Cover Our freshman class of Off Menu Philippines: a formidable force of 12 stellar chefs
Our freshman class of Off Menu Philippines: a formidable force of 12 stellar chefs
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Filled with vibrant conversation, free-flowing drinks, and exclusive dishes you won't find anywhere else, Off Menu Philippines 2022 was an unforgettable weekend for chefs and foodies alike
Last September 23-24, Tatler Dining Philippines held its first-ever rendition of Off Menu—a one-of-a-kind culinary experience designed for discerning diners who crave the unexpected. Held at Shangri-La the Fort, Manila, Off Menu Philippines 2022 brought together 12 of the nation’s top chefs in a grand celebration of gastronomic talent, boundless creativity, and our beloved F&B community.
Grouped into six unbeatable pairs, each chef duo was tasked to present an exclusive Off Menu dish for Tatler Dining, something you will not be able to find or taste at any of their restaurants. Complete with DJs, free-flowing The Singleton whisky, Engkanto beer, red wine, bubbly, and gin, Off Menu was a lively gathering of both chefs and foodies alike.
As the festivities ensued, we played a video message from Peter Faulhaber, head of wealth and personal banking of HSBC Philippines (our main partner for the event), a message from our Tatler Dining editor, Isabel Francisco, and a special video where we learned more about our featured chefs.
See also: Inside Off Menu Philippines 2022: Thank You for Joining Us!
Off Menu Philippines 2022 was presented by HSBC, our principal partner for the event
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Guests browsing their Off Menu Passport—the key to enjoying the epicurean evening
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Upon entry, each guest was presented with an Off Menu Passport—their key to enjoying all six dishes of the evening. Free to wander about the festive space and visit the chefs’ stations as they please, guests were given the opportunity to curate their own epicurean adventures as they chatted with some of the country’s top culinary figures.
Tatler Dining’s Chef of the Year 2020, Tom Bascon (M Dining) is best known for sophisticated European fare with clever Asian inflections. His penchant for the unorthodox shone through his kansi chawanmushi with wagyu beef shank, watercress salad, breaded bone marrow, and batwan vinaigrette—an ode to his Negrense heritage. Accompanying Bascon’s chawanmushi, Spanish chef Carlos Garcia (The Black Pig, The Pig Pen, Tiago’s Restaurant) created an equally inventive dish: smoked ibérico presa with morcilla black garlic mayo and chorizo oil on crispy nori.
Although her mastery of Italian fare is what first put chef Margarita Forés on the map, it is her passionate championship of Filipino food that cemented her legacy as an essential culinary force. Meanwhile, 23-year-old chef Don Baldosano is one to watch, boasting a spectacular comprehension of regional cuisines at his modern Filipino restaurant Linamnam. Their delectable dish utilised an array of lesser-known local ingredients: Bulacan river prawn, eel duet, and tinigib caldo, featuring Bago river and Capis puyoy eels, Bohol gamet, home-smoked etag, and coconut pulot.
See also: Tony Boy Escalante, Margarita Fores, Abba Napa & More: Meet 5 Pillars Of The Philippine Dining Scene
Chef Carlos Garcia’s smoked ibérico presa on crispy nori, which accompanied chef Tom Bascon’s kansi chawanmushi
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Chef Don Baldosano assists Margarita Forés in plating their tinigib caldo
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From the get-go, the chemistry between chefs Nicco Santos (Sambar) and Josh Boutwood (The Test Kitchen, Helm, Savage, Ember) was undeniable. Having collaborated in the past, the two bounced off one another’s culinary prowess to develop an impeccable dish. Delicately balanced and deliciously comforting, their grilled short rib ochazuke with grilled yuzu tare glazed beef short rib, scallop and shiitake takikomi gohan, negi tori paitan, and magaw pepper gun powder was truly unforgettable.
Of course, the fresh partnerships formed for Off Menu provoked mouthwatering results, too. One such collaboration was that of Cloud Eats culinary director chef Carlo Miguel with Shangri-La the Fort, Manila’s executive chef Joris Rycken. While both wield a diverse culinary skillset spanning countless cuisines, the two proved there is elegance in simplicity with their ibérico shoulder loin, roasted cauliflower purée, edamame, and pili nut pesto.
See also: What Does it Take to Make a 4-Hands Dinner Successful?
Chef Josh Boutwood adding finishing touches to their short rib ochazuke
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Mouthwatering slices of delicious ibérico shoulder loin
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Known for distinctive fusion cuisines, chef Patrick Go (Your Local, Tasteless Food Group) teamed up with chef JP Anglo (Sarsa, Kooya), Tatler Dining’s Local Champion 2020. The result? Crispy lamb kaldereta flakes on a bed of slow-cooked lamb machang, with smoked beef tendon, shaved Grana Padano, and anise pickled carrots. A creative twist on Filipino and Chinese specialities, each engrossing spoonful walked the line between the familiar and the contemporary.
Finally, Tatler Dining’s Rising Star Chef 2022 Stephan Duhesme (Metiz) and Chef of the Year 2022 Miko Calo (Metronome) brazenly tackled dessert, challenging both chefs beyond their comfort zones. Their unconventional choux with cacao craquelin, Gouda cream and fermented guava gel, and salted kamias caramel was a brilliant marriage of French and Filipino flavours—an apt representation of the talented chefs behind the dish.
See also: Meet the Pastry Chefs From Top Restaurants in the Philippines: Metronome, Gallery by Chele, and More
Chef JP Anglo and Patrick Go’s lamb kaldereta
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Chefs Miko Calo and Stephan Duhesme add finishing touches to their unconventional choux
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Presented by HSBC, supported by The Singleton and Shangri-La the Fort, Manila, Off Menu Philippines 2022 was truly a weekend to remember. With only 200 tickets available each night, the event sold out just four days after launching. The palpable excitement from both chefs and guests filled the room with vibrant conversation, forging new relationships built upon a shared appreciation for the F&B industry. As the weekend came to a close, aprons loosened and drinks in hand, our 12 chefs had certainly grown weary—and yet, through the celebratory clinks and warm hugs between friends old and new, they hoped to do it all again.
Tatler Dining Philippines’ first-ever edition of Off Menu will certainly not be the last. Follow us on Instagram at @tatlerdiningph and subscribe to our newsletter to stay in the loop.
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All About The Tatler Dining Guide 2022
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
