Chefs Table Dinner Khaiba.MNL

On July 8, 2025, at The Balmori Suites in Rockwell, Makati, Chef Sonny Mariano and Chef Nouel Catis delivered an exceptional evening at Khaiba.MNL that had us talking long after the last bite.

The dinner kicked off on a high note with small plates that immediately showed the chefs meant business.

The eggplant carpaccio with chickpea and burong mangga was a smart opener, while the bibingka reimagined with sourdough, clotted cream, and adobo liver pate had everyone at the table intrigued.

The tuna kinilaw with GenSan tuna, coconut-sumac vinaigrette, and atchara sorbet was particularly impressive to us – clean, fresh, and unmistakably Filipino yet completely unexpected.

As we moved into the main courses, the momentum never dropped.

The Beef Sinigang skewers were genius – taking the beloved soup and turning it into USDA beef belly kebab with prune and tamarind glaze alongside mashed gabi. We appreciated how it was comfort food elevated without losing its soul.

The Short Rib Bistek impressed us with its 48-hour Wagyu short ribs paired with cauli puree and coffee cardamom – tender, rich, and well-executed.

But it was the Margra Lamb Shank Kaldereta that truly stole the show. The Tagine-style preparation enhanced with almonds, apricots, and figs showed exceptional technique and creativity. The dish elevated the traditional kaldereta into something extraordinary – this wasn't just fusion for fusion's sake, it was brilliant culinary storytelling that made perfect sense.

Just when we thought the evening couldn't get any better, dessert arrived and completely blew us away.

The ginataang bilo bilo provided a beautiful Filipino finish with date-stuffed bilo bilo, sweet potato, ube, and langka creme anglaise – a wonderful homage to our roots that we all appreciated.

But then came the Habibi, I’ve come from Dubai. With some of us having experience from Dubai, we can tell you this dessert was nothing short of spectacular – moist chocolate cake with pistachio filling, Davao chocolate frosting, and pistachio soft serve with pistachio sauce. This wasn't just a dessert; it was a statement. We were unanimous that the combination of textures and the way the pistachio played against the chocolate was perfection, and it perfectly captured the essence of Middle Eastern flavors in an unforgettable way.

We extend our heartfelt thanks to MIDA Food Distributor, Arla Foods Philippines, Hightower Incorporated, Alternatives Food Corp., Oleo Fats Incorporated, Margra Lamb, and Origine PH who made this possible, and to all the LTB members who joined us for this incredible evening.

Most of all, our appreciation goes to Chef Sonny Mariano and Chef Nouel Catis. They didn't just cook for us – they took us on a journey that started great and ended with a wonderful, memorable bang. If this is the direction Filipino fine dining is heading, we're all excited for the amazing meals ahead.

Proceeds from this dinner are for the LTB Culinary Scholarship Program, educating our culinary teachers since 2005.

To know more about the LTB Culinary Scholarship Program, please visit our website at http://ltbchefs-phils.com/more-ltb/ltbcsp