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Sub-Zero and Wolf x Antonio's With Chef Tonyboy Escalante

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<div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748836793916Chef Tonyboy Escalante.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Tonyboy Escalante in prep mode | Photo: Focus Global Inc./ Sub-Zero &amp; Wolf</span></span></span></div><p>Welcome to <strong>The Table</strong>, <strong>Antonio&#x27;s collaboration with Sub-Zero and Wolf</strong>, with Chef Tonyboy Escalante at the helm. </p><p>The luxury kitchen brands&#x27; flagship showroom in Makati was transformed into an intimate restaurant, where guests can have a rare taste of what excellence looks like when state-of-the-art kitchen equipment and culinary precision are combined. </p><p><em>Metro</em> was among the first to sample The Table&#x27;s exquisite and delicately crafted menu. A full-sensory experience, we enjoyed the dishes even more with the pop-up restaurant&#x27;s warm ambient lighting, refined styling, and perfectly paced service. Elevating the dinner were the scent of expertly prepared ingredients, the clink of wine glasses, and the unmistakable energy of a chef-led dining room in motion.</p><div><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837131956The Table Door.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Welcome to The Table | Photo: Focus Global Inc. / Sub-Zero &amp; Wolf</span></span></span></div><div><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837085116Communal dining set up.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">The quiet luxury of a well-set table | Photo: Focus Global Inc / Sub-Zero &amp; Wolf</span></span></span></div><div><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837208756Wolf oven.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">A Wolf Oven: the luxury of controlled heat | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></div><div><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837403715Sub-Zero refrigerator.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">The heart of any gourmet kitchen: a Sub-Zero refrigerator | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></div><div style="text-align:center"><br/></div><p>“When I first began cooking, I quickly realized that the most memorable meals are not just about technique or ingredients—they’re about sharing. And it all begins in the kitchen: a space where care, craft, and connection quietly come together to create something meaningful,” shared Chef Tony Boy. This spirit of connection echoed throughout the night. Guests enjoyed a seven-course tasting menu meticulously designed to celebrate the synergy between culinary creativity and technical precision. </p><p>Each dish told a story about the ingredients, the farmers, and the possibilities that emerge when ingredients are honored from their very origin. Some of the seasonal produce was sourced from Good Food Community, a local social enterprise that partners with smallholder farmers to bring organically grown vegetables from farm to table. Sub-Zero and Wolf partnered in 2023 with Good Food Community to protect the harvests of their farmers through crop rain shelters. </p><div><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837598697(4) Chef Tony Boy preparing for an exceptional meal.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Tonyboy in the kitchen is a masterclass in motion | Photo: Focus Global?Sub-Zero &amp; Wolf</span></span></span></div><div style="text-align:left"><br/></div><div style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837642037(5) Fresh produce sourced from Good Food Community.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Farm-fresh produce from the Good Food Community | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></div><div><br/></div><div><strong>The tasting menu included:</strong></div><ul><li><strong>Shrimp Cracker with Aioli:</strong> A delicate amuse-bouche that sets the tone for a meal built on layers of flavor.</li><li><strong></strong></li><li><strong></strong><strong>Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls</strong>: B<strong></strong>old yet balanced openers, paired with Champagne Marie de Moy and Hibiki Master’s Select, underscoring Chef Tony Boy’s deft hand with both land and sea.</li><li><strong>Emulsified Oysters with Seaweed and Nomad Caviar: </strong>An ultra-silky, oceanic course served chilled to perfection, thanks to Sub-Zero’s refrigeration keeping each element pristine.</li><li><br/></li><li style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837736316(7) Exclusive dish from the remarkable seven-course menu.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Shrimp Cracker with Aioli | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></li><li><br/></li><li><br/></li><li style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837812237Amuse Bouche.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Amuse Bouche: Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></li><li><br/></li><li><strong>Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil: </strong>A tribute to local produce from Good Food Community, lifted by the crisp notes of Jurtschitsch Grüner Veltliner 2023 and Lark Chinotto Citrus Cask whisky.</li><li><br/></li><li><strong>Flame-Torched Toro: </strong>An elegant dish served with Château de Chamirey Mercurey En Pierrelet 2022 and Highland Park 12 Years, tuna belly balanced by savory-sweet Mediterranean flavors and a touch of umami-rich parmesan foam.</li><li><br/></li><li><strong>Taogtog Berry Granita with Compressed Cucumber, Basil Oil, and Honey Tuile: </strong>A refreshing palate cleanser from Bauko, Mt. Province, a nod to Sub-Zero and Wolf’s enduring commitment to freshness.</li><li><br/></li><li><br/></li><li style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837881016Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></li><li><br/></li><li><br/></li><li style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837920056Flame-Torched Toro.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Flame-Torched Toro | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></li><li><br/></li><li style="text-align:center"><span class="fr-img-caption fr-fic fr-dib" style="width:700px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1748837992556Châteauneuf du Pape Rouge 2021.jpg" style="width:700px" class="fr-fic fr-dib"/><span class="fr-inner">Châteauneuf du Pape Rouge 2021 | Photo: Focus Global/Sub-Zero &amp; Wolf</span></span></span></li><li><br/></li><li><br/></li><li><strong>Tajima Striploin with Pepper Sauce, Pumpkin &amp; Potato Gratin: </strong>A showstopping main course made possible by the accuracy and power of Wolf cooking appliances, paired with Château La Nerthe Châteauneuf-du-Pape 2020 and Michter’s Bourbon 10 Years.</li><li><br/></li><li><strong>Antonio’s Housemade Ice Cream Sundae Tray: </strong>A nostalgic dessert moment that brought the evening full circle. Generous scoops of housemade ice cream balanced out with french-pressed coffee from Mt. Canabawan, Negros and fresh tarragon tea, offering comfort, warmth, and a sweet sense of closure.</li></ul><div><br/></div><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-0" src="https://www.instagram.com/reel/DKJdfkbuvCA/embed/?cr=1&amp;v=14&amp;wp=864&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A0%2C%22os%22%3A6657662.900000006%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="881" data-instgrm-payload-id="instagram-media-payload-0" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><div><br/></div><p>Guests can expect more than just a dining experience, but an immersive evening of flavor, freshness, and finesse with a seven-course menu at Php 6,500 per guest. You may visit the Sub-Zero and Wolf x Antonio’s pop-up until June 10 from 6:00 to 10:00 pm, every evening except Sundays, at the Sub-Zero and Wolf Flagship Showroom, G/F, Manila Tower, The Residences at Greenbelt. Seating is limited to 22 guests per night, making this an exclusive, reservation-only experience. </p><p>Reservations are available through Antonio’s by contacting +63 939 752 3291. For full booking details, you may visit thetable.subzero-wolf.com.ph. You may also follow @antoniostagaytay on Instagram for more information on Antonio’s. </p><div><br/></div><p>Photos courtesy of<strong> Sub-Zero and Wolf</strong></p>

<p>The dishes highlight a fusion of innovation and artistry, with a focus on fresh ingredients.</p>

The dishes highlight a fusion of innovation and artistry, with a focus on fresh ingredients.

Fire, Flame And Flavor: Inside Chef Tonyboy Escalante's Pop-Up With Sub-Zero & Wolf

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Fire, Flame And Flavor: Inside Chef Tonyboy Escalante's Pop-Up With Sub-Zero & Wolf

Metro.Style

Published June 02, 2025 03:30 PM PHT

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Updated June 03, 2025 03:25 PM PHT

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