Rockwellist CMS

Tag: Chef’s Table

  • Basque Flavors, Michelin Flair: GOXO Opens at The Balmori Chef’s Table

    When a restaurant built on fire, finesse, and fearless creativity steps into one of the city’s most coveted dining stages, something special is bound to unfold.

    From February 6 to March 22, Michelin-recognized GOXO— the intimate 12-seater Bar Asador from Grupo Pintxos— makes its debut at The Balmori Suites Chef’s Table, inviting diners into a limited-time journey through Basque-inspired cuisine shaped by Filipino ingredients, global influences, and the vision of Chef Albert Mendoza.

    From Grupo Pintxos to GOXO

    “We took the ‘Bar’ from Bar Pintxos and ‘Asador’ from Txoko Asado and merged them into one single identity—and that gave birth to GOXO,” he explains. “What we bring here in The Balmori is that same creativity, the same passion, the same playfulness—guided by Basque cooking techniques.”

    At The Balmori, that philosophy translates into an immersive dining experience where technique never overshadows ingredient, and where restraint becomes a form of luxury.

    A Rare À La Carte Chapter

    Known for its prix fixe tasting format, GOXO takes on a new rhythm at The Balmori with a full à la carte menu—a first for the restaurant in such a large-scale setting.

    “This is the first time that GOXO will be there for customers to experience our à la carte dishes in this way,” says Chef Albert. “These are some of our best-sellers from previous menu series—so we’re very confident bringing them here.”

    With nearly 50 seats to fill each service, the Balmori pop-up challenges the team to expand GOXO’s intimate style while keeping its meticulous standards intact.

    The Menu: Where Basque Technique Meets Filipino Ingenuity

    At the heart of GOXO’s Balmori run are dishes that showcase Chef Albert’s gift for transforming tradition into something unexpected yet deeply satisfying.

    One standout is the Jamon Talakitok, GOXO’s pescatarian take on Spanish cured ham. What began as an accident in the kitchen—an over-cured local fish left in the chiller—turned into one of the restaurant’s signature creations.

    Another highlight is a refined Hamachi Sashimi, layered with Filipino nuance: fresh mustasa standing in for wasabi, and a roasted anchovy jus replacing soy sauce, bringing saltiness and umami into perfect balance.

    Simplicity Meets Excellence

    At GOXO, every ingredient takes center stage. “There’s a certain parallel between Japanese and Basque cuisine. Both focus on letting ingredients shine,” says Chef Albert. In the Philippines, this philosophy meets local produce, resulting in dishes that are elegant, balanced, and full of flavor.

    Fresh off its 2026 Michelin Guide recognition, GOXO brings that same precision and passion to its first-ever appearance at The Balmori Suites Chef’s Table. Guests are invited to embark on an immersive culinary journey, exploring GOXO’s à la carte creations, innovative Basque-inspired flavors, and the team’s commitment to craft and creativity.

    This exclusive pop-up runs February 6 to March 22 at The Balmori Suites, Power Plant Mall.

    For more information, visit Power Plant Mall’s Facebook and Instagram pages.

  • Deli by Chele Goes All-Day Dining at Balmori

    Deli by Chele has always been about play. What began at Stvdio Lab — where sauces, preserves, cheeses, kombucha, and breads were crafted with the same care you’d expect from a dish from Gallery by Chele, quickly grew into an online deli with over 70 products. City counters soon followed, serving fresh sandwiches daily. Each one carries Chef Chele González’s Spanish touch and Chef Carlos Villaflor’s Filipino flair, held to the same meticulous standards of fine dining, but delivered in a more casual setting.

    This October 4 to 18, 2025, that story continues at The Balmori Suites Chef’s Table. Chele and Carlos are bringing the cool, casual vibe of New York—with a Filipino twist—through Deli by Chele’s first all-Day dining pop-up. Think hearty pastrami, fluffy pancakes, and more. Whether you’re looking for a leisurely breakfast, a late lunch, or dinner with friends, it’s a menu designed to fit any time of day.

    Chef Chele González and Carlos Villaflor bring Deli by Chele to Balmori.

    The big question is: what delights will this special menu bring?

    Unlike the current Deli by Chele branches around the metro, this pop-up isn’t just about quick bites or takeaways; it’s a menu meant to be lingered over. “The All Day Dining Pop-Up is our way of showing how Deli by Chele continues to evolve,” says Chef Chele González. “We wanted to create a menu that’s fun, social, and approachable, any time of the day, while still carrying our signature Deli craftsmanship.”

    Coconut Tempura Prawns, Parmesan Fritters, and Smoked Salmon Puffs.

    The menu opens with playful starters like Coconut Tempura Prawns and Smoked Salmon Puffs, before easing into all-day breakfast favorites such as Soufflé Pancakes and French Toast. At the center are the sandwiches—a showcase of the brand’s signature pastrami with classics like the New York–style Brisket Pastrami and Reuben, now joined by fresh newcomers like the Duck Pastrami Sandwich and Mortadella Toast. And because no meal is complete without something sweet, desserts like the Bibingka Cheesecake and a bright, zesty Calamansi Pie make the perfect finish.

    Mortadella Toast, Pepperoni Quesadilla, and Strawberry Soufflé Pancakes.

    For two weeks this October, The Balmori Suites Chef’s Table turns into the home of Deli by Chele’s All-Day Dining Pop-Up. It’s a limited run, but just enough time to gather, share a table, and enjoy the deli in a new way, any time of the day. 

    For inquiries and table reservations, contact 09176288024 or email sales@delibychele.com.

    For more information, visit Power Plant Mall’s Facebook and Instagram pages.

  • Don’t Miss the Final Days of Osteria at Rockwell

    The clock is ticking on Chef Josh Boutwood’s pop-up, Osteria, at The Balmori Suites, Rockwell. Closing on September 28, it has sparked curiosity among diners and earned praise from those who hold Italian classics closest to heart.

    The menu is a love letter to Italian traditions, with Boutwood’s thoughtful touch. Starters ease you in: Frito Miso, golden and crisp with a bright anchovy emulsion, Zucchini and Radicchio salads tossed in lively vinaigrettes, and topped off with bold cheeses; and Chilean mussels simmered in white wine with spicy ’nduja and fresh parsley, arguably the standout of the menu.

    Frito Miso, Zucchini Salad, and Mussels.

    At Osteria’s core are the pastas, handmade and deeply comforting. Tortelloni filled with fresh crab and crab fat, Pappardelle with a hearty beef ragu, and the Lasagna layered with braised beef, béchamel, cheese, and sheets of pasta made fresh in-house.

    Tortelloni and Lasagna.

    Then comes the mains. The Pork Cotoletta, breaded and golden, is finished with a squeeze of lemon and sea salt, served with salad greens. The Barramundi al Forno brings a lighter touch, pairing roasted fish with fennel salad and chicken jus.

    Pork Cotoletta and Barramundi al Forno.

    And no Italian table is complete without dessert. There’s tiramisu, with ladyfingers soaked in Nespresso coffee and layered with mascarpone vanilla cream, or panna cotta, silky and light, topped with blood orange syrup and roasted pumpkin seeds.

    But what lingers is the experience. Tables close enough for conversations to flow, wine flowing freely, and every dish arrives with just the right amount of finesse. Osteria is not just about eating well; it’s about slowing down and simply enjoying good food and ingredients, no fuss.

    Osteria, a 24-day dining experience from September 5 to 28, 2025.

    The catch? It’s here only until September 28. Gather your friends, book a table, and experience a fleeting but extraordinary taste of Italy—right here at The Balmori Suites.

    Open from Sunday to Thursday, 11AM to 9PM, and Friday to Saturday, 11AM to 10PM. For reservations, reach out via @popupsbyjoshboutwood.

    For more information, visit Power Plant Mall’s Facebook and Instagram pages.

  • Culinary Class Wars’ Korean Chefs Debut in Manila at Your Local’s Exclusive Pop-Up

    Your Local, known for its innovative culinary experiences, presents its most ambitious event yet: Mat Nam, a three-part pop-up at The Balmori Suites Chef’s Table. This marks the first time chefs from South Korea’s hit show “Culinary Class Wars” will cook in the Philippines, featuring an entirely new, exclusive Balmori menu.

    More than just guest chefs, these are co-creators. Each brings their unique culinary style to create dishes alongside Chef Patrick Go, resulting in a dynamic fusion of cultures, techniques, and flavors.

    Your Local brings in chefs from the hit Netflix series Culinary Class Wars. Photo courtesy of Your Local.

     

    The Lineup: Three Unique Rotations, Four Acclaimed Chefs, One Extraordinary Table

    Over several weeks at Mat Nam, the kitchen will transform with three distinct chef rotations. Chef Patrick Go will partner with four standout chefs from “Culinary Class Wars,” each rotation offering a completely new and unmissable dining experience.

    Chef Patrick Go, Chef Young Sook Lee, and Chef Jihyung Choi for the first rotation at Mat Nam. Photo courtesy of Your Local.

     

    • April 6-23: Go x Lee x Choi – A Powerhouse Trio
      The series opens with Chef Young Sook Lee (Nakyung), celebrated for her refined traditional Korean flavors, and Chef Jihyung Choi (Michelin-recognized Leebukbang), known for his North-South Korean fusion. Combined with Go’s modern flair, expect rich, layered dishes with intense flavors.

    • April 26-May 14: Go x Bang – Modern Korean BBQ Reimagined
      Next, Go collaborates with Kisu Bang (Gitdeun), Korea’s first Michelin-starred head chef. Their partnership will highlight sleek, bold flavors, and creative synergy, focusing on modern Korean BBQ.
    • May 17-June 1: Go x Kim – The Yakitori King’s Grand Finale
      The series concludes with Byung Mook Kim (Yakitori Mook), the “Yakitori King,” known for his mastery of fire and umami. Expect a bold, smoky, and intensely flavorful finale.

    This rotating format? It’s also a first for the Chef’s Table stage.

     

    The Menu: Bold, Inventive, and Exclusively Balmori

    Your Local’s Mat Nam menu is a complete departure from their usual offerings, crafted specifically for this pop-up. Highlights include the MSG (a mantou toast topped with shiitake, gorgonzola, and seaweed), Palabok Rice (a smoky, chicharon-studded twist on the Filipino classic), and River Prawns, torched with mentaiko and bathed in soy brown butter. Save room for dessert—the Choco na Gatas v2, featuring burnt milk ice cream and chocolate mousse.

    MSG and Grilled Pork Tostada. Photo courtesy of Your Local.

    Mackerel and River Prawns. Photo courtesy of Your Local.

    Chef Lee presents Chicken Gangjeong, crispy chicken glazed in a sweet-spicy syrup with a blend of spices for a perfect balance of flavors. Chef Choi offers Maekjeokgui, a 1,000-year-old grilled pork dish marinated in fermented soybean paste and spices for a smoky, umami-rich flavor. These are just a few standout dishes—every item on the menu hits the mark. Expect even more exclusive creations with each chef’s rotation.

    Chicken Gangjeong and Maekjeokgui. Photo courtesy of Your Local.

     

    Mat Nam by Your Local will be at The Balmori Suites Chef’s Table until June 1, 2025. Each guest chef will make a personal appearance at the pop-up for two days, showcasing their signature dishes. To make reservations, contact 0945 427 0054, or send a message to their Instagram.

    For more information, check out Power Plant Mall’s Facebook and Instagram pages.

  • ASAMÍN by Metiz: Reinventing the Filipino Panciteria at the Balmori Suites Chef’s Table

    For Filipinos, pancit is more than just a meal—it’s a tradition, a staple, and a celebration in itself. Whether for birthdays, fiestas, or everyday meals, noodles tell stories of home and shared moments. ASAMÍN: A Panciteria by Metiz reimagines the classic panciteria, infusing it with the inventive spirit that has made Metiz a household name in modern Filipino dining.

    Running from January 29 to March 25, 2025, ASAMÍN finds its home at The Balmori Suites Chef’s Table, offering an experience that feels both familiar and refreshingly new.

     

    A Bold Take on Tradition

    For Chef Stephan Duhesme, the driving force behind Metiz, stepping into the world of pancit was an intentional choice. “We wanted to bring something that didn’t quite exist yet—a panciteria that doesn’t just replicate, but reinterprets,” he shares. With Metiz known for its contemporary take on Filipino flavors, ASAMÍN allows the team to strip things back to the essentials, focusing on technique, tradition, and flavor.

    Chef Stephan Duhesme of Metiz.

    But why not just bring Metiz itself into the space? For Chef Stephan, comfort is never the goal. “I don’t like stagnancy. I believe in turning the page, in constantly improving and evolving—not just as a restaurant, but as a concept,” he explains. With Metiz undergoing renovations, the pop-up serves as both a creative playground and a proof of concept, exploring what else the team can do beyond the Metiz experience.

     

    The Menu: Pancit and Beyond

    At ASAMÍN, food is meant to be shared—the Filipino way. The menu highlights five reimagined pancit dishes, including Espaghetti Malabon, a playful take swapping thick noodles for spaghetti coated in tamarillo ketchup, Malabon sauce, and cheese—a tribute to Metiz’s head chef and his family recipes.

    Espaghetti Malabon and Beef Mami Deluxe.

    Beyond pancit, the menu brings a fresh take on Filipino comfort food: Ubod a la Carlo – sourdough-infused pancake wrapper, stuffed with ubod and anchovy dressing. Longganisa ni Ser Raph – homemade longganisa, served with greens and vinegar sauce. Kawali ni Kev – crispy pork kawali, paired with Metiz liver sauce, radish, and fresh salad.

    Ubod a la Carlo and Longganisa ni Ser Raph.

    Every dish is an invitation to play with flavors. Just as Filipinos instinctively reach for calamansi, patis, or chili to tweak their meals to their liking, guests are encouraged to mix and match sauces, toppings, and sides to create their ideal pancit. The result? A dish that is both deeply personal and true to the Filipino dining experience—one that is convivial, adaptable, and rooted in sharing.

    ASAMÍN: A Panciteria by Metiz is available for a limited time at The Balmori Suites Chef’s Table from January 29 to March 25, 2025. Don’t miss the chance to experience Filipino comfort food, reimagined in a way only Metiz can deliver.

    Learn more at Power Plant Mall’s Facebook and Instagram pages.

  • Chef Francis Tolentino’s Taupe: A Modern Filipino Feast at Balmori

    The Balmori Suites’ Chef’s Table now falls into the hands of Chef Francis Tolentino, the main character behind the popular Mexican-Filipino bar, Almacen, and BGC’s Unit 27 Bar + Cafe. He brings his most cherished concept yet, Taupe, a personal reflection of his culinary philosophy. As one of the final highlights of Chef’s Table this year, Taupe promises to redefine expectations of Filipino cuisine from October 20 to December 1, 2024.

    Chef Francis “Kiko” Tolentino.

     

    Chef Francis’ passion lies in showcasing the best of what the Philippines has to offer. His restaurant concepts are rooted in sourcing fresh, high-quality ingredients in support of local farmers and fishermen. Every ingredient is carefully selected not only representing its place of origin but also telling a piece of the story of our rich culinary heritage.

    Sneak peek into Taupe’s special menu for The Balmori Suites’ Chef’s Table.

     

    Named after his beloved hue, Taupe is a culinary exploration of the Philippines, showcasing the finest Filipino ingredients in every dish. Tolentino transforms these treasures into an art form, blending with global ingredients to create extraordinary dishes. The pop-up is yet to reveal its special menu for Chef’s Table, but each bite is guaranteed to be a delicious flirtation of flavors, stylishly served to perfection. Be sure to keep an eye out for the pop-up exclusive dishes that are sure to delight!

    Tolentino’s concepts are rooted on highlighting local ingredients.

     

    Taupe’s upcoming pop-up at Balmori is set to tease your palate from the alluring first appetizer to the climactic, blissful dessert. Opening on October 20 and running until December 1, 2024, this pop-up is not to be missed. For table reservations, contact 0961 197 4987.

    Learn more on Power Plant Mall’s Facebook and Instagram pages.

  • Dining under the Oculus

    The dining room is abuzz this particular Sunday. It’s Josh Boutwood’s first weekend in his month-long residency at the Balmori, and from the look of the diners, it did not disappoint. Anvil is Boutwood’s answer to taking the helm (pardon the pun) of a Rockwell spot that has had thirteen before him, all providing unique culinary experiences.

    The concept behind Boutwood’s latest foray is his vision of the blacksmith, aligning with his ethos of bringing produce-driven menus to a Manila that is evolving in its taste. As he emphasizes, “Nothing artsy, just really good food, done well.”

    And this particular Sunday was just like that. There was no swagger as he walked into the kitchen, and from my vantage point, it was a quiet din – no kitchen drama. Like the blacksmith, just a repetitive clang of plates coming through, almost sorcery in the presentation.

    The repast began with an exceptionally dry martini—Stolichnaya, I gather—lightly washed with dry vermouth. Shaken, Bond-style, I marveled at the shards of ice floating gently on the purity of the vodka, with three olives marinating in the Russian chill. Okay, Anvil, you’re one of the few places in the neighborhood that serves a martini with true gentility. The perfect way to open the palate.

    The signature sourdough bread, served with smoked butter, made its way to the table. The waft of freshly baked bread is distinctly Boutwood, reminiscent of the early days of Test Kitchen (now at One Rockwell). Next came the hand-chopped wagyu round tartare with an egg emulsion—no gourmand would pass on this. Like his forte, it’s simple ingredients, seasoned well, and served à la minute. The flavors were so phenomenal, I craved more.

    Almost simultaneously came another test of simplicity done well: a country pâté, a well-balanced medley of pork and chicken liver with pistachios. A well-portioned slice was served with warm brioche, cornichons, and a touch of Dijon. These starters alone made my Sunday, and with a sip of the chilled martini, I was left craving more of the same.

    The surprise came in the form of an almost half-kilo pork chop, seared with sage and finished with a generous amount of pecorino romano. The grill is where Boutwood excels, showcasing his philosophy that “good food doesn’t need to be complicated.” That day, I set aside my manners and went straight for the bone. The chop was a delight for the senses, and I savored every bite, cleaning the meat off with all its caramelized glory. It was utterly savage (pardon the pun, once again).

    Sadly, the meal ended with a custard flan—a true Ratatouille moment—taking me back to our San Juan home with its rich leche flan. I was left speechless.

     

    Dining under the oculus is always an experience. Having sat at these tables since the beginning and returning again, Anvil by Josh Boutwood is a master class in quiet chaos, and for Rockwell, a masterclass in living well.

    – Monchet Diokno Olives

  • Sawsaw: A Final Toast to Filipino-French Fusion at The Balmori Suites’ Chef’s Table

    The unique fusion of Filipino heritage and French technique of Sisenta continues to captivate taste buds at The Balmori Suites’ Chef’s Table. Initially planned to end on August 25, the pop-up has been extended until August 28.

    Chef Sau Del Rosario’s inventive menu for this pop-up draws inspiration from generations of home cooking. It puts the spotlight on new dishes that harmonize local flavors with the precision of French techniques. The philosophy of constant exploration is evident in every bite. As he says, “I’m still a blank canvas,” taking insights from surroundings, people, and experiences, to create familiar yet imaginative offerings.

    Beyond delightful dishes, Sawsaw boasts a drink menu that is equally deserving of attention. Each tells a story, complementing the culinary journey Chef Sau takes his guests on.

     

    Kamusmusan is a whimsical cocktail that transports drinkers to a carefree childhood. This playful libation features vodka infused with the nostalgic flavor of white rabbit candy, along with refreshing notes of mint. A touch of Hawhaw is in here as well – a beloved childhood candy, that adds sweetness, an unexpected twist.

     

    Promdi is a refreshing concoction that is a homage to provincial roots, blending the robust flavor of bourbon with the tropical sweetness of guava. A unique twist is added with pickling water, lending a tangy complexity, while a splash of lapsed wine adds subtle character.

     

    Suyomano is a reflection of the current chapter, representing “Sesenta.” The drink embodies maturity and depth, crafted with the gin as its base – a refined spirit. The cocktail is elevated with the floral notes of Dionysus Rose and the tropical sweetness of coconut syrup.

    Indulge in the perfect pairing of food and drink at Sawsaw. With just a week left, don’t miss the chance to savor Sawsaw’s tasteful offerings and the captivating drink menu that complements it. For table reservations, contact 0917 556 0917 – open daily from 11AM to 11PM.

    Learn more on Power Plant Mall’s Facebook and Instagram pages. 

  • Chef Sau Returns to Rockwell with a Delicious Narrative

    Chef Sau del Rosario’s Sawsaw returns to The Balmori Suites’ Chef’s Table from July 27 to August 25, unveiling a masterful menu, entitled “Sisenta.”  Riding on the success of his 2023 pop-up at Rockwell, Chef Sau promises his stint to be a delightful celebration of his journey to 60 – his artistry, passion, and destiny as a chef.

    Food is his true love, unquestionably, and unconditionally. This exclusive lineup of dishes showcases his evolution as a chef and his passion for Filipino flavors, divided into three captivating acts: Simula, Saysay, and Sa Wakas.

    Image courtesy of @chefsau on Instagram.

    Simula (Beginnings) takes diners on a nostalgic journey through Chef Sau’s childhood, featuring dishes that hold special meaning in his life. Saysay (Essence) showcases his signature creations, dishes that have defined his career and brought him acclaim. Sa Wakas (Finale) marks a new chapter in Sau’s story, showcasing innovative dishes since the pandemic. The dessert offerings are an homage to his mother, a talented baker herself. 

    A glimpse of the dishes on the Sisenta menu.

    At Balmori, Chef Sau will also collaborate and reimagine culinary staples with other renown chefs. Expect a heartwarming reunion of flavors as Chef Sau shares the stage with:

    Kalel Chan, Miko Aspiras, Vic Barangan, Justin PE Yenko, Bea Arroyo, Pierre Tan, Brando Santos, Oye Panganiban, Marco Villareal, Philip Golding, Edith Singian, Patrick Ambrosio, Rex Montemayor, Howard Dizon, Marco Anzani, Ac Agra, Melissa Oreta, and Gigi Angkaw

    Savor the artistry of Chef Sau del Rosario at Sawsaw. From July 27 to August 25, visit Rockwell’s Chef’s Table and experience six decades of passion and flavor.

    For more details, visit Power Plant Mall’s Facebook and Instagram pages. 

     

  • Nine Fresh Experiences to Love at Power Plant Mall (2024)

    Explore premium delights, decor, apparel, and cozy cafes — all awaiting at Power Plant Mall. Whether you seek culinary adventures, fashion updates, or a tranquil spot to unwind, Rockwell promises something for every taste and preference.

    Here are nine new things at the Power Plant Mall:

    Benefit Cosmetics

    Benefit Cosmetics is back at the R2 Level Bridgeway near Maisonette, from July to December. This year, the pop-up is giving you even more time to enjoy all your favorite products — from the iconic Benetint and POREfessional Primer to the must-have Hoola Bronzer and BADgal BANG! Mascara.

    Benefit Cosmetics Samplers at the R2 Level Bridgeway, near Maisonette.

    The pop-up features exclusive offers and samplers of all their beauty treats as well.

     

    Hillside Garden
    The Hillside Garden offers a refreshing green escape, featuring a diverse selection of plants, from vibrant succulents and lush ferns to elegant flowering varieties. The pop-up also boasts a range of stylish planters in various shapes, sizes, and colors, catering to different aesthetic preferences.

    Hillside Garden pop-up at the R2 Level Bridgeway, near Aranaz.

    Whether you’re looking to add a touch of nature to your home or simply enjoy the beauty of greenery, the pop-up provides a refreshing experience amidst the mall’s hustle and bustle.

     

    Marquina Shoemaker
    Bringing their modern interpretation of classic leather dress shoes that promise exceptional quality at an excellent value, Marquina is at the R2 Level Bridgeway, situated conveniently across from the Halo-Halo store.

    Marquina Shoemaker pop-up at the R2 Level Bridgeway, across Halo-Halo store.

    Starting this July until September, check out their collection of high-quality handmade footwear, ensuring customers in Rockwell have access to Marquina’s finest creations.

     

    Eirin Jewelry
    There’s also Eirin Jewelry, known for its modern yet timeless pieces, at the R2 Level from July to August. Discover a selection of exquisite necklaces, bracelets, and more, designed to add a touch of luxury to any outfit.

    Eirin Jewelry at the R2 Level, near Marquina Shoemaker.

    Whether you’re looking for statement stunners or delicate everyday accents, Eirin Jewelry has something to complement every style.

     

    Sourdough Cafe
    Opened last June at The Proscenium Retail Row, Sourdough Cafe offers a wide variety of food and drinks, from coffee and tea to sourdough bread, pastries, and savory dishes. They also have a selection of wines and cocktails.

     

    View this post on Instagram

     

    A post shared by LOki neL Quimson (@lokinel_)

    With its relaxed and inviting atmosphere, Sourdough Cafe is perfect for catching up with friends or settling in to work on your laptop.

     

    Teppan Okochi

    Teppan Okochi pop-up at R1 Level, Lifestyle Hallway.

    Conveniently located inside Power Plant Mall, the pop-up is perfect for grabbing a quick bite on the go. They offer a selection of delectable Japanese snacks, such as the sweet Strawberry Daifuku and traditional Warabi Mochi seen in the left picture, making it easy to enjoy authentic flavors without the wait. Swing by for a satisfying treat during your visit.

     

    Pinas Sadya
    Pinas Sadya is bringing its authentic Filipino energy with a two-month pop-up, located at the newest space beside The Grid at the R2 Level, from 11AM to 9PM.

    Pinas Sadya at the newest space beside The Grid Food Market at the R2 Level.

    Opening their doors last July 1st, they offer curated pieces alongside their favorite bag line, Vesti, and men’s wear from Wear Your Culture. Embracing community-building through handwoven products and slow fashion, the space showcases their latest collection and a fresh new look.

     

    My First
    For parents and kids alike, this is a must-visit! Discover innovative products designed for children, including the My First Camera and My First Fone, perfect for young explorers.

    My First pop-up at the R2 Level Bridgeway, near Dimensione.

    With hands-on sections for trying out products, families can enjoy an interactive shopping experience. Whether for a gift or an educational tool, the pop-up offers options sure to delight and inspire.

     

    Sawsaw by Chef Sau

    Image courtesy of @chefsau on Instagram.

    Starting this July 27, Chef Sau Del Rosario is bringing his culinary brilliance to Sawsaw at Chef’s Table in The Balmori Suites. Prepare to indulge in Chef Sau’s exceptional cuisine, featuring beloved traditional Filipino dishes reimagined with innovative twists and crafted from the finest ingredients. With a fresh take on Sawsaw’s offerings, Rockwell will be providing a unique dining experience.

     

    Discover your next favorite spot at Power Plant Mall

    Explore these nine new reasons at Rockwell and consider planning a visit to where luxury, creativity, and relaxation converge.

    Visit Power Plant Mall’s Facebook and Instagram pages for more.