Chef Robert located in the Banawe restaurant row is run by Chef Robert Tan and has been open since July, 2009. Chef Robert took up culinary arts at Sunrice the Global Chef Academy in Singapore.
Started off the meal with Classic Ceasar Salad, topped with generous amount of bacon bits. I love that the lettuce was very crispy and the croutons were crunchy and not stale. The hard boiled eggs added a nice color contrast to the salad.
Lengua ala Pobre (Ox Tongue) was up next. This dish was only added to their menu upon the request of a regular patron who loved lengua and would always mention to Chef Robert to add it to the menu. The lengua is very tender, owing to the long cooking time. The dish also uses a lot of butter to mask off the smell for people who are averse to lengua. It’s the perfect chance to try this delicacy.
The main course was paired with a glass of Casillero del Diablo.
Panna Cotta capped off the meal, I loved the panna cotta, it was very creamy and topped with blueberry.
Unit D, 847 Banawe cor. Linaw St.
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Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.
If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (02) 588-8855 or email at [email protected].