Off the Menu

Filipino Chef’s Pop-up Brings Lechon and Pork BBQ to Central London

Pinoys in Central London will soon get a new taste of home. This is once pop-up Sarap London by Ferdinand ‘Budgie’ Montoya takes up residence at corner pub and restaurant Sun and 13 Cantons in Soho.

Starting 19 January, Sarap will be serving its signature lechon and pork barbecue in its new location. Lechon, a popular Filipino pork dish, has been put in the international spotlight by Filipino chefs overseas as well as celebrities like the late Anthony Bourdain who raved about it in his show.

“Our lunch menu will revolve around rice plates incorporating some of our regular dishes such as the best-selling lechon liempo and in-house pickles,” said Montoya in an interview.

Promoting Filipino Cuisine in London

Montoya’s short-term goal is to introduce Britain to lechon and other roasted or grilled Filipino food through Sarap London. One of his initiatives is the monthly supper club called Pulutan Nights, which gained the attention of UK’s foodie circle.

Now with Montoya’s residency at the Soho joint, more people outside of his monthly supper club will be exposed to famous Filipino cuisine.

Lechon, Filipino pork barbecue and other small plate Filipino dishes that pair well with beer and cider have been warmly received in the UK’s pub circles,” said Ambassador Antonio M. Lagdameo.

“Chef Budgie’s innovative take on Filipino food has also been a powerful way to encourage people to discover the joy of savouring Filipino cuisine,” he added.

The Man Behind Sarap London

Before fully committing to cooking, Budgie Montoya was working in the IT industry. Despite his success, he left his job to study culinary arts at Technical and Further Education (TAFE) in Sydney, Australia.

While studying, his weekends were spent working for master chefs in different kitchens, which honed his skills in the process. He then moved to the UK where he accumulated valuable experience working in top restaurants. Montoya served as a commis chef of Dean Street Townhouse of Soho and as a head chef of Foley’s Restaurant in Fitzrovia, Central London.

Chef Montoya then established Sarap London, and the rest is history.

For him, Sarap London is his way to rediscover and reconnect with his Filipino heritage. Having said that, Montoya has never been afraid to add his own touch to traditional Filipino food.

“I think tradition should always be respected but should never be a restriction. In order for Filipino cuisine to move forward, we need to not only look at our culinary traditions but to inject our own personal experiences,” he said.

“I look at tradition as a minimum standard, a starting point if you like. Tradition and authenticity are both words that are too often used to critique something or someone trying to do something outside of the box. But how can we move forward if we remain the same?”

“I don’t need to convince Filipinos that our cuisine is delicious, the challenge is convincing the rest of the world without compromising on the authenticity of the flavours.”

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