There’s a new addition to Silang’s growing dining scene and what it’s offering is an experience unlike any other. Set in a rustic farm setting, Obscure Table brings salo-salo feasting to another level, spreading the entire meal into three acts, each having its own unique space.
It starts at the garden, decked in Spanish tile floors and lush greenery, where appetizers are served on carved Madre de Cacao grazing boards. After, the guests are led to the main dining room, made dramatic by vintage chandeliers. The dinner is then capped by desserts and beverages at the patio, accessorized by ornamental foliage.
This is a far cry from what chef owners and business partners Dennis Hipolito and Giovasco “GB” Barlao originally planned as their first business together. The two had initially been talking about doing a Manila-based supper club that doubles as a cafe during the day. The change in concept presented itself soon as they saw the location. What was simply supposed to be a visit to a family farm in Silang (owned by Dennis’ aunt) sparked what-ifs, given the farm’s natural charm and multiple usable spaces.
The place also lends itself naturally to the name, as both Dennis and GB envisioned their first venture as something hidden and discoverable, making the act of finding it part of the experience itself.
The brains behind the brand
Though both chefs GB and Dennis finished culinary education at the Culinary Institute of America in Hyde Park, New York, they never really crossed paths in school. They met in Manila approximately 17 years ago, became close friends, and over time, began seriously discussing the idea of launching a supper club together as they each transitioned from their corporate culinary careers into becoming restaurateurs.
Hipolito brings more than 25 years of global F&B innovation and culinary strategy expertise to Obscure Table. After training under Gold Medal World Pastry Cup winner Chef En-Ming Hsu at The Dining Room, the four-star fine dining restaurant of the Ritz-Carlton Chicago, he went corporate and worked on some of the most recognizable QSR brands in the world, including Pizza Hut Asia Pacific, where he took on the role of the Culinary and Food Innovation Leader. He also drove landmark product launches for KFC and Taco Bell across northeast and southeast Asia. At Obscure Table, he leads desserts, select savory items, and the overall creative direction of the dining experience.
Chef GB, on the other hand, is a culinary innovator and director with 25+ years of international experience. He served as Head of Innovation for Newlyweds Foods Asia Pacific and currently holds the role of Culinary Director at Griffith Foods, where he drives culinary innovation strategy across southeast Asia, north Asia, the UK, and the Middle East. Before that, he developed gold-standard recipes for global clients at the Kagome USA R&D Center in California, and built a commissary operation in Manila that grew from one to ten clients in under a year. At Obscure Table, he leads savory execution and serves as General Manager, overseeing the business operations of the concept.
Solid working relationship
Previous collaborations have established their good rapport, making Obscure Table not only a natural progression of their bond, but also the perfect canvas to advance their shared creativity together. Their decades of regional corporate work have given them the business acumen needed to survive in the industry, while their combined kitchen experiences and adept knowledge on trends have made them ripe and relevant to today’s competitive scene.
Question is, are people ready for Obscure Table?
Obscure Table is located at 193 Paligawan Road, Brgy. Pulong Saging, Silang, Cavite.
Frequently Asked Questions
Obscure Table is the brainchild of Chef owners and business partners Dennis Hipolito and Giovasco “GB” Barlao.
Dennis Hipolito is a seasoned chef with 25 years of global F&B innovation and culinary strategy experience. He trained under Gold Medal World Pastry Cup winner Chef En-Ming Hsu at The Dining Room. He also went corporate and worked on some of the most recognizable QSR brands in the world, including Pizza Hut Asia Pacific.
Chef GB, on the other hand, is a culinary innovator and director with 25+ years of international experience. He served as Head of Innovation for Newlyweds Foods Asia Pacific and currently holds the role of Culinary Director at Griffith Foods, where he drives culinary innovation strategy across southeast Asia, north Asia, the UK, and the Middle East.
