8120880773_d8160b7434_z One should not be fooled by the unassuming facade of Chef’s Home. This quaint hole-in-wall restaurant is a culinary gem with its Asian fusion offerings by Chef Alvin, a Malaysian chef who left his executive chef position in a hotel in Phuket, Thailand to be with his Filipina wife, who then was also working in the same hotel as a lounge singer.

Trust us. The food is as juicy as their love story.

Start with something light by ordering the crispy papaya salad. A Thai dish, lime and peanuts serve as the main flavoring of the papaya strips. Go for Thai again with Chef Alvin’s tom yum soup and taste the gentle flavors of kaffir lime.

8120894281_0d3b9046ee_z For a taste of something Pinoy, order the stir fried squid with salted egg. The salted egg was mashed to make the sauce so the dish does not quite look appetizing. But don’t let looks deceive you! This meal had host Maey B. begging Chef Alvin to open the restaurant on a Sunday so she could eat again.

The deep fried whole seabass, meanwhile, is a bit of a novel dish in terms of appearance, with the fish positioned as if it’s still swimming. Taste-wise, it doesn’t disappoint. Chef Alvin prepares the fried chunks both in chili basil and chili garlic lime. The sweetness of the basil works well with the chili. The lime, on the other hand, provides a subtle zesty flavor.

For beverages, try the Teh tarik, the Malaysian version of milk-tea. Unlike commercial milk-teas we have in the metro, the Teh tarik has a mild, sweet flavor. It’s also a simple concoction. No pearls or puddings for this one.

8120889125_8718039c10_z Order the homemade roti Chef’s Home with banana and coffee sauce for dessert. The dish is similar in concept to crepes but the chewy roti makes all the difference.

If you want to dine at Chef’s Home, better make a reservation (0916 444 5756). The restaurant only houses around 5 to 7 tables as Chef Alvin is not to keen on expanding his food haven. He wants undivided attention while cooking to provide customers with a one-of-a-kind culinary experience.

Quality over quantity for this hands-on chef. Read More