Wonder women cook at Kumba
Chef Tina Legarda started the “Sapnay” series in her restaurant Kumba when she collaborated with Chefs Glenda Barreto, Myrna Segismundo, Jessie Sincioco and her mom, Betina Legarda. “Sapnay” means to wrap in protective arms or to cradle.
Tina says, “Filipino food has been reaching great heights everywhere in the world and I wanted to highlight that in our own corner in the metro (BF Homes).” She invited chefs she admires to showcase their idea of our cuisine. She chose three female chefs—Miko Calo of Taqueria Franco, who is opening her new restaurant soon; Bettina Arguelles of Curio; and Rhea Rizzo of Mrs. Saldo’s.
“You know how we all say that every Pinoy family has their own version of adobo? I wanted ‘Sapnay’ to celebrate exactly how diverse and beautiful our culture is through the way each chef was raised, where they’re from and how they like to eat our food,” Tina adds.
The second edition of “Sapnay” is called “Ubà”, which is to be naked or to undress in Ilonggo. Tina asked the chefs to concentrate on Filipino flavors without losing their style. She named the event as such because she wanted them “to create a menu that sums up who we are at this point in our career and to allow ourselves to work with the intention of getting ‘naked’ and ‘cooking for ourselves’. Flavors that we run to when the world gets a bit more complicated. The kind of cooking that feeds our souls. But also showing off how far Filipino cuisine can go, how beautiful our local produce is and how it really is something to be proud of.”
All the chefs found this project to be fun! Tina thinks it’s also a matter of good planning and respecting each other’s style of cooking; making sure that the framework of the collaboration highlights everyone’s strengths. She stresses that her “favorite part” is learning from them.
It’s almost impossible to not learn something new and in the middle of that we get to root for each other—which this industry needs a lot of especially with the day to day things we need to cope with.”
Starters included Chicken Inasal Pie Tee (Chicken/Reno Liver Spread, Raisin Puree) made by Bettina; Chicharon (Rice, Tomato, Patis) by Miko; Sinampalukan (Dumpling, Tamarind Jam, Kamote, Chicken Skin) by Tina; and Pork, Beef and Crab (in Betel Wrap, Herb Sauce Calamansi Curd) by Rhea.
A noodle dish came out before the main courses were served—Halaan at Atay Noodles, Tinola Butter Santol, Sourdough made by both Tina and Rhea. Mains were Pompano (Kare-Kare, Paksiw na Gata, Bagoong Brulee, Bone Marrow, Puso ng Saging, String Beans) by Tina, Duck Breast with Garlic, Honey, Chili by Miko, Crispy Beef Tadyang with Roasted Eggplant Baba Ganoush, Salted Egg Panipuri and Atcharang Monggo by Bettina.
The four desserts were the most fun of the evening since each chef was assigned another chef and made a dessert based on their personality. Bettina created The “Rhea” (Rhum Creme Patissiere Banana Langka Puree, Choux Pastry); Tina created The “Bettina” (Sikawate Cake, Toasted Rice “Baileys” Sauce, Pili Cereal); Miko made The “Tina” (Coconut Macaroon Guava, Cream Cheese); and Rhea made The “Miko” (Hazelnut ans Chocolate Tart Champagne Vanilla Cream Hazelnut Praline).
The event was a success where the chefs had fun and the diners were happy. A total win-win night for all!
Kumba Dining is located at 92 Aguirre Ave. BF Homes Parañaque. Call (0995) 1062879 or email kumbaclub@gmail.com for inquiries or reservations.