After the successful launch of his new Beso Beso menu this year, Chef Rob Pengson is ecstatic about his latest culinary endeavor. Both a pop-up and a start-up, CHEF by Rob Pengson is out to defy the constraints of fine dining in the Philippines.

CHEF offers French-European fine dining in its current pop-up location—a spare dining area of his culinary school, the Aleanza Institute, in Makati. It’s right next to Beso Beso Restaurant, giving the spot a speakeasy feel for those exploring this building along Chino Roces Street for the first time.

It’s easy to assume that the chef of CHEF is Pengson himself, but he was quick to let us know that there are others leading this venture with him—Nicey Reyes as chief culinary officer, chef Yancy Ramirez as head of hospitality and guest experiences, and Rachel Rodis as head chef.

Their goal: For their culinary creations to be available anywhere in the Philippines, and not just in their main location in Makati. This pop-up in Makati ends on February 17, 2024, but they’re jet-setting to other destinations. Chef Rob envisions his pop-up serving diners in unusual spots, like in a museum, city hall, a public library, or even your Tita’s house in the province.

Gerry San Miguel of Dude 4 Food and I were invited to sample the Antebellum Menu, which features contemporary French courses with global influences.

The Foie Gras Cone was the perfect starter for our multi-course meal. Biting into the foie gras mousse, fruit, nuts, and port jelly was euphoria to my taste buds.

Up next was the Crab and Caviar. I dipped my spoon into a hefty serving of caviar with cauliflower panna cotta, topped with a daikon crab rose and edible gold.

We were invited to get up from our seats and head to Beso Beso’s kitchen next door, where we could watch the chefs plate our next course, the Tuna Tartlette with horseradish, crème fraiche, and edible petals.

We got Prosciutto Manchego Croquette for the next course, which reminded me of Beso-Beso’s divine Spanish croquetas.

Up next was Chestnut Mushroom Velouté with a sweet gruyère tuile to balance the soup’s creaminess. It was served in a cup, which I decided to lap up sans the spoon.

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The Ratatouille Salad was served in a tartlet with tomato sorbet inside, making it a mix of hot and cold.

For the main course, we got Rib Eye Steak, which, as Chef Rob suggested, is best eaten from left to right. Our gastronomic journey started with the white sauce made of Cabrales blue cheese. As we got to the center of our steak, it was peppery Diane sauce, and then for the last bites of beef, it was truffle red wine sauce. In between bites, we had a side of potatoes and veggies and a glass of red wine.

For dessert, we had two. There’s the light Strawberry Lemon Curd Tart with tropical fruits, spices, and green tea, making it as good as it looks.

And finally, to go with our coffee, we were served the Persian-style Tiramisu with mascarpone and marsala-filled choux at the base, a mix of rose petal and cardamon on the head, and a dainty cacao biscuit. For this chocoholic, it was the best way to end the night.

CHEF by Rob Pengson serves lunch and dinner from Thursdays to Saturdays until February 17, 2024. Prices are as follows: Ad Hoc Menu (4 Courses): ₱3,950, Express Menu (7 Courses): ₱6,950, Signature Menu (15 Courses): ₱15,000. Location: Aleanza Institute, 2/F 2257 Chino Roces Ave. Extension, Makati, Philippines. For reservations or catering services, call 0927-1373611. For more info, visit their Instagram.