This non-governmental grassroots organisation, Lokal Lab, invites curious gourmands to indulge in the island’s diverse cuisine
The effort to build a sustainable Siargao may sound like a daunting ordeal. Still, the aspiration might just come to fruition thanks to the grassroots non-governmental organisation (NGO) Lokal Lab. Almost five years since its founding, Lokal Lab has advanced several community-based initiatives in the region, from promoting holistic island experiences to diversifying livelihood opportunities. Now, its latest fundraising project comes in the form of a cookbook titled Lokal Flavor.
The product of a collaborative effort between the NGO and 58 Siargao-based chefs, restaurants, and local eateries, Lokal Flavor, is a tribute to the island’s agricultural community, filled with both familiar and new recipes meant to bring Siargao cuisine’s vibrant flavours into homes worldwide.
“It’s a showcase of how there’s so much richness to the island’s culture, and it’s proof that the culture is spreading through food as well,” says co-founder Kara Rosas.
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The island, an idyllic tear-drop-shaped surfer’s paradise situated on the northeastern coast of Mindanao, is rapidly emerging as one of the country’s go-to food destinations. It is home to a diverse food landscape, influenced by its seaside surroundings and immediate access to naturally sourced ingredients.
According to Rosas, Lokal Flavor is an invitation for mainlanders and foreigners alike to immerse in the beauty the island has to offer. “These dishes are a small bite to the feast that is Siargao’s food scene, which over time has turned into a smorgasbord of various culinary influences from all over the world.”
Owing to its ethos of community empowerment, the cookbook contains recipes from established chefs and restaurants and local farmers and karinderyas. Rosas notes a farmer’s banana heart sisig and pan de coco as some of her favourite dishes in the publication. “I love that the cookbook includes so many different types of chefs who find so many ways to utilise the ingredients [...] it’s so nice to see people’s interpretation on a certain dish.”
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