Elevating the Bespoke Private Dining Experience at Privatus Dining

Elegant bespoke private dining located at the heart of the industrial and residential areas of Pasig, who would've guessed the metro still had some hidden culinary gems waiting to be discovered...

In the most unlikely of places, Privatus Dining stands out as a must-try dining destination in Pasig, and the leisurely drive is just part of the overall experience. More and more, we've seen the growing trend of food as a destination, and this is one of them, hidden at an industrial warehouse deep in the city of Pasig...

Privatus Dining is part of an innovative group of companies along with The Commissary under Radical Culinary, Inc., a creative venture that aims to promote change in the local food industry with its unique interpretation of all things culinary, from its modern cuisine and presentation to service. It's all about delivering a personal and bespoke dining experience. You just know these guys are on a mission, and dead serious with their corporate vision as you walk up the steps to their spacious dining area. What used to be an industrial warehouse is now a culinary haven for modern cuisine. And when these guys can convert a warehouse into a full service restaurant, you can just imagine what they can do with the freshest, locally sourced ingredients. From exclusive private dining to catering, and even providing customized culinary provisions, food preparations and menu development for institutional accounts in the food industry, Privatus Dining showcases inventive cuisine integrated with a bespoke approach for a unique dining experience.

A sleek and modern vibe awaits diners at Privatus Dining, a unique concept far from the usual commercial district. Executive Chef Antonio Jose "AJ" Reyes (L) has transformed a warehouse tucked away in the winding roads of Pasig into a culinary laboratory, creating flavorful expressions in a modern urban industrial space (R).

Over at the far end after the spacious open test kitchen is a wall lined with glass jars containing the various ingredients, homemade spice blends and culinary "experiments" of Executive Chef AJ Reyes. From one end to the other, Executive AJ Reyes has been pretty busy with his tasty lab work... 

At the well-stocked bespoke bar beside the open test kitchen, Mark Anthony D. Marquez (L), Privatus Dining's F & B Manager, prepares the signature handcrafted cocktails for the evening's dinner preview. A smooth and refreshing cocktail concoction of vodka, fresh cucumber, and apple juice (R) sets the tone for the special dinner.

As more guests arrived at the cozy 60-seat private test kitchen, Privatus Dining's welcome drink, Espuma & Berries, was served, and after a few more rounds, everyone was in the proper groove.

The open test kitchen comes alive with a frenetic pace as Executive Chef AJ Reyes led his team in preparing the appetizers for the evening. That night, Executive Chef AJ Reyes prepared and served a duo of tasty appetizers to pair with the welcome cocktails...

...starting with the flavorful Squash Blossoms, stuffed with seafood mousse and creamy uni mayo, draped in a light batter and deep-fried to a perfect crispness...

...and the savory Sisig Croquetas, rich and tasty bites enriched with bechamel sauce spiked with chili mayo. The restaurant serves other savory nibbles on a regular basis, like their Edible Garden (you can eat everything but the plate), the House Bacon with garlic bread crumbs and avocado, and Lechon Bun with hoisin sauce.

The guests were then led to their respective tables. with more cocktails and Sisig Croquetas served on each table. Like a well-choreographed performance, the transition from cocktails to dinner is flawlessly executed...

...with the serving of Executive Chef AJ Reyes' Shrimp & Singkamas, with plump shrimps delicately wrapped in lightly torched cabbage and laid on a bed of rich alique sauce.

The briny sweetness of the succulent shrimps are punctuated by the richness of the alique sauce, tempered by the mildly pickled and sweet hints of the fresh singkamas, a local turnip. Each bite delivers fresh and clean notes with perfectly balanced flavors. Privatus Dining's Shrimps & Singkamas is just one of three tasty starters served daily, including their signature Crudo with fresh seafood, radish, and onions; and the Ensalada with pickled vegetables.

The first of the main courses were then served, with the Local Wagyu grilled to medium rare and topped with glazed onions, enoki mushrooms, and pickled cauliflower.

The fork-tender and premium Wagyu from Kitayama Farms deliver bold beefy notes, capped by the subtle sharpness of the pickled cauliflowers. The fresh vegetables pair perfectly with the Wagyu beef to round out the dish. It's the attention to detail that makes an impression. I'm told that Executive Chef AJ Reyes regularly leads foraging runs in the expansive rain forest nearby with his team, gathering fresh herbs, wild vegetables and mushrooms, with many ending up in his culinary creations or in tasty lab experiments packed in glass jars lining up his walls.  

The second of the main dishes is then served, with Executive Chef AJ Reyes drawing inspiration from the local regional classic. The Inasal Stew, with tender chicken, mushroom, tomato, and onions is served on a wooden bowl laid on torched hay, adding a smoky fragrance to the dish.

The delicate notes of the tender chicken are kicked up by the distinct smoky notes adding depth, rounded out by the comforting sauce with the familiar hints of annatto. It's refreshing to see and taste familiar flavors reinvented, and that happens everyday at Privatus Dining. Privatus Dining also offers three other main dishes, like the Beef & Crab, their version of surf & turf; the Crispy Lapu-Lapu with radish and cucumber, and the Lechon, served with liver sauce and pickled vegetables.

The Inasal Stew is paired with the soft and moist Fried Garlic Risotto (L) to complete the flavors. Privatus Dining also offers Seafood Fried Rice and Veggie Fried Rice. With all the main dishes expedited from the kitchen and served, Executive Chef AJ Reyes heads out to chat with the guests...

Privatus Dining's F & B Manager, Mark Anthony D. Marquez, then presented his chilled Vodka, Hazelnut, and Lemon Shooters, the perfect palate cleanser before dessert. Sweet and tart with a velvety smooth finish, the Vodka, Hazelnut, and Lemon Shooters sets up your palate for dessert...

The elegant Strawberry Shortcake, with strawberry sorbet, sponge cake, strawberry mousse, and chocolate caps our memorable dinner at Privatus Dining.

And just for good measure, Executive Chef AJ Reyes also served his popular Fried Ice Cream, with mango ice cream topped with deep-fried sweet potato strings.

After dinner, guests enjoyed round after round of wine courtesy of AWC Fine Wine, one of the metro's leading importers (for more on AWC and their impressive selection of wines, check out my posts, An Encounter with Chateau de Laubade Bas Armagnac at Sage Bar and One Place. One Time. The Bordeaux Rendez-vous at Txanton).

Executive Chef Antonio Jose "AJ" Reyes and F & B Manager, Mark Anthony D. Marquez, are joined by the rest of the team after another successful dinner service. Fresh, innovative, radical, Pasig gets a much needed infusion of creativity and masterful flavors...at Privatus Dining.

Privatus Dining is located at No. 8 F. Legaspi Street, Brgy. Maybunga, Pasig City or call (02) 532-7511 or +63998-590-0996 for inquiries and reservations.

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