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This Must-Not-Miss Collab Brings Back Sit-Down Dinners

Four nights. Eight courses. One amazing experience you won’t be able to stop talking about! 

Article (news)

Ching Dee

<p>Do you still remember what it was like to sit down for a four-hands dinner? Let alone a multi-course meal?</p><div><br/></div><p>We’re waxing nostalgic with pre-pandemic memories, so when we heard about the collaboration dinner between Makati favorite <a href="https://web.facebook.com/Yourlocalph?_rdc=1&amp;_rdr" target="_blank">Your Local</a> and lockdown breakout star <a href="https://web.facebook.com/TasteandTellMnla?_rdc=1&amp;_rdr" target="_blank">Taste &amp; Tell MNL</a>, we knew we couldn’t miss the Eight-Course Tasting dinner they’re whipping up together.</p><div><br/></div><div></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/79051f58-14a1-41d5-9c4e-f4812d5ec0b8_your local x taste &amp; tell.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>One look at the minimalist menu and you’ll know it’s filled with promise, especially with young and talented chef Patrick Go now at the helm of Your Local, and the Chuateco sisters of Taste &amp; Tell MNL — Pamela, Marika, Mariell, and Trixie — working together to bring the best of Asia on a plate.</p><div><br/></div><div><br/></div><div></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/0c8ac678-fec5-4903-8678-dd7d79c569aa_patrick go.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Patrick Go </span></span></span></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/f8674222-9263-4cc4-98f7-5ffeea65295d_chuateco sisters - taste &amp; tell.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Pamela, Marika, Mariell and Trixie Chuateco </span></span></span></div><p>While Chef Pat is no stranger to sit-down dinners with his stint at Black Sheep, <a href="https://thegridfoodmarket.com/pages/gochugang-categories" target="_blank">Gochu Gang</a> (at Power Plant Mall’s posh food hall <a href="https://thegridfoodmarket.com/" target="_blank">The Grid Food Market</a>), and even at Madrid Fusion Manila, it was the Chuateco ladies’ first ever dinner collaboration. Speaking with Mariell on the sidelines of the packed preview event, she shared they were excited to bring their ideas to life — ones that they couldn’t offer with their delivery-only set-up at Taste &amp; Tell MNL. It took a month to conceptualize the dishes they wanted to serve. Pamela (whom they fondly call “Pammie”), the youngest of the four sisters, is the culinary genius; while the three sisters provide research, feedback, and ideas to make their offerings better.</p><div><br/></div><p>Curious about the upcoming nearly sold out dinner? Here’s what to expect from the four-night-only affair. Click through the gallery below.</p><div><br/></div><div></div><div class="article-content" itemProp="articleBody"><div class="media-content"><div class="slider-for"><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/11e895e0-9deb-405f-b4cc-033f7819ad57_2 landscape.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/aa6b85fb-6224-4aee-a147-559923f2b5bb_cocktail 01 gin lychee.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/2923eb40-8baf-43f4-a7c8-e5c5d7530921_00 amuse bouche.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/4921df4a-403e-49c0-bfe7-9aa31e1e5db8_01 hamachi.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/30d13ef6-24f1-4a2b-aa70-357ad6f50ac1_02 unagi.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/189c1f37-59f6-4d0a-8328-cd2db58a01f4_03 sake nigiri.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/15d4248d-05e5-4be6-9466-67da97828467_cocktail 02 whiskey mojito.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/42ddafb0-9e84-4813-abe7-25292fe286fc_04 kitayama wagyu2.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/61b882cf-c5e1-4c9c-b9b8-4ae9efe94813_05 tuna.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/8bb62afa-aca3-4a74-b91b-312d252540ec_06 chili blue crab.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/c95ce67f-bc25-4f62-bb92-a942faf0abae_cocktail 03 whiskey masala.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/374231a5-334a-4f85-a0cc-867c82e88eeb_07 us striploin.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/6f0d1299-6290-47c5-8eb8-1b3798c0e2ee_08a kaya matcha tart.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/cfc3320e-a1dd-44f6-bbe9-e6aebe539a42_08b black &amp; white.jpeg" alt="" class="fr-fic fr-dii"/></div></div><div class="media-content slider-desc"><div class="item-desc"><div></div></div><div class="item-desc"><p>Gin Lychee Cocktail - We were welcomed in the best way possible: with a drink! It was a light and refreshing gin-based cocktail flavored with lychee syrup, kaffir lime, and perilla leaves for that spike of freshness.</p></div><div class="item-desc"><p>Amuse Bouche - As we sat down, we were served the amuse bouche created by Chef Pat: A tiny but ridiculously tasty bite of succulent char siu with truffle cream sauce served on a delicately crisp prawn cracker. An awesome way to whet the palate and a promising start to a fun evening.</p></div><div class="item-desc"><p>First course: Hamachi - The first course soon arrived. Simply called Hamachi, the dish showcases the unbelievable beauty of simplicity. Using fresh hamachi (Japanese yellowtail or amberjack) flown from Japan and arrived just the morning of the event, the team behind Taste &amp; Tell contrasted its silky texture with crispy fried onions and balanced the flavors with sweet miso dressing and leeks.</p></div><div class="item-desc"><p>Second course: Unagi - The second course, called Unagi, is a collaborative dish from Your Local and Taste &amp; Tell, but it is also reminiscent of my first encounter with Chef Pat’s cooking at Black Sheep. The gorgeous grilled unagi (eel), basted with a soy sesame glaze, sits on top of a golden brown fried bao and topped with chopped green onions, pickled onions, and cucumber. It’s best eaten in three bites — starting from the side with the green onions — to better appreciate the gradual changes in flavor. The slightly sweet and charred unagi goes well with the subtle tartness of the pickles and freshness of the cucumber at the end.</p></div><div class="item-desc"><p>Third course: Sake Nigiri - The third course is a Taste &amp; Tell creation and shows how well they’ve mastered the flavors and textures of seafood. The Sake Nigiri showcases Norwegian salmon (or ‘Sake’ in Japanese) in two equally decadent ways from the opposite sides of the flavor spectrum. The first take is Sake Toro (salmon belly), a buttery mouthful with ikura and leeks for a bit of contrast; the second is charred Sake Aburi (torched salmon) with wakame and crunchy salmon chicharon.</p></div><div class="item-desc"><p>Whiskey Mojito - The second cocktail was served right after the Nigiri, a Whiskey Mojito with a hint of ginger, which we all know works well with fresh seafood as a palate cleanser. Except this one’s better because of the whiskey (obviously).</p></div><div class="item-desc"><p>Fourth course: Kitayama Wagyu - The fourth course is a sight to behold and a pleasure to savor. In this version of sushi from Taste &amp; Tell, they used locally grown Kitayama Wagyu (instead of nori) to wrap the rice. My kind of sushi, if you ask me. Served two ways: One was fiery with sriracha mayo on top and finished with crunchy garlic chips and leeks; the second one is its upscale cousin with a panko perilla roll topped with foie gras and a bit of wasabi sauce. The wagyu itself was expertly sliced as thin as possible and could not be more tender if it tried. How I wish there was more of this bite-sized dish, but alas, I must pace myself because there were four more courses to go.</p></div><div class="item-desc"><p>Fifth course: Tuna - The fifth course was another idea from Your Local and Taste &amp; Tell simply called Tuna. The yellowfin tuna has a beautiful texture that bursts with subtle briny goodness when you bite into it. It’s accented with fresh cucumber, bits of pomelo for acidity (though a tad more sourness would’ve taken this to a whole new level), pops of mentaiko, dollops of avocado sesame cream, and for texture, fried lotus root. The tuna tartare is best eaten using the papadum on the side as an edible spoon.</p></div><div class="item-desc"><p>Sixth course: Chili Blue Crab  - Building up the flavor intensity, we come to the sixth course. Almost like a callback to their signature dish, the crowd-favorite Chili Crab Buns, Chef Pat and his team made Chili Blue Crab in congee form. Using chicken congee as a very tender and light base, they topped it with delicate blue crab meat — spiced just right to stand out against the warm porridge and give you Singaporean chili crab hawker feels — a splash of cilantro oil for added flavor (and that unmistakable Your Local aroma!) and finished off with crispy mantou croutons (which was a perfect addition because it would all be too mushy).</p></div><div class="item-desc"><p>Whiskey Masala - At the end of the sixth course, a Whiskey Masala with hints of oranges and spices arrived at the table. A fitting complement to the Singaporean spices from the Chili Crab.</p></div><div class="item-desc"><p>Seventh course: U.S. Striploin - Then the star of the night finally arrived. The seventh course, a glorious U.S. Striploin glistening from the sweet and savory gula melaka (palm sugar) soy glaze — in true Your Local fashion. I thought the Kitayama Wagyu was so tender, but this Striploin felt like butter in my mouth — yielding to my knife then melting in my mouth with such effortlessness. It was served with a dollop of pumpkin laksa puree on the side, which was a little bit on the sweet side, but still absolutely delicious. A little bit of heat (like a bowl of piping hot laksa with chilis) would’ve been a nice contrast since both elements of the dish were already sweet. Taken altogether, the seventh course was still impeccable and I would gladly order this again if it makes it to Your Local’s permanent menu.</p></div><div class="item-desc"><p>Eighth course: Kaya Matcha Tart  - The eight course was made by the Tasteless Food Group’s dessert extraordinaire, Chef Sonny Mariano. Known by foodies for his unique dessert combinations, he once again shows the crowd how he could expertly marry something so sophisticated like matcha with something as ubiquitous as soy sauce. His Kaya Matcha Tart is flavored with pandan and nestled in a shallow pool of soy sauce-laced caramel for that hard-to-place sweet and salty flavor (you’ll think, it’s like salted caramel, but it’s not — there’s umami, baby). It’s served with vanilla ice cream on top and pistachio crisps for texture. This dessert is so complex that I already know I am doing a bad job of describing it, so it’s best to just try it for yourself.</p></div><div class="item-desc"><p>Final course: Black and White  - But the fun doesn’t stop there. Chef Sonny and the Your Local team served a second dessert, much to the surprised delight of the diners. Simply called Black and White, it’s a dainty bar of black and white sesame mousse topped with charcoal stracciatella (a kind of gelato inspired by the egg drop soup popular in central Italy), a cube of Lychee yogurt jelly, and crumbled meringue. Not gonna lie, I’m not usually a fan of surprises, but this dessert is even better than the eight course. It is my fervent hope that this dish also makes it to Your Local’s permanent menu.</p></div></div></div></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/23b8b017-4986-49d9-bd63-57c5f4f2af12_sonny mariano desserts.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Sonny Mariano, dessert magician</span></span></span></div>Check out <a href="https://web.facebook.com/TasteandTellMnla?_rdc=1&amp;_rdr" target="_blank">Taste &amp; Tell MNL</a> and <a href="https://web.facebook.com/Yourlocalph?_rdc=1&amp;_rdr" target="_blank">Your Local</a> to find out how you can book a table. Their March 31st and April 1st slots are already fully booked, but they recently added slots for two more nights, April 7th and 8th with two seating schedules (6-8pm and 8:30-10:30pm). For inquiries and reservations, you may also contact Taste &amp; Tell MNL at 0909 982 7426.<div><strong>Related Story: </strong><a href="/food/restaurants/chele/32624" target="_blank" rel="noopener noreferrer">This New Tasting Menu Is A Sojourn To Northern Spain</a></div><em><strong>Your Local</strong> is located at 108 Esteban Street, Legazpi Village, Makati City.</em><div><br/></div><div><br/></div><div><em>Photography by Ching Dee</em><br/></div>