Monday, November 29, 2010

Pinoy Food with a Twist at Chef's Table

Ever since I have tasted Chef Bruce Lim's offerings some years ago in his kitchen/studio, he has been one of my favorite chefs.  He has deconstructed our pinoy food and rebuilt it in such a way that makes us think and savor the different layers of flavor in each dish.

Roasted Tomato Halaan Soup, P210
* Fresh halaan steamed in lambanog  and combined with a rich tomato puree.   This soup has some pretty strong flavors coming from the lambanog and the tomato puree. The halaan was a bit gritty which, i guess, is proof of its freshness.  I have heard this dish described as oceany - but not in a bad way.

Chilled Carrot and Ginger Soup, P250

*A combination of fresh raw diced tanigue, apples & cucumbers tossed in citrus fruit juice in a pool of invigorating carrot & ginger puree. Chef Bruce's kilawin-inspired dishes has always been a hit with me and this carrot and ginger soup is no exception.

Davao Salad, P310
*Mixed greens tossed in durian vinaigrette topped with pan-seared tuna, Davao fruits and vegetables
Though the durian smell was present, it wasn't overpowering enough to deter me from trying out this dish.  Durian lovers would surely like this.

Chill-a-fino, P550
*Chinese style steamed lapu-lapu on a bed of filipino ube mash topped with pechay.  A modern twist to an all-time favorite steamed fish.

ube mash
 Another of my favorite dish from Chef Bruce.  A big dollop of ube goodness.  We have renamed this as Yummy yam.

Tortang talong with salted egg and onion compote why didn't i think of that?

Braised Liempo, P350
*Pork belly slowly braised in a sweet-spiced humba sauce served with mustasa.  The chef calls this a meat cake because of the layers of meat and fat.  This reminds me of  a Chinese dish called "hong ba" and it's not a surprise when Chef Bruce said that this is his grandma's recipe.

Kalderetang Itik, P480
*Tender duck legs in kaldereta sauce served on a bed of baked potato and chili sauce on the side.  Slice a piece of baked potato, top it with a piece of itik and then a small amount of the chili sauce and pop it in your mouth.  The chili sauce, made from 3 different local chili, is the chef's own concoction.  Lots and lots of flavor and heat!

Buko Pie Martini, P150
 Chef Bruce's take on the classic buko pie.  Very much like a maja blanca. Best eaten warm.

Banana Mousse and Home-Made Wafers, P110
If you have a sweet tooth like I do, then this is the dessert for you.  Good good good.

Chef's table Iced Tea, P120
A very refreshing drink made with oolong tea and cucumber

Mini Agarao, P150
A lychee, buko and red beet concoction. 

the kitchen
Did you notice that all the male chefs were bald?....and even the male servers were bald.....

first floor dining area
2nd floor dining area
Chef's Table is having a promo 20% off if you are Chef's Table's FB friends. Check out his FB page for details. 

Unit 106 Infinity Tower 
25th st, Bonifacio Global City
Taguig (beside SOMA)
Mon - Sun: 11:00 am - 2:00 pm 6:00 pm - 10:00 pm

* description was taken from the Chef's Table's menu


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