Chef Jessie Rockwell Club

G/F Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati, Metro Manila

Chef Jessie Rockwell Club
4.5
4.5 Stars

41 Reviewers

  • 5 stars 22
  • 4 stars 17
  • 3 stars 2
  • 2 stars 0
  • 1 star 0
  • 54 Reviews
  • 296 Recommend
  • 41 Reviewers
Category:
French
Business Hours
Reopens: 11:00a - 3:00p
Phone
+6328906543

Hours

  • Sunday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Monday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Tuesday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Wednesday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Thursday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Friday
    • 11:00a - 3:00p
    • 6:00p - 11:00p
  • Saturday
    • 11:00a - 3:00p
    • 6:00p - 11:00p

Payment Options

American Express, Cash, MasterCard, Visa

More Business Info

Reservations:
Yes
Kids Menu:
Yes
Take Out:
Yes
Menus:
Lunch, Dinner
Good for Groups:
Yes

Most Recent Reviews

Tommy T.
5.0 Stars
6

As usual enjoyed the food. Started with the premium Iberrico 5J ham, served with picos Andalucia.. Chef Jessie Chiabata bread and rolls with special dip. Mongo with moringa soup, angel hair pasta ala Jessie. Crepe Samurai, dark chocolate mousse with tablea

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Tommy T.
5.0 Stars
6

Enjoy the premium Jamon Iberrico Cinco Jotas (5J), flown in directly from Spain. Pigs are free roaming and feed on acorn, the ham is cured and air dried for 3 years in their temperature controlled cellar for 3 years. The ham is expertly carved and thinly sliced by Maestro Cortador. Two of which are in town. MAESTRO CORTADOR FILIPINO Mr Michael Lopez Teves and Mark Lopez. The pork fat has the same component like olive oil, rich in oleic acid. Promotion until December 10. Must try this ham.

  • No. of Comments: 0
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Tommy T.
5.0 Stars
10

Had a family lunch with 4 November birthday celebrants. Enjoyed the special menu prepared by chef Jessie. Was lucky to chance upon the Spanish Jamon Iberrico by Cinco Jotas, (5J) , premium ham unlike other hams. This ham is derived from acorn fed free roaming pigs. Ham is cured and air dried for 3 years in their temperature controlled cellar for 3 years, it is served thinly sliced by MAESTRO CORTADOR FILIPINO, Mr Michael Lopez Teves and Mark Lopez. Promo until December 10

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Shermaine C.
5.0 Stars

Service is consistently superb! Food is amazing. Does not disappoint! In the photo: Pasta Ala Jessie and Baked Rack of Lamb

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Shermaine C.
5.0 Stars

Grilled prawns thermidore with mashed potatoes and boiled greens. Simple but well executed. Freshest ingredients cooked to the right texture. Expensive but oh so worth it!

  • No. of Comments: 2
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Muffy T.
4.0 Stars
10

I love Chef Jessie's thats why I was excited to have my Nana celebrate her 80th birthday here.

The restaurant is spacious, classy, and comfortable. Its one of those fine dining places where either jeans or black tie is welcome.

My family and i had the chef's recommendation for the night. The meal started with bread, as it always does in fine dining restaurants. The dinner rolls were warm and super soft. One of the best dinner rolls i've had in a while.

The salad was beautiful. The greens were fresh, and the tart raspberry vinaigrette went well with the fresh fruits on the plate. My only comment on this dish is that it didn't have enough brie. There were maybe two or three teeny pieces; i actually only noticed the cheese when i re-read the menu card.

The soup came after the salad course. All i can say is that it tasted like old mushroom water. The flavour was bitter and flat.

The tart dalandan sorbet as a palate cleanser was a nice touch before having the main course. Since my mum didn't make it on time, i was able to have two mains and two desserts.

My black angus ribeye steak was served first. It was perfectly tender and cooked at medium-rare. It was good steak, but most people who had it (including me) said that the goose liver sauce was a bit too salty. I also requested for a side of seared foie, but the kitchen said they were out. 128566

The grilled rack of lamb i had was so rare, a skilled vet could've revived it. I asked for medium, and the one given to me was still pretty pink. The dish would've been fine if the meat was cooked right. The lamb was perfectly seasoned, and the rosemary jus complemented the gamey meat well.

I was so happy to have gotten two desserts. That way, i didn't have to choose between the souffle and crepe samurai. Dessert was definitely my favourite course.

The classic souffle was rich, creamy, and lighter than air - as it should be. Perfect in every way.

Crepe samurai isn't what you would imagine crepe to look like. First, instead of having a thin pancake on a plate, crepe samurai is served in a ramekin or a bowl. The crepes are filled with (usually) mangoes, a rum sauce, and then baked for a few minutes to set. Chef Jessie's has the best one yet.

Depite some inconsistencies with our food, i enjoyed dining here. The wait staff, especially Ramon, was patient and quick to handle the many requests our senior citizen guests had. Even though i have some reservations, i believe we'll be back.

  • No. of Comments: 2
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Tommy T.
4.0 Stars

Enjoyed another dinner. Parma ham with melon & mango,,Tournedos Rossini, medallion of beef tenderloin topped with pan fried goose liver,,pasta ala Jessie, With prawn, scallops, asparagus, sun dried tomatoes and angel hair.

  • No. of Comments: 0
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Tommy T.
5.0 Stars

Had a wonderful dinner with food selected by Chef Jessie, 5J jamon Iberico flown in from Madrid , the ham was expertly carved by Maestro Cortador Filipino Michael Lopez Teves. Soup was mongo with a twist , main course was chicken with papaya atchara, dessert was mango jubilee.

  • No. of Comments: 1
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Tommy T.
5.0 Stars

Spanish food special from Oct 15-30. Featuring the wiorl best Jamon Iberico 5J expertly made and carved by maestro cortador filipino Michael Lopez Teves. Bread with tomato and olive oil, croquetas de jamon 5J, tortilla Espanola con pimientos rojos y jamon 5J. Crema be calabacin con jamon 5J, Solomillo de buey a la plancha. Great and delicious food

  • No. of Comments: 0
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Marie H.
5.0 Stars

I'm a big fan of Chef Jessie. Today I got to eat some of my all-time faves paid for by a client. Started with the Connie Lopez salad which as you can see is quite substantial. And that's just half of it. I split it with an officemate. To be candid though, I could have finished an entire order. It's got scallops, mushrooms, and foie gras! I love this salad. I really do.

Followed it with the lapu-lapu cordon bleu. I must confess what I wanted to order was the seabass but I wasn't sure what our budget was, and I intended to order dessert. So I chose the "cheaper" option, which costs P750... I think. You can imagine how much the seabass costs. In hindsight, I should not have settled for this. I should have just skipped the entree and gone straight to dessert. Not to say it's not good, just not worth my precious calorie allocation.

To cap off my meal, I ordered the mango jubilee. I always order the mango jubilee here or at Top of the Citi. As soon as it arrived I realized my mistake. I'd forgotten to order an extra scoop of ice cream. The mango sauce is too much for just one scoop really. I'm salivating just thinking about the salad and the dessert.

Oh, another celebrity sighting. Saw Vince Perez two tables away. Hmmm. Is a former DOE Secretary considered a celebrity?

  • No. of Comments: 3
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Cheska S.
5.0 Stars

I love munching on their bread because of the olive oil dip that goes with it. It went well with the shrimp bisque I ordered.

Had the US Angus Rib Eye steak and I still love it! Had the meat cooked medium - it was so tender and juicy. I loved the potatoes that went with it too - it was creamy and rich in flavor.

They're also serving the same menu that Pope Francis had and if you order that, 50% of the price would go to charity.

I promise not to just stick to the sea bass and steak next time and try their other dishes. 128522

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Cheska S.
4.0 Stars

I love the ambience of this fine dining place and the excellent service of their staff. They were very accommodating and efficient. I also like the fact that Chef Jessie can be seen in the restaurant and even talks to customers.

The Creamy Ratatouille Soup comes in big servings so you can have it split into 2 bowls for sharing at no extra charge.

We loved the US Black Angus Rib Eye Steak. It was tender, juicy and we also liked the cut. It tasted similar to Melo's steaks, which we love. It's also cheaper than Melo's steaks so hooray for that.

The Pan Friend Chilean Seabass was tender but I just realized I'm not a fan of the Mariner Sauce that went with it. If you like citrusy/orange taste with your fish then you'll probably like this.

For our dessert, we had the Caramel Soufflé, which I finished in like 1 minute. It was that good.

They have set meals here for lunch and dinner that you can choose from as well.

Will definitely go back here for sure! I really enjoyed my dining experience here.

  • No. of Comments: 2
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Tommy T.
5.0 Stars

You have to dine to enjoy the food

  • No. of Comments: 0
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Mark C.
5.0 Stars

Had each course with a different glass of wine. Sauvignon Blanc for the smoked salmon with caviar, Cabernet Sauvignon for the Fillet Mignon (medium) and a Moscato with the decadent chocolate cake at the end. Man, I feel like a real food critic. :)

  • No. of Comments: 4
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Alex O.
5.0 Stars

Consistency, consistency, consistency is the hallmark of Chef Jessie. Our default place to bring VIP business visitors. Place is quiet, exclusive, fine dining but warm and homey. Like a hidden gem in the residential Amorsolo tower in Rockwell.

You can't go wrong with anything here. It is also the only place in my experience that can do the perfect medium rare steak (all the time!). And the best continental seafood dishes.

You can also see the diminutive and amiable Chef Jessie, sometimes going around to say hi to her diners. One of the best lady chefs in the country.

This is one fine dining that is classic, and for keeps. And you won't mind going back again and again.

  • No. of Comments: 5
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Isa A.
4.0 Stars

I ordered caviar pie to start with, followed by French onion soup, main course is Chilean sea bass with goose liver, lastly, chocolate soufflé for dessert. The bill is php 3*** 9786

I enjoyed everything!! From appetizer down to dessert. Small portions but very filling. I will definitely come back to try the rest that's in the menu.

The ambiance is so relaxing and perfect for a date night.128525

  • No. of Comments: 1
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Monique A.
4.0 Stars

My neighbors bday & as usual I'm fashionably late coz of work & traffic... Was a lovely meal .

Every dish was plate nicely, cooked to perfection , ambience was chic & comfy.... Service impeccable

Salad with foie gras & mushroom was simply divine

  • No. of Comments: 11
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Pat S.
4.0 Stars

The Governor Vi Salad was so delicious. For me, everything is just so good with foie gras. But that's just me 128513

I almost didn't finish the Prawn Thermidore because of the huge serving. But because it was so good, I tried to finish the whole plate (see photo). 128055128055128055

  • No. of Comments: 4
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Katz B.
5.0 Stars

I loved it.

  • No. of Comments: 0
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Shae R.
5.0 Stars

I loved it.

  • No. of Comments: 0
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