Join Chef Bruce at the new Chef's Table restaurant for an exqusite taste of Filipino food from all over the country, masterfully cooked before your very eyes.

For the Chef's Table virgins, you should definitely try Roasted Tomato Halaan (clam) soup: a fresh, light clam broth infused with roasted tomato puree, the Prawn Aligue (crab fat) My Way: oven-baked luscious fresh prawns on aligue-flavored sotanghon (vermicelli), and the Chill-a-fino: a steamed fillet of stone grouper sitting on a bed of bright violet, unexpected savory ube mash.

For seasoned Chef's Table followers, no more waiting for almost 2 months for Chef Bruce' dishes!