Chefanie // Best NEW Degustation in Pampanga!

Chefanie, short for Chef Lois Stephanie, serves the best NEW degustation in Angeles City, Pampanga. Having worked internationally in Dubai for 10+ years, she started with private catering and grazing tables before opening her home for private dining.

First there was Claude Tayag’s Bale Dutung, then came Den Lim’s Kitchen, and now let’s welcome Chef Anie’s Private Dining in Pampanga!

We tried her signature 10-Course Contemporary Japanese Degustation. Here’s what we think.


About Chefanie

Private Dining Room good for 8 pax 

The private dining room is good for 8 people, which is just the right size for the tasting menu in terms of space and serving time. The room has a small bar at the back to get the party started.

10-Course Contemporary Japanese with wine pairing! (₱4,000/pax)

Chefanie has three tasting menus. Hopefully, we can feature the French Fusion and plant-based next. The tasting menu is good value, especially with the wine pairing.

CHEFANIEPH PRIVATE DINING
6-9 DONA NICOLASA ST. VILLA DOLORES, ANGELES CITY
📞: +63 915 889 6972
IG: @cph.privatedining by @chefanieph


10-Course Contemporary Japanese

Edamame Pods
Sake Butter, Maldon Salt

The edamame was good, and I loved sucking the beans out with the butter and salt on the skin.

Miso Soup
King Crab, Enoki, Truffle

The best miso soup ever with a piece of king crab on the shell, enoki, and truffle essence. Yum!

Nos Amours Blanc de Blancs Demi-Sec

The meal started with a bubbly, which was harmless at first and got the conversation going.

Salmon Tataki
Red Radish, Hoisin-Shiro Goma, Rice Crisp

A good amuse bouche salad to get the appetite going. A bit of texture from the rice crisps, colorful vegetables with a sweet goma sauce and pieces of salmon.

Castell Llord Semi Seco

When the Cava was poured, it brought memories of hanging out in bars in Spain. Sweet, bubbly, and innocent at first until you lose track of how many glass you have consumed.

Lobster Sando
Curry Mayo, Granny Smith, KAVIARI Baerl Royal Caviar

Everybody was raving about this lobster sando with the right crunch on the bread, creaminess from the curry mayo, and a touch of caviar to bring out the umami flavors. Savor this.

Hokkaido Scallops
Yuzu Soy, Mandarin, Sumac

The Hokkaido scallops were velvety soft and cooked just right. The mandarin though was citrusy sweet and it overpowered the dish. This was the course that we, including Yugi, did not like.

Hokkaido Oysters
Lightly Poached, Macerated Grapes, Bonito Emulsion, Itokiri Togarashi

Hokkaido Oysters with grapes, togarashi, and smoky creamy bonito sauce. Eat in one go.

Glazed Eel
Foie Gras, Tokushima Koshihikari Rice, White Chocolate Miso Powder 

Slice the foie gras into two, top it on the eel then add the white chocolate miso. Yum!

Rothbury Estate Shiraz Cabernet

If you are particular with your reds, maybe you can bring your own. This one was an Australian red good to pair with the cod and robata course.

Gindara
Black Cod, Den Miso, Shibazuke

Black cod with den miso glaze topped with organic baby eggplant and nori and elaborately served on an oval leaf (for the aroma) with eggplant, maldon salt, and togarashi. Ganda 🙂

Robata Beef & Chicken
Australian Wagyu MBB+ Rib-eye, Teriyaki, Lime Butter, WADAMAN Organic Black Sesame

Yugi fought for the wagyu beef sticks with teriyaki and lime butter sauce. These were grilled and served with two big slices on a skewer. Sarap! Just the right amount of meat to end the course.

Matcha Tiramisu, Sabayon, Savoiardi Biscuit, Felchin Sao Palme Strawberries, Yuzu Rind, Cracked Pepper

Loved the play of flavors, combining fruity sweetness, chocolate, yuzu rind, and matcha tiramisu.

Plua a surprise dessert to complete your tasting experience!


Final Thoughts

Overall, we loved Chef Anie’s private tasting experience, particularly the 10-Course Contemporary Japanese Degustation with the wine pairing of bubbly and red. It was worth the drive to Angeles, Pampanga, but do make the most of your gas and toll by visiting other places in Pampanga. We started at 7pm and ended at 11pm with 5 people, so I would suggest that you start at 6pm to enjoy the place more and give more time for the service if you are a group of 8 pax.

Our favorites were the Hokkaido Oysters, Lobster Sando, Crab Truffle Miso, Black Cod, and the array of desserts! Even Yugi enjoyed the entire meal and recognized some of the ingredients like caviar, which he only got to watch on YouTube. Can’t wait to go back for the French Fusion tasting menu and maybe try the plant-based last.

Congratulations Chef Anie for the awesome tasting menu experience in Pampanga!

CHEFANIEPH PRIVATE DINING
6-9 DONA NICOLASA ST. VILLA DOLORES, ANGELES CITY
📞: +63 915 889 6972
IG: @cph.privatedining by @chefanieph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: Thank you to Chef Staphanie for the tasting experience. I wrote this article with my biases, opinions, and insights.

P.S. You can waze CPH Private Dining. Enter Villa Dolores through the entrance with a 7-11 in front of Chevalier School. After the guardhouse, on the right hand side, the house with black gate is next to an empty/vacant lot.

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