Christine, my friend and most favorite Kapampangan of them all, the same one who's introduced me in the world of true Kapampangan cuisine, came back with a vengeance when she started posting photos of a custom degustation meal prepared by a former Nobu Restaurant NY sous chef who does pop-up restos (also called supper clubs) in Angeles City, Pampanga.
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.
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.
Rex SupperClub is the pop-up resto being hosted by Chef Rex Soriano in his restaurant, Banh Mi Vietnamese Eatery. What interested me in trying him out, apart from what I've already mentioned earlier, is how he made his own interpretation of sisig. I love sisig. I'm always up for trying out different versions of it. Chef Rex' version looked like a terrine. I've never seen one made just like it.
Armed with A, T, my mom, and uncle, we made our way to Angeles. Banh Mi Vietnamese Eatery is a humble place with a filipino-industrial look. I wouldn't think that a celebrated chef would be seen here. Then again, that already made me appreciate him more.
We met Christine there along with familiar faces whom I've met over time as well as new ones. As we waited for the others to arrive, Chef Rex stepped out to check on us. Honestly, he'd pass off a schoolmate in college that I used to eat fishballs with. He's that unassuming!
When we're all complete, food started coming out...starting with the kamias lemonade that I didn't want to touch at first because I'm not a fan of kamias. Eventually, I figured that I came all the way to Angeles to eat something different that I should keep my hesitations aside. It was actually a pleasant surprise. I could taste the kamias, but it's not overpowering the lemonade taste.
Next that came out was the L.A. Mexican street corn. I don't think I could ever think of using mayonnaise in my corn, but this one wouldn't make me think that it had mayonnaise at all on it, let alone slobbered in it. The parmesan, for me, played an important role in masking that mayonnaisy feel on the corn. I'm a fan of this one!
Going to the goat cheese crostini, I eat bone marrow, but mostly involves sucking it in a soup dish. Though not everyone is into eating bone marrow, this is one way to try it out without being grossed out by it or not feeling the texture of bone marrow as the mango chimichuri helps in easing out the feel and taste of it on the palate.
Armed with A, T, my mom, and uncle, we made our way to Angeles. Banh Mi Vietnamese Eatery is a humble place with a filipino-industrial look. I wouldn't think that a celebrated chef would be seen here. Then again, that already made me appreciate him more.
We met Christine there along with familiar faces whom I've met over time as well as new ones. As we waited for the others to arrive, Chef Rex stepped out to check on us. Honestly, he'd pass off a schoolmate in college that I used to eat fishballs with. He's that unassuming!
When we're all complete, food started coming out...starting with the kamias lemonade that I didn't want to touch at first because I'm not a fan of kamias. Eventually, I figured that I came all the way to Angeles to eat something different that I should keep my hesitations aside. It was actually a pleasant surprise. I could taste the kamias, but it's not overpowering the lemonade taste.
Next that came out was the L.A. Mexican street corn. I don't think I could ever think of using mayonnaise in my corn, but this one wouldn't make me think that it had mayonnaise at all on it, let alone slobbered in it. The parmesan, for me, played an important role in masking that mayonnaisy feel on the corn. I'm a fan of this one!
Going to the goat cheese crostini, I eat bone marrow, but mostly involves sucking it in a soup dish. Though not everyone is into eating bone marrow, this is one way to try it out without being grossed out by it or not feeling the texture of bone marrow as the mango chimichuri helps in easing out the feel and taste of it on the palate.
 L.A. Mexican street corn Chipotle mayo, Parmesan  Peruvian Shrimp Ceviche sweet potato, chicharon |  Goat cheese crostini roasted bone marrow, mango chimichuri  Grilled Ancho-rub, Mahi-Mahi guacamole, chipotle mayo, mango vinaigrette |
Finally, I saw the dish that got me here in the first place - Sisig Matua. I was told that "matua" in Kapampangan means "old". The dish refers to the original sisig recipe, not like the usual ones that we see on a sizzling plate. This one took 3 days to prepare. It took a whole lot of love in making this dish, and it shows in the presentation and taste. The presence of the red onions, celery, and green apples add texture to the gelatinous texture of the terrine. The citrusy dressing gives it that extra tang that blends everything together.
 Sisig Matua simmered pork head, celery, red onions, green apples |  "Bo Luc Lac" Shaken Beef snow peas, oyster mushroom, shallots, watercress, truffle oil, lemon-pepper dressing |
By the time Chef served the Pollo ala Brasa, I was already full, but the chicken looked soooooo good. Even the fried plantain sprinkled with white sugar that came as a side dish was something that I kept scoffing off. What I failed to do on this dish is to try the green sauce that was served with it.
 Melon Granita |  Pollo ala Brasa Chileverde sauce, Maduras (fried plantain), French fries |
 Tsokolate at Suman chocolate pot de créme, Suman Arancini |  Kamias Lemonade |
The suman...OMG, the suman! As if I wasn't being a glutton enough. These are fried, breaded suman bites topped with flaked salt served with smooth, chocolate mousse. In all honesty, THE BEST SUMAN VERSION I'VE EVER HAD!
The whole experience reminded me of Remy the rat in Ratatouille. Remember that scene wherein Remy was feeding his brother Emile? No? Let me refresh your memory:
The whole experience reminded me of Remy the rat in Ratatouille. Remember that scene wherein Remy was feeding his brother Emile? No? Let me refresh your memory:
That's how it felt like with every dish that Chef Rex served: one could taste the individual ingredients, then it slowly transitions into a combination of flavor, and finishes with a unified taste of deliciousness. A story in every dish.
Rex SupperClub is literally worth the trip and I have Christine to thank for giving me (and this time, with my family) another food adventure!
If you'd like to arrange for a degustation schedule, for at least a group of 10 (I think) as it's a by-appointment-only setup, you may reach Christine Nunag at [email protected].
Rex SupperClub is literally worth the trip and I have Christine to thank for giving me (and this time, with my family) another food adventure!
If you'd like to arrange for a degustation schedule, for at least a group of 10 (I think) as it's a by-appointment-only setup, you may reach Christine Nunag at [email protected].
