One Chef, One Menu, One Night …. and you are invited !

Great Chefs Kitchen x Privatus Private Dining

7-Course Tasting Menu

You are invited to experience Filipino Street Food on a whole new level. Great Chefs Kitchen presents Privatus Private Dining’s Executive Chef AJ Reyes as he takes his culinary artistry to shine the spotlight on a 7-course tasting menu featuring Filipino street food.

VISION

“I want to create new standards in the local and global culinary scene. I want to ignite appreciation and passion for food not only with our guests, but also our employees.”

Chef Antonio Jose Reyes

Torta

A twist on our breakfast dish. Sous vide egg yolk,
burnt eggplant puree, puffed black rice

OUR MENU

Street Style Chicken Liver

A distinct delicacy—light, flavorful glazed chicken liver

OUR MENU

Kesong Puti

Kesong puti mousse in fried pandesal topped with dilis powder

OUR MENU

7-course Tasting Dinner with pairing cocktails

You are invited to experience Filipino Street Food on a whole new level. Great Chefs Kitchen presents Privatus Private Dining’s Executive Chef AJ Reyes as he takes his culinary artistry to shine the spotlight on a 7-course tasting menu featuring Filipino street food. Privatus Private Dining’s Mixologist Mark Anthony Marquez will also craft luxurious libations to pair with the tasting course. The event will be held on Wednesday, February 28, 2018 from 6:00 p.m. to 11:00 p.m. in Restaurant 101 at Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig.

Great Chefs Kitchen x Privatus Private Dining

7-Course Tasting Menu

PHP 3,200/person

For more information please visit the link below:
https://manilascope.com/event/great-chefs- kitchen-with- chef-aj- reyes-2967?pop_raffle=1

To purchase a ticket to the event please visit the link below:
https://ticketbooth.ph/event/chef-a- j-reyes

7-course Tasting Dinner with pairing cocktails

Enderun College, Restaurant 101
1100 Campus Avenue, McKinley Hill,
Fort Bonifacio, Taguig, 1634 Metro Manila

Torta

A twist on breakfast pinoy dish. Sous egg yolk, burnt eggplant puree, puffed black rice

Street Style Chicken Liver

Distinct delicacy-light yet flavorful glazed chicken liver

Kesong Puti

Kesong puti mousse in fried pandesal topped dilis powder

Local Inasal Pigeon

Classic Inasal using pigeon, java adlai and atchara

Lechon Adobo

Contemporary version of adobo with fried potato and confit vegetables

Tamales Blanca

Torced tamales-style coconut custard served with popcorn ice cream with a salty-sweet finish.

Fruit Salad

Using different fruits on a classic dish with a modern twist

AJ has a degree in Bachelor of Science in hotel, restaurant and institution management – culinary arts track. He has nearly a decade of work experience in hotel restaurant and in international Cruise Line.

Philosophy: “Repetition and normalcy give me the blah.. I enjoy experimenting with local ingredients and flavours. I up the ante in what i do – I go for the unusual, artful, risky.”

Vision : “I want to create new standards in the local and global culinary scene. I want to ignite appreciation and passion for food not only with our guests, but also our employees.”

MEET OUR CHEFS

The Chefs

Joaquin Carsi Cruz

Chef

Justin Baradas

Chef

Mikko Reid-Quimora

Chef

Antonio Jose Reyes

Chef

Mikko Reid-Quimora

Chef

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