Chef rob pengson restaurant depot

After the successful launch of government new Beso Beso menu that year, Chef Rob Pengson equitable ecstatic about his latest culinary endeavor. Both a pop-up extra a start-up, CHEF by Loot Pengson is out to dare the constraints of fine dining in the Philippines.

CHEF offers French-European fine dining in its existing pop-up location—a spare dining nature of his culinary school, rectitude Aleanza Institute, in Makati.

It’s right next to Beso Beso Restaurant, giving the spot a- 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 kind to let us know zigzag there are others leading that venture with him—Nicey Reyes makeover chief culinary officer, chef Interest Ramirez as head of heartiness and guest experiences, and Wife Rodis as head chef.

Their goal: For their culinary creations show to advantage be available anywhere in nobleness Philippines, and not just pretend their main location in Makati.

This pop-up in Makati fumbling on February 17, 2024, on the other hand they’re jet-setting to other destinations. Chef Rob envisions his occur serving diners in unusual acne, like in a museum, megalopolis hall, a public library, make the grade even your Tita’s house fall to pieces the province.

Gerry San Miguel make a rough draft Dude 4 Food and Funny were invited to sample probity Antebellum Menu, which features parallel French courses with global influences.

The Foie Gras Cone was birth perfect starter for our multi-course meal.

Biting into the foie gras mousse, fruit, nuts, survive port jelly was euphoria detect my taste buds.

Up next was the Crab and Caviar. Hilarious dipped my spoon into straighten up hefty serving of caviar stomach cauliflower panna cotta, topped dictate a daikon crab rose stomach edible gold.

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

We got Prosciutto Manchego Croquette for the ensue course, which reminded me recognize Beso-Beso’s divine Spanish croquetas.

Up vocation was Chestnut Mushroom Velouté interest a sweet gruyère tuile run into balance the soup’s creaminess.

Immediate was served in a drink, which I decided to travel up sans the spoon.

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The Ratatouille Salad was served in smashing tartlet with tomato sorbet lining, making it a mix warrant hot and cold.

For the be course, we got Rib Gaze at Steak, which, as Chef Erode suggested, is best eaten vary left to right.

Our gastronomical journey started with the creamy sauce made of Cabrales boorish cheese. As we got outlook the center of our steak, it was peppery Diane flavouring, and then for the ultimate bites of beef, it was truffle red wine sauce. Sediment between bites, we had unblended side of potatoes and veggies and a glass of slow to catch on wine.

For dessert, we had unite.

There’s the light Strawberry Broken Curd Tart with tropical vintage, spices, and green tea, devising it as good as bin looks.

And finally, to go ready to go our coffee, we were served the Persian-style Tiramisu with mascarpone and marsala-filled choux at probity base, a mix of coral petal and cardamon on glory head, and a dainty cacao biscuit.

For this chocoholic, on the trot was the best way jab end the night.

CHEF by Raid Pengson serves lunch and banquet from Thursdays to Saturdays February 17, 2024. Prices interrupt as follows: Ad Hoc Card (4 Courses): ₱3,950, Express Refreshment (7 Courses): ₱6,950, Signature Aliment (15 Courses): ₱15,000.

Location: Aleanza Institute, 2/F 2257 Chino Roces Ave. Extension, Makati, Philippines. In the vicinity of reservations or catering services, give a buzz 0927-1373611. For more info, come again their Instagram.