Thursday, August 25, 2011

Chef's Table: Fourth Course, "Pandaigdigang Pansit"

Calamansi  Tuyo Spaghetti
Spaghetti sauteed in tuyo oil and flakes, enhanced with calamansi juice
and topped with fried tuyo and queso de bola
Fourth Course means pasta or, as Chef's Table calls it, Pandaigdigang Pansit. Their pasta varieties have surprising combinations and at the same time are all too familiar to the Filipino palate. Can you say- tuyo, calamansi, bistek, and puso ng saging? And can you imagine them in your pasta?

Beef Steak Pasta
Penne pasta sauteed in steak sauce enchanced with calamansi,
topped with tender beef slices, onion rings and queso de bola
Banana Heart Carbonara
Linguine in creamy sauce mixed with banana hearts and kangkong
topped with grilled chicken and queso de bola

Among the best-sellers is the Calamansi Tuyo Spaghetti- the humble (economics-wise) yet infamous (smell-wise) tuyo (dried fish) gets to star in this satisfying pasta dish. The calamansi (often referred to as Philippine lemon), lately getting a lot of attention in those foreign cooking competitions I gather, gives the tuyo flavored pasta a nice tang.

Chef's Table is located at Infinity Tower, 10th Avenue corner 25th Street, The Fort. Visit its website at

1 comment:

Gita Asuncion said...

im not very adventurous with my pasta dishes... but your photos are mouthwatering!

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