filipino fusion

concept: a bmc bakery au. jeremy’s newly divorced dad owns a long-standing but now struggling bakery where they make fresh bread, rolls, croissants, etc. michael’s family owns a new popular filipino fusion dessert shop across the street where they sell stuff like maruya, kutsinta, and homemade ube halaya ice cream. jeremy’s dad is jealous of the mells’ success. jeremy and michael hang out at one another’s shops so they can see each other. the rest of the gang is involved somehow. it’s cute. it’s gay. there’s lots of baking puns.

Is Quatre Raberba Winner Filipino?

Quatre Raberba Winner has a weird surname. But do you know what’s not a weird surname? Manalo- a Filipino word that means “to win.”

His personal army is the Maganac Corps. Mag-anak is a Filipino term for “family” or “relatives.”

Given the Arabic names and influences of his Maganacs, he’s probably either a descendant of Filipino Muslim nobility or some sort of fusion between Filipino OFWs in the Middle East.

Tambai Yakitori, Manila

Manila is in a state of constant change. Constant growth. As the Philippines continues to play a larger role in Southeast Asia’s overall economic development, more and more people are visiting the country’s capital city. And Manila’s food scene is adapting to accomodate the hordes of hungry visitors. Take the neighborhood of Poblacion for example, a former red light district that is now one of the city’s most popular “new wave” eating streets…

With young chefs opening up small shops while the rent here is still low, you can now find various fusion foods with clear international influences; everything from sisig tacos to spicy chicken wings at a lively football bar. My friend Ed took me as he wanted me to try the local yakitori at Tambai…

A small street stall that uses a mix of U.S. and local meats and vegetables, Tambai seems to be pulling most of their influence from Japan at first glance…

But the big difference comes in the butchery of the meats, using cuts more familiar to Filipinos, like these heartier pieces of livers and gizzards…

And then there’s Tambai’s sauce, which is less sweet than your traditional Japanese “tare” and more vinegar-based to better suit local palates, which you can see here on the isaw, or intestine…

We also got an order of Tambai’s fried chicken skins, which are much larger and crispier than you would find at a traditional yakitori joint, almost like chicharron…

Tambai was the perfect place for a simple snack to show me how Filipino chefs are redefining the cuisines of different cultures as Manila expands its reputation on the global food scene!


5779 Felipe St.

Poblacion, Makati City