A Wholesome Gathering: The Wholesome Table Introduces Filipino Dishes on the Menu

December 22, 2019 Phantasm Darkstar 0 Comment(s)

Recently, The Wholesome Table introduced its Filipino menu and I was invited during the launch. 

The Wholesome Table is known for its healthy eating concept: using organic produce, with meats from grass-fed cows that are raised without artificial hormones and antibiotics, and natural sauces and condiments made from scratch. They do not use any artificial colors, flavors, sweeteners, additives, and preservatives in any of their food and drinks. The Wholesome Table has several branches in the Metro, but this event was held at their branch in Greenbelt 2, Makati City.
The Wholesome Table, headed by restaurateur  Bianca Araneta-Elizalde, collaborates with Chef Nicco Santos (assisted by Chef Quenee Villar) in curating local dishes and adding them to their wholesome menu. Together with them is Chef Chef Jam Melchor of the Philippine Culinary Heritage Movement and Slow Food PH who shared about his advocacy on sustainability, recognizing gastronomy as a form of art, and preserving local cuisine. 
Here are the dishes for The Wholesome Table's Filipino Menu:
Guyabano (Soursop) Juice. This was the first thing that impressed me for the evening. I never liked guyabano since I was a kid, so I was surprised to like this one when I tried it. Very refreshing with the right kind of sweetness and a hint of sourness with no aftertaste. The Wholesome Table made a great choice for guyabano--it goes well with their eat consciously philosophy. Guyabano is known to fight cancer cells, helps lower blood pressure, improve the immune system, and more. 
Lumpia with Salmon Tuyo. First time I tried salmon tuyo in lumpia. This is a really good innovation. Delectable, fresh, still tastes meaty yet there's less guilt in eating it than the usual lumpiang shanghai. 
Ginataang Kalabasa. An aromatic dish that's surprising for ginataang kalabasa. The secret ingredient? Truffle oil and coconut cream. Heavenly creamy sauce with the freshest vegetables. Topped with spicy dilis for some contrast of flavor. This is my favorite pick for the evening. It's the first time I'm choosing a vegetable dish among other meat dishes as my favorite pick. This is just so good!
Chicken Inasal. Paired with chicken inasal rice. Tender-grilled chicken goodness. I just find this version a bit salty for my palate, but it works well when mixed with rice. 
Sinigang na Salmon. The perfect sourness of a tamarind-based sinigang. The salmon was also good and tender, this adds up to one of the salmons that I like when cooked. (In my other blogs, I often mention that I don't like cooked salmon. This one is an exemption). 
Beef Kaldereta. What I love about this dish is everything was made from scratch, even the tomato paste. Great flavors yet so fresh. Different from the conventional kaldereta that can come out as strong which can sometimes give an umay factor. 
Puto Bumbong. Topped with shredded coconut, this is a common dessert and a Filipino favorite during the Christmas season. I'm just not sure if this will still be on the menu after the holidays. 
Bibingka. The bibingka was good, but what makes it even better is that it was filled with kesong puti. This was gone in seconds when it was placed on our table. 

Groupie with foodies and Ms. Bianca, Chef Nicco, Chef Queenie, and Chef Jam. 

The Wholesome Table Menu, Reviews, Photos, Location and Info - Zomato

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