A Night to Remember – Chef’s Table at Mineral Toronto

As someone who deeply loves Filipino food, I’ve had my fair share of lechon, sinigang, and halo-halo. But nothing prepared me for the refined, nostalgic, and utterly memorable experience of dining at the Chef’s Table at Mineral, a modern Filipino restaurant tucked away in the heart of Toronto.

From the moment we walked in, the energy was calm, almost reverent. The open kitchen setup made the experience intimate, and the chefs were not only masters of their craft—they were storytellers. With every course, they shared the roots of each dish: family memories, Filipino traditions, or creative twists born from seasonal ingredients. It felt like we were being invited into someone’s home, not just a restaurant.

The Menu – A Symphony of Flavors

Our journey began with a luxurious oyster + pear, topped with a decadent 30g of osetra caviar. Salty, briny, bright—a bold start that set the tone for the evening.

Next came scallop + tuyo, marrying the elegance of scallops with the intense umami of tuyo (dried fish). A surprising and harmonious pairing that felt distinctly Filipino, yet elevated.

My personal favorite? The Hamachi + apple + Hokkaido uni. The story behind this dish was just as beautiful as its taste—it was created because the chefs had a surplus of apples, and what a creation it turned out to be. The buttery Hamachi paired with sweet tart apple and creamy uni was sublime.

Then there was pineapple + kombu, blending the tangy sweetness of pineapple with the savory depth of seaweed. Unexpected and unforgettable.

One of the most creative bites was the ensaymada topped with duck prosciutto and Pugliese burrata. Imagine the beloved Filipino sweet bread reimagined as a savory indulgence—light, airy, rich, and clever.

We also enjoyed a lobster chive dumpling that was delicate yet packed with flavor, and an Iberico pork secreto, a rare and prized cut of meat that was impossibly tender and flavorful—one of those dishes you don’t forget.

As a nod to tradition, the salmon sinigang arrived in a light, tangy broth—an elegant take on the beloved sour soup. Paired with charred gai lan and Tamaki Gold rice, it reminded us that rice is more than just a side—it’s part of the story.

Dessert – A Sweet Goodbye

Dessert was pure joy: coconut pandan sorbet paired with a silky ube leche flan. Cool, refreshing, rich, and nostalgic—all the textures and flavors I grew up loving, presented with elegance.

A Celebration of Filipino Cuisine

What made the experience truly special was the heart behind it. The chefs didn’t just serve food—they shared stories, evoked memories, and created a space where Filipino culture was not only honored, but celebrated. It was an elevated approach to tradition that didn’t lose its soul.

If you love Filipino food—or even if you’re new to it—this Chef’s Table at Mineral is something I can’t recommend enough. It’s a reminder that food is more than taste—it’s memory, identity, and connection.

Rating: 🌟🌟🌟🌟🌟Would I go again? Absolutely.

#FilipinoFood #TorontoEats #ChefsTableExperience #MineralToronto #ModernFilipino #TastingMenu