A Culinary Fusion: Toyo Eatery Meets Born and Bred in Seoul
In a remarkable fusion of culinary worlds, Manila’s Toyo Eatery and Seoul’s Born and Bred recently joined forces to present an exciting collaborative dinner at Born and Bred, Seoul’s temple of modern Korean barbecue. This event was a journey not just for the palate but for the heart, bringing together the shared philosophies and unique approaches of two celebrated chefs: Chef Jordy Navarra of Toyo Eatery and Chef Khyunghwan Min of Born and Bred. Together, they crafted a night that celebrated their distinct heritages while highlighting the common values that make their cooking remarkable.
Toyo Eatery and Chef Jordy Navarra: A Love Letter to Filipino Heritage
Toyo Eatery, led by the innovative Chef Jordy Navarra, is a pioneering establishment that embodies the essence of Filipino culture and cuisine. Chef Jordy is widely recognized as a key figure in the modern Filipino culinary movement, taking traditional flavors and reinterpreting them into refined, elegant plates that feel both fresh and familiar. Toyo, meaning "soy sauce" in Filipino, nods to the earthy, umami foundation of Filipino cuisine while also hinting at Chef Jordy’s playful approach to tradition. His style draws from the complex and diverse influences that define Filipino cooking—Spanish, Chinese, Malay, and indigenous flavors all find a place in his creations.
Chef Jordy’s dishes are rooted in simplicity yet are rich with layers of flavor. His philosophy revolves around paying homage to Filipino ingredients, local produce, and cooking techniques while presenting them in a sophisticated, global context. He brings the warmth of Filipino hospitality into every dish, creating a dining experience that feels communal and deeply connected to the Philippines’ culinary heritage. Known for dishes like his elevated take on "silog," a popular Filipino breakfast, and his unique spin on "banana catsup," a condiment beloved in the Philippines, Chef Jordy presents flavors that evoke nostalgia while pushing culinary boundaries.
Born and Bred and Chef Khyunghwan Min: Redefining Korean BBQ
Born and Bred, nestled in the bustling heart of Seoul, is Chef Khyunghwan Min’s ode to premium Hanwoo(Korean Beef) barbecue. Chef Min, who comes from a background steeped in the tradition of Korean butchery, has an unparalleled respect for the beauty and intricacy of Korean beef, particularly Hanwoo, the prized native Korean breed known for its superior marbling and flavor. His restaurant, Born and Bred, is a destination for those seeking an elevated experience of Korean barbecue, where the preparation and presentation of each cut are treated as an art form.
Chef Min’s expertise goes beyond the grill; he combines the skills of a seasoned butcher with the finesse of a chef, curating a menu that celebrates the natural flavors of Hanwoo beef with ‘perfect intervention’. He offers a unique, upscale take on hanwoo beef, a style typically enjoyed in a more casual setting, transforming it into a fine dining experience that introduces guests to the depth and quality of Korean beef in a way few have encountered. With Born and Bred, Chef Min not only honors the heritage of Korean barbecue but also redefines its possibilities, adding modern elegance to the time-honored ritual.
Toyo Eatery x Born&Bred
On the night of this unique collaboration, Born and Bred’s sophisticated, modern interior provided the perfect setting for a convergence of Korean and Filipino culinary philosophies. From the moment the first course was served, it was evident that both chefs had worked to create dishes that honored their respective backgrounds while weaving together elements that bridged their shared passions for flavor and authenticity.
The first course began with Born and Bred's Galbitang, a rich hanwoo broth infused with morels and tender rib fingers. Toyo Eatery followed with a vibrant empanada filled with fermented pork, green papaya, and coconut, delivering intense flavors. This was accompanied by a crispy chili bugak topped with yukhoe, a Korean beef tartare.
Next was Toyo’s halaan, a dish of Manila clams with Korean autumn chestnuts, crunchy lotus root, and moringa, adding a unique, earthy depth. A highlight of the evening was a collaborative dish that truly blended both chefs' talents and cultural influences: a tender hanwoo outside skirt paired with batitis and botan shrimp. Adding a touch of Filipino flair, they introduced burong mangga—fermented mango—which brought a distinct sweetness and acidity to the experience.
The final savory course featured hanwoo chunk flap tail seasoned with a creative mix of Korean cheonrijang (traditional soy sauce) and Filipino kalamansi, lending a bright, citrusy acidity that balanced the rich marbling of the meat beautifully. This dish captured the essence of the collaboration, weaving together each chef’s techniques and regional flavors in a way that felt layered, harmonious, and unexpectedly familiar.
Beyond the exceptional dishes, the most memorable moments were in the camaraderie between Chef Jordy and Chef Min. As each course was introduced, guests were treated to the chefs’ stories, with Chef Jordy sharing his memories of some casual meals at Jollibee and the importance of community in Filipino culture, while Chef Min spoke passionately about his dedication to the art of butchery and his mission to elevate Korean barbecue to new heights. Their mutual respect and shared values radiated throughout the room, creating an ambiance that felt more like a gathering of friends than a formal dining experience.
A Convergence of Heritage and Innovation
The collaboration between Toyo Eatery and Born and Bred was a demonstration of the power of food to bridge cultures. Through each dish, guests were transported to the Philippines and Korea, experiencing the unique flavors, textures, and aromas that define each chef’s approach. The evening’s menu was not just a showcase of skill but a heartfelt expression of the deep-rooted pride each chef holds for his heritage.
This collaboration, with Chef Jordy Navarra’s vibrant and nostalgic take on Filipino cuisine meeting Chef Khyunghwan Min’s refined and precise approach to Korean barbecue, was an unforgettable experience that highlighted the beauty of cultural exchange through food. It was a reminder that, in the world of gastronomy, boundaries dissolve when shared over a meal, and each dish can serve as a bridge between worlds, histories, and people.
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