It was in 2014 when I first heard about Locavore; they are well known for their sizzling sinigang ang lechon-oyster sisig. Locavore introduces a new way of enjoying Filipino food for diners who grew up with the familiar flavors of homecooking. The concept is quite simple, where the young restaurateurs wanted to offer Filipino food that we all love, but made in an imaginative way.
At Locavore, Filipino cuisine can be modern, playful, and inspired while staying faithful to the flavors we grew up with.
In addition to its best seller, Chef Mikel created four new dishes exclusive for its newly open branch in S Maison. The Pinipig- Cereal Sugpo (Jumbo black tiger prawns, salted egg floss, wansoy, smashed saba, radish pancit), Roasted Tocino Asado (Tocino style roasted pork tenderloin asado, romaine taco, smashed saba, Dijon mustard, reduced Tocino glaze, radish pancit), Halabos na Suahe with Kelly sauce (steamed live suahe, awesome Kelly sauce, radish pancit), and the Soft-shell Crab Negra with Alavar Sauce (Soft shell crab tempura, squid ink batter, alavar sauce, chimichurri sauce, labuyo aioli, edamame, smashed saba, radish pancit).
These new items are intended to offer something new to invite the market that can be found in the area – the families holding their regular gatherings, the balikbayans, and the expats who want to enjoy good food inspired by local dishes made with sustainable, locally-sourced components.
Chef Mikel Zaguirre created a menu that highlights local and sustainable ingredients. The dining public responded overwhelmingly and it has since become their aim to make the Locavore brand of ‘loving local’ more accessible to even more Filipino tastebuds.
“With these dishes, we are keeping the identity of Locavore where we are offering something different and yet familiar. These may be inspired by food from other countries, like in the case of the Pinipig Cereal Sugpo, which is derived from the Cereal Prawn, but here we use Itlog na Maalat,” the chef explains. “The dishes we are bringing in are meant to be our piece de resistance at large family gatherings, because in our culture, the piece de resistance is usually seafood.”
The seafood is sourced from places such as Palawan, the chef reveals. From the very beginning, the aim was to have a Locavore stamp on Filipino food, where the kitchen puts a spin on items which people grew up enjoying courtesy of the recipes in their own homes. Sustainability has become a wonderful by product of this desire to elevate Filipino flavors by using locally grown ingredients.
By doing so, the brand is able to do its share of promoting sustainable dining, which supports and empowers farmers where rural communities financially benefit; safer farming practices are encouraged, and the food industry as a whole gains access to fresher and better quality ingredients; and ultimately, diners are served healthier and more delicious fare. As all these elements have come together with the vision of the owners and the talents of the chef, Locavore has become a venue where one can enjoy the fresh flavors from local produce, in distinct dishes that have been created to elevate Filipino dining.
The People Behind Locavore
Me at the Locavore S Maison Branch
Visit the new Locavore branch at the ground floor of the S Maison at the Conrad, and enjoy a different experience with the brand that has brought a love for local food to a whole new level. For more information, visit http://www.locavore.ph/.