Argentina-based chef Christina Sunae returns to the Philippines to introduce new dishes at her eponymous restaurant following a nine-city tour to promote her book, Kusinera Filipina
As a Korean-American woman who was born in the US, raised in Pampanga, and now calls Buenos Aires her home, chef Christina Sunae had long dealt with a stifling identity crisis. Today, this multifaceted background has become her greatest asset—an advantage that sings through every dish at her eponymous Southeast Asian restaurant, Sunae.
The casual family-style eatery is chef Sunae’s first restaurant in the Philippines, and first opened its doors in March of 2020—it was only open for about one week, then was forced to shut down due to the lockdown. Now that travel restrictions have eased, Sunae took the first opportunity to fly back to the Philippines to introduce new items on the menu, bursting with the punchy flavours of Vietnam, Thailand, and of course, the Philippines.
Lately, the culinarian has also kept busy promoting her newest book, Kusinera Filipina. With photography by Eduardo Torres, who previously worked on Mauro Colagreco’s Mizarur, the extensive publication is not only a celebration of regional dishes across the country but a homage to the Philippine culture she considers her own.
Hear more about the chef, her restaurant, and Kusinera Filipina, below:
See also: A Taste of Home with Argentina-Based Chef Christina Sunae, the Korean-American From Pampanga
What was the philosophy behind Sunae Asian Cantina?
The concept actually began in my own kitchen. I couldn’t find the Southeast Asian flavours I grew up with around me, so I figured, why not cook it myself and introduce it to the Argentines? They loved it. I hosted dinners in my home for six years, it was called Cocina Sunae—it has a double meaning because cocina means both “kitchen” and “to cook.” It became really popular, so we moved to a bigger location.
What native Filipino ingredients have you been excited to work with, that you can’t get in Argentina?
Sigarilyas. That and blue crab; both are in our new spicy blue crab curry. Fish, too—I mean, we have fish in Argentina, but it’s different, they’re different fish. Oh, and coconut milk. In Argentina, it normally comes from a powder, or it’s canned from Thailand or the Philippines. But here [at Sunae], we get it fresh.
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