Since its launch in 2011, Don Papa Rum has grown to grace the shelves and bars in over 30 countries across Europe and Asia. Beyond offering a selection of delicious premium rum, Don Papa also prides itself on celebrating and sharing the vibrant flavors, talent, and stories of the Philippines. This commitment highlights their dedication to bringing the richness of Filipino culture to the world stage.
Recently, Don Papa had the pleasure of hosting distinguished chefs and bartenders from the United Kingdom, deepening their appreciation for the Filipino way of life. This immersive experience allowed them to connect with the Filipino people and delve into the Philippines’ unique culture, savoring the warmth and distinctive flavors of the Philippines.
Inspired by their journey, these culinary and mixology artisans put together a kitchen and bar takeover dubbed “The Dos Chefs & Tres Papas Takeover” — a heartfelt homage to their travels in the Philippines, particularly the enchanting Negros Islands and bustling Manila. This event was not just a showcase of skills but a culinary love letter to the country that welcomed them.
The kitchen takeover by the Dos Chefs happened at Lampara in Makati City. This private dinner was artfully crafted by award-winning chefs Andrew Clarke of Acme Fire Cult and Ferdinand ‘Budgie’ Montoya of Apoy and Sarap UK.
Andrew Clarke is a multi-awarded chef known for his innovations around meat and BBQ, specifically. He is regarded as mover of the industry, having been in the UK food scene for 25 years.
Meanwhile Ferdinand ‘Budgie’ Montoya, a Filipino-Australian champion of Southeast Asian Cuisine in London, especially Filipino cuisine, is the successful lead of multi-awarded Apoy and Sarap restaurants. His recipes have also been featured and published in The Guardian, The Financial Times, and The Great British Chefs among many others.
Both chefs have their own signature culinary styles. And both created dishes inspired by their journey. For Chef Andrew Clark, he created the main dish made of roast pork, clams, cauliflower, salsa macha, tamarind and prune, grilled cabbage, longganisa vinaigrette, capers, and herbs. And for Chef Budgie Montoya, he crafted the starter made of lapu-lapu, suahe, and mustasa in spicy gata as well as the dessert made of burnt casava cheesecake with Don Papa caramel.
Chef Andrew remarked, “The Philippines already has many of the culinary influences that inspire my cooking – from Chinese, Spanish and Mexican. My dish pays homage to the Farmers Market in Cubao – a vibrant showcase of fruits and vegetables, meat, and fish, with the friendliest people eager for you to try their produce. With so many beautiful ingredients to choose from, I was really spoilt for choice.”
Similarly, Chef Budgie was inspired by the amazing local produce at the Farmers Market in Cubao. “It’s not often I get to cook with local Filipino ingredients, and I wanted to take full advantage of this opportunity,” he said.
On the same night, the bar takeover with the Tres Papas happened at OTO, just below Lampara. The public got to experience a one-night only special menu curated by the UK’s world-class competition winner Matt Arnold, Hoot The Redeemer’s award-winning Carrie Smith, as well as Don Papa Rum’s UK Brand Ambassador Callum Whitehead.
When asked about the takeover, Callum said, “The Tres Papas takeover is inspired by the concept of Bayanihan, communal unity and cooperation. At Don Papa Rum, we look at hospitality around the world as our community and we absolutely love building connections and fostering relationships with bars, restaurants, and bartenders.”
Experience Don Papa yourself by grabbing a bottle in any of their partner retailers: S&R, Kultura, Boozy.ph, and more.