When lovely restaurateur couple Rikki and Beng Dee found out that celebrity chef Todd English would be swinging by Manila on a whim, they immediately cut their Fukuoka trip short to host an intimate dinner for him and his son, Oliver, at their residence last Saturday, September 14. I was in between flights when I received the Whatsapp message—having just arrived in Manila and jetlagging like crazy from Canada and off to Europe a few days later—but I confirmed my attendance right away.
Todd English, in partnership with the Dee family (also behind some of Manila’s popular restaurants Kai, Cevesaria and Isogi) would be opening his eponymous Todd English Food Hall, known for the fresh gourmet food served around nine food stations, at New York City’s iconic Plaza Hotel, at SM Aura Premier this December.
He would be the first celebrity chef to open a restaurant in the Philippines, and this would also be his first in Southeast Asia. (He previously had one in Japan, but it’s no longer in existence, making Food Hall in the Philippines his only restaurant in Asia). While I’ve never been to the New York outpost, my friends who have been have said it was “very good.” It’s also interesting to note, as TRAVEL Magazine editor Monique Buensalido pointed out, that unlike his other restaurants Olive and Figs which have multiple branches around the USA, Food Hall’s second branch happens to be—in the Philippines.
The Dee family’s gorgeous residence was bedecked that evening with three long tables, beautifully dressed up with simple but elegant topiary centerpieces. I was told we would be around 30 guests. Todd would not be cooking that night, the Dee family would be hosting. And of course, as they are visitors to the Philippines, it was only natural to serve Filipino food prepared by Chef Gilbert Pangilinan of Kai.
The modern Filipino menu that evening included: truffle penoy; tinapa roll wrapped in lettuce; sinigang sa guava river prawn; pechay salad with salted egg; crab fat rice; lechon de leche served with sampaloc dip, garlic aioli and spicy liver sauce; bistek wagyu with roasted bone marrow; baked seabass with chorizo; modern version of Bicol express; penne tossed in cheese wheel topped with longganisa; and Pampanga’s morcon.
Todd told me that he had been to Manila before but it has changed so much since then. I told him that it was also the perfect time for him to come in and open in his restaurant. Eric “Cheeno” Dee, eldest son of Beng and Rikki shared that it had been close to a two-year back and forth exchange since meeting the celebrity chef in Kuala Lumpur a few years ago.
- Tim Yap, Kiko Pangilinan, Todd English, Rikki Dee, Arlene Cu, Ces Drilon, Ernest Cu, Hans Sy, Brian Lim, Ricky Carandang
Even before the SM Aura Premier has opened, they are already opening a second branch—wait for it, it will be at another popular location 🙂 Til then, I look forward to the opening in February 2014!
