I got invited to this event through my good friend, Abby of Pleasure Palate. I’m always excited to eat Filipino food prepared by chefs that doesn’t normally cook Filipino food. It’s quite interesting what chefs come up with when they’re cooking “non-traditionally”.

Let’s explore Chef Mayet’s creations…

Sweet Corn Soup 3 (Porcini and truffle croutons, chives)

The soup is rather good. The corn naturally sweet. On the menu though it mentioned porcini and truffle croutons but I didn’t detect it in the soup. If there was, I would prefer that the croutons be at least visible so it can provide a textural contrast to the smoothness of the pureed sweet corn.

Heirloom Tomato & Salted Duck Egg Salad 6 (spinach, scallions, crispy onion, pan de sal croutons with anchovy vinaigrette)

This is among my favorites. It’s such a perfect well rounded salad. The creaminess of the egg balances out the…