Although I miss the more personalized service and cooking show-theatre dining experience at the old Chef’s Table, there are many things I like about Chef Bruce’s new place.
Like this pencil. I wish I took it home.
And the bigger and sleeker open kitchen with more Chef Bruce shaolins than ever.
I wish I took all of them baldies home, but then Mom would freak out.
And Chef Bruce in shorts. This guy used to play golf with my dad before he gave up the fairways for the kitchen. Best decision ever. (Dad says hi, too!)
Chef’s Table Iced Tea and Dalandan Spirit
Cebuana Chili Chicken Wings – nice and spicy
Crab Cakes – there are bits of crab shells in them and the aioli needs more sampaloc flavor
Hot Rock Pusit – a new take on squid, but can’t say I am a fan
Dinuguan – the creativity rocks but the pork is also as tough as rock 
Chicken Sat on Salt – tender and silky, can use more flavor
Chill-A-Fino – except for the ube, I find this quite ordinary
Salted Eggs and Minced Pork – ok lah
Aligue Rice and Chicken Rice – need crab fat and chicken flavors, desperately
And here are the dishes I’ll come back again and again for:
Prawn Aligue My Way – I don’t care that my cholesterol now exceeds 200. I am forever in love with anything crab fat.
Kare-Kare – melt-in-your-mouth ox tail tenderness. Ask for bagoong for the ultimate experience.
Kalderetang Lamb – super tender and full of that richness and gaminess I love in lamb
Binagoongang Baboy – now this devil is responsible for my carb overloading. It is bursting with flavors I just couldn’t stop. Hands down my favorite dish of the night.
Oh, I like this doggie bag, too. And this one I AM taking home.
Jen with Little Reign, Sherylou, Vic, Irwin, Sheryl, Me and Elisa with Kylie asleep on her lap
Mini versions of my friends: Kaizer (Irwin), Reign (Jen), and Alecis (Vic)
Chef’s Table: Unit 106, The Infinity Tower, 26th Street, The Fort Global City, Taguig, Philippines. Tel: +632-399-1888
