While you can most certainly get non-mainstream cuisines in Metro Manila — we’re looking at you Balkan Yugoslavian Kitchen — our food eksena remains, well, sheltered.
But not for long.
Wallpaper* Metro Manila guide author Cheryl Tiu recently put up Cross Cultures, an events platform that promotes the exchange of cultures through food and drink.
It’s a bi-monthly affair — as in once in two months, mind — where Tiu and her partners put the spotlight on and introduce under-the-radar cuisines to curious and eager Filipino foodies.
They started in September, when they served Ethiopian food and quickly followed it up with a Gaggan pop-up.
Last Saturday, Cheryl had Arrozeria closed, partnered with little-known private kitchen Rachaleve’s Kenyan Cuisine, and gave about 65 people present a taste of Kenyan Cuisine.
Coconuts Manila spoke with Cheryl about her new project, her surprising learnings about the Filipino diner, and bringing Filipino food elsewhere on the map.
What inspired you to put up Cross Cultures?
When I was in Ethiopia last June 2015, I received messages like, “What on earth are you doing there?”, “Isn’t there war there?”, “That’s amazing you’re doing charity work in Ethiopia.” I was not there to do volunteer work. I was traveling around the country. I then realized that there were so many misconceptions about the place because there’s not that much information about it available on this side of the world.
Ethiopia is one of the fastest growing economies today; it is so safe, people are so kind and polite, and not only is there food there—but it’s delicious! I wanted bring it to the Philippines and share this experience with Filipinos since we don’t have a proper Ethiopian restaurant here.
Ethiopian Steak Tartare, served during the first Cross Cultures event
The idea of Cross Cultures kind of stemmed off from there. I realized that through food, we can bring together chefs and cooks, countries and continents, and hopefully create awareness, dispel misconceptions, and help contribute in building a more global community.
At the same time, I had been focusing a lot more on my blog, which is my passion project. I didn’t want it to be just another blog; I wanted it to be a platform for something else, something with a bigger purpose.
Before visiting Ethiopia, I had been stalking Eat Ethio, an Ethiopian food movement founded by Helina Tesega based in Hong Kong. I had reached out to Helina with a raw idea of bringing her to Manila.
When I came back after my trip, I said, “let’s do it.” I took a leap of faith, and everything fell into place.
So everything all just kind of fell into place. Cross Cultures is the events platform under
So what is your main objective for Cross Cultures? At the end of the day, what would you like Cross Cultures to be or have accomplished?
I’ve always been really big on cultural relativism, and racism is one of the biggest things that irks me, from racist jokes to sweeping generalizations. It’s a tall order to change one of the biggest issues in the world, but I hope that with Cross Cultures, I can help foster cultural understanding through one of the most basic human experiences—dining.
Would you say Manila is already an open city? We mean, Rachaleve’s Kenyan Cuisine has been around for a while but it’s only now that a larger crowd is learning about it.
I think Manila is getting there. I wouldn’t say that we are completely there yet, when truthfully, not everyone is ready to venture out into the “exotic,” the “different,” and “the unfamiliar.” But, based on my experience and events, there’s definitely a growing interest. You find that people are more adventurous now, ready to go on culinary journeys, rather than just sticking to what they know. At the same time, this is in line with a growing more discerning dining community. Standards are higher and they are looking to experience something “different” from what they know.
Cheryl Tiu with Racheleve Kamau, the woman behind Rachaleve’s Kenyan Cuisine
Are there under-the-radar cuisine you’re happy to have found out are already in Manila but have yet to hit a larger crowd?
I really enjoy Babci Kuchnia’s pierogis. (They’re Polish.) They started selling from home, but now they are at Salcedo Market. I have unfortunately not yet had the chance to visit the Serbian and Cuban restaurants in town but I hear they have been around for quite some time.
Aren’t you afraid that these cuisines are a tad too bold/exotic for the safe-eating Manila crowd?
Well, there will always be people who want to be safe and stick to the tried-and-tested, and familiar. But there is also a growing number who are interested in exploring and discovering the unfamiliar. So far, all my Cross Cultures events have sold out, and our seats have ranged from 65 to 150 pax per event. I think that’s proof that there is a market who is interested.
A traditional Kenyan dish, Viazi Masala
Well, after hosting two Cross Culture events also, would you still consider Manila a safe-eating crowd?
Maybe I can share what my first three events have taught me about Filipino diners. Filipino diners are so curious and excited to try new things—new cuisines and new dining concepts. At first a couple of people were skeptical when I said I wanted to bring Ethiopian cuisine here, but it sold out so fast and we had to extend from 70 to 90 pax to accommodate even more people.
Even with Kenya. Some people were like, you just did Ethiopia. And that’s exactly why we did Kenya soon after. We wanted to dispel misconceptions. Africa is not one country, rather a continent with 54 countries, all with different cuisines.
There’s been great feedback so far and people have been asking what cuisine/ which chef is next, and that whatever/ whoever it is, they’re in! It’s so nice to see that curiosity and sense of adventure, that they’re so game. And I really hope that apart from enjoying the cuisine, it can open minds, dispel misconceptions and create a better understanding of the world. It may sound cliché but it’s a small step towards world peace—well I hope!
When is the next Cross Cultures pop-up and what cuisine will you focus on then?
Surprise na lang. Please just follow us on Facebook: crossculturesbycheryltiu and Instagram: cross.cultures to know what’s going to happen next. I have a couple of chefs confirmed for 2016 already so that should be exciting. But more than that, I also want to bring Filipino cuisine overseas.
How can people book their seats? The price differs every time, yes?
Yes they differ depending on the nature of the events — restaurant/ chef cooking, ingredients, brunch/ dinner, etc. We always post our events on our social media (Instagram, Facebook). Similarly, they can reach us at crossculturesbycheryltiu [at] gmail [dot] com.
