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Don Papa Rum invites two chefs and three mixologists from the UK to write a culinary love letter to the Philippines
Since 2011 the Don Papa Rum brand has become impressively global while remaining proudly local. With a strong and growing presence in over 30 countries across Europe and Asia, the brand has become a champion of promoting not only Filipino flavours but also the talent of our people and captivating native culture too.
Through the recent Dos Chefs and Tres Papas event, Don Papa Rum invited two chefs and three mixologists from the UK to immerse themselves in Philippine culture and showcase their skills to local media partners, diners, and audiences. Chef Andrew Clarke of Acme Fire Cult and Budgie Montoya of Apoy and Sarap took over the kitchen at Lampara, while mixologists Matt Arnold, Carrie Smith, and Don Papa Rum’s UK brand ambassador Callum Whitehead held court at Oto for this unique one-night-only tasting. By inviting not only the chefs and bartenders, but also Don Papa Rum’s notable trade partners to participate in this trip, they proudly introduced a taste of home to key players who have grown with the brand over the years.
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The night began buzzing with music and chatter amongst industry folk, media guests, and friends of the brand as we gathered in Lampara eager to feast on heady cocktails and a limited-edition tasting menu. Food certainly plays a significant and integral role in the Philippine identity. Eager to sample how these epicurean visitors perceived our country and told their stories through food and drink, we sat in curious anticipation.
Angeline Manahan, senior brand and customer marketing manager APAC for Don Papa Rum underscored that this specially curated adventure was not solely about familiarising the chefs and bartenders with Don Papa Rum, rather it was all about the Philippines. Here, they aimed to show off the best of our country, from people, to produce and culture. As a brand that champions Filipino cuisine globally, the idea behind this unique event served as an extension of that mission, and thus the menus were an expression of the chefs’ and mixologists’ recently concluded journey around the country.
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They toured these notable F&B players through Negros and Manila to take a deep dive into the Don Papa Rum universe. During their many excursions from the distillery to the sugar mill, to restaurants, bars, and markets, the chefs and bartenders got well acquainted, charmed, and beguiled by the Philippines. By stepping into the Don Papa universe, they were able to better grasp the brand’s story and fall in love with the Philippines themselves. These experiences and newfound ingredients sparked their creativity and served as the tasty fuel for their menus.
Andrew Clarke is a chef known for his meaty fire-cooked creations and mastery of BBQ. With over 25 years of culinary experience, he has also received the Maverick of the Year award from the London Restaurant Festival, the Innovation Award from the Craft Guild of Chefs, and was listed as part of the Evening Standard’s Progress 1000 list as one of the most influential Londoners for 2019-2020.
Chef Budgie on the other hand is Filipino-Australian by heritage and is a culinarian who embraces Southeast Asian cuisine through his concepts in London. His bold flavours have been lauded and published time and time again.
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“For the starter, I was inspired by the amazing local produce on our recent visit to the farmers’ market. It’s not often I get to cook with local Filipino ingredients, and I wanted to take full advantage of this opportunity,” Montoya, explained. The meal began with his juicy lapu-lapu dish with suahe and mustasa in spicy gata.
We progressed onto Clark’s main composed of roast pork, clams, cauliflower, salsa macha, tamarind and prune, grilled cabbage, longganisa vinaigrette, capers, and herbs. “The Philippines already has many of the culinary influences that inspire my cooking, from Chinese, Spanish and Mexican flavours. My dish pays homage to the farmers market in Cubao–a vibrant showcase of fruits and vegetables, meat, and fish, with the friendliest people eager for you to try their produce. With so many beautiful ingredients to choose from, I was really spoilt for choice,” Clarke divulged.
Lastly, Montoya presented a sweet ending with his burnt casava cheesecake with Don Papa caramel. “The dessert is a playful take on a Filipino classic and a childhood favourite of mine, the cassava cake. The dish is inspired by mum’s cassava cake recipe and my love for a Basque-style burnt cheesecake.”
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After dinner, all guests made their way to Oto where the trio of top bartenders worked their magic and whipped up tipples representative of their own backgrounds and their relationship with the Philippines. Through their intricate and innovative cocktails, they were able to show guests how this bright spirit can be re-interpreted. The public got the chance to try this one-night-only special menu curated by the UK’s world-class competition winner Matt Arnold, Hoot The Redeemer’s award-winning Carrie Smith, and Don Papa Rum’s UK brand ambassador Callum Whitehead.
“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. Tonight, we build stronger relationships with Oto and bring the flavours of the UK to the team, incorporating key ingredients with uniquely British and Scottish twists for a mind-blowing cocktail experience,” Whitehead noted.
At Tres Papas, the menu was bursting with whimsicallity. Smith crafted the Here We Bucking Go cocktail featuring Don Papa Rum, Scottish Buckfast tonic wine, blackberry, heather, Campari and tonic water. Next on her line-up was The Irn Papa with Don Papa Rum, Irn Bru reduction syrup, passionfruit, lemon and foam.
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Arnold served Short & Stout with Don Papa Rum, Scotch whisky, Guinness caramel reduction and walnut bitters, along with a beverage titled Mango, combining Don Papa Rum, mango and coconut water.
Lastly, Whitehead presented Wimbledon Blitz with Don Papa Rum, strawberries, lemon, soda water, and popping candy. His second tipple was Papa Pornstar, showcasing Don Papa Rum, passionfruit and lime.
Through this engaging and multifaceted event, we got to further appreciate our own country through the eyes of another. Don Papa Rum continues to fruitfully promote the bounty of the Philippines around the globe, sharing our story and elevating our flavours–and for that we are thankful.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
