The Goose Station’s Rizal Menu: Our Hero Is Not A Sandwich
The Goose Station—it’s a play on the French word “degustation” or savoring. The restaurant owned by husband-and-wife chefs Rob Pengson and Sunshine Puey (she’s in charge of pastry), approaches food preparation as high art, like the French do. From its kitchen come imaginative combinations of tastes, including some achieved through molecular gastronomy techniques. But the Pengsons are also inspired by Philippine history.
Their Rizal Menu, for example, draws from the very cosmopolitan and well-traveled national hero’s experiences and writings. From Jose Rizal’s trip to Singapore comes the idea for one of the starters, kropek (shrimp flavored chips) topped with vegetable lumpia sans wrapper. Small plates feature a duet of mango and kesong puti (white Laguna cheese), a spiral of tuna kilawin (ceviche) and duck liver foie gras paired with guava tart.
A spiced pumpkin sauce called Singaporean bisque laces a seafood dish that recalls Rizal’s sojourn in Spain—scallop and shrimp grilled a la plancha. It’s accompanied by squid ink crackling made through a dehydrator, a molecular gastronomy tool. Still in Rizal
Chef Rob Pengson: How Has He Succeeded, Failed, And Grown As A Restaurateur?
What important lessons did you learn about yourself, and as a restaurant owner?
Firstly, as a human, I have realised how important life is. Health is so valuable, and our relationships with one another, especially our loved ones and the people we spend most days with, are so precious.
I learned that one is stronger because of challenges and adversity - not weaker. If we can see failures as learning lessons, then we can do better in the next "seasons" of our life.
From a professional point of view, I feel we all needed the reminder that we, in our industry, are colleagues first, and business competitors second. This provides a more compassionate lens that I believe has been missing for way too long.
How did you adapt to offering takeaway offerings? How did you overcome these new challenges?
In order to adapt to the uncertainty, we now have business plans for (i) lockdown status, (ii) MECQ, and (iii) GCQ. They are all so different, with different goals but now we are more prepared.
What COVID safety measures did you implement?
We regularly test our team, around twice a mont
About Us
Founded as a professional culinary and hospitality school, Aleanza has grown into a dynamic institution that now bridges the worlds of hospitality, business, and emerging technologies. What started as a center for culinary mastery has expanded into a hub for entrepreneurs, business leaders, and technical innovators, offering specialized programs that blend hands-on expertise with real-world application.
Today, Aleanza is home to an expanded academic and skills training portfolio, which focuses on Emerging Technologies alongside our flagship programs in Hospitality, Entrepreneurship, and Business Leadership. Our mission remains the same: to equip professionals with the skills, mindset, and industry connections to thrive in competitive, fast-changing industries.
From master chefs to technical entrepreneurs, Aleanza continues to shape the next generation of innovators and industry leaders.
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