Philippine Tatler Dining was the first to try the innovative dishes of Strip’s chef, Eric Turgeon, at Solaire’s signature steak house. The six-course menu was a preview of the Chef’s Table now made available to the restaurant’s patrons and guests.

For novices of the experience, the Chef’s Table offers a private audience to the open kitchen of Strip. Turgeon himself prepares the dishes based on the ingredients of the day, making for a show of creativity and resourcefulness as well as consistency in standard for what the restaurant is known for: fresh and pure cuisine.

Strip is a steak house, but Turgeon aims to make it more than that. With some style in the appetisers, some flair in the sides, and surprises with dessert, the steak experience is enhanced. Have a glimpse of the indulgent choices that wait at the Chef’s Table.

Pea Soup

The spherical pea soup takes some cues from molecular gastronomy, but unlike many establishments that have taken this technique to extract the essence of the pea and coat it with a thin layer of gelatin, Turgeon retains the original quality of the soup. “Don’t bite into it,” he advises as the cool liquid fills the mouth with the texture of homemade pea soup. Atop the green bead are slices of Bayonne ham and white chocolate shavings.

Tomato and Goat Cheese Salad

The fresh bowl of locally-sourced tomatoes is served with goat cheese, homemade “paper” rye bread, watermelon, powdered olive oil, and balsamic vinegar pearls made with agar-agar. The variety of tomatoes is interesting and intentional, giving the salad different tastes and textures from the stages of tomato ripeness and kinds.

Hokkaido Scallops

The daily delivery of the flavourful Hokkaido scallops at the resort’s Japanese restaurant, Yakumi, lends a palatable dish to the steak house. Turgeon serves the sizable delicacy with chorizo crumble to give the savoury scallops its spicy and bitter contrasts when topped with grilled caramelised onions. The delicious corn puree it is served is made without cream, providing an unsullied taste.

Foie Gras Crumble

This savoury appetiser was not originally on the menu for the night, but due to popular demand, the foie gras parfait with red onion jam and candied nut crumble was served. It is an indulgence of balanced flavours that will beg second servings, and more.

Pan Seared Foie Gras

The generous portion of foie gras evoked much guilt at the Chef’s Table, to which Turgeon responded with a story. He retold his experience of a ranch where the ducks willingly went to the farmer to be fed, a humane environment where classical music was played and the ducks seemed to enjoy what they were doing. Do ask the chef himself, and indulge in the dish.

Smoke Jar Striploin

This tenderloin Wagyu with marble grade 7 is literally smoked in a jar. Served with a buttery mashed potato and a serving of bone marrow, the steak speaks for itself and exceptionally represents the signature dish of the restaurant.

Crumbled Shortbread Cookies, Strawberries and Crème, and Chocolate Genoise

Set across the table to finish the meal, the dessert came in layers of sweetness to balance the different flavours served.

Strip is open from Tuesdays to Sundays for dinner. The Chef’s Table can seat a minimum of two persons and a maximum of four. Avail of either the six-course or nine-course menu and note any restrictions in your diet ahead of time. Wine pairings are also available. For enquiries and reservations, call +632.888.8888.

Strip G/F Solaire Resort and Casino, 1 Asean Avenue, Entertainment City, Paranaque