With enviable Michelin mentoring and star training between them, the four hands dinner between The Peninsula Manila Chef de Cuisine Allan Briones and “Asia’s 50 Best Restaurants Miele One to Watch Award 2018” winner Toyo Eatery Chef Jordy Navarra is a culinary match made in heaven.
What happens when one Filipino talent joins forces with another Filipino talent? You get Old Manila Chef de Cuisine Allan Briones and Toyo Eatery Chef Jordy Navarra – two young chefs at the top of their game – working in tandem in A FOURtaste OF THINGS TO COME, an exclusive six-course four hands dinner at The Peninsula Manila’s elegant signature restaurant Old Manila on Wednesday, November 28, 2019. The dinner is priced at P4, 500 net of taxes.
An offshoot of the Salu-salo Series that first saw Chef Allan of Old Manila in a lively, intimate, and delicious collaboration with Toyo Eatery’s Chef Jordy (winner of Asia’s 50 Best Restaurants “Miele One To Watch Award 2018”) in July this year, the two of them intend to continue to pay tribute to their culinary heritage and celebrate the countless ways that the Philippine food community is making the world a more delicious and diverse place for all.
Both chefs will create two dishes each with The Peninsula Manila Executive Pastry Chef Xavier Castello adding to the excitement with two original desserts that he will be creating only for that evening. All three chefs will be using mostly local ingredients, thus honoring Filipino farmers, fishers and food artisans and ensuring the freshest of seasonal produce that support the communities they operate in.
When queried about his menu for the four hands dinner, Chef Jordy had this to say, “Allan and I decided we would each do a cold appetizer, a hot seafood dish and two canapés each. For the canapés, I decided to go very classic with our homemade buro, pork and mustasa leaf as well as our take on a nilupak (street snack of mashed root veggies or plantain), which uses sweet potato and cassava with sea urchin and cashews. For the first course, I am doing a kinilaw of oysters and for my seafood dish, I am serving a crab and ginger dish that’s inspired by buntaa from Butuan.
“I am really looking forward to this collaborative four hands dinner in Old Manila, especially since The Peninsula Manila is a special place for my wife and I. We had our wedding reception here.” says Chef Jordy.
As for Chef Allan, he says, “Who wouldn’t want to work and learn from a respected colleague? I’d be crazy not to create a four hands dinner with Chef Jordy.”
For inquiries or further information on A FOURtaste OF THINGS TO COME four hands dinner in Old Manila, please call +63 (2) 887-2888, extension 6694 (Restaurant Reservations), email firstname.lastname@example.org or visit the website peninsula.com.
Nathaniel C. Uy