Two chefs turn years of corporate experience and a shared passion for cooking into an unconventional dining experience in Silang, Cavite.
There is something distinctly Filipino about gathering around a table laden with food. Meals are meant to be shared, conversations flow as dishes are passed around, and the pleasure of eating lies as much in the company as in what is served.
At Obscure Table in Silang, Cavite, chefs GB Barlao and Dennis Hipolito take this familiar tradition and give it a contemporary twist. Their concept revolves around the Filipino salo-salo, but instead of keeping diners in one place for the entire meal, they invite them to experience dinner in three acts, moving through three distinct spaces on the property.
For the two chefs, Obscure Table is the culmination of a friendship built over years in the food industry and a shared desire to return to their first love: cooking.
Both studied at the Culinary Institute of America in Hyde Park, New York, although they met only after graduation. Their professional paths eventually crossed, leading to a friendship and working relationship that would span nearly two decades.
Hipolito spent years in Singapore working with Yum! Brands in the Asia-Pacific region, developing products for brands including KFC, Pizza Hut, and Taco Bell. Barlao, meanwhile, built experience in culinary education, ingredient sourcing, and product development.
Understanding food beyond the kitchen
THEIR corporate careers gave them an understanding of food beyond the kitchen, encompassing innovation, marketing, and operations. But the desire to cook and create something of their own remained.
‘We wanted to pursue the passion of cooking,’ Hipolito recalled, describing conversations that began before the pandemic about leaving corporate work and exploring their culinary ambitions.
Initially, they envisioned a café that would transform into a supper club in the evening. The opportunity that eventually presented itself, however, was different.
A relative of Hipolito offered them a property in Silang. Expecting a simple farm space, the chefs discovered an old family dining hall, a patio, and several distinct areas that could accommodate different dining experiences.
Rather than force their original concept onto the property, they allowed the space to shape their plans. The result was Obscure Table, a destination built around the idea of making the meal itself a journey.
Three acts, one communal experience
OBSCURE Table describes itself as an elevated salo-salo told in three acts. Operating by reservation, it accommodates 15 to 20 guests for one seating each night from Friday to Sunday.
The evening begins in an indoor-outdoor garden, where guests enjoy breads, spreads, and appetizers. The experience then moves into another space for the main courses before concluding in a separate area for desserts and conversation.
Each setting has its own atmosphere, with distinctive lighting, furnishings, and tablescapes contributing to the progression.
The chefs drew inspiration from their dining experiences in the Philippines and abroad.
They wanted to preserve the communal character of Filipino eating while offering something different from conventional tasting menus, where diners typically remain seated and receive individual portions throughout the meal.
At Obscure Table, dishes are served in sharing portions, allowing guests to choose what they want and return for second servings. Those booking individual places may also find themselves sharing a long table with people they have never met.
The chefs initially wondered whether diners would embrace communal seating, so they tested the concept through dinners with guests. The feedback encouraged them to continue, with conversations sometimes leading to new friendships and professional connections.
For Barlao and Hipolito, bringing people together is as important as the food itself.
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Familiar flavors, a different perspective
‘WE don’t claim authenticity. We claim sincerity,’ Barlao explained, describing their approach to cooking.
The chefs take familiar dishes and apply culinary techniques, layers of flavor, and contrasting textures to present them differently without losing their recognizable character.
The September menu served during the media preview illustrated this philosophy. The meal began with a grazing board of balut , eggplant tapenade, ensaymada coffee butter, maple walnut cream cheese, and scallion spread, accompanied by curated breads.
One of the more enjoyable parts of the meal was the pulutan platter, which showcased the kitchen’s playful approach to Filipino favorites. A ‘Tokwa’t Baboy’ terrine with prune chutney and crispy tokwa reimagined a familiar pairing, while mini embutido corndogs gave the well-loved meatloaf a different presentation. The ‘Sinuglaw’ Agua Chile de Camaron with Thai BBQ pork brought together seafood and pork in an inventive combination.
The main courses continued the reinterpretation of familiar flavors. Bulalo Dashi with Chili-Manis Patis offered a different dimension to the comforting flavors associated with bulalo, while the spiced lamb shank and slow-cooked oxtail and tripe kare-kare stew provided a more substantial take on the beloved peanut-based dish.
Equally welcome were the vegetable courses, which balanced the richer meat offerings. Carrot cake pavé, charred cabbage with fish sauce caramel, and ginataang calabasa casserole brought contrasting textures and flavors to the table. Rather than treating vegetables as mere accompaniments, the menu gave them a distinct place in the overall spread.
Dessert continued the progression with the Obscure Table Pianono, dacquoise, and caramel crémeux, combining familiar pastry references with contemporary techniques.
For the chefs, the goal is not simply to make dishes look different. Their experience in product development and culinary operations gives them the technical grounding to work with flavor, texture, and execution while keeping the pleasure of eating at the center of the experience.
The dish that started it all
AT the heart of Obscure Table is Chicharonillo, the chefs’ original creation combining cochinillo with a specially developed chicharon skin.
Developed through repeated trials, the dish brings together crisp pork skin and tender meat, accompanied by several accoutrements. It is presented whole and carved tableside, turning its arrival into a shared moment for diners.
The name is trademarked, and the creation has become a defining feature of the concept. It is included in the Grand Menu, while guests choosing the Salo-Salo Menu may order it separately. A limited holiday-season release will also make it available outside the private dining experience for the first time.
Hospitality at Obscure Table extends beyond the guests. The chefs also prepare meals for accompanying drivers, mindful that finding food for them can be difficult while their passengers dine. Their kitchen team likewise gets to enjoy meals prepared by the chefs themselves.
After years of working behind the scenes, Barlao and Hipolito are now exploring the Philippine dining scene through a concept that brings together their corporate experience and culinary ambitions.
Obscure Table may be an unconventional destination, but its underlying idea is familiar. Filipino dining has always been about salo-salo-sharing food, making room for others, and finding pleasure in the company around the table.
Here, that tradition becomes a three-act experience, shaped by two chefs who believe that food can be creative and thoughtfully prepared without losing its most important quality: the ability to bring people together.