|Crab Cakes- P370|
Freshly picked crab meat,
seared and baked to perfection
served with sampaloc aioli.
For starters, we had some crab cakes. I like crab cakes. Also fish cakes. These crab cakes had a fragrant fishy thing going on, they were also loaded with pimiento and bell peppers. There was a glitch though, they were salty. Not just salty, extremely salty. Almost to the point that it would be inedible.
|Davao Salad- P310|
Mixed greens tossed in durian vinaigrette
topped with mud crab meat (replaced by tuna)
Davao fruits and vegetables.
When I was back in Manila, the heat was just crazy. So salad would often be my meal of choice. They actualized a salad that was more than inspired. The dressing was made out of Durian, there was contrast of pomelo. Both of which screamed Davao. The tuna undeniably melded well with these elements. It was so scrumptious.
|Calamansi Tuyo Spaghetti- P210|
Spaghetti sauteed in tuyo oil and flakes,
enhanced with calamansi juice and
topped with fried tuyo and queso de bola
|Ilocano Table on a Plate- P530|
Pan-seared lapu-lapu in monggo sauce
topped with kankong and kamote tops rolled
in balayan bagoong.
|Chefs at work in the open kitchen.|
The Chef's Table
Unit 106, The Infinity Tower,
26th St, The Fort,
Global City, Taguig