From fine dining to ‘fun’ dining

People will recall chef William Mahi at the helm of The Tasting Room in City of Dreams Manila. A lot of his fans were sad when he left the restaurant but the famed chef has now started a new venture — 210° Kitchen + Drinkery at Bonifacio Global City in Taguig.

What’s with the restaurant’s name, you ask? 210° signifies two important things to Chef William: the perfect roasting temperature and his (more than 180-degree) shift from fine dining to “fun” dining. 

In this modern, eclectic and travel-inspired two-story space is where Chef William’s creativity is unleashed. For him, 210° is a perfect place to hang out with his wife and friends. He personally designed every detail of the space to give diners the “fun” dining experience — from the street signs showcasing the cities that he has worked and lived in, to the funky beats of his favorite music. The restaurant’s menu is inspired by memories of his childhood and his many travels. He has also concocted after-dinner cocktails with the restaurant’s resident mixologists. The restaurant also has a well-curated wine selection by F&B director Damien Planchenault.

I have dined (and drank) at 210° several times and it has become sort of a regular hangout spot for me. I must say that it has been consistent in everything it has to offer.

Communications director Heather Mahi, Chef William’s wife, said, “We want our guests to feel that coming to 210° Kitchen + Drinkery is like being at the home of a chef on his day off. Almost everything is homemade — bread, ketchup, mayo, ice cream, vinegar…you name it, our kitchen makes it.”

Chef William added, “I’ve been working in fine dining for more than 21 years and I think it’s time for me to redefine to myself about what that actually means. So, while I am still mulling on the essence of that, I thought why not do something fun. 210° is my idea of a perfect dining concept where my guests will be able to enjoy quality dining at good prices in a fun yet laid-back atmosphere.”

The menu is obviously a departure from Chef William’s fine dining fare but he still uses the same techniques and high-quality ingredients to create delectable dishes of what he calls “elevated comfort food.”

Some of Heather’s  personal favorites are the Atlantic Ocean octopus; Tian (a homemade tart topped with eggplant, zucchini, tomatoes, onions, anchovies and pesto, which is also my personal favorite); homemade tagliatelle carbonara, fried chicken, rib eye, beetroot and all the desserts.

Chef William began his culinary career when he was 14 years old. He was awarded as one of the best apprentices in France when he was only 18. From there, he worked with Michelin-starred chefs such as Alain Ducasse, Nicolas Le Bec, Jean-Francois Piège, Stephane Gaborieau, Christian Tetedoie, Jacques Le Divellec, Hélène Darroze and Michel del Burgo.  He then went on to head his own kitchens in Beirut, Shanghai, Luxembourg, Istanbul and Athens — where he himself was the two-Michelin-star chef of Spondi Restaurant.

(210° Kitchen + Drinkery is located at Unit 1D, Icon Plaza, 25th St. corner 6th Ave., Bonifacio Global City. For reservations, e-mail [email protected] or call 099-50152192.)

Culinary delights

The cuisines from the Basque region take centerstage at Tauro Pintxos Wine Bar & Grill. With this offering, the restaurant is poised to transport Filipinos to southern Europe with its daring F&B model that presents a new culinary concept to the dining scene in Makati.

Tauro is the former private room of Society Lounge owned by chef Patrice Freuslon.

The restaurant seeks to showcase the best local produce and imported ingredients. It serves cold cuts imported directly from the Basque region like chorizo Iberico and jamon Serrano. It also emphasizes on traditional Basque recipes with a contemporary approach. This dining bar also boasts its different collections of wine and beer. Sangria is its bestseller.

The name pintxos comes from the Spanish verb “pinchar” meaning to poke or to stab. Similar to tapas, pintxos is generally served on a small slice of bread with a toothpick piercing through the middle; it uses the freshest ingredients as toppings. Commonly fish and seafood, cheese, ham or cold cuts, pintxos is enjoyed with a drink like a zurito (a small glass of beer), cider or sangria.

(Tauro is located at the ground floor of Atrium Building, Makati Avenue corner Paseo de Roxas, Makati City. For reservations, call 0917- 8009474 or 856-2610.)

A partnership for changing times

It was a memorable evening with some of the country’s top medical professionals as AXA Philippines held a pre-convention dinner at the Manila Hotel to celebrate the 110th Philippine Medical Association (PMA) Annual Convention.

During the event, with the theme Pagbabago Tungo Sa Pangkahalatang Kalusugan, representatives from AXA Philippines underscored the importance of health care and protection (preparedness for medical emergencies), which is one of the main thrusts of the company.

Guest speaker Sandy Gilles gave an informative talk on the present economic situation in the country and the fundamentals of investment. Meanwhile, Chris Cabognason, AXA chief bancassurance officer for PSBank, presented the various AXA investment products and services that can be availed through the bank.

For his part, PMA president Ireneo Bernardo III said, “The PMA has been around for so long and it’s high time we adapt with the changing times especially in the light of the imposition of continuing medical education in our profession. We look forward to having AXA as our partner in helping us prepare for the future.” *

(Follow me on Instagram @pepperteehankee.)