Degustation Menu by Chefs Sunshine & Rob

Degustation or tasting menus are win-win situations: the chefs are given the opportunity to play mad scientist in the kitchen and showcase the full range of their talent and creativity, observe reactions to their experiments while diners blissfully surrender their taste buds to the melange of flavors, textures, shapes, colors, and aromas presented so artfully to them.

I've been fortunate to guest at about a couple of such types of dinners prepared by Sunshine Puey, but usually in private homes with kitchens closed off to the dining room. In Global Academy, where Sunshine Puey and Rob Pengson spend their time educating aspiring chefs and hospitality industry managers and where we had this wonderful experience, the only things that separate the kitchen from the dining area are glass windows, giving us front-row seats to a most entertaining show.

Boy, did these chefs and their sous chefs earn my utmost respect. There is no doubt in my mind that they felt an enormous amount of pressure, they had very discerning diners they needed to please after all. But they were cool as the cucumbers on their Insalata with ready smiles for anyone looking their way. They were understaffed, we found out later, but we would never have guessed it. We were too happy, savoring the lingering sensations on our palates in between courses.

To put it simply, it was superb. Using only the finest quality ingredients, they designed courses small enough to tease and tickle our taste buds but with flavors that blew our minds. And so folks, I'm gonna let the pictures do the talking. Here is Sunshine & Rob's degustation menu for the month of May:

Amuse Bouche:
Peanut Butter & Jelly Sandwich
Truffle and Cream Cheese Pastry
Watermelon and Basil Napoleon
Foie Gras and Almond Praline Cone


Mushroom Veloute with Gruyere and Truffle Oil


Insalata Tricolore:
Honey Balsamic Vinaigrette with
Whipped Ricotta and Candied Walnuts


Crisp Skinned Salmon,
Spinach Ravioli in Beurre Blanc,
Shaved Asparagus and Prosciutto Salad

Duo of Beef:

Braised Wagyu Shank with Saffron Risotto and

Seared Boneless Rib with Foie Gras Sauce, Primavera Vol-au-Vents


Poached Pear in Grape Jelly,
Crème Patisserie and Cotton Candy

Chocolate Plate:
White Chocolate Mille Feuile
Milk Chocolate and Praline Truffle
Dark Chocolate Soufflé

As is our custom during these dinners, we go around the table proclaiming our favorites. What were mine? The foie gras and almond praline cone hands down, the Insalata Tricolore, the Braised Wagyu Shank with Saffron Risotto and the Milk Chocolate and Praline Truffle. Oh and the Truffle and Cream Cheese Pastry! Sorry, there's no way I could have picked just one or even two. :)

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Sunshine & Rob intend to host monthly degustations at Global Academy, with each month showcasing a different menu, to a manageable crowd. Just call or email them for more details:

Global Academy: Culinary & Hospitality
2F Amber Square, Don Escriva Drive,

Ortigas Center, Pasig City 1600 Philippines
Telephone: +632 638 5949
Telefax:+632 638 6183
Email: info@globalacademyph.com