Chef Vicky Tinio Clemente-33.jpg
(L-R: Rache Diaz, Chef Vicky’s Mother, Chef Vicky’s brother Gaby Tinio, Pat and Marivic Silva)

I’ve heard yummy stories about Chef Vicky’s private dining in Baguio from foodies raving about the experience. We met Chef Vicky in Mercato Centrale, with her stall selling her yummy goodies from Baguio, when we first opened in 2010.

She offers an 8-course, French-inspired, strictly-by-reservation private dining in her lovely home in Baguio. She only accepts strictly one group at a time, with a minimum of 6 persons.

There is no menu, so just be prepared to be surprised with the 3-hour, 8-course Degustation Meal.

Awesome Baguio Experience Series:

BAGUIO: Your Awesome Journey to Baguio Food Trip (Infographic)

Chef Vicky Tinio Clemente-1.jpg
Chef Vicky personally welcomes you into her house.

It is recommended that you arrive before sunset so that you can still see the beautiful view of the garden and the Cordilleras.

Chef Vicky Tinio Clemente-3.jpg
One of the things I love about Mama’s Table is that it is one of the most kid-friendly private dining places we’ve visited.

Chef Vicky Tinio Clemente-12.jpg
The boys loved roasting their own marshmallows and hotdogs in a functional fireplace. 🙂

Chef Vicky Tinio Clemente-16.jpg
Chef Vicky is known for her long board, serving the best of Baguio’s breads, appetizers and her signature dips.

Chef Vicky Tinio Clemente-10.jpg
We really enjoyed this unique combination of Chicharon with Smoked Bangus Spread!

It was a bit unusual, but the saltiness and crunchiness of the chicharon complemented the creaminess and smoked flavor of the spread.

Chef Vicky Tinio Clemente-7.jpg
Chef Vicky showcased the various types of bread that she loves in Baguio — Basil Bread from Cafe by the Ruins and Sovital by Baguio Country Club (Wheat bread with Raisin and Walnuts) paired with her Herb Garlic spread.

Chef Vicky Tinio Clemente-9.jpg
She also served her version of the Artichoke dip with Parmesan and Mozzarella.

Chef Vicky Tinio Clemente-8.jpg
Finally, my personal favorite: Nachos with Chef Vicky’s Chili con Carne (which was not too spicy).

Chef Vicky Tinio Clemente-19.jpg
She served the boys ahead of time with Monggo Soup, Chicken and Liempo with rice.

The kids have their own degustation, tailor fit to their taste and pacing.

Also, if you have a yaya and a driver, they are served with their own food, too, which is included in the package.

Chef Vicky Tinio Clemente-27.jpg
She can accommodate a group of 12-15 at this long dining table.

Their living and dining rooms were nice and homey, with high ceilings and big windows overlooking their beautiful and well-maintained garden.

Chef Vicky Tinio Clemente-25.jpg
Appetizer: Caramelized onions on a bed of Shiitake, Button, and Oyster Mushrooms with Gruyere Cheese, Truffled Mustard, served with Anchovied Butter Finger Toast

I was impressed with the first course, which was served in an eggshell. You can scoop it up with a small spoon or you can use it as a dip for the bread. We loved this unique combination that we haven’t tasted anywhere else before.

Chef Vicky Tinio Clemente-23.jpg
It was fun to be seated next to JP Alipio with fiancee Candy Reyes, talking about the Cordilleras and planning an exploration trip to Mayoyao Rice Terraces. 🙂

Chef Vicky Tinio Clemente-35.jpg
Soup: Squash and Singkamas (Jicama) Soup

The next course was a squash soup with singkamas. It was good but needed to be served a little hotter. 

I forgot to take a picture because I was engrossed with building a house made of sofa cushions where the boys can go under (like a small tunnel).

Seafood Course
Seafood Course: Salmon on a bed of Shiitake,  Button, and Oyster Mushrooms topped with Tobiko with sauteed Shrimps and Mussels

The seafood course was equally awesome with good quality seafood served with the right amount of sauce. I particularly liked the creaminess of the salmon paired with the taste of the fish roe.

Chef Vicky Tinio Clemente-36.jpg
Since the boys already finished their meal, they had a lot of energy to have a pillow fight (with the blessing of the hosts, who have a soft heart for kids). 🙂

Chef Vicky Tinio Clemente-38.jpg
Intermezzo #1: Seared Scallop on Tabbouleh Salad

The scallops got mixed reviews, but I personally enjoyed the softness of the scallop, which was unusually matched with cucumber, tomato, mint and parsley with lemon juice.

Chef Vicky Tinio Clemente-46.jpg
Chef Vicky personally serves guests, with the help of University of Baguio students.

Chef Vicky’s 90-year-old mother joined the group and shared stories with us. Her brother was also fun to talk to, and he was the one who encouraged our boys to play.

Chef Vicky Tinio Clemente-49.jpg
Intermezzo #2: Pickled Caper Berry, Cream Goat Cheese, Asparagus, Roasted Beet and Strawberry Sauce with Crushed Hazelnut, Watercress served with rice crackers on the side

This one just blew me away. 🙂

It is best eaten with the rice crackers topped with the different, contrasting flavors of cream cheese, the roasted beet and strawberry sauce, a bit of nuts, and pieces of asparagus and watercress. I loved how the flavors mingled together. 

Chef Vicky Tinio Clemente-41.jpg
At this point, the kids were still jumping and wrestling with each other. 🙂

Chef Vicky Tinio Clemente-50.jpg
Meat Course: Seared and Roasted Tenderloin with Mushroom Red Wine jus, Corn, Zucchini and Mushroom Risotto, served with French Beans and Snow Pea vegetables

The steak took some time to cook, but mine had uncooked portions. Nevertheless, it was still good.

I like how the dishes are not pre-cooked beforehand and just heated. They are cooked just in time to be served on your plate. But it can also be a bit risky if your timing is off.

Chef Vicky Tinio Clemente-54.jpg
Digestive: Lola Rosa, Romaine Lettuce with Watercress, Apple, Orange, Walnut and Citrus dressing

According to Chef Vicky, salad is served by the French as a digestive course to aid in digestion and to prepare the stomach for dessert. 🙂 (Ganun ba talaga yon?)

Nothing beats a serving of fresh salad in Baguio. Although, I must admit, this is the first time I had a salad after the main course and before dessert.

Chef Vicky Tinio Clemente-60.jpg Chef Vicky Tinio Clemente-57.jpg
It was a pleasure to celebrate Sam Fogg’s birthday during that dinner with his partner Clarisse Eraña, who loved the pavlova dessert.

Chef Vicky Tinio Clemente-59.jpg
Dessert: Pavlova with Strawberry, Mango, and Toblerone chocolate sauce

They say the pavlova is the healthiest dessert because it is made from egg whites and fruits (just remove the cream). We loved the crunchiness of the meringue and the freshness of the strawberries from Baguio. Sarap!

Mama's Table
Mama’s Table gets our two thumbs up. Highly Recommended! 🙂

Your Baguio foodie trip would not be complete if you don’t get to experience Chef Vicky’s food, warm and kid-friendly hospitality and authentic Baguio Home ambiance.

(Tip: You can bring your own wine with no corkage fee.) 

Can you share your own experience at Mama’s Table?

Mama’s Table Private Dining
by Chef Vicky Tinio Clemente
8-course Degustation Meal 
P1,500 +10% service charge per head
Strictly by Reservation only with 2 days advance notice
888-A Ambuklao Road, La Trinidad, Benguet 
Telephone: +63 (74) 442-1794
Mobile: +63 915 643-8775 
Email: [email protected] (take note of the .CA) and
[email protected] 

Related Blog Posts on Baguio:

BAGUIO: Your Awesome Journey to Baguio Food Trip (Infographic)

Flavors of Baguio: Discover Baguio, One Bite at a Time!

Awesome Baguio Experience Series:

Awesome Baguio Experience Series II:


Live an Awesome Life,

Contact me: a
[email protected] iphone

Full Disclosure: We were personal guests of Chef Vicky, who we met as one of our vendor partners in Mercato Centrale when we first opened last November 2010.

P.S. Here are the directions on how to get to Mama’s Table:

Mama's Table-1.jpg

Go to St. Joseph Church in Pacdal on Wright Park Circle. Go around the rotunda, past the Police Station, and turn right on Pacdal Road. This road goes up and becomes Ambuklao Road. Keep going up until you read APTS, which is the landmark that signals you are near already.

You should see the 888A VTC sign, which is before the KM post 254. Turn right up into a red house on a hill. At night, it is a bit hard to see this sign, so it is best to go before the sun sets.