From fine dining to ‘fun’ dining
People will recall chef William
Mahi at the helm of The Tasting Room in City of Dreams Manila. A lot of his fans were sad when he left the restaurant but the famed chef has now started a new venture — 210° Kitchen + Drinkery at Bonifacio Global City in Taguig.
What’s with the restaurant’s name, you ask? 210° signifies two important things to Chef William: the perfect roasting temperature and his (more than 180-degree) shift from fine dining to “fun” dining.
In this modern, eclectic and travel-inspired two-story space is where Chef William’s creativity is unleashed. For him, 210° is a perfect place to hang out with his wife and friends. He personally designed every detail of the space to give diners the “fun” dining experience — from the street signs showcasing the cities that he has worked and lived in, to the funky beats of his favorite music. The restaurant’s menu is inspired by memories of his childhood and his many travels. He has also concocted after-dinner cocktails with the restaurant’s resident mixologists. The restaurant also has a well-curated wine selection by F&B director Damien Planchenault.
I have dined (and drank) at 210° several times and it has become sort of a regular hangout spot for me. I must say that it has been consistent in everything it has to offer.
Communications director Heather Mahi, Chef William’s wife, said, “We want our guests to feel that coming to 210° Kitchen + Drinkery is like being at the home of a chef on his day off. Almost everything is homemade — bread, ketchup, mayo, ice cream, vinegar…you name it, our kitchen makes it.”
Chef William added, “I’ve been working in fine dining for more than 21 years and I think it’s time for me to redefine to myself about what that actually means. So, while I am still mulling on the essence of that, I thought why not do something fun. 210° is my idea of a perfect dining concept where my guests will be able to enjoy quality dining at good prices in a fun yet laid-back atmosphere.”
The menu is obviously a departure from Chef William’s fine dining fare but he still uses the same techniques and highquality ingredients to create delectable dishes of what he calls “elevated comfort food.”
Some of Heather’s personal favorites are the Atlantic Ocean octopus; Tian (a homemade tart topped with eggplant, zucchini, tomatoes, onions, anchovies and pesto, which is also my personal favorite); homemade tagliatelle carbonara, fried chicken, rib eye, beetroot and all the desserts.
Chef William began his culinary career when he was 14 years old. He was awarded as one of the best apprentices in France when he was only 18. From there, he worked with Michelin-starred chefs such as Alain Ducasse, Nicolas Le Bec, Jean-Francois Piège, Stephane Gaborieau, Christian Tetedoie, Jacques Le Divellec, Hélène Darroze and Michel del Burgo. He then went on to head his own kitchens in Beirut, Shanghai, Luxembourg, Istanbul and Athens — where he himself was the two-Michelin-star chef of Spondi Restaurant. (210° Kitchen + Drinkery is located at Unit 1D, Icon Plaza, 25th St. corner 6th Ave., Bonifacio Global City. For reservations, e-mail 210degrees.ph@gmail.com or call 099-50152192.)