Named after the ubiquitous fermented sauce, Toyo Eatery is bringing Filipino ingredients and familiar dishes into new territory, drawing out nuances and layers to the food we think we know. In 2018, the two-year-old restaurant had its first taste of global fame when Asia’s 50 Best Restaurants named it the Miele One to Watch.

How important are awards?

Jordy: We’re very appreciative of awards and it humbles us greatly. I wouldn’t say it’s something you set out to get, so as long as we continue to improve and people are interested in our work, I’m happy.

Which Filipino dish should be left alone?

JP: Pinakbet Ilocano. Made with fish bagoong.
Kate: Sisig with mayonnaise!
Jordy: I think there are details that can always be improved but not necessarily changed. With that said, I really enjoy all versions of tuyo, egg and sinangag for breakfast.
May: Buwad na squid and rice, my favorite breakfast.
Steve: Adobo, sinigang, and sisig.

What are your hopes for Filipino cuisine and the industry?

Kate: Strengthen environmental consciousness by eating food wisely; reduce overconsumption of meat and overproduction of livestock, waste segregation and recycling. Educate people on the importance of conservation and preservation.
JP: I hope Filipino cuisine can be accepted and embraced for what it is despite its many cultural influences. For it to be recognized more globally not just as food that’s best appreciated and cooked at home, but also as food that can be refined and reimagined. The possibilities of our cuisine can be endless.


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