Chef Sau, Bong Sagmit showcase 9-course Pampanga dinner

Celebrity chef Sau Del Rosario is further promoting farm-to-table dining with his own farm-to-table restaurant, 25 Seeds, which offers a nine-course dinner called Bulung.

The restaurant is a collaboration between Del Rosario and chef Bong Sagmit of Pigs & Pints and BBQ & Company. They source their ingredients from around the plains, mountains, and backyards of Pampanga to create one-of-a-kind and exquisitely plated dishes.

The story behind ‘Bulung’

Del Rosario shared that Sagmit talked about a number of ingredients that he personally didn’t know about. Curious to know more about these ingredients, they spoke to the elderly women of Pampanga and started foraging local ingredients. Del Rosario said they did all these with three things in mind: being able to promote Kapampangan food, safeguarding our traditions, and bringing back all those recipes.

He also explained the origin of their nine-course dinner “Bulung.” He said the word has two meanings: “leaf” and “whisper.”

Del Rosario said he wanted leaves to take the centerstage in their recipes so that more people would know about these indigenous ingredients.

“We should spread the word for these indigenous ingredients. It’s important to show the people how important it is to have these plants, and grow them in your backyard,” he said.

While Del Rosario’s style is deeply rooted in the traditional tastes of Pampanga, he has background in French and classical cuisines too. This makes Bulung a rich and luxurious fusion of varying styles.

Meanwhile, Sagmit is known for his modern cooking style. He uses molecular gastronomy techniques and a multi-component approach in creating his dishes.

People can expect their recipes to highlight ingredients. Sagmit explained they didn’t want to limit their dishes to a specific cuisine.

“We don’t want to restrict ourselves. We still want to be Kapampangan. We still want to be rooted in Kapampangan heritage. But we want to break out in the sense that when it comes to techniques and profiles, it’s borderless… just like food,” Sagmit said.

via ABS-CBN News / Joko Magalong-De Veyra