Taupe Dining in BGC: Chef Francis Tolentino’s Culinary Playground of Filipino Delights
Opened in 2024, Taupe in BGC is an intimate 30-seat fine-dining restaurant led by Chef Francis Tolentino.
IMAGE from Taupe Dining
Taupe Dining uses premium ingredients such as blue crabs from Cebu, clams from Manila, oysters from Aklan, tiger prawns from Roxas, and chocolates from South Cotabato, among others, to create their signature tasting menu, complete from appetizer to dessert.
Other notable high-quality ingredients they uses to add rich flavors to their dishes are apahap (Asian sea bass), featured in their Ceviche, as well as batwan, a type of local fruit used to add a sour flavor to dishes, in their 36-hour Kurobuta (black pig) cooked in sinigang (sour stew) style.
The intimate 30-seat dining room exudes a simple yet sophisticated atmosphere, setting the stage for its signature Elements Tasting Menu (8 courses – ₱6,500 / 10 courses – ₱7,800).
IMAGE from Taupe Dining
Taupe Dining’s standout dishes include the playful Blue Crab Ice Cream Sandwich and the inventive A5 Wagyu Balbacua.
Blue Crab Ice Cream Sandwich/IMAGE from Taupe Dining
Other highlights include Wet-Aged Hamachi, Dry-Aged Duck, and Chocolate & Pistachio Entremet.
Wet-Aged Hamachi/IMAGE from Taupe Dining
The experience concludes with Pinoy Petit Fours—Chef Tolentino’s imaginative re-creations of local sweets such as semifreddo and bilobilo—ensuring that the artistry continues seamlessly through to the final bit
To accommodate more guests at Taupe Dining, they have recently added new seating times every Friday and Saturday! First seating runs from 6:00 p.m. to 8:00 p.m., while second seating is from 8:30 p.m. to 10:30 p.m.
