Bubba and I visited Restaurant 101 in Ortigas a few years ago but I’ve never been to Restaurant 101 at the Fort until last month when I went to the Enderun Campus for Discover Cuisine. The stylish Restaurant 101 interiors at the Fort evoke the same casual elegance of the first restaurant in Ortigas.
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Restaurant 101 Enderun Ortigas
In this contemporary Parisian bistro setting, you’ll observe the amiable precision of the student wait staff, working under the watchful eyes of the College’s food and beverage faculty. Their energy brings freshness and unique charm to the 101 experience.
Serving lunch and dinner Mondays to Saturdays, Restaurant 101 already enjoys name recall that mere mention of it creates visual images of things jaded palates yearn for. With Chef Thomas Wenger at its helm, there is much to anticipate. It also offers monthly wine tasting dinners, and with an open kitchen exhibit that stands out from the surfeit of Manila’s restaurants, it has definitely become a landmark, taking the spotlight in dining places to frequent.
Bouillabaise
Restaurant 101 also welcomes the return of its popular Prix-Fixe menus, affordable three-course daily lunch specials for only PHP 300. It can also accommodate private parties and large-scale banquets, in two salon privés and its magnificent, high-ceilinged 240-square-meter Atrium. The chic Bar d’Etoile, adjacent to the restaurant, serves some of Manila’s finest cocktails under a stunning canopy of glass and starlight.
On the Table
Salmon Fillet, Mi Cuit, Caper-Herb Dressing, Warm Potato Salad PHP 380
Mi Cuit means half cooked but it isn’t necessarily raw fish. Some use the technique of lightly curing the salmon in salt and vinegar, vacuum packing it with thyme and olive oil then cooked in a water bath for 6-8 minutes. Others cook it in 104F oil but not all the way through. This certain temperature changes the fish texture and flavor.
Both Carlos and Richard were not enthused by the Salmon fillet mi cuit but I dissent. I enjoyed the subtle and delicate taste of the salmon with just the right acid and herb flavor from the caper dressing coating the block of fish. It was a different take on salmon and I welcomed the newness of it.
The warm potato salad was light and complements beautifully with the salmon.
Chicken Basquaise Stewed Sweet Peppers Bayonne Ham PHP 680
The chicken with a partially crispy outer layer was rebelling with piquant flavors from the stewed sweet peppers. This chicken dish that originates from Basque Region of Southern France was full of flavor and had a slight touch of sweetness and saltiness from the Bayonne Ham.
Louis XV Chocolate Crisp, Ganache, Praline Bar PHP 220
The only other place you can try this dessert is at La Louis XV restaurant in Monaco at heftily priced 15 Euros. Shaped like a commercial chocolate bar, the wafer and hazelnut croquante remind me of Ferrero Rocher chocolate.
There is a play of crispiness steadily poised by certain softness of the texture. The matte finish of the rich chocolate ganache was topped strikingly with edible gold flakes. I’d go skinny dipping my right hand into a bucket of their rich chocolate ganache and just lick to my heart’s desire.
Restaurant 101 at Enderun Colleges
1100 Campus Avenue, McKinley Hill,
Fort Bonifacio, Taguig City 1634 Philippines
(632) 856 5000 local 101 / (632) 856 4656
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Recent Table Guest