I went in with high expectations, but they were completely blow away. This was honestly one of the best meals of my life. I cannot recommend Chef Francis Ang and Pinoy Heritage enough. Be sure to follow them on Instagram or check out Feastly to go to one of their other meals. If interested, you can use my referral code, which will get you $10 off your first meal: http://fst.im/s/c0ad1e09.
Pinoy Heritage pop-up dinner with Feastly. I had never heard of Feastly, but it’s a site where private chefs can host pop-up meals for a fixed price. With my friend’s recommendation and also reading up on Chef Francis Ang’s background, I was completely sold. An 8-course meal for $50 in San Francisco? You didn’t have ask me twice to sign up. Pinoy Heritage is Filipino food, but it’s brought to a whole new level. Our first course was a summer tomato salad served with a cucumbers, gelée and tinapa garsa (smoked fish). This dish was the perfect start to our meal, cool and refreshing with a balance of flavors between the sweet tomatoes and smoked fish. I also enjoyed the crunchy bits, which added texture and contrast to the gelée and soft tomatoes. Our second course was Monterey squid served in a beautiful melon gazpacho, XO bagoong and agretti. I would never think to serve squid and melon together, but it somehow works. The warm squid was so tender and sitting atop a bright cold soup of Canary melon. The XO topping (fermented dried scallop and dried shrimp with chilis) provided some heat against the sweet melon. Our third course was a binatog corn flan made from fresh glutinous rice and cream of corn. It was served with coconut milk and topped with palapa (coconut condiment) and black truffle air. Yes, you read that correctly. Black truffle air. The flan was smooth and creamy, like a savory panna cotta, but with the consistency of a mousse custard. I loved how this dish was simultaneously sweet and savory. Then there was the umami from the black truffle. Chef Francis handles the balance of flavors so well. Fourth course was Arzak egg with tongue bistek, charred onions and crisps. This egg dish was named after a method created by famous Spanish restaurant, Arzak. It’s a poached egg that is cooked in plastic wrap, creating a unique shape. The braised tongue bistek (ox tongue) was reduced in a beautiful sauce that had a perfect tang from calamansi and the egg was also topped with puffed grains. Again, Chef Francis is so thoughtful when it comes to thinking about different textures and flavor palates on your plate. The main entrée was the quail pinaupo, which was stuffed with Chinese-style glutinous fried rice and served with green mango and tamarind-glazed squash peppers. I was surprised we were served an entire quail and even more surprised with how much rice was stuffed inside. For such a small bird, quail can be difficult to do right (easy to overcook), but it was cooked perfectly. With the richness from the quail, the green mango really changed the whole flavor palate by cutting through some of the fat and adding a sweet and sour kick. Dessert courses were guava sorbet with a lemon verbena cake and pistachio sans rival. The pistachio sans rival was pistachio meringues on top of a passion fruit curd and fresh yellow peach slices. Our last bite was an ube profiterole. After a rich meal, I really appreciated that dessert was light and fruit-based. I didn’t feel like I was weighed down at all between the refreshing guava sorbet and the airy pistachio meringue.I was really honored when my old co-worker invited me to Chef Francis Ang’s