IT’S been five years since White House Fusion Cuisine and Wine Lounge has opened its doors to the dining public. The restaurant sits atop the erstwhile Ker Mansion, a Scotsman who engaged in growing and trading Manila Hemp or Abaca.
In its half a decade of existence, the White House has distinguished itself as one of the city’s fine dining restaurants.
It has become a landmark for photographers and soon-to-be couples and debutantes since it is a preferred photo shoot location, owing to the well-preserved vintage structure flanked by pine trees, sort of a colonial hill station in this urbanized part of Davao City.
The transformation of the erstwhile colonial era mansion into a dining destination is the brainchild of Cathy Binag, the proprietor of the restaurant.
“When I was asked, what I can contribute to tourism, I said I can contribute food,” Binag said.
Thus, the idea of White House Fusion Cuisine was born. The resto serves an adorable mix of the east and west - Japanese, French, American with Filipino and Dabawenyo sensibilities thrown into it.
Apart from locals, it has attracted visitors as well. On lucky days, you can spot celebrities there like Derek Ramsey, Kris Aquino, Gretchen Barreto and international singer James Ingram, among many others who are visiting the resto.
Binag said the dishes at the White House are a class of its own as it is not dictated by the current market trend.
“Di ako nakikisabay sa uso (I don’t follow what’s trending). I don’t like to copy, I wanted to be original,” Binag said, who is a chef herself.
“If you know and believe in your product, go for it,” she added.
Food, ambiance and consistency, Binag elaborated these are the important factors for White House’ successes.
Just this year, it has been included by prestigious society magazine Philippine Tatler in the Best Restaurant Guide of 2017. White House joins 172 restaurants in the elite roster of culinary destinations in the country.
The distinction came as a surprise since she declined the nomination for this year, owing to a busy schedule.
The invitation meant they had visited the restaurant before.
Being named in the Philippine Tatler is an ultimate bragging right since the resto underwent a rigid selection process.
“Hindi siya basta basta lang (It’s not that easy),” Binag said. “If you want to be in the list, be a risk-taker. Do not rest on your laurels.”
And being in the list will put pressure on her as it will entail a lot of work to be retained in the list.
And while the interview is being conducted, Binag is planning on ideas to further improve the restaurant.
“You never stop, you just don’t stop,” she said.