Comida Chefs, Plato serves A multi-ethnic dining experience where flavors clash on purpose. ‘a multi-culti mix from geographically nowhere because it is from EVERYWHERE. Here, cooking is at a crossroads where everything collides!
 |
| Bagoong rice with crispy dilis |
 |
| Comida Bagnet with sambal sauce |
 |
| Refried Bagnet Ribs |
 |
| Binagoongan Bagnet |
 |
| Higado Ceviche style |
 |
| Galantina Antigua |
Comida Chefs,Plato serves comfort to those who demand new taste, thrills and culinary inventions. There is no limit to what they can go on your burgers. It can be spiked with regional preserves and is served with multi-culti sauces and dips and are shareable food. It is the home of pisco sours and ceviche in other words kinilaw. It is our bet as the next cuisine.
Try their healthier menus featuring “inherently nutritious items” full of fiber, omega-3, vitamins, and antioxidants. There’s no word as to whether we’ll also serve less fat, sodium, or sugar but that’s probably the next attractions. Plato brought favorite street dishes and transformed many these “ethnic” cuisines to become mainstream and expects you to sample even more of them regularly.
 |
| Comida BBQ with Java Sauce |
Actually as a result, it has made us grow because many attest it has becoming an interesting place to eat. For more information you may visit COMIDACHEFS PLATO at 2nd floor 111-A Kamias Rd. Quezon City
In nutshell, COMIDACHEFS was formed in 2012 out of the need to provide creative solutions and management consulting to both new and established restaurant operators. Our extensive expertise and commitment to excellence helps build profitable, top-quality operations from the ground up or enhance existing business into fresh, competitive operations. It also evolve as the needs of clients change and as new opportunities are created in the market place.
The man behind Comida Chefs is Danny de la Cuesta. He is a cross channel designer; design services across several conduits of fine art- each supporting one another to achieve a change in anything my design come into contact with.
He is been in designing industry for over 45 years ; curate events, style homes and build up efficient kitchens. He also engineer recipes, cook real food. write with passion and coach best by means of experiential reality training.
 |
| Comida Adobo Steak with Java Sauce |
According to Mr. De la Cuesta, "I live for food. Honest food is what I’m in search of. Nothing in a can, nothing in a box, nothing wrapped in plastic or foil. I eat any meat,. I buy from grassroots who raise animals, fruits or vegetables. I spend my days thinking about new ways to cook. I drink anything fresh or fermented but more importantly, indigenous. I am a Filipino Chef- I eat anything that grows in a shade or under the sun. I am especially interested in meats, and veggies that people rarely eat nowadays, like wild boar, deer, horse, water buffalo, honeypot ants, goby (Biya), ray (Pagi), sapote, chesa and mabolo. You see, I often walk the road others trek less- wet market As a food writer, my works has been published in COOK magazine, The Business Mirror, COMMUTER EXPRESS, and several other publications.
Comments
Post a Comment