After doing a little bit of research on Chef Rex, I've learned that he's also worked in the kitchens of Bobby Flay and Wolfgang Puck...chefs I like, but have only tasted either their food in a bottle or can.
I've always been curious how pop-up restos and degustations go. We have degustations here in Manila as well, but costs two arms and a leg (OK, probably two legs). I'll eventually try them out. I just thought that I'd check out the one that Christine is featuring since she's already "screened" him for me. Kapampangan roots, worked with world-renowned chefs, Php1,500/person for at least an 8-course meal...do I need any more convincing??? Plus, she mentioned that the chef isn't always in the country. So, might as well try to catch him while he's here.