UK Chefs & Bartenders Took Over Lampara and Drinks at OTO
Manila/ Delish/ Reviews

Dos Chefs x Tres Papas Takeover Was All About Don Papa

Guests at OTO got to experience a one night only special menu curated by award winning mixologists from the UK Photo by Don Papa Rum

Every island in the Philippines boasts a unique identity. While this makes it impossible to pin down a singular description of the country, it also means you’ll never get bored. Even the islands are ever-changing — the once party hub, Boracay Island, has now dialed back to a more tranquil destination, something closer to its roots but still retaining its modern fixtures.

Metro Manila, the nation’s capital, is home to several urban jungles that have formed their own modern ecosystems and cultures. Going back to the gems of Visayas, one of them is Negros Island, an underrated treasure trove that houses the highest peak in the region: Mt. Kanlaon.

Mt. Kanlaon itself shelters an unexpected gift: Don Papa Rum. In its fertile foothills, the premium, single-island rum is created from the finest sugar cane. Filipino in every sense, its name, especially, is pulled from history that goes all the way back to the late 19th-century revolution. The rum was named after Papa Isio, an important figure that helped liberate Negros from Spanish rule. Don Papa Rum perfectly captures his bravado and courageous spirit — and yours too, if you’re just as brave to take on a bottle of Don Papa.

Still, the Filipino spirit is not just pure fire. It’s also about making guests feel welcome, which, in this case, is underlined by the rum’s notes of vanilla, honey, and candied fruits. It’s a shock, maybe even confusing, but alas, the Filipinos are all about Cariño Brutal. True enough, Don Papa Rum’s dinner tasting at Lampara in Makati City last April 13, was a love letter to the Philippines that captured this very essence.

Chefs Andrew Clarke and Budgie Montoya
Don Papa Rum

Dubbed the Dos Chefs & Tres Papas Takeover, the private dinner was expertly crafted by award-winning Chefs Andrew Clarke (Acme Fire Cult) and Ferdinand “Budgie” Montoya (Apoy and Sarap UK). Both hailing from the United Kingdom (UK), the chefs along with other esteemed chefs and bartenders were invited to the Philippines to immerse themselves in the culture by traveling to the Negros Island and Metro Manila.

“[This dinner] is a nod, or an ode, to Filipino cooking [mixed] with a British or European flair. Coming here has been interesting for me because I want to utilize the amazing produce that we came across in the market and we had the chance to eat at some amazing places in the last week. I wanted to use that as an inspiration,” Montoya said.

Montoya was born in the Philippines but as his family moved to Sydney when he was five years old, he grew up in Australia. When he moved to UK, he flipped his life upside down and left the IT industry, eventually opening two restaurants — Apoy and Sarap.

Chefs Andrew Clarke and Budgie Montoya
Don Papa Rum

Clarke, the other star chef of the evening, has been in the UK food scene for nearly three decades. His work earned him the “Maverick of the Year” award at the London Restaurant Festival in 2017 and the Craft Guild of Chef’s Innovation Award two years later. Clarke was also dubbed one of the most influential Londoners of 2019/2020.

He is known mostly for cooking over fire — something every Filipino can relate to. What have we not tried to grill, right? Also inspired by local produce, Clarke paid homage to resident Farmer's Market vendors and pulled influences from not just their journey in the Philippines, but other cuisines as well.

“The Philippines already has many of the culinary influences that inspire my cooking, from Chinese, Spanish, and Mexican,” Clarke said, adding that the salsa macha in the main course is a nod to the Galleon Trade — a trade route between Acapulco, Mexico to Manila, Philippines that lasted for nearly four centuries.

Don Papa Rum cocktail

As you would expect for a Saturday night, the evening kicked off with cocktails. Three custom cocktails were available, each using Don Papa Rum in various interesting ways. One cocktail, Ok! Don P, combined the rum with sampaloc (tamarind), calamansi, and soda water whilst the glass was garnished with ancho chile on the rim. While the drink itself was light and refreshing, the dried chili on the glass packed a punch that served as a wake-up call for the guests — and so the party began!

Lapu Lapu with suahe mousse wrapped in mustasa leaf on gata
Don Papa Rum

Starters, created by Montoya, were then served: Lapu-Lapu fillets with suahe (shrimp) mousse wrapped in a mustasa (mustard greens) leaf over a bed of spicy gata (coconut milk) sauce. The tender fish instantly melted in the mouth as the buttery suahe mousse elevated the simple fish to pure, almost sinful, decadence. Paired with the slightly bitter mustasa leaf and spicy gata sauce, however, the starter became memorable. As the spice cut through the creaminess, the dish evolved into a familiar flavor that warms and stings at the same time.

Don Papa Rum cocktail

Another cocktail, the Donhattan (using cacao-infused Don Papa Rum, Cynar, sweet vermouth, and Angostura bitters) kept the ball rolling as the evening progressed. This one, we admit, was a challenge. Its cacao flavor would lure you in (chocolate, you say?) then the rum burns you as a reminder that rum is not for the lighthearted.

Pork with clams and cauliflower dish
Don Papa Rum

At this point, we all agreed — it was time for the Main Course. Crafted by Clarke, the highlight was the sizable cuts of roast pork glazed with a tare of soy sauce, pork stock, and Don Papa Rum. It was served with some clams, and fragrant chili oil with ginger and lemongrass. Plus, a tamarind and prune ketchup. In a separate bowl, cauliflower done three ways: caramelized puree, roasted florets, and raw; mixed with salsa macha. These were paired with char-grilled Napa cabbage dressed with some longganisa vinaigrette with capers and herbs. Oh, and rice, of course.

“I’ve been told you cannot serve a Filipino meal without rice, so here it is. The rice is the dish; everything else is the accouterment,” Clarke quipped during his speech.

While the pork was perfectly done and matched well either with the tamarind sauce or the cauliflower mix, we wouldn’t connect the dish with any of the Filipino cuisine usuals. Rather, the surf-and-turf was a delicate balance of familiar produce and European technique. Upon tasting, the dish perfectly encapsulated Clarke’s culinary influences that stem not just from the Philippines, but also from China and Mexico.

The side of cabbage and longganisa vinaigrette was a nice break from the generous slice of protein, an ode perhaps to the typical Filipino pairing of a protein with vegetables. And who could forget the fragrant and perfectly cooked rice? As simple as it is, rice just simply rounds out a Filipino meal. That’s a stereotype we’re glad to perpetuate.

Sugarlandia Sign
Don Papa Rum

As we waited for the last course to arrive, another cocktail made its way to our table, the Papa Dessert — butter-washed Don Papa Masskara with cashew dry vermouth and orgeat syrup. With its sweet taste, you might instantly channel Pirates of the Caribbean’s Jack Sparrow in saying: “Where’s the rum gone?” But that, friends, is why we were extra careful (or loose, depending on who you ask) with this drink. It’s a traitor, alright, one that will have you drinking three glasses and by then, you’ll stop wondering where the rum is.

Burnt Cassava Cheesecake
Don Papa Rum

Montoya’s Dessert course was a burnt cassava cheesecake, a nod to his mother’s classic recipe with a European, specifically Basque, twist. To balance out the sweetness, it is served with a very dark Don Papa Rum caramel. There’s nothing much to say about this dish as it is exactly what you would expect from the description. Still, it’s a pleasant way to end the meal. We confess, however, that as cheesecake lovers (nay, addicts), this part may be biased simply because.

Matt Arnold and Carrie Smith
Don Papa Rum

Even though the meal drew to an end, the night was far from over. Downstairs, at OTO, the Tres Papas had taken over for a one-night-only special cocktail menu. Matt Arnold (world-class and competition-winning mixologist), Carrie Smith (from award-winning Hoot The Redeemer), and Callum Whitehead (Don Papa Rum UK Brand Ambassador) presented their creations that incorporated uniquely British and Scottish ingredients, bringing the flavors of the UK to the Philippines.

“The Tres Papas takeover is inspired by the concept of Bayanihan, communal unity and cooperation. At Don Papa Rum, we look at hospitality around the world as our community and we absolutely love building connections and fostering relationships with bars, restaurants, and bartenders,” Whitehead said.

Don Papa Rum UK Brand Ambassador Callum Whitehead
Don Papa Rum

At the end of the day, it was a memorable dinner and cocktail tasting that had us wishing the dishes and drinks were regularly available at Lampara and OTO. Fortunately, it’s easy to grab a bottle of Don Papa Rum through their partner retailers, and even better news: they’ve got a ton more exciting plans this year.

To stay updated on their events and happenings, check out their website or follow Don Papa Rum on Facebook, Instagram, or X (Formerly Twitter).

Don Papa Rum cocktails
Don Papa Rum

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This Week's Event In Manila View more

This Week's Event In Manila

Manila/ Delish/ Happenings
Metiz Opens First Pop Up at the Balmori Suites in Rockwell
20250207 Metiz ASAMIN Photo by Metiz/Instagram

This is it…Pancit!

Pancit is as essential to the Filipino palate as rice, and no Filipino party table is complete without it. This beloved tradition and staple has become the focus of Chef Stephan Duhesme reimagining the classic in Metiz’s first pop-up of the year: ASAMÍN: A Panciteria by Metiz

The pop-up Panciteria at the Balmori Suites Chef’s Table is set to run from Jan. 29 to Mar. 25, 2025, offering a fresh new twist to the Filipino dish – the Metiz way. 

The ASAMÍN: A Panciteria by Metiz menu highlights five reimagined pancit dishes, while also offering their own spin on other classic Filipino dishes and desserts, all served the Filipino way. 

One of their pancit dishes is the Espaghetti Malabon (P850), reimagining the Pancit Malabon by swapping the thick noodles for spaghetti, coated in tamarillo ketchup, Malabon sauce, cheese, and topped with a soft-boiled egg. 

Another is the Beef Mami Deluxe (P990), made with housemade mami noodles, beef tendon, batuan, and completed with atsuete marinated eggs. Other pancit dishes include the Batangueno Guisado (P730), Lola Lina’s Sotanghon (P800), and the Pancit Sawsaw (P870). 

Beyond their pancit, ASAMÍN offers their own take on the quintessential Filipino food. For example, the Lumpiang Ubod. In ASAMÍN, they have the Ubod a la Carlo (P590), made with a sourdough-infused pancake wrapper. They also serve Longganisa ni Ser Raph (P550), their homemade longganisa, and Kawali ni Kev (P990), their spin on the classic Lechon Kawali with their Metiz liver sauce, radish, and fresh salad. 

You can check out Metiz’ Instagram for the whole menu!

ASAMÍN: A Panciteria by Metiz is open from Wednesdays to Sundays, offering lunch and dinner seatings. You can make a reservation through Metiz's Instagram DMs or by contacting 0917 700 4109 on Viber or WhatsApp.

Location: ASAMÍN: A Panciteria by Metiz, The Balmori Suites, Rockwell Powerplant, Makati City

Lunch Seatings: 11:30 AM to 2 PM

Dinner Seatings: 6 PM to 9 PM

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Manila/ Delish/ Happenings
Haidilao Opens Second Philippine Branch in Ortigas
Rituals 3 Photo by Haidilao Philippines/Facebook

Calling all hotpot enthusiasts! Haidilao, the legendary hotpot chain that’s taken the world by storm, is expanding its reach in the Philippines with a brand-new branch at Robinsons Galleria in Ortigas. They opened the newest branch last Jan. 31, 2025.

Known for its mouthwatering broths, top-notch service, and free perks like hand massages and manicures, Haidilao has built a cult following for good reason. And now, diners from Greenhills, New Manila, Mandaluyong, San Juan, Pasig, and Quezon City won’t have to travel far to experience a bit of hotpot heaven. 

entertainment at Haidilao
Facebook/Haidilao Philippines

With 284 seats and 10 VIP rooms, the Ortigas branch is perfect for everything from casual dinners to private gatherings. The VIP rooms can be combined to host up to 48 guests, making it ideal for celebrations or corporate events.

food
Facebook/Haidilao Philippines

But the star of the show has always been the food. Haidilao lets you mix and match up to four soup bases per table, from the fiery Sichuan spicy broth to the comforting Filipino-style bulalo. Whether you’re craving thinly sliced beef, fresh shrimp, tender fish fillets, or a rainbow of veggies and dumplings, the menu has something for everyone. 

For first-timers who are unsure how to cook your ingredients to perfection, the friendly staff is always on hand to guide you. There is also an array of sauces and condiments to choose from for just P99, including unlimited refills.

Haidilao Ortigas is open for walk-ins and reservations over the phone. For more information, visit their website. Check out Haidilao Philippines on Instagram or Facebook to stay updated.

Location: Haidilao, Level 2 of Robinsons Galleria Veranda, Ortigas Ave, Ortigas Center, Quezon City, Metro Manila

Opening Hours: 10 AM to 10 PM 

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Manila/ Delish/ Happenings
A Taste of Romance: Valentine’s Day Menus to Try in Manila
A Taste of Romance Valentines Day Menus to Try in Manila

Celebrate love in Manila with special Valentine’s Day menus at the city’s top restaurants and hotels. From fine dining and indulgent buffets to romantic rooftop spots and cozy cafés, enjoy decadent multi-course meals, premium seafood, handcrafted desserts, and curated wine pairings. With limited seats and exclusive one-night offerings, early reservations are a must. Here’s where to book for a memorable Valentine’s celebration!

Love at the Peak at O2 Rooftop Bar

Love at the Peak at O2 Rooftop Bar image poster
Photo by Facebook/O2 Rooftop Bar

Make this Valentine’s Day unforgettable at O2 Rooftop Bar with their Love at the Peak experience this Feb. 14 at 7 PM. Indulge in a five-course romantic dinner, accompanied by live jazz music and stunning panoramic views of the city. Set in an intimate atmosphere, this exclusive event offers a specially curated menu designed to celebrate love. Limited seating is available, so book your table now for an unforgettable evening under the stars!

Valentine’s Day at Phoenix Court

Valentine’s Day at Phoenix Court deal poster
Photo by Facebook/The Bellevue Manila

Experience a memorable Valentine’s Day at Phoenix Court, The Bellevue Manila from Feb. 11-15. Treat your loved one to a specially curated Valentine’s Set Menu, featuring exquisite dishes made with premium ingredients. Whether for a romantic dinner or a gathering with friends, the restaurant’s refined atmosphere ensures an unforgettable dining experience. Prices start at P4,200, so secure your reservation today!

Valentine's Day at Dr. Wine Poblacion

Valentine's Day at Dr. Wine Poblacion event poster
Photo by Facebook/Dr. Wine Poblacion

Treat your special someone to an unforgettable Valentine’s Day this Feb. 14 at Dr. Wine Poblacion with a five-course menu by Chef Romain Escande. Delight in foie gras with black truffle, Canadian lobster, and seared Wagyu beef, topped off with Auro chocolate pie and macarons. At P4,280, this exclusive experience includes a glass of Chandon Rosé. Reserve now for a memorable evening of romance and fine dining!

Apartment 1B 'Valentine Special for Two'

Apartment 1B 'Valentine Special for Two' menu poster
Photo by Facebook/Apartment 1B

Make this Valentine’s Day extra special at Apartment 1B with a curated set menu for two, complemented by red or white wine and Prosecco. Priced at P3,250 for two (P1,750 for one), this exclusive meal is available for lunch and dinner on Feb. 14. Choose from Apartment 1B’s locations in Arya BGC, Salcedo, The Henry Hotel Manila, or The Henry Resort Laiya. Reservations are highly recommended to reserve your spot.

Valentine’s Day at Seva

Valentine’s Day at Seva menu poster
Photo by Facebook/seva

Spend an unforgettable Valentine’s Day at Seva with a special set menu of classic favorites and new creations, all served in a cozy, intimate setting. No second seating means you can enjoy a leisurely evening, with reservation slots at 6:30 PM, 7 PM, 7:30 PM, and 8 PM on Feb. 14. Priced at P4,500 per person (exclusive of service charge), this exclusive experience is limited, so book early!

Valentine’s Day Special at I’m Angus Steakhouse

Valentine’s Day Special at I’m Angus Steakhouse event dish photo
Photo by Facebook/I'm Angus Steakhouse

Make your Valentine’s Day special at I’m Angus Steakhouse with a specially curated menu from Feb. 13-15. Savor premium steaks and gourmet dishes in a cozy, intimate setting, perfect for a romantic celebration. Reservations are essential, so call 8892-5852 or 0956 135 4213 to secure your table for this exclusive offering.

Galentines at The Vibe

Galentines at The Vibe image poster
Photo by Facebook/The Vibe

Celebrate Galentine’s at The Vibe Bar and Cafe from Feb. 12-17 with cocktails, sweet treats, and a curated experience. Enjoy a chic setup, exclusive Valentine’s cocktails, and indulge in bento cakes or cupcakes. Add a flower arranging activity with preserved roses for P799. Limited slots only, so reserve now for a memorable night with your besties!

Don’t let your event or deal go unnoticed! Seize the opportunity to be featured in our What's On and Nightlife email newsletters—the go-to source for Singapore’s most captivating events and can’t-miss deals. Click here to get started!

Manila/ Delish/ Happenings
Shake Shack Philippines Heralds the BalikPieYan at Their Manila Shacks
20250131 Shake Shack Hey Pie People Photo by Shake Shack Philippines

Shake Shack and Hey Pie People have teamed up to serve up ice cream and pie — the sweetest and most delicious pairing — for all dessert lovers out there.

From Jan. 23 to Mar. 23, 2025, Shake Shack will be making Hey Pie People’s creations available to everyone who wants a piece! This unprecedented collaboration features two new menu items that highlight Shake Shack’s signature vanilla frozen custard, made with real cane sugar, cage-free eggs and milk from dairy farmers who guarantee to never use artificial growth hormones, and Hey Pie People’s most memorable pie flavors:

Mango Manchego Concrete (P330, single serving)

This sweet and indulgent treat blends vanilla frozen custard with Hey Pie People’s best-selling Mango Manchego, topped with mango, grated Manchego cheese, and finished with Hey Pie People’s signature flaky crust. The result is a deliciously delightful balance of sweet vanilla custard, the salty creaminess from the Manchego cream filling and cheese, and the fresh kick from the mango — it’s the quintessential Mango Manchego Pie in a cup!

Moreover, 5% of all Mango Manchego Concrete sales are donated to CENTEX, Ayala Foundation’s holistic education program that supports student, parent, and teacher development in underserved Filipino communities.

Hey Banana Fanna Toffee Shake (P335)

This blissful shake combines vanilla frozen custard with Hey Pie People’s Banana Cream Pie, special black sesame toffee sauce, toffee bits, and ground black sesame mix, and is topped with Hey Pie People’s flaky crust. Like the local peanut brittle, it offers a delightful mix of fresh, sweet banana and the nuttiness of black sesame, with bits and pieces of the candied sweetness of the crunchy toffee bits, enveloped in Shake Shack’s rich frozen vanilla custard.

Here's a fun fact: The Shake was inspired by the 80s catchy song “The Name Game,” and was Guia Garcia Bohol’s winning entry in Shake Shack’s Name That Shake Giveaway.

These two items are best paired with Crinkle Cut Fries or Chicken Bites – just the snacks that’ll hit the spot.

All Eyes on the Pies

Guests and Shack fans can only avail themselves of these limited menu items in all Manila Shacks (except NAIA T3) from Jan. 23 until Mar. 23, 2025. The Mango Manchego Concrete will only be available in Six Shacks, excluding Shack Araneta and NAIA T3.

Shake Shack and Hey Pie People have exclusive bandana and shirt merchandise available on Shake Shack Philippines’ website in limited quantity only.

For more information and updates, check out Shake Shack Philippines’ Facebook and Instagram pages, as well as their website.

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Manila/ Delish/ Desserts & Snacks
The Art of Charcuterie: 8 Stores to Follow for Charcuterie Board Supplies
Charcuterie MNL Photo by AP Grazing Table and The Curated Deli/Instagram

A feast for both the eyes and the palate, charcuterie boards have taken center stage in gatherings and celebrations. These artful arrangements of cured meats, cheeses, fruits, nuts, and more are loved for their versatility and visual appeal.

What makes a charcuterie board enticing is it caters to a variety of tastes and preferences. Creating your own board might seem overwhelming at first, but with the right supplies and creativity, anyone can craft an Instagram-worthy spread. From wooden boards and bowls to artisanal cheeses and specialty meats, having access to quality ingredients and tools can make a difference.

To guide you, a charcuterie board features a combination of flavors – savory, sweet, tangy, and even spicy. It can include an assortment of deli meats like prosciutto and salami, cheeses ranging from creamy brie to sharp cheddar, and accompaniments such as crackers, fresh fruits, olives, and honey.

Get started by checking out these stores in Metro Manila listed below where you can stock up on everything you need for the perfect charcuterie board.

Säntis Delicatessen

Säntis Delicatessen is a premier gourmet deli in the Philippines, known for its high-quality imported goods and local specialties. With multiple branches across Metro Manila, Säntis offers both in-store pickup and takeout services. The deli features over 4,500 items, including imported cheeses, custom-aged Certified Angus Beef, Euro-Swiss sausages, premium wines, and a wide range of dry goods.

Click here to see a list of stores

Cheese Box MNL

Cheese Box MNL has become a favorite among cheese enthusiasts in Manila, thanks to its curated cheese boxes, dips, and jams. Known for its diverse offerings, the brand caters to various occasions, making it an ideal choice for gifts or indulgent treats. If you’re setting up your charcuterie board, you can check out some of the Go Boxes they offer, with each option already including cheeses, cold cuts, fresh and dried fruits, pretzels, and crackers, among others.

Click here to see their catalog

Hungry Cow Manila

Hungry Cow Manila is a specialty deli offering premium imported food products. From a diverse selection of cheeses and cold cuts to curated wines and gourmet items like olive oils and gelato, it caters to all your charcuterie needs with convenient curbside pickup, delivery, and in-store options. For starters, you can check out their DIY Grazing Sets, which has the items you need to create a small board.

Click here to see their product list and order form

The Bow Tie Duck

The Bow Tie Duck is an online delicatessen in Manila offering an exceptional range of gourmet food and beverages. Their curated selection includes premium cheeses, caviar, foie gras, truffles, and cold cuts sourced from around the globe. With refrigerated delivery services ensuring freshness, they make luxury dining accessible, complemented by free delivery for orders over Php3,000.

Click here to order

AP Grazing Table

AP Grazing Table, based in Mandaluyong, specializes in crafting elegant grazing tables and boxes for all occasions. Their offerings range from personal-sized Grazing Dream Cans to indulgent Grazing Grand Boxes, ensuring a delightful gourmet experience for both intimate and large gatherings. Consider ordering The Grazing Grand Box with No Wine option, priced at Php2,440, which includes premium deli, cheeses, olives, nuts, fresh fruit, crackers, and jam.

Click here to order

The Curated Deli

The Curated Deli in Manila offers an impressive selection of artisanal cheeses, premium cold cuts, and fine wines, perfect for any occasion. Known for its elegant gift boxes and beautifully arranged platters, it’s a go-to for special celebrations and thoughtful gifting.

For inquiries, email [email protected]

Grazing Box Manila

Grazing Box Manila specializes in crafting charcuterie essentials with high-quality ingredients perfect for stunning spreads. Their offerings include gourmet cheeses like brie and gouda, premium cold cuts such as salami and prosciutto, and seasonal fruits like grapes and figs. Accompaniments like jams, honey, crackers, nuts, and even pickled vegetables complete their customizable selections, ensuring a delightful balance of flavors and textures.

For inquiries, email [email protected]

Eurocart Sausages & Deli

Eurocart Sausages & Deli in Manila offers a diverse range of gourmet meats, cheeses, and specialty products ideal for both personal enjoyment and gatherings. Renowned for their premium sausages, they feature traditional European varieties alongside local Filipino favorites like Chicken Longganisa and Beef Tapa. Their curated meat platters, such as the PARIS and VIENNA selections, pair perfectly with their gourmet cheeses and specialty items like Pastrami and Salami Milano.

Click here to order

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Manila/ Delish/ Happenings
Uma Nota and Neon Pigeon Team Up for a Flavorful Dinner Degustation
Snapinst app 466724106 513642177799618 5433569784393489966 n 1080 Photo by Neon Pigeon Singapore (Instagram)

Restaurant Background

What happens when two stylish eateries join forces to create one special dinner degustation? Uma Nota Manila presented their first collaboration with none other than Neon Pigeon, a Singaporean bar and restaurant known for disruptive yet delicious flavors.

Both restaurants are renowned for unconventional takes on Japanese food but while Uma Nota marries the Brazilian palate to such flavors, Neon Pigeon proudly reinvents traditional Japanese fare at their cheeky izakaya.

For this special two-night degustation, Neon Pigeon Bar Manager Mario La Pietra had concocted four special cocktails to be paired with an eight-course meal by Chef Andres Rendon of Uma Nota and Chef Sean Mell of Neon Pigeon. Having taken place on the nights of Jan. 22 and 23, 2025, this special collaboration is just the first of what we hope to be many more between Uma Nota and friends.

The Vibe and Venue

Mario La Pietra and Chef Sean Mell
Mario La Pietra and Chef Sean Mell | Instagram/Funkytown & Neon Pigeon Singapore

Uma Nota is known to be stylish and contemporary, with food that is just as impressive. At 7 PM, we were greeted at the door by the restaurant’s lovely general manager, Michele Cantini, and brought downstairs to The Living Room. Here, the famous “Hanging Tree” installation stands proudly in mid-air, surrounded by colorful artwork. As Uma Nota’s main dining room, The Living Room is often packed with happy diners, where at 10 PM, a DJ steps into the booth to play soulful tunes that encourage more conversation.

At the restaurant’s marble bar, Mario La Pietra demonstrated both talent and finesse, regaling us with stories while meticulously preparing a variety of cocktails. Service was of course exceptional, with attentive servers taking great care of diners’ needs. Throughout the eight-course meal, chefs Andres Rendon and Sean Mell would step out of the kitchen to explain each course, sharing invaluable insight into their menu and teamwork.

The Cost

The Uma Nota x Neon Pigeon collaboration introduced diners to a P3,900 degustation that can be paired with cocktails. Each cocktail cost P600.

The Menu

Chef Sean Mell at Neon Pigeon
Chef Sean Mell at Neon Pigeon | Instagram/Neon Pigeon Singapore

There’s a little bit of everything for everyone on the menu; however, majority of the courses prepared were meat or fish-based. Flavor profiles were varied and diverse; some courses – such as the Scallop Ceviche – were spicy and bold, while others – such as the Black Garlic Miso Cod – explored umami taste profiles. Obvious care was taken in creating this menu; everything was incredibly well-balanced, with plenty of fun textures to bite on.

Over at the bar, Mario was simultaneously preparing cocktails. Each cocktail beheld a different vibe from the sweet, smoky Banana Republic cocktail (made with butter-washed Johnny Walker Black, smoked miso caramel, and banana water) to the quirky, fruity Singapo-Riesling shaken with Tanqueray No.10, Curacao, Reisling, cherry, pineapple, and coconut-whey-peanut aerosol.

What We Tried

We began the night with drinks for, as loyal patrons will know, it is customary at Neon Pigeon to start and end the meal with a shot of sake. At the bar, Mario prepared an incredible tipple which remains my favorite of the night: the Japanese Loafer. Made with Midori and Don Julio Blanco, this cocktail is perfect for those looking for something light yet memorable. It is infused with yuzu lime and lemon, then topped with egg white which tampers down any strong alcoholic taste. A glow-in-the-dark ice cube is added to the drink, which Mario joked is customary in Neon Pigeon as both a tribute to its name and also a logistical must-have (due to the izakaya’s dark ambiance).

Neon Pigeon's Japanese Loafer cocktail
Neon Pigeon's Japanese Loafer cocktail | Instagram/Neon Pigeon Singapore

This was followed by a sip of the Banana Republic. Sweet tooths may have found themselves drawn to this beverage as it boasts of caramel and banana water but don’t be fooled. This tipple comes with a kick! Full-bodied and deep, the cocktail starts off sweet but ends with a lingering, smoky aftertaste that imbibes sophistication.

Hamachi from Neon Pigeon
Hamachi from Neon Pigeon | Instagram/Neon Pigeon Singapore

The eight-course meal then began with Neon Pigeon’s Tokyo Hummus, which Chef Sean proudly revealed has been on the restaurant’s menu for ten years now. A quick bite will explain why; this incredible dip replaces chickpeas with edamame to create a creamy appetizer that is topped with furikake and paired with crunchy baguette chips baked in curry oil. Flavorful, creamy, and crunchy, this was undoubtedly the perfect way to start the night.

The second course was one that easily refreshed the palate. The Coffee Cured Hamachi consisted of fresh sashimi garnished with watercress miso, wasabi yogurt, pomelo, and pickled shallots. All these flavors came together for a slightly sweet appetizer (due to the freshness of the fish as well as the shallots) that was also a little earthy (from the watercress miso and wasabi yogurt).

Up next was the Scallop Ceviche which is served with crispy tapioca chips. A contrast to the previous course, this third appetizer was bold, spicy, and incredibly vibrant. It banked on the freshness of its scallops, which easily absorbed the flavors of yuzu kosho, tomato, and cucumber. Paired with bits of creamy avocado and crispy chips, Chef Andres rightfully described it as a “burst of flavor and texture.”

But of course, what is Japanese food without sushi? The fourth course introduced us to a smoky, savory delight: the Smoked Wagyu Roll. MB5 wagyu is smoked to perfection and then rolled with caviar and sweet, homemade BBQ sauce. It is then topped with crispy sweet potato and served with a side of soy sauce for a savory, smoky delight.

A main course to die for, the fifth item on the menu was the Black Garlic Miso Cod. It was a favorite for many due to the expert way it was cooked. The fish itself was sinfully soft and moist; laying on the plate atop crunchy, flavorful skin, all of which simply dances in the sweet, umami taste of black garlic miso. Truly an incredible taste profile to experience.

Wagyu katsu sando
Wagyu katsu sando | Instagram/Uma Nota

By this time, we definitely felt a little fullness in our stomachs but happily, the next course was just as tempting. The indulgent Crispy Duck Leg course is one for the books. A generous portion of duck leg is cooked in duck fat, yuzu, and ponzu, ensuring flavor in every bite. The skin is, of course, crunchy as can be expected, just the way Filipino diners like it.

The dinner’s penultimate course is perhaps what diners were most excited about: the Wagyu Katsu Sando. Soft, melt-in-your-mouth wagyu tenderloin was sandwiched between slices of bread and paired with shoestring fries and curry mayo. The pairing of decadent, tender wagyu with bold curry mayo (made with a little tonkotsu sauce to boot) felt absolutely indulgent for all the right reasons.

After a heavy meal, nothing feels better than a scoop of ice cream. The dessert, called the Abacaxi Churrasco, consisted of a scoop of coconut ice cream atop a bed of almond crumble. It was then drizzled with caramel sauce and paired with burnt pineapple on the side. Fruity, fun, and flavorful, the only fault for this course was that it simply wasn’t enough! The fresh coconut ice cream paired beautifully with the sweetened taste of burnt pineapple – add that to the crunchy, earthy texture provided by slivers of almond and you’ve got yourself a dessert that you can’t get enough of!

The Uma Nota x Neon Pigeon collab took place on Jan. 22 to 23, 2025 at Uma Nota, Bonifacio Global City, Taguig. Stay tuned for upcoming announcements on Uma Nota’s next degustation by connecting with them online.

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Manila/ Delish/ Happenings
Gordon Ramsay Teases a Hell’s Kitchen Restaurant in Manila
Untitled design 2025 01 23 T173537 707 Photo by Gordon Ramsay/Facebook

The British celebrity chef Gordon Ramsay is set on taking the Filipino dining scene to the next level, as he hints at exciting plans to bring his iconic Hell’s Kitchen restaurant to Manila.

After debuting his first-ever outpost, Gordon Ramsay Bar & Grill, at Newport World Resorts in August, the restaurant quickly became a culinary sensation, racking up over 10,000 reservations in its first month. At the heart of the menu is Ramsay’s signature dish, the Beef Wellington, priced at around P17,500, which has captivated local food enthusiasts.

beef wellington
Instagram/ Gordon Ramsay Bar & Grill PH

Building on this success, Ramsay recently visited the country to scout new locations. Ramsay has also unveiled plans to bring three more world-class restaurants to the Philippines During his trip, Ramsay shared his admiration for the passion Filipinos have for food, experiencing it firsthand in Manila’s lively culinary culture.

If his budding ambitions materialize, it will be the first Hell’s Kitchen in Asia and outside the United States, marking a major milestone for both Ramsay and the Filipino dining landscape.

Q&A
Instagram/ Gordon Ramsay

At an exclusive event at the Newport Performing Arts Theatre, Ramsay met with culinary students from institutions such as Le Cordon Bleu, the College of Saint Benilde, and the Centre of Culinary Arts Manila, as well as his loyal fans, who took part in a Q&A session, followed by a cooking competition reminiscent of Ramsay’s "MasterChef series," where four Filipino personalities (including content creator-chef Ninong Ry and actress-cum-chef Judy Ann Santos) were challenged to create a unique spin on the classic Halo-Halo, incorporating a secret ingredient.

With Ramsay’s enthusiasm and bold culinary vision, Filipino foodies are in for an unforgettable gastronomic adventure.

To find out more, visit this website, or follow Ramsay on Instagram and Facebook, or X (Formerly Twitter).

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