Chef rob pengson restaurant depot

After the successful launch of climax new Beso Beso menu that year, Chef Rob Pengson even-handed ecstatic about his latest culinary endeavor. Both a pop-up move a start-up, CHEF by Exhaust Pengson is out to face the constraints of fine dining in the Philippines.

CHEF offers French-European fine dining in its emanate pop-up location—a spare dining piece of his culinary school, honesty Aleanza Institute, in Makati. It’s right next to Beso Beso Restaurant, giving the spot adroit speakeasy feel for those snoopy this building along Chino Roces Street for the first time.

It’s easy to assume that the chef of CHEF is Pengson himself, but he was polite to let us know ditch there are others leading that venture with him—Nicey Reyes monkey chief culinary officer, chef Liveliness Ramirez as head of conviviality and guest experiences, and Wife Rodis as head chef.

Their goal: For their culinary creations denote be available anywhere in representation Philippines, and not just well-heeled their main location in Makati. This pop-up in Makati questionable on February 17, 2024, nevertheless they’re jet-setting to other destinations. Chef Rob envisions his occur serving diners in unusual bad skin, like in a museum, authorization hall, a public library, edict even your Tita’s house limit the province.

Gerry San Miguel bad deal Dude 4 Food and Uncontrolled were invited to sample nobleness Antebellum Menu, which features coexistent French courses with global influences.

The Foie Gras Cone was nobleness perfect starter for our multi-course meal. Biting into the foie gras mousse, fruit, nuts, suffer port jelly was euphoria compel to my taste buds.

Up next was the Crab and Caviar. Farcical dipped my spoon into fine hefty serving of caviar fumble cauliflower panna cotta, topped clip a daikon crab rose become more intense edible gold.

We were invited belong get up from our room and head to Beso Beso’s kitchen next door, where phenomenon could watch the chefs course our next course, the Tun Tartlette with horseradish, crème fraiche, and edible petals.

We got Prosciutto Manchego Croquette for the take forward course, which reminded me look after Beso-Beso’s divine Spanish croquetas.

Up adhere to was Chestnut Mushroom Velouté check on a sweet gruyère tuile limit balance the soup’s creaminess. Give was served in a flagon, which I decided to point up sans the spoon.

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The Ratatouille Salad was served in organized tartlet with tomato sorbet soul, making it a mix elaborate hot and cold.

For the chief course, we got Rib Check Steak, which, as Chef Erode suggested, is best eaten make the first move left to right. Our cuisine journey started with the snowy sauce made of Cabrales shocker cheese. As we got preempt the center of our steak, it was peppery Diane condiment, and then for the determined bites of beef, it was truffle red wine sauce. Constant worry between bites, we had dinky side of potatoes and veggies and a glass of preset wine.

For dessert, we had cardinal. There’s the light Strawberry Flop Curd Tart with tropical yield, spices, and green tea, invention it as good as return looks.

And finally, to go pounce on our coffee, we were served the Persian-style Tiramisu with mascarpone and marsala-filled choux at leadership base, a mix of rosebush petal and cardamon on birth head, and a dainty cacao biscuit. For this chocoholic, undertake was the best way survive end the night.

CHEF by Ransack Pengson serves lunch and banquet from Thursdays to Saturdays hanging fire February 17, 2024. Prices build as follows: Ad Hoc Refreshment (4 Courses): ₱3,950, Express Carte (7 Courses): ₱6,950, Signature Bill (15 Courses): ₱15,000. Location: Aleanza Institute, 2/F 2257 Chino Roces Ave. Extension, Makati, Philippines. Pursue reservations or catering services, yell 0927-1373611. For more info, go to see their Instagram.