The Round Table started its humble beginnings as Q Bistro, which opened at the Malayan Plaza, Ortigas in June of 2006. The brand is an innovative and contemporary restaurant that serves both latest international trends and our own versions of your favorite traditional Filipino dishes. Our menu selection aims to go beyond the norm and what's predictable. Your well-loved comfort food is given a modernized and restructured taste by our Executive Chef Mia K. Capay, whose culinary skills were honed at the Professional Culinary Institute in California now known as the French Culinary Institute. Early this year, we took another step to greater heights when we re-launched Q Bistro as The Round Table, along with our catering company, Q Provisions.
The Round Table was born to showcase an all-you-can-eat tasting session along with the goal of offering something fresh to the busy streets of Kapitolyo. Customers are sure to enjoy their tasting sessions at The Round Table as we offer various themes everyday. From Mongolian, to Southern American, Italian, Filipino and Roast Carving, guests will definitely take delight in every dish. This then carries us to our goal of bringing The Round Table to events, corporate meetings, functions and more. With this, we have re-branded our catering business from Caterings by Q Bistro to Q Provisions.
Our personalized service will definitely complete your much deserved dining experience, be it in-store, events, or in the comfort of your own homes or offices.
Chef Mia K. Capay, a lawyer by training, is a third generation Katigbak epicure who pursued her own interests in the food and beverage industry. She received her training at the Professional Culinary Institute (now known as the International Culinary Center) in Campbell, California. Chef Mia graduated at the top of her class in 2009, and even received further culinary training by joining various food festivals in Northern Califoria. She went on to work on the line at Kuletos Restaurant in San Francisco, CA. Chef Mia is also ServSafe certified and is a bona fide member of the American Culinary Federation.