CHECK IT OUT: Cooking Up Fresh Starts at Enderun's Restaurant 101

It’s a culinary showcase of talents.

Restaurant 101
1100 Campus Avenue, McKinley Hill, Bonifacio Global City
Contact: 856-5000 local 101, 219-7836, 0917-874-3751 
Open from 11:30 a.m. to 2 p.m. and 6 p.m. to 10 p.m. (Monday to Saturday)



( Restaurant 101, Enderun Colleges' application restaurant, usually serves seasonal menus put together by their experienced faculty members. However, Chef Thomas Wenger (Enderun Colleges' Senior Culinary Lecturer and the restaurant's Managing Director) thought it would be fitting to have a culinary event suitable for the start of 2015.


The affair dubbed "Cooking Up Fresh Starts" called upon some of Enderun's most promising alumni to put together the first market menu of the year. During the launch, guests were invited to witness a cooking demo by graduates Marco Bangit, Justin Baradas, and Penny Pedersen-Ponio showcasing cooking techniques used in preparing some of the exquisite dishes to be sampled that evening.


Scotch Egg



Pan-fried Goose Liver Salad


Wines were poured to accompany the special five-course-meal composed of continental dishes given small-yet-deliberate modern touches by the young chefs. Dinner strongly opened with an amuse bouche of Scotch Egg (bacon crust, glazed asparagus, smoked cream, truffle dressing) and a decadent salad of Pan-fried Goose Liver.


Cream of White Bean Soup


The Cream of White Bean Soup (prawn and chorizo galette) was expectedly rich and pleasantly buttery. A nice surprise was the zing from the prawn, which should be saved for the last bite to nicely round up the dish.


Beetroot Marinated Salmon


The Beetroot Marinated Salmon (pickled cucumbers, horseradish mashed potatoes, chicharon of salmon skin) was quite a sight, the bright crimson marinade adding not just flavor but a stunning visual effect to the dish. The fish was moist and flaky, the crisp salmon skin adding nice textural contrast.



Oven Roasted Magret of Duck


Lovers of game meats will not be disappointed with their Oven Roasted Magret of Duck (apple hazelnut chutney, celeriac puree, port reduction) which delivers on terms of robust flavors and juicy, tender meat.


Layered White and Dark Chocolate Mousse


Capping-off the scrumptious dinner is a certified crowd-pleaser- Layered White and Dark Chocolate Mousse. The rich mousse is beautifully tempered by a refreshing ice cream thoughtfully flavored with fresh mint.


This seasonal menu will run for the next month or two, depending on the demand. Diners have the option of having two courses (P780), three courses (P980), or four courses (P1,180). For a special occasion, we suggest going the whole nine yards and sample as much of this menu with a good bottle of wine. These young talents will surely not disappoint.

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