Underground Supper Club

Two weeks ago I got the opportunity to join an event of the Underground Supper Club. This is a group that does pop-up dinners every  now and then. For this particular event, we were treated to a dinner by Chef Miko Calo who made a career working for various Joel Robuchon outlets after culinary school in France. Her last posting was as Junior sous-chef at Atelier de Joel Robuchon in Singapore. She is, however, back in the Philippines and intends to open her own place here. In the meantime, she does the occasional pop-up.

This dinner was done at Bakere which is on Brixton St. in Kapitolyo, Pasig and is owned by RJ Galang, Chef Miko’s cousin, and the organizer of the Underground Supper Club.

Menu

Menu

The first course was an earthy and slightly sweet gazpacho of beetroot and strawberry with a bit of goat cheese.

Beetroot, strawberry, and goat cheese

Beetroot, strawberry, and goat cheese

This was followed by a kilawin of lapu-lapu and coconut which I thought was excellent.

Lapu lapu, coconut, and kabayawa

Lapu lapu, coconut, and kabayawa

 

What was perhaps the unanimous favorite dish followed- a tart made from foie gras, apple, guava, and hazelnut. Fortunately I brought a Fritz Haag Brauneberger Juffer Riesling Spatlese 2013 to pair with this as it did have a pronounced sweetness.

Foie gras, apple, hazelnut, guava

Foie gras, apple, hazelnut, guava

A hearty risotto came next.

Ulang, mushroom, rice

Ulang, mushroom, rice

This was followed by the main course of lamb and potato. As Joel Robuchon is quite famous for his mashed potatoes, we were quite pleased that extra servings were generously provided.

Lamb and potato

Lamb and potato

Bakere is supposed to be famous for its carbonara so we ordered some as well. Definitely worth it!

Carbonara

Carbonara

And finally dessert.

Dessert

Dessert

 

We could bring our wines to the dinner so we had a good selection. The Ruinart was excellent, as usual. The Huet Haut Lieu sec was alright, but was just ok as a pairing for the dinner. The Haag was great with the foie gras. Both reds went quite well with the main course. The Chateau Bellefont-Belcier St. Emilion 2005 received good scores from critics upon release but I found it too oaky to be typical of a St. Emilion.

Wines - Champagne Ruinart Brut NV, Domaine Huet Vouvray Le Haut Lieu Sec 2014, Fritz Haag Brauneberger Juffer Riesling Spatlese 2013, Chateau Bellefont-Belcier St. Emilion Grand Cru 2005, and Anne Gros & Jean-Paul Tollot Minervois La Ciaude 2010.

Wines – Champagne Ruinart Brut NV, Domaine Huet Vouvray Le Haut Lieu Sec 2014, Fritz Haag Brauneberger Juffer Riesling Spatlese 2013, Chateau Bellefont-Belcier St. Emilion Grand Cru 2005, and Anne Gros & Jean-Paul Tollot Minervois La Ciaude 2010.

I certainly enjoyed myself at this dinner and look forward to the next one!

Bakere is located at 3 Brixton St., Kapitolyo, Pasig. Tel 4522503.

For inquiries on Underground Supper Club events, email ugsupperclub@gmail.com or SMS (0917)8421123