Cover A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
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A Mano and Toyo Eatery join forces to create three Filipino-inspired pizzas
As part of A Mano’s 5th anniversary festivities, A Mano and Toyo Eatery have teamed up for a special collaboration called Pizza Kamayan. Amado Forés, founder of A Mano, shares that this project playfully imagines pizza as if it was invented in the Philippines. Chef Jordy Navarra skillfully blends Toyo Eatery’s innovative take on Filipino cuisine with A Mano’s traditional Italian flavours and techniques to develop three inspired out-of-the-ordinary pizzas that will be available at all A Mano locations from July 26 to August 26.
See also: 717 Deli, San Juan– home to some of the city’s best sandwiches
Above A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
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“Because we are A Mano diners to begin with, when we were asked if a collaboration pizza was something we were interested in, it was a no-brainer for us to say yes,” says Jordy Navarra, chef of Toyo Eatery. “We never thought we’d get to express Toyo Eatery flavours in a pizza, so we’re really happy we have the chance to do this with a brand we admire. When our team met with the A Mano team for the first time, it was pretty fun trying out different flavour combinations together—so much so that we ended up with not just one pizza, but three.” Navarra also noted that this project was the first time he had experimented with making pizza; it truly was a collaborative opportunity for both restaurant teams to embrace and have fun with, expressing their ingenuity through each creation.
See also: New Salcedo Village restaurant: Papillon by chefs RJ Ramos and Alphonse Sotero
Above Si Margarita pizza: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
Si Margarita pizza: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
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The first pizza developed is warmly named after chef Margarita Forés–the Si Margarita has a banana-tomato red sauce base, creamy kesong puti, Latteria Sorrentina fior di latte, sulasi (holy basil) and fresh basil too for that floral and slightly spiced finishing touch. Simple yet striking, this was my favourite of the lot. The slightly sweet banana-tomato sauce is bright and layered, quietly addicting, and gently complements the two cheeses that sit atop the pizza.
Up next is the tortang talong pizza, topped with slivers of grilled and charred eggplant, a creamy kesong puti-ricotta blend, drizzled with egg yolk sauce, and finished with banana-tomato red sauce. The smokey charred eggplant pairs well with a luscious smattering of egg yolk. The eggplant’s deeper flavour profile is emphasised and elevated through the lightness of the banana-tomato sauce too.
Above Tortang talong pizza: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
Above Lechon & pinya pizza: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
Tortang talong pizza: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
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Lastly, we are presented with a lechon and pinya pizza featuring lechon porchetta, Latteria Sorrentina fior di latte, pinatuyong pinya or dehydrated pineapple, and crispy lechon skin, all on a banana-tomato red sauce base, and served with a side of homemade spiced vinegar. The herbaceous and meaty porchetta is delightfully contrasted by the sweet pineapple, and is invigorated by a dash of spiced vinegar, an add-on that truly transforms the slice. A perfect bite comprises a mouthful of crispy lechon skin too, for a much-appreciated added bite of texture.
“We admire Jordy Navarra and Toyo Eatery so much,” shares Amado Forés. “Toyo Eatery has always championed Filipino ingredients and those who produce them. We agreed that we wanted to give back to those who farm the ingredients we use every day.” Throughout the month-long event, all profits will be donated to Good Food Community in support of Filipino farmers. The beneficiaries are advocates for alternative food systems that are grounded in ethical and ecological farming practices. Good Food Community as a group works to empower consumers as co-producers via deliveries, Sunday Markets, and e-commerce too.
See also: Flavours of my Youth: Bettina Arguelles reflects on the food memories that shaped her
Above Amado Forés. Jordy Navarra and Jonathan Redoblado: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
Amado Forés. Jordy Navarra and Jonathan Redoblado: A Mano and Toyo Eatery collab for Pizza Kamayan, bringing us three unique Filipino pizzas
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Make your way to A Mano from July 26 to August 26 to get your hands on these Pizza Kamayan specials made with Toyo Eatery’s Jordy Navarra, all while supporting a wonderful cause.
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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.
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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.
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