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Entitled Filipinas, the one-night-only dinner at Metronome showcases these formidable women’s shared flavours and textures of home that have shaped their culinary perspectives
After their sold-out inaugural event, Roots, with chefs Jordy Navarra of Toyo Eatery and Bruce Ricketts of Mecha Uma last year, Metronome’s chef Miko Calo and her team were eager to stage the follow-up to what they call their Avec Series. These collaborative events allow them to actively seek opportunities to interact with chefs, farmers, producers, and artisans both here and abroad. While meant to improve the guest experience in the restaurant, it is also a way of sharing the learnings and ideals that have moulded the modern French restaurant into what it is today.
For their sophomore outing, chef Miko has invited two more award-winning Filipino chefs, Margarita Forés (Lusso/Grace Park/Cibo) and Singapore-based Johanne Siy (Lolla), for a six-hands collaboration aptly called Filipinas, scheduled for Tuesday, January 17, 2023.
“It’s exhilarating to be able to collaborate, learn from, and share experiences with these two formidable women,” chef Miko says. “It’s a great start to the year!” She shares that she has worked with chef Margarita before, while this will be the first time Tatler Dining’s Chef of the Year 2022 is working with the Lolla chef. When prodded what she expects to learn from this event, Miko replies: “I have long been an admirer of chef Margarita and how hard she has worked to build her brand and reputation. She is a very generous chef and is always inspiring.” Regarding Johanne, she imparts: “I have been following her work and I’m looking forward to learning from her. These collaborations give me an opportunity to see things from a different perspective. I always look forward to finding out how chefs work with ingredients and how they manipulate flavours.
See also: Chef Margarita Forés revisits the dishes that shaped her childhood
Chef Johanne describes her cuisine as “Asian-inspired modern European,” having trained in the prestigious Culinary Institute of America in New York, before earning her chops working at Le Bernardin, Café Boulud, and most notably back in Singapore’s Restaurant André where she was part of the kitchen team that earned two Michelin stars and their highest ranking in Asia’s 50 Best Restaurants.
“Being in Singapore has changed my worldview,” chef Johanne explains. “It is a global food hub that gives one access to amazing produce from around the world, as well as exposure to different techniques and cuisines. This gives one a deeper appreciation for produce and a desire to really maximize them.” She admits that being away from her home country has also inspired her to incorporate the flavours she grew up with in her cuisine. In Lolla, she serves her version of a crab relleno that utilises aligue or crab fat, a prized condiment in Filipino tables. “Sometimes, it is only when you get out of the bubble that you realize how beautiful things are,” the accomplished chef ruminates.
See also: Lolla head chef Johanne Siy's most pivotal career moments
Margarita Forés requires little introduction, with a career that spans decades which began in 1997 when she opened her flagship restaurant Cibo, changing the Philippine culinary landscape with her casual yet authentic turn on Italian food. Multi-awarded, distinguished, and respected by her peers globally, chef Margarita continues to inspire a new generation of chefs and restauranteurs. “It has been amazing witnessing the progress that women have made in the professional kitchen over the years,’ she says. “And while we still have a way to go before equality becomes the norm, it’s events like Filipinas that help bring attention to the fantastic work women can do collaborating in the kitchen.” Despite the push for more girl power, what chef Margarita really espouses is diversity in the workplace and is hoping chefs and restauranteurs “realise that each gender in the industry has their own strengths and special skills. This diversity should be honoured and celebrated! Every kitchen and dining room is for the better when both genders synergistically create magic focusing on their unique energies, together.”
See also: Cooking with chef Miko Calo: try this Buntáan crab dish
Experience this “magic” at Filipinas, made possible with the assistance of the Singapore Tourism Board as their Official Event Partner and Aruga Apartments by Rockwell as the Official Hotel Partner. For reservations and inquiries, please call or message +63917 147 3776.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
