They say that when God closes a door, he opens up a window. Such was the case for Chef Ian Padilla when he had to give up two of the fine-dining restaurants he used to own in the past – La Girolle and Brasserie Girolle. He took a hiatus from the local restaurant industry to be with his wife who had a difficult pregnancy at that time. Later on, he decided to put up a new restaurant where most professionals in Makati can have their cravings satisfied. This paved way for his new establishment, The Common Table at Salcedo.
Chef Ian admits that although French cuisine is really his first love, he decided to focus on cooking dishes that he particularly likes to eat. Their menu is made up of casual fine American, Japanese, Chinese, and Korean cuisine.
I feel fortunate having been invited to visit the Common Table by Looloo for another foodie meetup. This spot is situated on the 2nd floor of Forbes Tower, where Project Pie and Chef Sau’s Bistro Vert used to be. You gotta look for a big white sign beside a set of stairs so you wouldn’t miss this one out.
Inside, you will find a long dining table as its centerpiece, where you can dine and converse face to face with your family or friends. I like how the place looks very inviting and homey with its natural light, high ceiling, and minimalist furniture.
Judging from all the dishes served that day, it seems like Chef Ian is continuously looking for ways to take meals in general to the next level. For one, I got to try his take on the classic Pinoy Sisig Fried Rice (Php 310) . It had crispy sisig, chicharron, roasted shallots, and a sunny-side-up egg. What made it different was the touch of sweetness in it.
Although I am not so keen on anything that’s fatty and greasy, I must admit that I kind of liked their serving of Bone Marrow. It came with a petite salad (to balance it maybe or for color) and jam. The sweet jam is what whet my appetite. It’s a must to spread this on warm crostinis!
Aburi Salmon on rice was the last savory plate to arrive and this was hands up my favorite. It had tobiko, nori, furikake, and pickled vegetables in it. This plate was a beautiful symphony of flavors, which was emphasized wordpress on the thinly sliced but with striking salmon pieces. It’s also a colorful plate and rather filling thanks to its warm rice.
Capping off my food course was their Choco Lava Dessert, which could have been better off with a scoop of vanilla ice cream instead of whipped cream. This was rich but lack the chewy fudgy edge as well.