A step-by-step description of how Strip, the premier steakhouse of Solaire Resort & Casino in the Phillippines, presents the concept as a “multisensory culinary experience” to its guests.
It feels like watching the Food Channel. You observe this fascinating chef get ready to smoke Wagyu tenderloin in a jar and prepare Béarnaise sauce on the side.
Only you’re not home, but literally inches away from the chef, swathed in the ambrosia of all the flavors in his kitchen, where you can enjoy all these culinary exhibitions in the flesh.
This is the Chef’s Table at Strip, the premier steakhouse of Solaire Resort & Casino in Manila, The Phillippines. This is where you can experience a gastronomic evening full of fun and flavor with the man of the house, Chef de Cuisine Eric Turgeon.
For one exquisite dining experience, the concept is fairly simple. An intimate group of up to four people get to sit—and dine—right in the kitchen, affording them the chef’s complete, undivided attention as he and his team cook up a bespoke menu, peppered with anecdotes and lots of cookhouse trivia on the side.
“This is more like a VIP backstage pass. Basically, you get to see and be part of the busy, choreographed chaos in the kitchen for a night,” enthuses Chef Eric.
Far from the calm, controlled environs of the general dining area, Strip’s Chef’s Table leans toward the casual, fun side of fine dining. At the very least, it is educational, entertaining and amusing all at the same time.
“It’s very private, very personal, and a lot of fun. If guests want to walk around the kitchen, no problem. If you tell me you want to do the plating, then by all means, you can do it,” notes Chef Eric. That’s how interactive it can get.
As for the food, prepare for a pleasant surprise. There is no set menu and whatever you will be served is nowhere in Strip’s staples. It’s a steakhouse, all right, but Chef Eric reserves all the right to do some tweaking as he wishes, making one experience totally unique from another.
It’s a pampering of the palate, but a more personalized one. Which is why dietary restrictions should be disclosed upon booking, to allow Chef Eric to better orchestrate a menu best suited for you.
You can choose from either a six- or nine-course menu and have the option for beverage pairing, which adds more flair to the affair. Leave it to sommelier Gerald Savigny to select the perfect libations that will complete your epicurean adventure.
But beyond all the fun and fancy, a Chef’s Table is really an homage to the legacy and artistry of cooking. It alludes to the casual, laid-back routine of preparing dishes at home, the whole family gathering in the kitchen, telling stories, sharing candid laughter, and basically just bonding over bites.
Strip translates all of this to a fine dining setting, infusing a lot of understated panache to this enjoyable experience. Come to Strip and enjoy this multisensory culinary adventure like no other.