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Posted 2 years ago
LAYERS Blue Crab - Tomato – Tibig Using Tinapa to make a dashi and a technique we developed and applied to crystalized the TIBIG, a local fig that we sourced from the Aetas community in El Kabayo, Subic. And completing the dish is a crab and lacto fermented tomato topped with one of our latest discoveries, grown in our Urban Garden, the Lemon Balm. Just before we closed our doors due to the metro manila lockdown, we were able to add new dishes for both our tasting menus and a la carte. We are just excited to share with you a new journey. Come with your family and friends. #GallerybyChele #Experience #NewMenu
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