Bonifacio Global City exemplifies modern city living in the Philippines’ metropolitan city of Manila. The playground of the finance district, sees a once military site owned by the United States of America flourish into a haven of high rise office towers, high end retail which they describe as “the perfect marriage of form and function”.
Downstairs is Helm, the exclusive restaurant of Chef Josh Boutwood’s 10 seating degustation. Tickets close within days of your reservation and it’s for that reason we end up in its sister venue, Savage. The Test Kitchen completes a trilogy of venues which is used to experiment new dishes, ideas and innovation. The menu is typically improvised.
Executive Pastry Chef Miko Aspiras is one of the Philippines most honoured Pastry Chefs – with over eleven years’ experience he has gained notoriety in achievements such as Tatler Philippines Best Pastry Chef 2018, Semi-Finalist at the Valrhona C3 Asia Pacific 2018, Forbes Asia Magazine 30 under 30 most influential 2018, World Gourmet Summit 2016, Featured Speaker at Madrid Fusion 2016 and ESQUIRE Magazine Philippines Chef Of The Year 2015.
Miko has held esteemed roles at Edsa Shangri la, Resorts World Manila, Raffles Fairmont Makati and he now brings his wealth of knowledge and experience to the Hilton, Sydney as Executive Pastry Chef. He also remains consulting ambassador to the Tasteless Food Group (Philippines).
Dessert Connoisseurs will undergo an explosion of the senses as they travel through an epicurean journey of Tamis Alat Asim (English form: Sweet Salty Sour) with a delightful introduction to the unfamiliar world of Philippine desserts.
Arguably one of the Queens of Western Sydney specialising in the boodle feast and classic Filipino dishes, the recent pop-up at Sizzling Fillo held by the Filipino Food Movement (FFMA) saw Chef Nina Cruz step out of her comfort zone telling a new culinary story of her native country’s cuisine.
The FFMA monthly gathering “Mabuhay Nights” is open to all with ticketed events hosted at a new restaurant each month. You can join chefs, local businesses and food lovers experiencing the vision that calls on each host Chef to recreate and modernise homeland dishes.
The history of Filipino-Australians goes back nearly 150 years with the first immigrants working as divers in Broome, Western Australia’s pearling industry, around the time many chose to leave the country during the Spanish occupation.
Whether it’s a new item or not, it’s never appeared on our radar before as it’s all about the roasted duck with its crispy skin and the roasted pork belly with its crunchy crackling. However, this dish seems to be the ‘higher end’ offer of their menu if you like in comparison to the $10.80 (Choose two meats – duck, pork two ways) special.
The Filipino Food Movement Australia enjoyed success at its inaugural event last month and is back again. It’s an organisations of foodies, business owners and local area community members championing the culture and cuisine from the islands of the Philippines. It’s an opportunity to explore the rich tapestry of cuisine in the great dining landscape of Sydney focusing on the underdog of asian cuisine through discovery, connection and affiliation.
“Mabuhay” is a filipino expression used in a number of ways used to welcome someone, say hello or praise life. Mabuhay Nights is a series of pop-ups hosted at one of the Filipino restaurants who will show off their kitchen prowess in standalone degustations that will focus on a particular region or ingredient of the Philippines. Taking provincial ideas from the Filipino culinary ancestry, the Chefs will modernise them, reflecting today’s modern Filipino community, 250,000 who now call Australia home.