REAL FOOD. REAL STORIES. -Off Cook 8 te ch a efs tim . 8 l U in g e re h d ie T n ts . 3 w a y s . T h e r e s u l t s i n s i d e ! FEB - MAR 2018 PHP 120.00 Guest List Chef Kalel Chef Niño Chan Laus With his It still holds true passion for that the name EDITOR IN CHIEF innovative Niño Laus is Alexis Kim Paola Selom Cuizon kitchen flairs, synonymous Kalel certainly to the word ASSISTANT ASSOCIATE EDITOR knows the way to ‘reinvention’. And Trish Dumlao his diner’s heart. He for a great 13 years, had somehow mastered how Ninyo Fusion Cuisine has been a EDITORIAL ASSISTANTS to capture the palette of his concrete manifestation of it. Now, Arrah Balucating, Muriel Dizon Raintree Restaurants regulars. his savvy for innovation is tested In this issue, he is setting the once again as he curates an LAYOUT ARTIST bar high with his tamarind- amazing three-course meal with Kit Singson incorporated dishes that is dishes full-on nori which, to no perfect for any time of the day. surprise, are all stupefying. CREATIVE TRAINEE Karlo Cadang ACCOUNT EXECUTIVE Chef Chris Chef Kristine Ena Torreda de Jesus Lotilla DIGITAL MARKETING STRATEGIST He has helmed The only rose Carla Arroyo homey among the delectable thorn of chefs DIGITAL MARKETING ASSOCIATE heritage cuisine that make up Kiel Vasquez under his The Tasteless passion project Food Group, CIRCULATION MANAGER turned restaurant, Kristine never ceases to prove Christoper Cajucom Provenciano. Today, his cozy her wit and artistry. This issue, hearty reimaginings of local she takes the challenge to whip CIRCULATION ASSISTANT fares returns this issue with his up a three-course delight with Elnie De Leon timely renditions of dishes that everything coconut. Witness make use of one of our locally how she creates mouth- JUNIOR ACCOUNTANT abundant crops. Enter the sweet watering dishes with much Gladys Gumapac potato in all its glory. His three- grace and finesse. course meal utilizes different RECIPE DEVELOPER kinds of kamote that will leave Chef Mac Flaviano tongues wagging. Chef Noel CONTRIBUTORS Mauricio Timothy Diao, Justin de Jesus, Dang As part and Futalan, Pam Musni, Tricia Quintero, Chef Robby parcel of the Bert Santos Goco brilliant minds that comprise SPECIAL THANKS TO A passionate soul who The Tasteless Jasmine Bernales, Prof. Kevin Carpio, believes that Food Group, Chef Jack Flores, Chef Raul Forés, Chef food is more Noel’s creativity Carlos Franco, Heather Mahi, Cel Reyes, than just what knows no bounds. Proof of this Queenee Villar we take in; but is how he rose up to the ultimate challenge of making sriracha SPECIAL THANKS TO also about what we leave behind, Chef Robby work for an appetizer, a main dish, 25 Seeds, Tasteless Food Group Goco goes beyond great and a dessert. Flip through these tasting fares. His sustainable- pages to see the feisty delightful friendly approach is indeed a masterpieces he came up with. notable feat. And this he is keen to share with us again on his cunning three-tiered take on Chef Thirdy the avocado. Dolatre After countless Dang Futalan travels abroad, and braving A digital nomad the unknown and a gym to gain what it enthusiast, takes to become an Dang spends extraordinary chef, Thirdy is one her time either who lives for gastronomy and all on her laptop or its wonders. This issue, he proves at the gym. She his prowess as he takes the dare self-studies about to concoct three bacon dishes ON THE COVER slipped discs and food macros, good as a starter, a main, and a Recipe by Sau del Rosario plays the guitar, and writes about sweet dish you can easily recreate Photography by Bert Santos anything under the sun. at home. 2 BREAKFAST MAGAZINE | APRIL - MAY 2018 Editor’s Note wo Thousand and glory days of trial and unlearning experiences Twelve—the year error, agreements and has taught me that our Twe introduced disagreements, late nights dreams, as imaginable as Breakfast magazine. It was and early mornings as one they may be, start with a February celebration at of the most sensational just one person and that Enderun. I vividly recall years since Breakfast is you. If there are tough the joy it was to work with came to be. Thank you for times, know that there Ms. Judy Ann Santos, who jumpstarting your career will be tougher ones. It is graced the cover. Having journey with Breakfast when we choose to believe her was a good headstart magazine. I wouldn’t have in ourselves that difficult for us. The media launch had it differently. things become obsolete. also featured five esteemed Thirteen—this is how We close this issue with chefs who co-introduced much our family has excitement for better and the title. One of which was grown. All the days each bigger things for AKME Chef Sau, who up until of you have spent in the Publishing. Our online today, we continue to work office fighting deadlines, titles, breakfastmag.com with on certain projects. meeting goals, and and asiafoodnews.com, will My gratefulness to Chef thinking ahead has proved continue to bring you Sau extends beyond words. how well we co-existed relevant food content. This, His loyalty and friendship with the changes around too, marks the beginning has mounted Breakfast us, good and bad. You are of our journey in the digital to be what it is today. It all appreciated. world. I hope you continue was also the same issue Thirty Eight—the to share the same demeanor that brought me to meet last issue number; also with us online. Mr. Spanky Enriquez. His the issue you are holding From the bottom of our hospitality helped us get now. As I write this, hearts, thank you for the acquainted with the best I only think of how unwavering support! food and the best people grateful we all are for in the industry. Thank you each one who has kept us Cheers! for everything! off of the shelves. Three—the number One—the number of of people who started people I needed to believe Breakfast magazine. in this magazine. Six To Sam and Paola, I steady years of growth and will forever hold our a handful of learning and Alexis BREAKFAST MAGAZINE | APRIL - MAY 2018 3 Table of Contents real food 6 Avocado While the avocado has always been around, pretty solid recipes to many have yet to back our case up. discover its true blue potential in the understand why. It’s sweet, 33 Sweet Potato kitchen. Now, the ball nutty flavor can truly make a Locally known as is in your court to dish more heavenly. So here’s the ‘kamote’, this whip up some seriously some 3-course coconut-infused ingredient has played a huge part to our good grub from this recipes that’ll soothe all your wonder fruit. ancestors’ way of life. coco cravings. Now it’s time to revisit what was and recreate 12 Bacon 23 Nori the days of old with It’s time to go wild and Contrary to popular belief, nori some delectable indulge in everything can go beyond the sushi. Truth modern twists. bacon! The crispy, is, it can actually come in handy salty, and fatty for perking up your meals. Here 38 Tamarind ingredient might be are some mouthwatering recipes Here’s one tale you've considered sinful, that’ll make you always keep a got to remember when but this cult-favorite stock in your pantry. doing magic in the ingredient can truly kitchen. The tamarind, make everything 28 Sriracha locally known as the better. See how! Would you believe us if we tell ‘sampaloc’ may not be you that sriracha goes well in season for the whole 18 on everything? From salads to year but we show you Coconut how competent it is as Nuts for anything with roasts to yes, even desserts! coconut? We definitely an ingredient for most And here we’ve rounded up some meals of the day. 4 BREAKFAST MAGAZINE | APRIL - MAY 2018 Table of Contents real stories 44 Man of the Hour 66 Gastronomy Much has been written Confidential about Chef Sau del The only constant thing Rosario over the years– in the world is change his drive, his passion and art is a living for travel, his acclaimed dining. This issue, we give you testament of it. In this pursuits. But while it may an exclusive behind the scenes issue, we scoop all the know-hows about non- be tempting to harp on look at what makes 210 Degrees traditional sushi with his successes, not many Kitchen + Drinkery tick. Sushi Nori. We show you would want to dwell on how they transformed the challenges that push 62 Essays a classic food into a it behind the scenes. This We are living in a world quirky one that oozes issue, we sat with the of exciting times in our with youthful charm. celebrated chef to speak gastronomic scene. Left and With these innovations about the trials he had right, new cuisines and ideas in sushi making, it can undergone throughout pervade the market, much to easily fit anybody’s his career, as well as the consumers’ delight, and fast-paced lifestyle! the lessons he’s taken especially with the rise of from them. adventurous eaters. This is 72 Food Trip what drove us to explore two With the local 54 Brand Talk things. First, the safety and restaurant scene We sit down with Chef precautions one must take flourishing more than William Mahi as he heed with the widely accepted ever, a number of establishments seek introduces the concept of trend of eating raw seafood to make a difference.