Anyways, upon being seated, you would notice that besides the utensils and napkin, there's also a pencil set in front of you. This is so you can doodle on the brown paper that serves as your table cloth. Oops I forgot to include the fork in the photo. :P
I ordered Hot Rock Pusit (P250, pictured above) for appetizers. I was stupefied by what we got, which was four small pieces of squid. In other establishments, P250 would buy you a whole dish full of calamari. Since there was more than four of us dining not everyone got to try this. The squid was incredibly soft and squishy. I think I tasted some of the beer-based marinade. This was supposedly pressed in between hot rocks. It comes out to P60+ per piece of squid. Um... I don't think I have to tell you it's not worth it.
I also opted for the Calamansi Tuyo Spaghetti (P210, pictured above). I liked the flavor contrast of the olive-oil based sauce, salted fish, and citrusy calamansi.
My friends meanwhile picked the Beef Steak Pasta (P310, pictured above). It was very tasty, we all agreed it was delicious. I'm not fond of bistek but this works.
Corned Pork (P380, pictured above) was our unanimous choice for the dish with the most value for money since it was pretty big and it was served with tinapa (smoked fish) rice. Soft and tender pork strips are served on top of creamy laing. It was surprisingly not greasy for a pork dish, in fact the texture reminded me a bit of chicken or tuna.
Reversed Sotanghon Soup (P150, pictured above) is another yummy dish. Fried crispy sotanghon noodles topped with crispy liempo bits and chopped veggies are drenched in piping hot French Onion Soup from a ceramic pot. It's really good, and it's pretty big for soup.
Prawn Aligue My Way (P350, pictured above) is comprised of two prawns sitting on a bed of sotanghon in aligue (crab fat) sauce. It has a unique flavor which I appreciated although I'd be scared to order something as sinful as this and finish it on my own.
Since we still had vouchers to burn, we also ordered Chill-A-Fino (P350, pictured above). Steamed boneless lapu-lapu (grouper) fillet is set atop a bed of ube (yam) mash... at least that was how it was supposed to be. Sorry to say the ube mash tasted more like mashed potatoes with purple food coloring because I really did not taste any ube.
Braised Liempo (P350, pictured above) was another joke... not that it was not good. It was. The pork was tender and succulent plus they got the flavor right. It's just that you're paying good money for three strips of liempo that tastes exactly like Pata Tim. Believe me, you can get a whole Pata Tim at this price or maybe just a bit more in other establishments. Is it just me or is P100+ for a strip of liempo too much?
For dessert, we decided on Biko with Calamansi Cream Sauce (P110, pictured above). That's sticky native rice cake with citrusy cream sauce. It was okay, nothing really mind-blowing.
Last but not least there was Langka Creme Brulee (P130, pictured above). I hate langka (jackfruit), I really do. This was however, surprisingly good so you could say I was pretty impressed by how I could enjoy something I don't even like. It was creamy and not too sweet.Overall, I have mixed feelings about Chef's Table. There were some delicious dishes but a lot of them are pretty overpriced for the serving size. I mean... over P60+ for a small piece of squid and over P100+ for a strip of liempo? Come on... had we not used 50% off Deal Grocer vouchers we probably would've been pissed off -- at least I know I would have been. They do have an open kitchen though so you can see exactly how everything's prepared, you're assured of the hygiene and sanitation at least. :)
Chef's Table
Unit 106 Infinity Tower,
26th St., Fort Bonifacio Global City
Taguig City
399-1888
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