About This Event
Tatler Dining’s Off Menu brings diners an exclusive, one-of-a-kind culinary experience. Twelve stellar chefs have been placed in teams of two and will work in tandem to create an Off Menu dish for Tatler Dining, something you cannot find at their respective restaurants.
With your ticket, you will gain entrance to this food festival, complete with DJs, cocktails, wine, beer and bubbly. Make your way around the room and even chat with the Philippines’ leading chefs at each of their stations. Join us to experience unique, never-before-seen dishes to be served exclusively at the event for discerning diners who crave the unexpected. Off Menu is an opportunity for real creativity, to foster a community of chefs and food lovers, and to showcase our passion for the Philippines’ F&B industry.
Meet The Chefs
Get to know the chefs featured at Off Menu Philippines
THE COLLAB: WE HAVE SIX DISHES BY SIX CHEF DUOS.
Margarita Forés & Don Baldosano
Josh Boutwood & Nicco Santos
Carlos Garcia & Tom Bascon
Patrick Go & JP Anglo
Joris Rycken & Carlo Miguel
Miko Calo & Stephan Duhesme
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About Margarita Forés
One of the nation’s most celebrated culinary forces, and rightfully so. Though her mastery of Italian fare is what first put her on the map, Margarita Forés has cemented her legacy as an essential figure in Philippine gastronomy through her passionate championship of Filipino cuisines, artisanship, and heritage ingredients, both locally and abroad.
About Josh Boutwood
At Josh Boutwood’s outstanding roster of restaurants, both life’s simple pleasures and indulgent delights are executed with the utmost refinement. Be it through a remarkable sourdough with hay smoked butter or a melt-in-your-mouth Chilean seabass with luxurious XO sauce, Boutwood consistently and meticulously exercises his eye for detail—a skill further enhanced by his astonishing creativity.
About Miko Calo
What is an orchestra without its commanding maestro? At fine dining French restaurant Metronome, Miko Calo brazenly leads the kitchen to choreograph a symphony of elegant dishes from sumptuous lobster spaghettini to a delectable pan-seared quail. Drawing from her time-earned experience at world-class restaurants, Calo ensures that the Metronome never misses a beat.
About JP Anglo
Tatler Dining’s Local Champion 2020, JP Anglo has brought his mastery of the kitchen from Bacolod to Metro Manila and even Dubai. Be it through his popular restaurant Sarsa, popups both local and overseas, or the travels he shares on his YouTube channel, showcasing Filipino flavours and our heritage cuisines remain at the core of his work.
About Nicco Santos
As the culinary mind who led some of Metro Manila’s favourite restaurants to climb the ranks, Nicco Santos has proven his kitchen dexterity, time and again. Most recently, Santos’ affinity for Southeast Asian cuisine shines ever so boldly at Sambar, his cloud concept serving up masterful homestyle Asian cooking. However, he is set to open two new exciting concepts: the fine dining Restaurant Celera (2023), and Café Aurora (2022).
About Tom Bascon
Tatler Dining’s Chef of the Year 2020, Tom Bascon is the affable culinarian behind one of the metro’s most revered fine dining establishments, M Dining. Drawing from his experience at Nobu in New York and the French Culinary Institute, Bascon masterfully marries Western and Asian flavours while wielding remarkable attention to detail and respect for produce.
About Stephan Duhesme
At his modern Filipino restaurant Metiz, Stephan Duhesme doesn’t just walk the fine line between traditional and experimental—he contorts it, presenting dishes that sing of nostalgic Filipino flavours in unfamiliar fashions. By delving into regional ingredients and culinary techniques across the archipelago, Duhesme (re-)introduces these heritage cuisines to the mainstream consciousness.
About Carlo Miguel
As the culinary director of one of the nation’s largest cloud kitchens, Carlo Miguel leads with a forward-thinking attitude, keeping his eye on the latest technologies and trends. From his experience with fine dining to his passion for perfecting the basics—you will not be disappointed with his cloud concepts Burger Beast and Country Chicken, where he skillfully elevates comfort food classics.
About Don Baldosano
At just 23 years old, Don Baldsosano has piqued the interest of Manila’s most discerning for the hyper-regional Filipino food at his restaurant, Linamnam. Between foraging for lesser-known ingredients, raising his own livestock, and leading the one-man kitchen operation, Baldosano truly takes matters into his own hands, engendering a palpable intimacy across every plate.
About Joris Rycken
Shangri-La establishments are known for more than just their hospitable service and stylish interiors—they have also become dining institutions in their own right. Helmed by Joris Rycken, Shangri-La the Fort, Manila is no exception, boasting sophisticated cuisines that traverse the globe from regional Chinese specialities to classic steak house fare and even Peruvian bites.
About Carlos Garcia
Formerly the head of menu development at London restaurants Roussillon and Gauthier, Spanish culinary veteran Carlos Garcia now calls the Philippines his home. This world-class training and global perspective come to the fore at his newest fine dining concept, Tiago’s Restaurant, producing unique dishes infused with the chef’s personal memories.
About Patrick Go
Now at the helm of Your Local in Legazpi Village as well as a slew of concepts under Tasteless Food Group’s vast portfolio, Patrick Go has re-emerged with a refreshing outlook. Rather than hop on the bandwagon and chase authenticity, Go embraces playfulness and creativity of Asian fusion, whipping up dishes that are outlandish yet outstanding all the same.
Join us at Bonifacio Hall, Shangri-La The Fort, Manila on 23 - 24 September
Get your chance to experience exclusive Off Menu dishes from the Philippines' best chefs
Location
Bonifacio Hall, Shangri-La The Fort, Manila
30th Street, corner 5th Ave, Taguig, 1634 Metro Manila
Map
Get Your Tickets Now!
Don't miss out on the most innovative food festival in town.
Attendees must be fully vaccinated and will be required to show proof of vaccination before entry.
- Admission to Off Menu
- 1 dish per chef station
- Unlimited drinks
- Only 200 tickets available per night
Frequently Asked Questions
Entrance into the event, six dishes (1 from each station), and unlimited drinks.
No, Off Menu is a food festival where guests can walk around and visit every food station. There will be sofa seating and cocktail tables plus a DJ throughout the entire event.
Yes, if you buy a ticket for each respective night.
Yes!
No, you may come anytime from 6pm-10pm. Food service will stop at 10pm.
Smart casual
Please tag Tatler Dining Philippines on Instagram @tatlerdiningph
Yes. Guests need only present the unique QR code that corresponds to their ticket to enter.
Yes. However, any refunds must be requested at least 72 hours before the event. In the final 72 hours leading up to the event, your ticket will be non-refundable. To request a refund, please email your proof of payment and ticket to TD@tatlerphilippines.com, with the subject OFF MENU PH 2022 REFUND REQUEST_(YOUR NAME). Please note that refunds will not be processed immediately. Processing fees are non-refundable.
No. However, you may independently sell your ticket to another guest, and purchase a new one for your preferred date.
Since the menu has been uniquely crafted for this experience, dietary requirements and substitutions will not be accommodated. We thank you for your understanding.
No. Each ticket holder is entitled to one dish per station, for a total of 6 dishes.
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