Monday, August 8, 2011

Chef's Table: Where Service Trumps Food

It's sad when I remember a restaurant more for its outstanding service than for the food I ate. This is the case with Chef's Table.

Let's get the rice orders out of the way as these were all bland and lacked flavor.

Bagoong Rice

Aligue Rice

Tinapa Rice

The dishes thankfully fared better...

Crab Cakes (370php)
Authentic crab taste though this was hard to eat as each piece broke easily.

Reversed Sotanghon Soup (150php)
Oily but was able to capture the essence of a classic French Onion soup

Calamansi Tuyo Spaghetti (210php)
An interesting mix that worked. I enjoyed the contrasting flavors.

Corned Pork (380php)
A full meal because this dish includes an order of rice and vegetables. Dry and nothing special though.

Kalderatang Lamb (510php)
Loved this! Lamb had a clean taste. Sauce was rich and tasted authentic enough.

Kadios (480php)
Boiled bland mess. Tender but no flavors whatsoever.

Chill-A-Fino (550php)
Fish was perfectly cooked and the clever use of silky purple yam brought the dish to new heights. My favorite  of the night.

As you can see, we actually had more hits than misses at Chef's Table. however, it can't be helped that I feel that the attentive and warm service of the wait staff has overshadowed the unique creations that the chef serves.

Chef’s Table is located at 106 Infinity Tower 26th St. Fort Bonifacio Global City Taguig. For more information, click here.

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