An eight hands Kensu dinner
Mireio of Raffles Makati, in collaboration with the Singapore Tourism Board, presented “Kensu,” an exclusive, eight-hands dinner drawing inspiration from its Japanese namesake, which translates to “combine” or “to put together.”
The sold-out event showcased the best of Asian culinary traditions with the eight hands of four distinguished chefs. Each of the four chefs presented a starter, an entrée, and a dessert for a total of 12 courses.
Chef Javier Low of Iru Den flew in from Singapore and prepared his refreshing Signature Uni Somen for a starter. Don Baldosano of Linamnam created Tai Tartare Katsu featuring Mud Crab paste. Jorge Mendez of Modan presented a delicate Amaebi Chawanmushi complemented by Ikura and Radish Tsukemono. Executive Chef of Raffles Makati Bela Rieck surprised with his Trio Kushiage inspired by earth, wind and water.
Main courses included Low’s delectable Hotate Ebi Shinjo highlighted with Yuzu Kosho Beurre Blanc; Baldosano’s novel fusion of Kakuni x Liempo and Chicharon Tonkotsu; Mendez’s indulgent Wagyu Beef Okayu; and Rieck’s Miso-Glazed Salmon served with a very contemporary Ramen Carbonara.
Desserts that delighted diners were Low’s Kome Black Glutinous Rice Parfait, Baldosano’s Sweet Potato Yokan, Mendez’s Warabi Mochi enhanced with Burnt Kuromitsu, and Rieck’s Matcha Créme Brûlée and Red Wine.
The “Kensu” eight-hands dinner was part of the Asian Culinary Exchange (ACE), which is designed to showcase Singapore through a series of cross-cultural collaborations between Singaporean and Filipino chefs. The ACE is part of “Serve It, Singapore,” a project by the Singapore Tourism Board with food writer, author, and restaurateur Angelo Comsti that brings a series of dining experiences straight from the culinary capital of Singapore to the tables of Manila.
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Mireio is on the 9th floor of Raffles Makati. For table reservations or inquiries, contact 85559840 or email dining.makati@raffles.com.
Simple, sweet, savory
Assumption High School Batch 1998 released their commemorative cookbook Simple, Sweet, Savory. This culinary collection, celebrating the batch’s Silver Anniversary, brings together an ensemble of recipes from Assumption alumni and renowned chefs such as Gilbert Pangilinan of Kai Japanese Restaurant, J. Gamboa of Azuthai and El Cirkulo, Robby Goco of Cyma Greek Restaurant, Ginny Roces of Tilde Bakery, Raymond Yaptinchay and Jay Tugas of Spoon & Pork LA, and Miko Aspiras of Gelato by Chef Miko. All have graciously shared easy-to-follow recipes.
The Assumption Silver Jubilarians shared treasured family recipes for this book. Beyond their batch, fellow Assumption alumni, as well as actress Iza Calzado and Juana Yupangco of Mesa ni Misis, have contributed to the book as well. The cookbook also offers a lifestyle guide on hosting at home, presented by Sanj Licaros of The Daily Butlery and Grace Baja of Grace Home.
The Silver batch have committed to dedicate proceeds from the cookbook’s sales to support Assumption mission schools and various charity projects facilitated by the Assumption Alumnae Association.
The hardcover copy of Simple, Sweet, Savory is priced at P998 and is available at Fully Booked bookstores.
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