SINCE Le Petit Chef’s launch in 2022, the Grand Hyatt Manila has seen it become one of the hottest dining experiences in town — so much so that it now has a fourth season.
Le Petit Chef, a concept by Belgian company Skullmapping started in 2015, and has since been seen in several cities. When it started in Manila in 2022, the chef was seen cooking at home, then in various exciting locales — all projected on your table, serving as a screen for the miniscule cook’s adventures. On his fourth season, he opens a magic cookbook and changes his world.
The premise is the same: the small chef makes a dinner based on what new hijinks he’s been up to, and the (real) chef serves up a similar version on your plate.
This time, the chef asks for help from a spellbook, then a robot, then various magical creatures — and well, you, the diner.
During a preview dinner on Sept. 23 at The Grand Hyatt Manila, for example, the first course was a soup (a magic potion in the story that grants the chef’s wishes). Parmesan soup, with crispy bacon, homemade ricotta, chives oil (which comes in a little vial that you open), and some truffle dust in a mesh ball comes served after the little chef’s spiel. The soup was incredibly filling, if a little too heavy for a first course, but the little chef is king at our table, and we ate what he liked.
The next course, one that involves a spiel with a robot (with a message about the responsible use of AI, much to our delight), lined up a Poached Patagonian Toothfish with citrus beurre blanc, textures of pumpkin, edamame, and herbs. The vegetables in this dish were very fresh and felt very much alive, which gave some snap and vivacity to the very mild, delicate, and elegant fish.
Next, the chef asks for something bigger, and we watched as a whole Bœuf en croûte unfolded within a cityscape. Grilled Wagyu tenderloin and braised oxtail come together with spinach, mushroom puree, and a port wine jus within a delicate, flaky crust. No doubt this was the star of the show, heavy in texture and just soaking, sopping, and dripping with flavor. Aside from the sensorial delights, we also take note of the real chef’s effort to shape the dish as close as possible to the one shown in the video (which we’re sure was quite the effort).
Magical creatures help out in a scenario where everything is edible (as in Willy Wonka’s factory), and this came out in the dessert, a Vanilla Mousse and Brown Butter Financier with Raspberry Sorbet, and a gingerbread man, all on top of chocolate soil. For what is essentially virtual dinner-theater, the dessert was incredibly elegant.
The new culinary experience offers a Classic Menu priced at P7,500 net per person, featuring the aforementioned four courses. Guests may also select the Vegan Menu at P6,500 net per person, featuring Coconut Cauliflower Soup, Miso-Braised White Cabbage, Char-Grilled Portobello Mushroom, and Vegan Brownie. A Kids Menu is available for children aged 12 and below at P4,000 net per person, with Parmesan Soup, Atlantic Salmon Katsu, Beef Lasagne, and Vanilla Mousse.
The experience may be complemented by a selection of cocktails and mocktails. Priced at P675 net each, the cocktails include Ligaya (rum, pineapple juice, lemon, and ube), Smoke and Mirrors (whiskey, Campari, vermouth and maraschino liqueur), and Frozen in Time (vodka, Aperol, cranberry, green apple, and vermouth). For alcohol-free options, the mocktails are priced at P525 net each and include Sunspell (pineapple juice, passion fruit, and coconut), Ruby Bear (gummy bears, cranberry juice, strawberry, raspberry, and lemon), and Pixie Twist (rainbow sour tape, green apple, lemon and lime soda).
Mark Hagan, director of F&B for the Grand Hyatt Manila, in an interview, reflected on how far they’ve gone with Le Petit Chef since its launch. “I’ve always seen it as a dining experience, (but) like a Harry Potter movie,” he said, with regards to making the dining experience a serial. By his estimate, they’ve welcomed thousands of customers. “It’s a fantastic number. It’s on average, 600 to 700 people every single month,” he said.
“Some people will come back,” he said. “For me, it’s the passion you put into it to keep it continuing. It does require a lot of work from the team, a lot of reimagining, a lot of work for the hosts, and the chefs.”
“We’re very lucky. The talent in the Philippines for presenting, singing, and acting, is second to none,” he said about the hosts nudging along the experience alongside the 3D projection.
In previous outings at the Grand Hyatt just this year, we had two extraordinary experiences before this new season of Le Petit Chef. There was the Magic Table (where diners perform magic tricks at dinner; https://tinyurl.com/ysz6cvh2), and in a more sedate and elegant experience, there was their continuing collaboration with Manila sushi chef Yuki Anzai (https://tinyurl.com/43txc2e4). They are not even stopping there, with further collaborations set for this quarter. With these partnerships and experiences, Mr. Hagan says, “You’re getting quality each time. You’re getting people passionate about what we do.”
Dine and stay experiences tied up with the Le Petit Chef fourth season are also available (between P30,888 to P32,888). For inquiries, visit lepetitchef.com/en/manila. For more details, guests can contact Grand Hyatt Manila at 8838-1234 or through manila.grand@hyatt.com. — Joseph L. Garcia
