainanese Chicken Rice

Suffused in its natural chicken juice/broth, the chicken meat was very tender and delectable –quite tasty for what can be considered a “healthy food.” The exquisite and juicy flesh of the steamed chicken is finely balanced with the fragrant rice sprinkled with green onions. Add a splotch of color and taste by blending in the ginger in sesame oil, chili and sweetened soy sauce.

Ooh, the appetizing smell and pleasant gingerly-sesame light taste mixed with a touch of soy and red spice… makes you definitely bite off more than you can chew.

Stevie’s Hainanese Chicken Rice: Bite Off More Than You Can Chew

Stevie’s Hainanese Chicken Rice (For pick-up orders only)

21 Libra St. Bel Air,

Makati City

(0906) 508 4155

4. Legend of India

Next to my favorite cuisine, I think Indian cuisine is one of the most interesting and flavorful fares in the world. Indian cuisine uses various spices, herbs, and vegetables and fruits sometimes grown only in India. It also has a wide assortment of cooking techniques.

Kadai Paneer PHP 260

Cottage cheese cooked in a traditional kadai masala paste

Rogan Josh PHP 450

Rogan Josh is an aromatic curry meat dish cooked with a mixture of strong Indian spices where the fat of the meat is usually roasted first in yogurt marinade. Legend of India tamed their version for our group, which mean it wasn’t intensely hot, but it was still intensely enjoyable paired with the vegetable biryani or the naan.

Sweet Lassi PHP 110

It was my first time to actually drink a whole glass of sweet Lassi. I’ve tried it before in other Indian restaurants but found the others’ version too sour for my taste. Lassi is a popular and traditional Indian yogurt-based drink. I tremendously enjoyed Legend of India’s sweet lassi since it has a perfect blend of yogurt, milk and sweetener. There’s a bit of tangy taste to it but it mellows down with a frothy sweet milky flavor. It fully relaxes your taste buds from the spices.

READ MORE!

Legend of India is Legend of Taste

Legend of India

114-B Jupiter St.,

Bel-Air II, Makati City

(632) 836 4232

3. Tsumura’s Wagyu Beef Usuyaki

Other than the sushi and sashimi…

It’s the Wagyu Beef Usuyaki that’s memorable at Tsumura! 🙂

Wagyu Beef Usuyaki PHP 600

Supple mushrooms wrapped in thinly sliced Wagyu beef –very tender, flavorful that it’s mighty impressive. The mushrooms were very light, in mellow contrast of the excellent beef. It is simply an indulgence in fine food. The taste is divine.

Tsumura

2^nd Level 88 Corporate Plaza

Sedeno corner Valero Streets,

Salcedo Village, Makati City

(632) 887 4848/ (632) 4850

#3 is actually a toss-up between Tsumura and Serenitea

tied at the same number.

3. Serenitea’s Okkinawa or Hokkaido Milk Tea

Serenitea is your one-stop shop for all things serene about tea. They have different variants of tea that will help boost a definite change of drinking lifestyle. It is the healthy alternative to colas, coffee and sugar-loaded smoothies. We visit 3 to 4 times a week to get our “Serenitea fix,” which is usually their Okkinawa milk tea drink with nata or pearls (depending on what topping you want) or Hokkaido with pearls.

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A Sunday Afternoon Picnic

2. Frazzled Cook’s Paella

In terms of taste and price, I consider Frazzled Cook’s Seafood Paella as the best in my book so far.

Seafood Paella PHP 550

For those diners who love their seafood paella with the full generous portions of mussels, squid rings, shrimps, chorizo and egg, this is their best bet for paella and huge value for money. I love the fact that they serve it on the paellera since I enjoy most my paella with the burnt crispy part at the bottom.

For other recommended orders, below are some dishes worthwhile to try:

Wagyu Salpicao PHP 550

When the serving arrives on your table, initial thought would be, “this dish is pricey.” If you’re being served with quality Wagyu that certainly softens in your mouth in a buttery texture without any effort, then your money is good. Have no qualms being served only a few flavorful cubes of beef drenched in its sautéed oil with lightly fried chips of garlic and slices of button mushrooms. Superb.

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Peruvian Hot Pot PHP 400

The Peruvian Hot Pot is their version of spicy lamb stew. This was Bubba’s favorite as the spicy invigorating flavors all come together from the lamb, olives, bell peppers and wine –great flavor and unbelievable rich sauce. The lamb meat had no gamey aftertaste that will surely convert those non-lamb eaters.

The Frazzled Cook

#916 Luna Mencias Street, Baranggay Additional Hills,

Mandaluyong City

(632) 782 5980

1. La Tienda Steak

Chuleton PHP 2,150 (PHP 425/100 grams)

It was the steak that was the highlight of this dinner date for me (okay, plus Bubba’s adoring chinky eyes). One of the best steaks I’ve tasted in Manila is not found on a focused steakhouse. It’s at a Spanish restaurant called La Tienda. I was pleasantly surprised how the steak gratified my meaty cravings. I think we had it cooked in medium doneness. The delicious steak was quite tender –glistening with appropriate grease and seemingly lightly salted while being cooked.

READ MORE!

La Tienda

43 Polaris St. Bel-Air

Makati City, Philippines

(632) 890 4123

Because I love food so much, I have #11-#20 but I’ll save it for another post. Watch out for that soon! 😉

For the meantime, here’s looking forward to the wonderful eats and gastronomic experiences for the next half of the year! Food Highlights from July-December 2010 –2^nd half version! And finally, by the end of the year, TOP 10 of 2010!!! 😉 I’m so giddy with excitement! CHEERS!

THANK YOU Ming for this photo! 😉

LIVE, LAUGH, LOVE and EAT!!! 😉

Photo Credit:

Carlos Palma of Foodie Manila

www.FoodieManila.com

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In Crumbs: Stevie’s Hainanese Chicken Rice, Clawdaddy Crab House, Cibo

June 11, 2010 by Janey

2 Sets of Stevie’s Hainanese Chicken Rice Aren’t Enough

May 30, 2010 –2 weeks ago, we ordered Stevie’s Hainanese Chicken Rice yet again. This time, scared to run out of it, we ordered two sets (plus an extra cup of ginger, as usual). It was the highlight of Sunday family lunch at Bubba’s place. We learned that Sundays are usually the busiest day for Stevie since a lot of people call in for orders during this family day. That specific Sunday, there were 8 orders called in for pick-up in Bel-Air, including 2 that were ours.

Bored of the usual lunches in the office? Order Stevie’s Hainanese Chicken Rice, pick it up, and share a great lunch at work. That’s what we did in April. Karen was stuck somewhere so the HCR lunch was shared with our COO and my boss. I’m glad they both loved it. Karen followed afterwards and ate a hefty share as well. I had three helpings myself.

I had more than three helpings 2 Sundays ago… 😉

Stevie’s Hainanese Chicken Rice (For pick-up orders only)

21 Libra St. Bel Air,

Makati City

(0906) 508 4155

Venting out on Food @ Clawdaddy Crab House and American Grill

May 31, 2010 –My make-up was lost one day and replaced the next day (Monday). And that brought a string of good luck with it in the weeks that followed.

But that Monday night, I can’t help but do a vent-out dinner (where I eat my heart out literally –I choose the restaurant and not look at the price tag when ordering and just eat what I want). I treated Bubba at ClawDaddy Crab House and American Grill. We rarely eat at seafood restaurants (Bubba is not a shellfish fan) but this time, I just wanted to get my hands messy with crabs and ribs.

Crab Maritess PHP 120/100 Grams (I think our crab was at 900grams so that was about PHP 1,080)

Crab sautéed in olive oil, white wine, garlic and chilies

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What I do every time I visit is order Crab Maritess and requests for the sweet and spicy Sze Chuan sauce on the side

Smoked Baby Back Ribs (Half) PHP 398

Smoked, slow-cooked, and char grilled baby back ribs basted with ClawDaddy’s BBQ sauce –with 2 side orders of dirty rice

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Rustic Mashed Potato PHP

ClawDaddy Crab House and American Grill

6^th Level, The Ledge, Shangri-la Plaza Mall

EDSA Cor. Shaw Blvd. Mandaluyong City, MM.

(632) 636-5679

READ MORE

ClawDaddy Crab Buffet

ClawDaddy Crab

Meann’s Birthla at Cibo

June 3, 2010 –It was Meann’s birthday. I surprised her at the office with some Machiavelli chocolates and a banner with the Happy Birthday sign. Lunchtime, we headed out to Shangri-la Plaza for Meann’s birthday lunch treat from dee boss (CGS). It was a toss between Agave or Cibo. We ended up in Cibo.

We bumped into Pebs (AFC’s Senior Sales Affiliates Manager) and Michelle (wife of Chef Bruce of Tablescape) at the restaurant. Pebs used to be my religious supplier of Royce chocolates from Singapore back when she was still based there for work. And Pebs also used to work for SKY as airtimes sales head. She’s now with Asian Food Channel. I’ve met Michelle once when we dined at Chef’s Table.

Pebbles briefly shares that a good friend of hers and her husband’s suggested a place to dine at and when he sent the link of the place –it was my Between Bites site’s link he sent. She laughed a bit because we knew each other. What a small world after all. They tried Frazzled Cook and were really happy about it. I flushed a bit when Pebs said that I got many readers. I delight in the honor of being read… but alongside it is the “invisible” pressure of improving my writing and making good recommendations –those that are deserved.

We ordered one appetizer and a pizza to share among the four of us. As usual, I had my favorite, Pasta dela Terra. Meann asked me what’s good to order and I suggested either Pasta Dela Terra or Pasta Al Telefono. She got the latter while CGS and Karen got two other pasta plates I wasn’t able to note.

Pasta Dela Terra PHP230

Mushroom trifolati, stewed tomato, goat cheese, Parmesan, cream

Tegamino Di Formaggio Fuso Mozzarella PHP 230

Mozzarella, white cheese, tomato, anchovies, basil

Cibo

2nd Level Shangri-la Plaza Mall

Shaw Blvd. cor. EDSA, Mandaluyong City, Philippines

(632) 631 7753

READ MORE

Agave Mexicana Cantina

Gastronomic Indulgence at the Chef’s Table

Pebbles and Royce Nama Chocolates Bitter

Frazzled Cook and His Dazzling Dishes

Cibo

Two Italians in One Night

Thursday Club Series: Agave Mexican Cantina

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Gastronomic Indulgence at The Chef’s Table

February 11, 2009 by Janey

Bubba made a dinner reservation somewhere new since he knew I would want to try something atypical. Celebrating our anniversary last night, the adventurous spirit in us landed us both by the doorstep of Chef’s Table. Chef’s Table is a newly opened tableside-cooking restaurant secreted some place near Kalayaan Avenue- Fort Bonifacio. Chef Bruce Lim and wife Michelle amid a small staff operate the latest freestyle dining restaurant. For those who are not couch potatoes, Chef Bruce is the celebrity chef in the Tablescape show originally produced by Studio 23 Mise en Plus Productions, which Angel Aquino co-hosts. He is also the familiar face behind Chef’s Table.

Chef’s Table has two dining areas. Their indoor dining capacity, which is located inside the studio is 15 pax. This is absolutely a non-smoking area while the counterpart is an outdoor rooftop/garden setting that can sit 20 pax. Clients have a choice between a set menu or free-style cooking, the former needs 24-hour advance notice while the latter requires 1-week.

Work and heavy traffic tied with almost getting lost marked our arrival at almost 9pm. Another couple follows shortly after our entrance. Chef Bruce welcomes us with a bright smile. We’ve had the experience of private dining but this was different. I felt so giddy being able to watch closely while a Chef explains and cooks the entire meal for us. The feeling was similar to being a special guest in one of my favorite cooking shows (Iron Chef!!!) –playing the role of an audience/taster.

Chef Bruce starts preparing the ingredients, which begins our journey through his kitchen studio and the wonderful food plates to be created in this intimate setting. He shares with us some cooking tips and food trivia, as well as his memorable events with Gordon Ramsay and MGM Grand.

The Kitchen studio is how I wish my own kitchen to look like. It was so easy to move around but everything is still within reach or a few steps away. Dark wood treatments give the vibe of country cooking and native feel. Fresh flowers on the tables, comfortable chic chairs and interesting pieces decorate the dining area. This kitchen certainly has its own personality.

Owners Chef Bruce and wife Michelle proudly circulates the elegant dining room either chatting with the clients or enlightening us with their food knowledge and tricks. Chef Bruce’s knack of eloquence present culinary topics with flair. His love for food is very apparent.

Michelle shares that this is only their second night of operation. Us being the 2^nd batch of clientele, with Chris being the 3^rd customer in tow.

On the Table

Bubba’s 4-course Dinner (PHP 1,500)

Classic Caesar

Romaine lettuce tossed in delicate Caesar dressing served with 3 garlic bread-cuts and anchovy fillets. I tasted a hint of truffle oil but I could be wrong. The saltiness of the anchovy didn’t overpower the salad while the Edam cheese shavings made the salad sharper.

PCB Skewers

Pork, Chicken and Beef skewers marinated in ginger soy and grilled to perfection. Served with warm cilantro vinaigrette. The ginger soy is light and the meat was cooked just right.

Potato Crusted Salmon

A hefty fillet of Salmon layered with chips of potatoes and pan seared to medium, topped with herb compound butter. It arrived resting lazily on a bed of wilted kangkong. Bubba liked the salmon, which was very moist –still had all the natural juice inside. However, midway to the salmon, Bubba became a bit bored with the dish as the taste became weaker and weaker. Both the salmon and kangkong are not big on flavors on its own. Coupled together in one plate, the common denominator gets emphasized eventually. The speckle of black salt was interesting but not enough to last until the end of the movie. Maybe midway a touch of zest or pepper could have helped.

Crème Brule

Decadent cream custard crusted with sugar topping. Crème Brule is usually out of my dessert list due to the fact that most served in Manila restaurants taste either egg-y or overly creamy. Chef Bruce’s version has a sophisticated taste. The cream custard was so smooth that it feels luscious on your tongue with the right note of sweetness.

My 4-course Dinner (PHP 1,500)

Citrus Salad

Mixed Greens tossed in Asian vinaigrette and topped with peanuts, oranges, pomelo and crispy fried noodles. The way he assembled the salad was with a leveling of taste. The citrus fruits made the salad refreshing and cleansed the palate for the next course.

Crab and Shrimp Cakes

Monterey-style crab and shrimp cakes accompanied by tamarind aioli sauce. This appetizer is tenderly delicious. The plating of this dish is much appreciated more than the others with 2 blocks of the crab/shrimp cake balancing on top of a Crab shell… very visually appetizing or threatening.

The medium-sized chunky cakes have a true crab flavor on one side and then chop-up shrimp as you finish off the cake. The crab shrimp cakes are moist yet it retains some flaky-ness that makes the crumbling flesh enjoyable. The tamarind aioli sauce fully complements the cakes.

While the appetizer is catching our attention, Chef Bruce moves on to the next course –entrée. Every time Chef Bruce puts butter on the pan, I look away. *Grins* This helps in preventing the mental calorie counter to tick.

Sirloin of Beef

Garlic and herb marinated sirloin pan seared to the client’s preference. Served with buttered wing bean vegetable (sigarilyas in the famous Bahay Kubo song) and roasted garlic mashed potatoes. The mashed potato stands like a huge dome in the middle of the plate while medium-well sirloin beef straddles the side and the green wing bean adds color and aspect to the plating. The wing bean surprisingly added more to the dish than its appearance. The crunch of the vegetable added a great texture to the entrée. While the beef is tender and soft and the mashed potato mushy, Sigarilyas added the balancing irony rotating the bite component.

The sirloin beef was perfectly done to my likeness –medium on the inside and scorched on the outside, giving a hairline-thin peppery crust. I noticed that the beef had a touch of the same light soy dressing used in the PCB Skewers giving it an Asian flavor. The sauce doesn’t overwhelm the taste of the meat, which is how Bubba and I like our meats.

The smashed potato was appropriately placed in the middle because in a fork-beat, it stole the limelight from the beef. It turned out to be the star of the show! The potato mash wasn’t too squashy with semi-chunks giving a slight bite and depth to it. The roasted garlic managed to provide several layers of flavor. What a great combination of flavors this dish has!

Mango Studel

Our concentration totally panned to the Sirloin Beef entrée that we missed how Chef Bruce prepared the Mango Strudel. I know I was looking at him, nodding a little to acknowledge that I hear what he’s saying but my mind stuck the to the plate I was devouring. I didn’t even know what we were having until I see the dessert plate in front of us. Fresh mangoes rolled in cinnamon sugar and rolled in phyllo dough. Oven roasted to golden brown and topped with a mango crème anglaise. It was love at first bite and probably the forever kind. This dessert is the perfect end to cap off a winning performance. All my taste buds are in standing ovation.

Overall, no taste was compromised. Celebrating our anniversary at Chef’s Table was an excellent idea –totally elevated our dining experience. The idea of having a personal chef feels so luxurious, then an engaging personal chef at that. If you want something close to that grand feeling and an unconvential dinner, then Chef’s Table is the destination.

We took a quick look at the outdoor dining area. The garden setting has the same elegance as the indoor area. It actually breathes more romanticism in the air with the lush garden and fishpond. I really enjoyed watching Chef Bruce whip up the delights right before our very eyes but the outdoor setting is definitely something to try on the next visit.

For your special occasion or any night of the week, dining at Chef’s Table is a special treat. Service by the lonesome wait staff was professional and friendly. Order their set menu if option is to be safe or go bold and daring with the freestyle cooking. The Set Menu priced at PHP 1,500 per head includes a choice of soup or salad, 1 appetizer, 1 Entree, 1 dessert, and Non Alcoholic Drinks included (Coca Cola Products, Coffee, Iced Tea). I suggest bringing a bottle of wine for enhanced appreciation. No corkage as of date. Freestyle cooking will depend on the parameters that the client gives to Chef Bruce. For more info on this, visit OAP’s entry on Chef’s Table. Chef Bruce will prepare something special for you within a given budget. Note that these reservations should be made at least 1 week in advance to give time for the Chef to conceptualize the menu.

“Tableside cooking” is alive and delicious at the Chef’s Table. The venue is a lively atmosphere with big portions of creative specialty dishes that can surely pique a gourmand’s radar. Our recent restaurant visits haven’t been quite the inspiration (thus pardoné the lazy blogging) but the Chef’s Table experience makes me sing a different tune today. Prime up your evening happenings and go through an array of flavors literally prepared right under your noses at Chef’s Table.

Chef’s Table

1238 Emilio Jacinto St. cor Kalayaan Ave

Guadalupe Nuevo, Makati City.

(+63) 918 8871277

Dinner by reservation only (except Wednesdays and Sundays)

Chef’s Table Album

Chef’s Table by Chef Bruce

Artist Chef