Cover Chef JP Anglo at Sarsa
Chef JP Anglo at Sarsa
1 / 1
Find out what flavours, dishes and culinary experiences ignited chef JP Anglo’s love for food (including his go-to spot for batchoy in Bacolod)
Known for his modern interpretations of beloved local dishes, chef JP Anglo is a staunch advocate for Filipino cuisine who proudly showcases the flavours of the Philippines on the global stage. Originally from Bacolod, Anglo followed his passion for food, enrolling at Center for Culinary Arts in Manila and Le Cordon Bleu in Sydney before diving head-first into kitchens both locally and abroad. He rose to prominence with the opening of Sarsa Kitchen + Bar in Makati, which drew attention for its Negrense-forward menu that spotlighted regional dishes like kansi and inasal, updated with a contemporary sensibility.
In recent years, Anglo has extended his culinary footprint with Kooya Filipino Eatery in Dubai, a concept that not only introduces Filipino food to a broader Middle Eastern audience but also gives the many Filipino expats a much-needed taste of home. Beyond these restaurants, he is recognised for his appearances as a judge on MasterChef Philippines and for his efforts in championing regional food stories. Rooted in a desire to explore and represent the diversity of Filipino cuisine, Anglo balances tradition with modern technique, without losing sight of authenticity.
Below, we speak with the celebrated chef about how he fell in love with food—keep reading to discover his favourite comfort food growing up, his go-to spot for batchoy in Bacolod, and more.
Read more: Flavours of My Youth: Jeramie Go, chef and owner of Pilgrim, Davao
What was your go-to comfort food growing up
Growing up as an Ilonggo, my go-to comfort food would definitely be inasal. We can have it once, twice a week (Laughs). It's just so comforting. It's like, you know, the lechon manok here in Manila, I guess.
What would you say is the one dish that ignited your love for food?
The one dish that really ignited my love affair with food would be char siu pork. I remember when I was six or seven years old, I was standing in front of a Chinese kitchen, and the roasted pork was hanging in front of me. And from there, you know, an open kitchen with chefs cooking right in front of you, it just started my curiosity for cooking.
See also: What we lose when we forget our food: this cookbook reminds us where Filipino food came from
Above The batchoy from Roli‘s Diner in Bacolod (Photo: Facebook / Roli’s Diner)
The batchoy from Roli‘s Diner in Bacolod (Photo: Facebook / Roli’s Diner)
1 / 1
What is one dish or ingredient that you couldn’t stomach growing up? How do you feel about it now?
Balut—I just don't like it, I don't know why. I still don't like it! I guess it's a childhood thing…once it’s ingrained in you, it's like the opposite of nostalgia.
What is your favourite food memory from your childhood? Why is it so special?
Going to the beach with my angkong or lolo on the weekends, having native lechon manok and oysters—small oysters, we call it sisi in Bacolod. And of course, grilled liempo. That was the combination: oysters, grilled leimpo and lechon manok.
What is a childhood after-school merienda you loved?
Batchoy! In Bacolod, as you know, batchoy is pang merienda. So I remember after school, I would cross the street from my house, and there was this eatery called Roli’s. And I remember with fond memory, I would always order batchoy, extra chicharon, extra garlic, and buttered toast. That would be my meal after school.
See also: The oldest restaurants in Asia: Where every meal is a taste of living history
Is there a particular person, friend or family, that you associated with food and eating while growing up? Tell us about them and how they influenced you.
My dad’s eldest sister, tita Lilian, was, and still is, a very, very good cook. My grandfather is Chinese, and she would always cook good Chinese or Chinoy food at home. Another one would be my dad’s half-brother from Hong Kong—he has a high-pressure wok in his house! So I guess that’s why I love Chinese food so much.
What is the one dish you miss the most from your childhood—something you always used to eat while growing up?
I would say my tita Lillian's brown puto. There’s white puto and there’s ube puto, but she would make brown puto, made of brown sugar. And yeah, that's something I have not had for a really, really long time, maybe 30-plus years. The last time I ate it, I guess when I was 10 or 11 years old, and I still remember it.
NOW READ
Flavours of My Youth: Get to know Sonja Ocampo, the chef behind Manila’s iconic cupcakes
What is 7 Hectares and why is it important? Inside the “self-healing” fish farm in Negros
Meet the man behind the Dubai chocolate craze: Filipino chef Nouel Catis
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
