Fire, Flame And Flavor: Inside Chef Tonyboy Escalante's Pop-Up With Sub-Zero & Wolf | ABS-CBN
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Fire, Flame And Flavor: Inside Chef Tonyboy Escalante's Pop-Up With Sub-Zero & Wolf
Metro.Style
Published Jun 02, 2025 03:30 PM PHT
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Updated Jun 03, 2025 03:25 PM PHT

Chef Tonyboy Escalante in prep mode | Photo: Focus Global Inc./ Sub-Zero & Wolf

Welcome to The Table, Antonio's collaboration with Sub-Zero and Wolf, with Chef Tonyboy Escalante at the helm.
Welcome to The Table, Antonio's collaboration with Sub-Zero and Wolf, with Chef Tonyboy Escalante at the helm.
The luxury kitchen brands' flagship showroom in Makati was transformed into an intimate restaurant, where guests can have a rare taste of what excellence looks like when state-of-the-art kitchen equipment and culinary precision are combined.
The luxury kitchen brands' flagship showroom in Makati was transformed into an intimate restaurant, where guests can have a rare taste of what excellence looks like when state-of-the-art kitchen equipment and culinary precision are combined.
Metro was among the first to sample The Table's exquisite and delicately crafted menu. A full-sensory experience, we enjoyed the dishes even more with the pop-up restaurant's warm ambient lighting, refined styling, and perfectly paced service. Elevating the dinner were the scent of expertly prepared ingredients, the clink of wine glasses, and the unmistakable energy of a chef-led dining room in motion.
Metro was among the first to sample The Table's exquisite and delicately crafted menu. A full-sensory experience, we enjoyed the dishes even more with the pop-up restaurant's warm ambient lighting, refined styling, and perfectly paced service. Elevating the dinner were the scent of expertly prepared ingredients, the clink of wine glasses, and the unmistakable energy of a chef-led dining room in motion.
Welcome to The Table | Photo: Focus Global Inc. / Sub-Zero & Wolf

The quiet luxury of a well-set table | Photo: Focus Global Inc / Sub-Zero & Wolf

A Wolf Oven: the luxury of controlled heat | Photo: Focus Global/Sub-Zero & Wolf

The heart of any gourmet kitchen: a Sub-Zero refrigerator | Photo: Focus Global/Sub-Zero & Wolf

“When I first began cooking, I quickly realized that the most memorable meals are not just about technique or ingredients—they’re about sharing. And it all begins in the kitchen: a space where care, craft, and connection quietly come together to create something meaningful,” shared Chef Tony Boy. This spirit of connection echoed throughout the night. Guests enjoyed a seven-course tasting menu meticulously designed to celebrate the synergy between culinary creativity and technical precision.
“When I first began cooking, I quickly realized that the most memorable meals are not just about technique or ingredients—they’re about sharing. And it all begins in the kitchen: a space where care, craft, and connection quietly come together to create something meaningful,” shared Chef Tony Boy. This spirit of connection echoed throughout the night. Guests enjoyed a seven-course tasting menu meticulously designed to celebrate the synergy between culinary creativity and technical precision.
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Each dish told a story about the ingredients, the farmers, and the possibilities that emerge when ingredients are honored from their very origin. Some of the seasonal produce was sourced from Good Food Community, a local social enterprise that partners with smallholder farmers to bring organically grown vegetables from farm to table. Sub-Zero and Wolf partnered in 2023 with Good Food Community to protect the harvests of their farmers through crop rain shelters.
Each dish told a story about the ingredients, the farmers, and the possibilities that emerge when ingredients are honored from their very origin. Some of the seasonal produce was sourced from Good Food Community, a local social enterprise that partners with smallholder farmers to bring organically grown vegetables from farm to table. Sub-Zero and Wolf partnered in 2023 with Good Food Community to protect the harvests of their farmers through crop rain shelters.
Chef Tonyboy in the kitchen is a masterclass in motion | Photo: Focus Global?Sub-Zero & Wolf
 Chef Tony Boy preparing for an exceptional meal.jpg)
Farm-fresh produce from the Good Food Community | Photo: Focus Global/Sub-Zero & Wolf
 Fresh produce sourced from Good Food Community.jpg)
The tasting menu included:
- Shrimp Cracker with Aioli: A delicate amuse-bouche that sets the tone for a meal built on layers of flavor.
- Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls: Bold yet balanced openers, paired with Champagne Marie de Moy and Hibiki Master’s Select, underscoring Chef Tony Boy’s deft hand with both land and sea.
- Emulsified Oysters with Seaweed and Nomad Caviar: An ultra-silky, oceanic course served chilled to perfection, thanks to Sub-Zero’s refrigeration keeping each element pristine.
Shrimp Cracker with Aioli | Photo: Focus Global/Sub-Zero & Wolf
Amuse Bouche: Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls | Photo: Focus Global/Sub-Zero & Wolf
- Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil: A tribute to local produce from Good Food Community, lifted by the crisp notes of Jurtschitsch Grüner Veltliner 2023 and Lark Chinotto Citrus Cask whisky.
- Flame-Torched Toro: An elegant dish served with Château de Chamirey Mercurey En Pierrelet 2022 and Highland Park 12 Years, tuna belly balanced by savory-sweet Mediterranean flavors and a touch of umami-rich parmesan foam.
- Taogtog Berry Granita with Compressed Cucumber, Basil Oil, and Honey Tuile: A refreshing palate cleanser from Bauko, Mt. Province, a nod to Sub-Zero and Wolf’s enduring commitment to freshness.
Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil | Photo: Focus Global/Sub-Zero & Wolf
Flame-Torched Toro | Photo: Focus Global/Sub-Zero & Wolf
Châteauneuf du Pape Rouge 2021 | Photo: Focus Global/Sub-Zero & Wolf
- Tajima Striploin with Pepper Sauce, Pumpkin & Potato Gratin: A showstopping main course made possible by the accuracy and power of Wolf cooking appliances, paired with Château La Nerthe Châteauneuf-du-Pape 2020 and Michter’s Bourbon 10 Years.
- Antonio’s Housemade Ice Cream Sundae Tray: A nostalgic dessert moment that brought the evening full circle. Generous scoops of housemade ice cream balanced out with french-pressed coffee from Mt. Canabawan, Negros and fresh tarragon tea, offering comfort, warmth, and a sweet sense of closure.
- Shrimp Cracker with Aioli: A delicate amuse-bouche that sets the tone for a meal built on layers of flavor.
- Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls: Bold yet balanced openers, paired with Champagne Marie de Moy and Hibiki Master’s Select, underscoring Chef Tony Boy’s deft hand with both land and sea.
- Emulsified Oysters with Seaweed and Nomad Caviar: An ultra-silky, oceanic course served chilled to perfection, thanks to Sub-Zero’s refrigeration keeping each element pristine.
Shrimp Cracker with Aioli | Photo: Focus Global/Sub-Zero & Wolf
Amuse Bouche: Smoked Herring with Ikura and Foie Gras Cornet with Raspberry Pearls | Photo: Focus Global/Sub-Zero & Wolf
- Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil: A tribute to local produce from Good Food Community, lifted by the crisp notes of Jurtschitsch Grüner Veltliner 2023 and Lark Chinotto Citrus Cask whisky.
- Flame-Torched Toro: An elegant dish served with Château de Chamirey Mercurey En Pierrelet 2022 and Highland Park 12 Years, tuna belly balanced by savory-sweet Mediterranean flavors and a touch of umami-rich parmesan foam.
- Taogtog Berry Granita with Compressed Cucumber, Basil Oil, and Honey Tuile: A refreshing palate cleanser from Bauko, Mt. Province, a nod to Sub-Zero and Wolf’s enduring commitment to freshness.
Tartar of Maya-Maya with Passionfruit-Tamarillo Veil, Coconut, and Coriander Oil | Photo: Focus Global/Sub-Zero & Wolf
Flame-Torched Toro | Photo: Focus Global/Sub-Zero & Wolf
Châteauneuf du Pape Rouge 2021 | Photo: Focus Global/Sub-Zero & Wolf
- Tajima Striploin with Pepper Sauce, Pumpkin & Potato Gratin: A showstopping main course made possible by the accuracy and power of Wolf cooking appliances, paired with Château La Nerthe Châteauneuf-du-Pape 2020 and Michter’s Bourbon 10 Years.
- Antonio’s Housemade Ice Cream Sundae Tray: A nostalgic dessert moment that brought the evening full circle. Generous scoops of housemade ice cream balanced out with french-pressed coffee from Mt. Canabawan, Negros and fresh tarragon tea, offering comfort, warmth, and a sweet sense of closure.
Guests can expect more than just a dining experience, but an immersive evening of flavor, freshness, and finesse with a seven-course menu at Php 6,500 per guest. You may visit the Sub-Zero and Wolf x Antonio’s pop-up until June 10 from 6:00 to 10:00 pm, every evening except Sundays, at the Sub-Zero and Wolf Flagship Showroom, G/F, Manila Tower, The Residences at Greenbelt. Seating is limited to 22 guests per night, making this an exclusive, reservation-only experience.
Guests can expect more than just a dining experience, but an immersive evening of flavor, freshness, and finesse with a seven-course menu at Php 6,500 per guest. You may visit the Sub-Zero and Wolf x Antonio’s pop-up until June 10 from 6:00 to 10:00 pm, every evening except Sundays, at the Sub-Zero and Wolf Flagship Showroom, G/F, Manila Tower, The Residences at Greenbelt. Seating is limited to 22 guests per night, making this an exclusive, reservation-only experience.
Reservations are available through Antonio’s by contacting +63 939 752 3291. For full booking details, you may visit thetable.subzero-wolf.com.ph. You may also follow @antoniostagaytay on Instagram for more information on Antonio’s.
Reservations are available through Antonio’s by contacting +63 939 752 3291. For full booking details, you may visit thetable.subzero-wolf.com.ph. You may also follow @antoniostagaytay on Instagram for more information on Antonio’s.
Photos courtesy of Sub-Zero and Wolf
Photos courtesy of Sub-Zero and Wolf
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