Toyo Eatery, Metiz, Labyrinth, and Native Collaboration, By Singapore Tourism Board

Top restaurants from Manila and Singapore—namely Toyo Eatery, Metiz, Labyrinth, and Native—came together for a dinner celebrating sustainability.

Transcript

00:00 In 2023, sustainability has evolved into a global movement reshaping dining trends.

00:05 Leading the charge are innovative restaurants like Toyo Eatery and Mettiz in Manila,

00:08 along with Labyrinth Native in Singapore.

00:11 This culinary adventure celebrated the fusion of Filipino and Singaporean flavors.

00:15 It started with creatively presented noodles such as shumai rice and pancit habhab,

00:19 both featuring unique twists on traditional dishes.

00:22 The evening's drink of choice was a delightful blend of roasted gin,

00:25 white peony, calamansi, and ginger flower.

00:27 The menu continued with fried ensamada and a unique take on ota.

00:30 A refreshing course featured green mango, ginger, and whiskey

00:33 paired with cold salmon and white kimchi.

00:36 Grilled banana hearts, known as inihaw na puso ng flagging,

00:38 were served with cashew cream and fermented duck rice,

00:41 offering earthy and creamy flavors.

00:43 Toyo Eatery's kamias kamatis kabuter featured soy milk curd,

00:47 sour fruit sauce, and milky mahjongs paired with a suan syrup and whiskey concoction.

00:51 No Singaporean menu is complete without the classic chili crab,

00:54 a deep-fried delight stuffed with crab meat and tomato sauce

00:57 accompanied by deep-fried mantou.

00:59 The main course featured an array of bites from each chef's team.

01:02 In the one chicken rice, cabbage, potato, shrimp,

01:04 masamol, curry, and bilingbing salsa,

01:06 all displayed the chef's culinary creativity and commitment to sustainability.

01:10 For dessert, an array of delights including amazake ice cream,

01:13 banana gin, tostadang bigas, shaved ice,

01:15 and an exquisite selection of petit fours like ube halaya,

01:18 kaya toast, pandan mochi cake, and peanut cacao.

01:21 This dinner highlighted the harmonious blend of sustainability and culinary excellence.

01:25 Restaurants in Singapore and Manila are leading the way

01:27 towards a more environmentally conscious future.