27/04/2026
Lumsan sa Sabaw
A playful exploration of sweetness, fermentation, and indulgence, this course moves between the familiar and the unexpected.
Tinapai ug Atay
A study in heritage and contrast, this dish pairs a chicken liver praline with tinapai, an ancient Visayan fermented rice cake traditionally made with kabog (millet). The praline is rich and mineral, its intensity tempered by a subtle sweetness that makes it both bold and approachable. Beneath it, the tinapai offers a gentle tang from fermentation, along with a soft, slightly chewy texture that carries the flavors beautifully.
Papaya Soup
A warm, velvety papaya soup that leans into both comfort and quiet indulgence. The fruit is gently cooked with liquor and sweet white wine. It is finished with a light foam of coconut milk and cream, adding a fragrant, tropical lift that softens the alcohol and rounds out the flavors with a silky finish.
Pinaasuhan na Otok
Inspired by the bold, communal flavors of Cebuano tuslob-buwa, this dish transforms pig’s brain into a refined yet unapologetically rich experience. The took is first smoked, imparting a deep, earthy aroma, then cooked with clam juice, white wine, shrimp paste, and pig’s liver to build layers of briny, umami intensity. The mixture is emulsified into a smooth, airy mousse and piped onto warm soft bread.
Pajo and Coconut Soup
Using pajo, a native Philippine mango, this soup is simmered with coconut milk, creating a lush base, then seasoned with house-made bahug-bahug miso—crafted from fermented stale bread—which brings a deep, umami complexity. Curry adds a gentle warmth, while dayap leaves and fresh zest introduce a high, citrusy aroma that cuts through the richness. The result is a layered dish that is both refreshing and deeply savory, with a delicate balance of sweet, sour, and spice.
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