Catching Up with Le Petit Chef at Grand Hyatt Manila
I know, I know. Le Petit Chef at Grand Hyatt Manila has been around for a while now, more than three years to be exact, and actually already a year into its third season, "How to Become the World’s Greatest Chef." But you know what they say about better being late than never (and other excuses), and we've finally tried the immersive five-course 3D-dining experience by the world's smallest chef.
Le Petit Chef uses 3D projection mapping to transform your table into a culinary stage, where the tiny chef springs to life to "cook" your meal right in front of you. With an intimate, exclusive setting of only 20 seats per show, every dinner reservation feels like a coveted ticket to a private performance. And here's what we discovered when we finally sat down for the show.
ALSO READ:
America's Got Talent Finalist Conjures a Magical Dining Event in Manila
You Can Now Drink and Dine at the Highest Rooftop Bar in the Philippines
A Visual and Culinary Storytelling
The Le Grand Chef Menu is complemented by the "life story" of the tiny chef as well as this character's culinary adventure around the world. In the process, diners also get the chance to learn a thing or two about being chefs.
The experience starts off with the history of one of the culinary world's most versatile ingredients: the tomato, which is believed to have originated in Mesoamerica. This narrative comes alive on the tables at The Peak with the projection of an Aztec temple at the center, the surrounding canals, and harvests of the local xitomatl. On the plate, the tomato is served two ways: marinated cherry tomatoes surrounding the Italian Burrata and tomato sorbet on the side.
Le Petit Chef at Grand Hyatt Manila has two seatings: 5:30 p.m. and 8:30 p.m. Come 15 minutes before your slot as the show starts on time.
First course:Â Italian Burrata with marinated cherry tomato, parmesan crumble, basil oil, and tomato sorbet. We recommend getting a drink of your choice; ours is a glass of Aperol Spritz.
Le Petit Chef's next peek into his life as a culinary artist is an exploration of art history and how it applies to how a dish is plated. The seemingly haphazard but actually carefully placed brush strokes of abstract art, for example, inspire the brightly colored purees of beetroot, basil, and lemon on a plate, which acts as a canvas on which the Pan-seared Scottish Salmon is served.
Second course: Pan-seared Scottish Salmon with buttered asparagus, with beetroot, basil, lemon, and pepper emulsions. Under the plate is a palette that features different masterpieces, from Juan Luna's 'Spoliarium' to one of Edward Hopper's paintings.
The third course is the French Corn-fed Chicken Roulade, served with porcini mushrooms, truffle, mushroom purée, and roasted chicken jus. It is supposedly inspired by our main character's childhood afternoons with his grandmother, who would put together ingredients from their homestead.
Third course: French Corn-fed Chicken Roulade, with porcini mushrooms, truffle, mushroom purée, and roasted chicken jus. Le Petit Chef's tiny grandmother 'cooks' the third dish with the help of ants and bees.
The classic Surf and Turf comes in as a fourth dish, which is served after the tiny chef's narration of the highs and lows of being in the culinary industry—bad criticisms included. But this Australian Grass-fed Beef Tenderloin served with black peppercorn brandy sauce and the Grilled King Prawn require no further explanation.
Fourth course: Surf and Turf. Notice the dancing avocados and carrots projected on the table.
Finally, after diners are equipped with these stories of how to become a chef, they become chefs themselves through the Le Petit Chef Grand Dessert. It is served as a deconstructed dish with a portion of a strawberry shortcake shaped like a mushroom, chocolate pearls and slices of fresh strawberries in small bowls, red fruit coulis in a small sauce jug, and Italian meringue in a piping bag. The diner's task, of course, is to construct their own dessert for a grand interactive finale.
Diners are also given a small torch for toasting the marshmallow. Just in case, Le Petit Chef's firetruck is on standby.
The Le Grand Chef Menu, which features a five-course meal, costs P7,500 net per person. There are only a few tables inside the private dining room, so don't be surprised if you're seated with strangers—it's all part of the experience. Stay and Dine packages for two start at P30,888 per night.
The Le Petit Chef Kids Menu (for kids 12 years and below) is available for P4,000 net per person. It includes Mozzarella Cheese Sticks with tomato salsa, Cream of Sweet Corn, Chicken Milanese with garlic roasted marble potatoes, Creamy Penne Pasta, and the Le Petit Chef Grand Dessert. The vegetarian menu has the same price as the Le Grand Chef Menu, and includes Balsamic Tofu, Carrot Confit, Grilled Stuffed Portobello Mushroom, Cauliflower Steak, and Le Petit Chef Vegan Grand Dessert (coconut panna cotta and strawberry sorbet).
Travel with Le Petit Chef
If you book a table until November 30, you get the chance to join the Travel with Le Petit Chef promo and win a grand fly, stay, and dine escape to Kuala Lumpur, Malaysia.
Lucky winners will receive a prize package for two, which includes round-trip airfare and airport transfers, a two-night stay at Grand Hyatt Kuala Lumpur, and a dining experience of Le Petit Chef Kuala Lumpur. To join, scan the QR code during the show and sign up, and post about your experience on social media. Your entry post must be set to public viewing to fully qualify. The first winner was already announced in early October, but there are still two more chances to win during the November 10 and December 10 raffle draws.
Le Petit Chef Manila is at 60/F The Peak, Grand Hyatt Manila, 8th Avenue corner 35th Street, Bonifacio Global City, Taguig. It is open for dinner daily for 5:30 p.m. and 8:30 p.m. seatings, with a duration of 2.5 hours.
