Dining for One: Chef’s Bistro

Chef’s Bistro is a quaint hole-in-a-wall operation with pleasantly homely interiors, a fusion of cuisine, but heavy on the comfort food aspect. Their bestsellers are delicious crisp salads with citrus vinaigrette, warm pumpkin soup and plated meals. Similar to Katre, quite hidden in Tomas Morato, Chef’s Bistro does not boast the popularity nor the food that the other boldly delivers.

A one floor restaurant that exhibits white ceilings, large glass windows (not much of a view though – just neighborhood gates), dark wooden tables and long comfortable benches. During lunch service, I had to be aware of the bored waiters who only had me for their customer. Though I love the privacy and service attention, having no diners during lunch, even if it is in Tomas Morato (known for its nightlife), shows me that the crowd in this area hasn’t clicked with this restaurant and I have empathy with the problematic lunch expense the owners of this restaurant might have.

After ordering my Salmon Fillet (with Pistacio Beurre Blanc, Buttered Vegetables and Herbed Mashed Potatoes at P288.00) and Bistro Iced Tea, the waiter serves me my water. Now the result of idleness comes into play. I slowly sip my water waiting for my food to arrive, when the waiter serves me my iced tea. To my surprise, he gets my water (after me just holding it and still was half full), serves me my tea, and walks halfway to the kitchen with my water! The other waiter seeing the grave mistake returns my water, but turned me skeptical, if I ever wanted to drink from it again.

My salmon fillet arrives with the salmon on top of the mashed potatoes and buttered vegetables. The chef played with the design of the sauces as line wisps were created. The plating (to my opinion) was wrong. The highlight of the fillet was the skin and it should be served skin side up, and then the vegetables and lastly the mashed potatoes. It came to me with fish meat side-up, mashed and then veggies. Also, the Chef shouldn’t have played with my sauce!

The salmon, though properly seasoned and moist, had a soggy skin. Crackling salmon skin is always my highlight of great prepared salmon. The mashed potato was like starchy cake. Very starchy, not creamy. It had specs of dried herbs (rosemary and thyme). In combination it had a bad mouthfeel. I loved the sauces though, delicious nutiness of the pistacio complementing the fish and butter. The restaurant branded iced tea was nothing special – just orange juice and iced tea.

Next time I visit Chef’s Bistro – I’m sticking to the salads.

Chef’s Bistro

94 Scout Gandia Tomas Morato

(Behind Citibank Morato)

Quezon City

414-4515