Self-taught chef Wado Siman curated a five-course pasta tasting menu with Filipino flavors and innovative drink pairings at an October event in Quezon City. He aims to encourage Filipinos to move beyond traditional food and drink combinations. The menu blends local ingredients with global influences through creativity.
Self-taught chef Wado Siman, who holds a communication degree, entered the culinary world through experimentation and his vlog series KAYA sa Kusina!. He owns Wadoughs, a cake studio in Maginhawa, Quezon City, and is co-owner and executive chef of Atina Café in Fairview, Quezon City. In October, at Brutal by Wadoughs in Quezon City, he presented a five-course menu featuring pasta dishes infused with Filipino flavors, each paired with innovative drinks.
The starter, Majaroni Salad, merges maja blanca and macaroni salad with shredded chicken, corn, carrots, raisins, and pineapple for a creamy, nostalgic twist. It pairs with Peach Mango Butterfly Pea, a lemon juice-based drink blended with peach mango spread, butterfly pea extract, and soda water, providing bright acidity and fizz to cut through the richness.
The appetizer, Viet Kung Pao Canape, combines shrimp, angel hair pasta, carrots, cucumber, lettuce, nuoc cham, and nuts in Vietnamese-style rice paper, drawing from Kung Pao flavors. It is matched with Cranberry Sangria made from cranberry juice, lemon, apple, and grapes. “It’s a nice pairing! Something fruity and something seafood with a hint of spice,” Siman explained, also suggesting red wine as an alternative.
Next, the Jajangmyeon Grilled Cheese, inspired by the Filipino pancit canton sandwich, features spaghetti tossed in black bean paste with smoked bacon and cabbage, stuffed in focaccia with melted cheddar and mozzarella, served with black tomato soup. It pairs with Apple Calamansi Ale for its light, crisp sweetness. “You need something to wash off dishes that are rich and cheesy. That’s why an apple-calamansi drink is the perfect partner,” the chef said.
The main course, Bagnet Penne Kare-kare, reimagines the peanut-based stew with penne coated in nutty sauce, crispy bagnet for crunch, and bagoong for umami. It is accompanied by Samalamig Cooler, inspired by sago’t gulaman but enriched with vanilla cream, coconut milk, and cinnamon, to balance the heaviness.
Dessert features Bowtie Churros, using bowtie pasta coated in cinnamon sugar, dipped in caramel sauce or Hot Cho-Co made from pancake syrup and cocoa powder, which also serves as a comforting beverage.
Through this menu, Siman demonstrates that Filipino ingredients can fuse with other cuisines, emphasizing creativity, bravery, technique, and respect.