If we were to choose the best part about exploring and living in another country, as foodies, it would probably be learning to make cuisines you’re unfamiliar with. In the midst of our journey in the Philippines, we’ve done plenty of things that are culturally unique to both of us. One of the most memorable experiences we were given a chance to have, was cooking with one of the best Filipino chefs we’ve met, Chef Sau Del Rosario. We were able to visit his kitchen in SawSaw, located in Poblacion, Makati! Imagine cooking with such a talented chef – crazy! But this was just not an ordinary cooking experience where we were shown how to cook the food. We did everything – and we mean everything – from scratch!
Our First Step on Local Farmer’s Market
We first met with Chef Sau Del Rosario at a local farmer’s market. Here, he served as a guide for us to shop for the necessary ingredients for the Filipino cuisine we were making: sinigang and kinilaw! This was to ensure that the dishes we were to cook had fresh ingredients! During this, Chef Sau was explaining the origins of each ingredient we were purchasing. The ingredients were local exclusively to the country. What’s especially interesting about having him as a guide was his insights as an experienced Filipino chef. Through this, we were able to further appreciate the Filipino cuisine we were about to make.
2 French in SawSaw Kitchen
Upon arriving at his restaurant, Sawsaw, Chef Sau shared his passion for Filipino restaurants and cuisine. During our talk with him, we definitely agreed that his expansive vision for the future of Filipino cuisine was something he firmly believed in – that Filipino cuisine could be world-class. While he was explaining this, we both agreed that Chef Sau was not just all words with his intentions. We could see his vision reflected in how he built his restaurants, Sawsaw and Cafe Fleur. From this, we could undoubtedly say that Chef Sau was elevating the experience of the Philippines’ gastronomy. On top of all this was him preparing the ingredients for the Filipino dishes we were about to take.
As French, we were not completely confident in making Filipino dishes. But Chef Sau was kind and patient enough to assist us. While we were having a hard time chopping and arguing about eggplant, Chef Sau was already skillfully taking care of the maya-maya. He demonstrated how he was slicing the fish. Kidding aside, Chef Sau went ahead to explain how sinigang was made. With our newly-bought fresh ingredients chopped by yours truly, we immediately got to cooking! Sinigang’s selling point is its acid and sour flavor. We took advantage of several local fruits that would make the dish even more sour.
Making the extraordinary Kinilaw
Eventually, we moved forward to making the kinilaw while the sinigang was still in the process of being boiled. Of course, kinilaw is also a Filipino dish known for its acidity; vinegar, ginger, onions, and such were our instant best friends! Of course, Chef Sau wanted to give a more elevated take on the dish, so he added spices, fish, eggs, and flour to upgrade the kinilaw dish. And voila! Our taste buds were already itching for the flavor!
Going back to the sinigang, we were ready to add the maya-maya inside the boiling sinigang, as well as the other green vegetables that would complete the sinigang’s soup. Once the boiling was done, we were more than ready to eat the dish. The scent of the soup was just amazing. Its aroma was wafting throughout the entire kitchen, and it was nothing short of delectable for sure.
The most awaited part… Food Tasting!
We were more than ready to taste the food. We were prepared to eat the dishes we had worked hard on as soon as we sat down! Seeing the kinilaw with our chardonnay, we were nothing but excited! The wait was definitely worth it. As soon as we took the first bite, we were speechless with the flavor we were able to experience in our taste buds. Not long after, the sinigang came, and guys, we were happy! The unique taste of the fish, along with its soup, was nothing we’d ever tasted.
Of course, we were not just there to indulge in the food and drinks. We were given another chance to talk with Chef Sau, his appreciation for French cuisine, and his thoughts on where to get the best Filipino dishes in the country. Chef Sau was even kind enough to let us try his specialty dish, his foie grind sisig bite, as well as their crispy pata. As foodies, we could not be more thankful for the amount of deliciousness we were able to indulge in one sitting!
Dessert Time at Cafe Fleur
Extending his kindness even further, Chef Sau Del Rosario brought us to Cafe Fleur, where he let us taste his take on coffee and pastries. On top of all that, he introduced the history of his restaurant, as well as his personal story.
His mother, who was passionate about flowers, was named after the cafe. With this, Chef Sau proved that the richness of his flavorful dishes and drinks came from a rich history that he was more than willing to share with us and the rest of the world through his cafe and restaurant.
With this, our experience with Chef Sau Del Rosario came to an end. While it was a brief moment, it was definitely a memorable experience that we will never forget. Of course, we wish to share this with the rest of you guys! If you ever get the chance, visit Cafe Fleur or Sawsaw restaurant in Makati! From our experience, we can promise you that it is an experience you would never want to miss. Chef Sau Del Rosario and his team will meet or even elevate your expectations on the future of Filipino cuisine, from the delectable dishes to the unique drinks.
