This was my first pop up and it was very exciting for me and scary as I will hosting for 30 people instead of the usual 10 to 14 people. Talk about pressure!
This is different from my supper club as each dish are usually plated for guests, this time I wanted to go back to basic. The guests was welcomed with a glass of ‘Tanduay and Kalamansi’ cocktail (Filipino rum) as they arrived. A quick introduction about myself and Pepe’s Kitchen. I talked a little about Philippines, about food and our influences from Spain and Chinese.
What did we serve on the night? For starters we served Grilled Chicken Tocino (cured sweet chicken) this dish is typically made with pork belly but I thought to mix things up a bit and it turned out very tasty. We also served Grilled Tilapia, both accompanied with mango salsa. The table was decorated with banana leaves. The guest did “Kamayan”, it meant eating with their hands and no cutleries! I wasn’t sure if the guest appreciated that but hey it for experience right?
Finally the time to eat Lechon arrived and dinner was served with ‘garlic fried rice’ and ‘itlog na maalat salad’ (salted egg with rocket salad) With some Mang Tomas sauce, its a popular sauce paired with lechon. The guests went in line to cut themselves some piece of the Lechon. I know this may not be the ideal setting for some but they queued up for some Lechon and ate in with no problem. The rest of the dishes were serve communally on the table. Then silence…you know the guests are enjoying their dinner when the guests are quietly eating.
For desert they had some ‘Turon’ (deep fried plantain & jackfruit roll) and homemade mango ice cream. I have to say this went down well the feedbacks was great! Thank you to all the people who came and to Betty who came to help out. I hope you enjoyed yourselves as much as I did and I hope to see you again in the future!