How the pop up came about is purely serendipitous. My friends Lingling and Oscar took my husband and I to Frazer's one random night for a nightcap. They knew the bartender extraordinaire Terry (Beckam lookalike) who in turn introduced us to the owner of Frazer's, Frazer Cameron. One thing led to another until a pop up idea ensued.
Thank you so much Frazer team: GM Mike for all the help. Terry for all the drinks that sustained me in the kitchen lol. Chef Joe who was there for me every step of the way…. Chef Cherichel who taught me a lot of kitchen skills. Chef Mike, who was the silent worker… Charles, Christina, Dave, everyone else....you guys are all awesome.
I didn't have a chance to take pictures, so I grabbed some pictures from my friends, Ina, Jo-ann and my daughter Izzy. Thanks guys!
|Meet Chef Joe... don't let his height intimidate you, but he is the sweetest and kindest chef I've ever met.|
|Meet my buddy Chef Cherichel.... the moment I met him I knew that I gained a new friend. He taught me some kitchen skills and I love his reassurance when he says: "We've got this!"|
|Tinapa Cheese log was a hit. Tinapa or smoked fish. I used galungong, locally known as a poor man's fish but I elevated it by blending gourmet ingredient with it.|
|Bangus (Milk Fish) Rice plate or locally know as Bangsilog. Keeping it traditional with Skip to Malou's Mango trio slaw.|
|So yes, we had two roll of these Roasted Belly or Belly-chon... sold out!|
|Rice sticky balls in coconut reduction and coco anglaise is my take on my childhood favorite called PINATARO in my dialect.|
|But the buko panda panna cotta won the hearts of a lot of guests.|