AN EVENING OF CULINARY PRECISION
Inside the Sub-Zero & Wolf x Antonio’s Pop-Up Experience.
In a fusion of innovation and artistry, Sub-Zero and Wolf officially launched The Table, their first-ever pop-up dining experience in collaboration with Chef Tony Boy Escalante of Antonio’s. Held from May 26 to June 10, 2025 inside the Sub-Zero and Wolf Flagship Showroom in Makati, the space was transformed into an intimate restaurant, offering guests a rare taste of what culinary excellence looks like when driven by state-of-the-art kitchen equipment.
Beyond being just a regular dinner event, The Table was a full-sensory experience. From the warm ambient lighting and refined styling to the perfectly paced service, the space radiated quiet luxury. Guests were welcomed with the scent of expertly prepared ingredients, the clink of wine glasses, and the unmistakable energy of a chef-led dining room in motion.
The intimate gathering brought together tastemakers from across the culinary and luxury lifestyle space for an evening that celebrated not just flavor, but also the quiet craft that begins in the kitchen. Among the guests were respected food and lifestyle editors, aspirational lifestyle influencers, and longstanding brand advocates who champion the same values of care, craft, and connection.
Angelo Comsti
[L-R] Happy Ongpauco-Tiu, Tim Yap, Kelly Misa, Focus Global Executive VP Loli Sy, Vanna Garcia, Vania Romoff, Patti Grandidge Herrera
Jin Perez-Go
[L-R] Focus Global President Stephen Sy, Wildflour CEO Ana Lorenzana de Ocampo
[L-R] Kelly Misa, Vanna Garcia
Pinky Tobiano
Angelo Comsti
[L-R] Happy Ongpauco-Tiu, Tim Yap, Kelly Misa, Focus Global Executive VP Loli Sy, Vanna Garcia, Vania Romoff, Patti Grandidge Herrera
Notable attendees included celebrated chef and restaurateur Happy Ongpauco-Tiu of the Fresh Food for Generations campaign, clean eating advocate Nikki Bharwani from the Fresh Food Matters campaign, and chef and operations lead Joyce Santos of Good Food Community. Their presence underscored the shared vision of nourishing not just the palate, but also the communities and philosophies behind every plate.
“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.
Each dish told a story about the ingredients, the farmers, and the possibilities that emerge when ingredients are honored from its 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.
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.
- 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 Caskwhisky.
- 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.
- 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.
Behind the menu’s brilliance was the presence of Sub-Zero and Wolf’s cutting-edge appliances. The Sub-Zero Classic Refrigerator and Freezer ensured that every ingredient remained in peak condition until the moment of preparation. Meanwhile, Wolf’s Induction Cooktop, M Series Oven, and Convection Steam Oven provided Chef Tony Boy and his team with the kind of consistent heat and precise temperature control needed to execute complex techniques with ease.
“Sub-Zero and Wolf have long been brands I admire for their precision, integrity, and the way they elevate the kitchen into a place of true expression. To cook with their appliances is to work with tools that respect both the ingredient and the intention behind it,” Chef Tony Boy said. “May this meal bring you comfort, connection, and a few moments to enjoy.”
You may follow @antoniostagaytay on Instagram for more information on Antonio’s. To know more about Sub-Zero and Wolf products, you may check their Instagram page, @subzerowolfph. Focus Global, Inc. is the exclusive distributor of Sub-Zero and Wolf here in the Philippines.
