SawSaw Signature Filipino Dishes by Chef Sau Pop-Up at The Balmori Suites Extended Until October 22

Filipino flavors masterfully executed and creatively reimagined in an elegant setting. It's SawSaw Signature Filipino Dishes by Chef Sau at The Balmori Suites...

Chef Sau del Rosario of 25 Seeds and Cafe Fleur shares his curated selection of dishes at a pop-up, dubbed SawSaw Signature Filipino Dishes by Chef Sau at The Balmori Suites in Rockwell Center for an insightful, deeply personal and intimate peek at a culinary master's expression of fresh flavors influenced by his childhood and travels. But the pop-up also serves as a preview of what's next for Chef Sau with the opening of the new SawSaw in BGC in just a few days.

If you still haven't booked a table, you have until October 22 to experience a master chef's exploration of local cuisine reinterpreted with contemporary flair. Here's a peek at some of the dishes served at the pop-up... 

The opening of the new SawSaw restaurant in BGC presents a turning point in Chef Sau del Rosario's storied culinary journey, and for a few days diners can enjoy a taste at the SawSaw Signature Filipino Dishes by Chef Sau pop-up in The Balmori Suites. For Chef Sau, it's a homecoming of sorts as he draws inspiration from nostalgic childhood memories with the flavors he grew up with as the foundation for his curated menu at the pop-up. 

A sneak preview of what's next, the soon to open SawSaw in BGC represents a new chapter in his evolving story while closing a chapter on another. This is a fresh new start, and for diners it's a unique opportunity to savor once more Chef Sau's flavorful stories one dish at a time at the pop-up in the luxurious space of The Balmori Suites. 

The culinary team led by Chef de Cuisine Bong Sagmit preps the kitchen for the evening's dinner service, slowly unveiling the colorful chapters of Chef Sau's culinary journey inspired by local flavors... 

...while the bar helmed by mixologist Gab Figueroa concocts their selection of soothing libations. 

The Basilio (P 495) with Tanqueray Gin, lemon and basil acid, lavender and egg white is a soothing cocktail with vibrant and floral hints...

...while the cognac-based Ibarra (P 495) with Remy Martin VSOP, Campari, honey syrup, clarified pineapple and lemon drapes the palate with much deeper hints with an elegantly smooth finish. 

As you enjoy the cocktails, the kitchen becomes a blur of activity...

...as the first courses are dispatched under Chef Bong's supervision. Like clockwork, the dishes are plated and expedited... 

...as you begin your own exploration of local flavors with Chef Sau.

Glimpses of other orders already reveals a more refined and elegant interpretation of Filipino cuisine orchestrated by Chef Sau, and it just gets better.

That evening, Chef Sau shared his selection of appetizers at the pop-up. The US Beef Tartare Pinoy Style (P 750) takes its flavorful cue from the local kinilaw with soy sauce, egg yolk and pickled mustard seeds served with toast. The fresh, clean yet rich flavors of the savory beef are enhanced by the yolk and tempered by the soy sauce and pickled mustard seeds for a balanced finish.

The Broiled Hamachi (P 675) with its refreshingly tart sinigang glaze, miso and herb salad has been a popular favorite the past few days of the pop-up and it's easy to see why. Chef Sau's rendition of the local inihaw, the hamachi collar is brined, broiled and torched for that fragrant smoky hint and mildly sweet caramelized finish. A bite of the hamachi drapes the palate with a lingering tart sweetness complemented by the fresh herb salad drizzled with Calamansi Dijon Vinagrette. 

The local sinuglaw is transformed by Chef Sau with the Sanriku Oyster Ceviche (P 695) with tender and juicy grilled pork, creamy beef bone marrow and spiced vinegar. The traditional blend of grilled pork and fresh seafood in this regional dish is elevated by Chef Sau with succulent oysters and bone marrow. The layers of contrasting flavors from the different components come together seamlessly with a flavorful burst. The richness of the marrow and the juicy, smoky and savory notes of the pork are perfectly tempered by the spiced vinegar while the briny sweetness of the fresh oysters come through with each bite.

A previous collaboration by Chef Sau with Chef Fernando Aracama and the local inasal sparked the idea for the next dish...

...with the 24-Hour Sous Vide Grilled Pulpo (P 750) served with homemade vinegar and atchara. Masterfully executed and perfectly grilled with just the right charred finish on the edges for added flavor, the octopus remained tender delivering a succulent briny sweetness pairing well with the pickled vegetables and mild acidic hints of the homemade vinegar.

The Marinated Fried Baby Squid (P 650) inspired by the classic adobo is another beautifully plated dish with succulent squid stuffed with chorizo, adobo rice, garlic confit and aioli topped with fresh herbs and ikura. 

The delicate flavors of the squid are given a flavorful depth by the chorizo, garlic confit and savory hints of the adobo rice smoothened by the aioli and fresh herbs. The ikura adds that final layer of flavor and texture to complete the dish. 

Who can forget Chef Sau's elegant spins on the all-time pork classic from his restaurants? This time, Chef Sau fills a thin and crisp pastry tart shell or pie tee with savory pork and soy-mansi pearls with the Thrice-Cooked Sisig (P 575/P 650 with foie gras). Take it in one bite and let the flavors take you back to better times. The soy-mansi pearls adds vibrant pops of flavor to complete another inventive take on sisig by Chef Sau. 

The kitchen then prepared another dish, this time from their Merienda Menu...

...with the Three Cheese Chori Ensaymada "Burger" (P 875) with housemade chorizo in soft brioche with three kinds of cheeses for that indulgently sweet, mildly salty and savory combo of flavors. The mound of cheese is the perfect finishing touch.

Fans of Chef Sau will be glad to see some of his popular dishes like the okoy-inspired Corn and Prawn Fritters (P 575) with Calamansi Aioli as well as creative takes on balo-balo and lumpia like the Fermented Prawn Rice (P 575) and Fried Prawn Spring Rolls (P 650). 

Too stuffed for the mains, but there is always room for dessert...

The pop-up also showcases a collaboration with Karabella Ice Cream for some interesting dessert options like the Turon (P 195 per scoop) with banana, jackfruit and sesame seeds; Caramansi (P 195 per scoop) made with carabao's milk, calamansi and vanilla and Champrado with Tuyo and Rice Crispies (P 195 per scoop). The infusion of local inspired flavors combine for an all new ice cream experience.

Chef Sau then served a decadent duo of desserts to a cap a memorable feast at the pop-up starting with the Bibingka Soufflé (P 450) with coconut cream, Keso de Bola and Créme Anglaise... 

...and the Pinatubo Chocolate Mousse (P 450) with Malagos chocolate, chili and matcha soil for that perfect sweet ending in true Chef Sau style. 

As a preview for the new SawSaw restaurant in BGC, the pop-up at The Balmori Suites is Chef Sau's personal celebration of Filipino flavors as he begins another chapter in his journey. And the next chapter looks promising.

Let Chef Sau take you on a journey of rediscovering familiar local flavors, reinterpreted with his elegant style. Extended until October 22, Chef Sau del Rosario and his team eagerly await your visit at the pop-up in The Balmori Suites. 

The SawSaw Signature Filipino Dishes by Chef Sau Pop-Up is located at the Ground Floor of The Balmori Suites, Hidalgo Drive, Rockwell Center, Makati. Call 0917 192 8343 for table reservations.

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