Wazzup Pilipinas!?
A privileged preview of Quezon City's most anticipated French fine dining destination
The evening air on Samar Street carried an unusual electricity as I approached #49 Samar Avenue street, South Triangle, Diliman, Quezon City. Even before stepping inside the elegantly appointed facade of Michael Dubois Restaurant, the anticipation was palpable. A curious couple in a passing car slowed down, rolling down their window to ask if the restaurant was already accepting diners. That spontaneous moment of inquiry spoke volumes—the buzz around this soon-to-open French culinary sanctuary is building to a crescendo, and the city's food enthusiasts are already taking notice.
This was no ordinary dinner service. Selected guests had been invited to an exclusive private tasting, a rare glimpse behind the velvet curtain before the restaurant's official debut on July 2nd. What unfolded over the course of the evening was nothing short of a gastronomic revelation that promises to redefine French fine dining in Metro Manila.
However, please bear in mind that these are not accurate description of the actual ingredients as I am merely guessing which ingredients could have been used in the preparation of these dishes as they are not part of the regular menu being Chef's special menu of a five course dinner served only for that night. These photos are also just shots taken using my personal mobile phone thus the photos does not fully justifies the actual look of the dishes. They were all way better looking when you're right-smack at the location and served in front of you.
The Artistry Unveiled: A Symphony in Five Movements
First Movement: Wagyu Beef Skewers - Poetry in Charcoal and Fire
The evening opened with what can only be described as edible architecture. Three perfectly seared wagyu beef skewers arrived on a dramatic black slate, each morsel glistening with a lacquered finish that spoke of expert technique and premium ingredients. The beef, tender beyond description, was accompanied by vibrant orange carrot batons and garnished with fresh herbs and delicate yellow flower petals.
The presentation was museum-worthy—each skewer positioned with mathematical precision, creating a visual harmony that elevated the dish from mere sustenance to art. The accompanying sauce, a glossy reduction that pooled elegantly beside the meat, provided the perfect acidic counterpoint to the rich, buttery wagyu. This was not just an appetizer; it was a statement of intent.
Second Movement: Scallops - Ocean Meets Garden
The second course transported us from land to sea with a stunning scallop preparation that demonstrated the kitchen's mastery of temperature and texture. A single, perfectly seared scallop crowned a bed of vibrant orange puree—likely butternut squash or sweet potato—its caramelized surface creating a beautiful contrast against the vegetable's natural sweetness.
Purple beetroot ribbons cascaded over the scallop like silk scarves, while tiny orange and yellow edible flowers provided both color and a subtle peppery note. Dots of herb oil punctuated the white porcelain canvas, creating a composition that was as much about visual storytelling as it was about flavor harmony. The scallop itself was cooked to that ethereal point where the exterior yields a satisfying bite while the interior remains translucent and sweet.
Third Movement: Crudo - Raw Elegance
Perhaps the most technically impressive dish of the evening was a delicate crudo presentation that showcased the kitchen's confidence with raw preparations. Thin ribbons of what appeared to be white fish, or was it really shrimp as what the server said, like floating in a crystal-clear broth, garnished with vibrant orange nasturtium petals and finely chopped herbs.
The transparency was remarkable—a testament to the kitchen's skill in creating intensely flavored yet visually clean preparations. Each spoonful delivered waves of oceanic flavor, while the dish provided a silky texture that dissolved on the tongue. The edible flowers weren't merely decorative; they contributed subtle peppery and floral notes that elevated the entire composition.
Fourth Movement: Seafood Medley - The Ocean's Greatest Hits
The penultimate savory course was a celebration of the sea's bounty, featuring what appeared to be expertly prepared cod or similar white fish, accompanied by fresh mussels and shellfish. The fish was presented in thick, flaky portions that spoke of perfect timing and temperature control, while the shellfish glistened with their natural juices.
A pale, creamy sauce pooled around the seafood, likely a beurre blanc or similar butter-based preparation that enhanced rather than masked the natural flavors of the proteins. Cherry tomatoes provided acidic punctuation, while fresh herbs added color and aromatic complexity. The dish represented the kind of classical French technique that transforms simple ingredients into something transcendent.
Fifth Movement: Chocolate Finale - Drama in Dark and Light
The evening concluded with a dessert that was pure theater. A rectangular piece of dark chocolate, textured to resemble tree bark, stood dramatically upright on a bed of what appeared to be chocolate soil or crumb. Delicate chocolate tuile work, shaped like butterflies or leaves, provided architectural interest and textural contrast.
Drops of berry coulis dotted the white plate like rubies, while gold leaf accents caught the light, adding an element of luxury to the composition. This wasn't just dessert; it was edible sculpture that played with textures, temperatures, and visual expectations. The chocolate itself was intensely flavored yet balanced, providing a fitting crescendo to an evening of culinary excellence.
The Verdict: A Star is Born
What struck me most profoundly about this preview experience was the restaurant's clear understanding of what modern French fine dining should be. This isn't cuisine trapped in amber, reverently reproducing dishes from another era. Instead, Michael Dubois Restaurant appears poised to offer French technique filtered through contemporary sensibilities—classical foundations supporting innovative presentations and unexpected flavor combinations.
The attention to detail was extraordinary, from the precise plating that turned each dish into a work of art, to the careful selection of serving pieces that enhanced rather than competed with the food. Every element, from the delicate edible flowers to the dramatic slate presentations, felt intentional and considered.
The technical execution across all five courses was flawless. Proteins were cooked to perfect doneness, sauces were silky and well-balanced, and the progression of flavors throughout the meal showed sophisticated menu planning. This is the work of a kitchen that understands not just individual techniques, but how to orchestrate them into a cohesive dining experience.
The Anticipation Builds
Please also take note that it is not everyday we experience fine dining where the chef even personally drops by to see how you like the food. That personal touch adds intimacy that is well appreciated. The chef even told me that I should have brought someone with me whom I could have shared that special moment. Unfortunately, my wife was out of town with her friends that day, but I am sure to bring her with me if ever I have the opportunity to visit the restaurant again.
Chef Michael Dubois, with fire in his eyes and decades of French technique flowing through his hands, stands ready to unleash a menu that will make food lovers weep with joy. This is where classic French sophistication collides with bold innovation, where every plate becomes a masterpiece, and where every meal transforms into an unforgettable journey.
As July 2nd grand opening approaches, the question isn't whether Michael Dubois Restaurant will succeed—the quality evident in this preview tasting suggests that success is inevitable. The real question is whether Quezon City's dining scene is ready for this level of culinary sophistication.
Based on this exclusive preview, Michael Dubois Restaurant appears poised to establish itself as a destination worthy of special occasions and serious food lovers. The combination of technical excellence, artistic presentation, and clear culinary vision suggests that this new addition to the Metro Manila dining scene will quickly find its place among the city's elite establishments.
For those fortunate enough to secure reservations when the doors officially open, prepare for an evening that will linger in memory long after the last bite of that remarkable chocolate dessert has been savored. This is French fine dining that honors tradition while embracing the future—exactly what the Manila food scene has been waiting for.
The anticipation is building, and if this preview is any indication, the wait will have been worth every moment.
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
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