Two Nights Only: Catch an Enchanting Six-Course Tasting Menu at This Hidden Poblacion Gem

(SPOT.ph) Excellent food, friends and family, the gentle clink of cocktails, and a soft glow of ambient lights—at Lasa Supper Club’s pop-ups, dinner parties are a harmonious medley of heirloom recipes, sharp culinary training, and personal stories. For their next dinner happening on November 26 and 27, they're bringing their magic over to Poblacion’s La Vie En Rose—home to many collaborations with pop-up chefs and brands—alongside Kat’s Cocktail Kariton for pairings.

Also read: 
The New Poblacion Dining Spots to Put on Your Must-Visit List

Here’s what to expect from Lasa Supper Club’s upcoming two-day pop-up: 

La Vie En Rose is notoriously difficult to find, being housed on the second floor of a rather nondescript apartment complex. But it's worth the search. Once you're there, walk up to a door with a peacock painted onto it, and knock—then soak in the eccentric atmosphere of the space.

Lasa presents a six-course menu (P3,900) available on November 26 and 27, inspired by personal memories and Filipino flavors. You can opt to have these paired with three equally enchanting cocktails for an additional P1,500, excluding a 10% service charge.

Behind the kitchen on those nights is Lasa Supperclub, which was conceptualized in 2021—yup, right in the middle of the pandemic—by mom-and-son duo Ging and Joaquin Cruz. Originally based in Quezon City, Lasa Supperclub does pop-ups twice a month around Manila’s bustling metropolis to celebrate their love for good food, Filipino creativity, and well-loved flavors. In the process, they also get to bring people together over—you guessed it—great food. 

The dinner starts with the 3-Way, which features three different applications of mushrooms—brown oyster mushroom chicharon (fried to a crisp), mushroom powder (used to season the chicharon), and fermented mushroom ketchup (incorporated into the punchy aioli served on the side). Highlighting Filipino produce and flavors, Cruz proudly sources the ingredients from farmers in Cavite. 

The course journeys into nature’s bounty with Meadow, an exploration inspired by the beauty of the outdoors. An ensemble of fresh clams poached in a bone marrow sauce is accompanied by corn and guanciale, which is cured in-house for seven days. Cured egg yolks are shaved on top along with a drizzle of charcoal oil, all of which sit atop a slab of toasted sourdough. It's recommended that you ditch your fork and knife and get into it with your hands. 

Riptide is an oceanic voyage featuring Hokkaido scallops layered over Vadouvan—a classic spice mix likened to a French interpretation of curry. Served cold, akin to tataki, the scallop is complemented by jalapeño coulis and shiso vinegar. 

From there, you can dive into tantalizing territory with the Fragment, an ode to the beauty of breaking barriers to reveal a surprise on the inside. Squid ink tortellini, stuffed with fresh mud crab sautéed in its own fat, creates a happy contrast of textures. The sauce, a blend of champagne and apple brandy, introduces a subtle sweetness, while braised fennel and fresh green apple add layers of freshness. Topped with green apple foam and dill oil, this dish is best savored slowly—so you can best enjoy the nuanced flavor combo in every bite.

The next course, dubbed Abyss, melds the zest of the earth with the soul of the deep sea. Featured here is melt-in-your-mouth sablefish (gindara) caught in Quezon province, then dry-aged for 15 days and infused with the essence of lemongrass; from there it's cured in miso and accompanied by a courgette basil purée and mushroom ketchup. Going the cocktail-pairing route? Wash it down with the delightfully sharp and sweet Shrub Margarita, crafted with vinegar-based syrup, Cointreau, and sparkling water.

White on White is the night's palate cleanser. This refreshing interlude features an elderflower and Yakult granita, infused with prosecco and adorned with Muscat grapes from Japan—think of it as a delightful pause to appreciate the progression of flavors so far.

Now comes the Lasa Supper Club classic that is the Blood and Game. It highlights organic duck sourced from Laguna, given the confit treatment, and rubbed with peppercorn and a lavender dukkah. A duck-leg and dried-cherry sausage keeps the duck breast company, while beetroot and a rich pomegranate sauce are served on the side. Paired with the Black Dahlia cocktail—crafted with lemon juice, reduced balsamic vinegar, peach liquor, and gin—it's an exploration of rich, savory notes complemented by bright, fruity undertones.

Conclude your dinner with the Bewitched, a dessert inspired by Disney magic and homey warmth. Hojicha and rye blondies are paired with gingersnaps (from an heirloom recipe!), welcoming you with comforting familiarity, while orange, ginger, and Cointreau gel offers a bright twist. Layered over miso caramel and topped with 90% dark chocolate shavings, it's a finale that captivates the senses. This is especially great taken with the Midnight Stargazer cocktail crafted with rye, bourbon, honey lavender syrup, ginger syrup, lemon juice, and lemon bitters.

Lasa Supper Club x Kat’s Cocktail Kariton at La Vie En Rose promises an intimate dinner with uncommon yet captivating flavor pairings. Reserve your seat now for this two-night-only event via Lasa Supper Club’s or La Vie En Rose’s direct messages on Instagram, or by filling up this Google Form.

La Vie en Rose is at Unit 2A, 6197 Gabaldon, Makati City. For reservations and inquiries, fill up this Google Form. For more information, check out La Vie en Rose's Instagram page.

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