You can take the chef out of Negros, but he’ll be damned before you take away his proud Negrense heritage. Whether through his intensive stint in Australia, as a judge on MasterChef Pinoy Edition, or back in the surf-friendly waters of his home province, chef JP Anglo has been a staunch advocate for Ilonggo cuisine.
Emboldened with an energetic, adventurous attitude, Anglo takes this fervour to Metro Manila and most recently, Dubai, with his Filipino restaurants Sarsa and Kooya. It is this earnest dedication to Filipino food culture that made the Negrense native a demonstrable choice for Tatler Dining’s Local Champion in 2020.
“When I think of Bacolod, it doesn’t just bring me back to my childhood—it pulls me back to all those moments that made me fall in love with food and cooking,” the rockstar chef narrates in one of his popular YouTube videos. “From the smell of the charcoal heating the crackling meat to the sound of the piping hot oil hitting the pan, these are all still so vivid in my mind,” he muses, professing “cooking and surfing share a similar kind of stoke.”
As the home province of formidable culinary titans like chefs Margarita Forés and Antonio “Tony Boy” Escalante, Negros Occidental is without a doubt one of the Philippines’ best-known food capitals. Naturally, we wanted to hear from chef Anglo about favourite dishes, ingredients, and eateries in the region he calls his own.
Read chef JP Anglo’s culinary guide to Negros Occidental, below: