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About Enderun Events
Enderun Events has unmatched facilities which create unforgettable and exceptional experiences. Clients may choose from the two-world class facilities. Enderun’s Fort Bonifacio is located on two landscaped hectares in McKinley Hill and features Asian colonial-inspired architecture with contemporary interiors. The Enderun Tent at Azuela Cove in Davao City features hotel-quality facilities, appointments, and integrated technologies. It has a 25-hectare waterside community as a backdrop for any event.
Each event at Enderun’s unmatched facilities creates unforgettable and unparalleled experiences.
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Hours of operation
Monday
7AM - 9PM
Tuesday
7AM - 9PM
Wednesday
7AM - 9PM
Thursday
7AM - 9PM
Friday
7AM - 9PM
Saturday
7AM - 9PM
Sunday
Closed
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Enderun Events Photos
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Customer questions & answers
Reviews
on Thu Mar 28 2019
Linked to Enderun Hotel and Restaurant Management school so Michelin star type food Alain Ducasse who owns 2 3 Star Michelin restaurants in Paris is part owneron Thu Nov 23 2017
We enjoyed a lovely, traditional American Thanksgiving dinner here. The service was solid, and we had a relaxing dining experience. The meal was presented buffet style, with a turkey carving station, and a variety of other foods, including, ribs, pot roast, mashed potatoes, gravy, and...more. Waldorf salad, chef salad, and a shrimp salad, along ... see moreon Wed Jan 20 2016
I tried 101 restaurant again after the new young chef Justin joint the restaurant. I have to say everything was great presented, nicely balanced and great tasting. I think there is no other restaurant with this value for money here in Taguig. If I remember...right they extended the Market menu to a up to 6 course menu. The menu I had was French Ja... see moreon Sat Nov 21 2015
Was there for a cousin s wedding anniversary. its a clean well kept place with a beautifully manicured lawn. Food is ok nothing fancy just their french names.on Mon May 04 2015
Went there with recommendation but was thoroughly disappointed. Ordered 3 courses from the market menu. The seared scallop was unfresh, tasted of baking soda, and hardly seared at all. The Angus rib was supposed to be their best seller, but it was served cold in...the middle and has a fridge taste. The souffle was too thick, and runny in the bottom... see moreon Mon Aug 25 2014
As many of you are aware, an excellent European meal is not easy to obtain in the Philippines for want of ingredients, unavailable high quality meats and sea foods, freshness of products, and often the very management and direction of the kitchen barely schooled in the...culinary arts. Now here s a restaurant run by a culinary arts college associa... see moreon Mon Apr 28 2014
Ambiance is beautiful, food is good (we had the French onion soup, sea bass, korubota belly, potato gratin) but the service needs improvement. They forgot to serve our dessert so it had to be wrapped for take away instead. I believe the students interns are their...servers thus the lapses in service so if you re ok with some mishaps like that, then... see moreon Sun Apr 27 2014
This restaurant serves as the kitchen lab for the Enderun Culinary School. Meals are prepared by students, but closely supervised by Chefs, allowing the students to get practical work experience in a controlled environment. Because most of the staff are students including the front...of the house folks prix fixe menus are reasonably priced. ... see moreon Sun Apr 06 2014
My workplace is just beside Enderun. Restaurant 101 provide, culinary service 101 to students...it s like an on the job training for the students while they serve the best dishes. I ve eaten many lunch occasion in this place and I must say they serve excellent food...and the service is really fine dining experience. They have a prix lunch for only ... see moreon Tue Mar 11 2014
We had dinner at Restaurant 101 last month, for a party of 9. We chose from the Market Menu, and loved our choices asparagus panna cotta! foie gras unagi terrine! pan seared scallops! rib eye steak! And dessert was the legendary Louis XIV! To die for... It is...described as chocolate ganache on top of praline enrobed in silky, dark chocola... see moreRelated Places
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