The Wholesome Table is an organic restaurant famous for serving health-oriented comfort food which focuses on high-quality ingredients that are all made from scratch. Restaurateur, Bianca Araneta-Elizalde continues to aim for a healthier lifestyle and more sustainable approach in local cuisine. The Wholesome Table collaborated with Chef Nicco Santos who has a happy and sad relationship with food to highlight our all-time favorite Filipino dishes with unique twists. His inspiration in cooking was the recipe of her grandmother, Chef Nicco proudly recreates it in all the food he prepares.
Another chef advocate and the founder of Slow Food Youth Network Philippines, Chef Jam Melchor talked about their advocacies. They promote sustainability in order to help our environment and support the farmers, advocate Filipino food, and fight against food waste. As a culinary advocate himself, Chef Jam also shared that they aim to produce cleaner and healthier menus.
Lumpia with Salmon Tuyo was served for the starters. It was a huge platter full of crunchy spring rolls stuffed with veggies. It also has an after taste of salmon and a soy-vinegar dip which made it addictive. For the main course, Ginataang Kalabasa, Chicken Inasal, Sinigang na Salmon, and Beef Kaldereta graced the table.
Ginataang Kalabasa has a creamy sauce coated in gata with squash and string beans. The best part? It was topped with malunggay and crispy dilis! It delivers salty and sweet layers in a pure organic bowl. Cooked in a sour tamarind broth, Sinigang na Salmon is perfect for seafood lovers who want to take a sip of hot soup in this cold season. The softness of boneless salmon together with the fresh vegetables will almost melt in your mouth once you taste it.
Bathed in flavorful sauce, the savoury Beef Kaldereta brings out the subtle richness of tender beef. Even the carrots and potatoes add more deliciousness to the dish itself.
The Chicken Inasal combines a juicy and fiery twist, it was served with java rice and a spicy dip. This grilled chicken infused with truffle oil and chili sauce elevated our traditional chicken inasal dish.
Wash it all down with refreshing Guyabano Juice harvested from their farm, a glass ain’t enough because of its sweetened taste that is totally good for our skin and body. Just in time for the holiday season, a classic Filipino dessert, Puto Bumbong and Bibingka capped off the night. The kesong puti in Bibingka and shredded coconut in Puto Bumbong results into a massive indulgence.
The Wholesome Table’s mantra, “eat consciously, live consciously” proves that everyone can rediscover a local and healthy Filipino comfort food that uses free-range poultry, grass-fed beef, wild-caught seafood, local artisan products, the freshest vegetables, and natural sauces.