It’s a hot [meal] ticket when you nab front row at Helm to catch a spectacular performance by Josh Boutwood. But are diners willing to wait in line, online? And how far in advance?
The F&B scene is always about pushing the envelope. What’s new? What’s next? Who’s up and coming? The Bistro Group has been riding that wave like a pro for years; while retaining a baseline of dependable tastiness and unfaltering quality, one after another, its products have continued to feed into its influential sphere of newfangled glamour.
It’s latest outpost, Helm, which seats 10, provides diners with a personal, interactive dining experience. The talented and affable Executive Chef Josh Boutwood guarantees it. In a way, dining at Helm is a performance of sorts, an interactive form of culinary art. But it is a performance that you can experience with all your senses. Because of the intimate nature of the space (expect one-on-one interaction between the kitchen and guest) and its dining proposition (an evolving, multi-course tasting menu), Helm has decidedly gone with two (2) seatings per night. Each one is kept to a two-hour period.
Being that there are just 10 hot seats to fill and that the tasting menu currently goes for an enticingly inexpensive PhP3,500 (all in), The Bistro Group has partnered with Ticket2Me to filter and manage guests via a convenient online reservation ticketing system—a first of its kind in the country.
