Cover Chef Miko Calo, the head chef of French restaurant Metronome and a proud Butuanon
Chef Miko Calo, the head chef of French restaurant Metronome and a proud Butuanon
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Metronome’s head chef Miko Calo shares her favourite eats and eateries in Butuan City, Agusan del Norte
Since Metronome first opened in 2019, the French restaurant quickly became the talk of the town, leaving many gourmands stunned at the culinary talents of chef Miko Calo. Hailing from Butuan City, Calo boasts a distinguished resume with experience in the kitchens of Joël Robuchon in Paris, London, and Singapore, where she honed her flair for French cuisine and developed the exacting standards that now define her fine dining menus.
After taking home Tatler Dining’s award for Best New Restaurant 2020, Metronome continued its winning streak this year, awarded Best Interior Design and one of the Most Resilient restaurants in the country. Meanwhile, as the brazen woman at the helm of the kitchen, Calo was celebrated as Chef of the Year.
See also: Metronome x Sofitel's Four Hands Dinner Ushers in the Return to (Hopefully) Better Days
Although her accomplished career has taken Calo to lands near and far, the proud Butuanon has never forgotten her roots and often reminisces about the dishes, ingredients, and restaurants from her home province. Learn all about Calo’s favourite eats in and around Agusan del Norte, below—including Butuan’s very own version of lechon and chicken inasal:
See also: The Culinary Capitals of the Philippines: Food Writer Ige Ramos’ Guide to Cavite
Where in Agusan del Norte is your family from, and which cities do you normally visit when you’re back?
My family is from Butuan City. I mostly stay at home and go on beach trips with my cousins to Surigao del Sur.
What do you consider to be the must-try dish from your region?
Must-try dishes are buntaa (a crab and coconut dish), Butuan lechon, binanihan nga manok (a chicken and banana trunk dish), different types of kinilaw, durian butter cake, and Cookie Monster cake from Margie’s.
What do you consider to be the most underrated dish from your region?
Most likely the lechon—us Butuanons swear by our lechon.
See also: Nostalgic Recipes with Chef Miko Calo: Try Cooking Buntáan Crab Dish
Above Chicken inato wings from Weegool’s
Chicken inato wings from Weegool’s
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What is the one pasalubong you always bring back with you when you visit?
Brownie thins from Margie’s.
What is one ingredient you long for from the region that you cannot (or cannot easily) find here, if any?
I actually use it at Metronome. It’s a lime called kabayawa—my parents send me my supply almost weekly.
What are your favourite eateries in that region? Why?
I like to eat at home because both my parents are really good cooks! I also like to visit other relatives’ homes. But every time I go home, I have to visit Weegool’s for their chicken inato, our version of chicken inasal. I also enjoy going to eateries in the city that have become somewhat of an institution because it is nostalgic.
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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
