Prepare to have your mind blown.
Executive chef Ricky Estrellado, who’s been making waves at the original Nobu in New York for the past 22 years, will be in town on Aug 18 and 19 to present Nobufied timeless Filipino recipes with Japanese-Peruvian influences in collaboration with Nobu Manila’s head chef Michael de Jesus.
The two-night event highlights the collaboration of two talented Filipino chefs who have both worked with the renowned Chef Nobu Matsuhisa for years.
The dinner’s indulgent eight-course menu highlights Nobu-style interpretation of Filipino classic cuisine starting with Sisig Foie Gras on a Gyoza Cone, followed by Seared Tuna Kinilaw with Ceviche Gelee and Green Papaya Salad in Shiso Crepe and Lapu-Lapu with a choice of Jalapeno or Matsuhisa dressing.
One of Nobu’s signature dishes, Yellowtail New Style, is reintroduced with a green mango salsa while the Spiny Lobster Tempura is served in Miso Sinigang Consomme.
The evening’s entrées, Sous Vide Crispy Pata with Amazu Ponzu and Rencon Laing and Beef Short Ribs Kare-Kare Anticucho, proffer a refreshing perspective to the traditional Filipino pork and beef dishes.
Before dessert, an array of sushi likewise incorporates local cooking methods and ingredients, such as Saba Tinapa Style, Local Tuna Toyomansi, Whitefish Sharsado Style, Salay Salay Paksew, and Mixed Seafood Kilawin Taco.
The Nobu-Style Water Halo-Halo offers a delightfully sweet ending to the dinner’s full-on experience.
Ricky’s passion for cooking began in the Philippines. As a very young man he worked with a catering company that attracted a diverse clientele, including Malaysian Airlines and United Airlines.
Ricky’s ambition led him to the United States, where he graduated first in his class at the New York Restaurant School in 1994.
After a short stint in the acclaimed Montrachet restaurant in Tribeca owned by restaurateur Drew Nieporent, Ricky was asked to join Nieporent’s new Nobu New York kitchen, where he was drawn to Nobu’s new-style Japanese cuisine that has won virtually every major culinary accolade.
Ricky’s deft touch has charmed the palates of the most discriminating diners in Nobu New York and he soon rose up the ranks from prep cook to Chef de Cuisine.
He likewise trained the culinary staff at Nobu Next Door in 1998 and Nobu Las Vegas in 1999.
Since 2005, he has been overseeing the hot kitchens of Nobu New York and Nobu Next Door as Executive Chef.
Michael De Jesus Michael joined City of Dreams Manila in January 2016. He has nine years’ experience in Nobu restaurants, where he worked himself up to becoming Sous Chef of Nobu Los Angeles and Chef de Cuisine in Nobu Las Vegas.
Interested patrons can call +63 2 8008080 or e-mail guestservices@cod-manila.com for inquiries and reservations.
