LOOK: Noma’s René Redzepi reinterprets Toyo Eatery’s kinilaw, sinigang, and silog

For this year’s Grand Gelinaz Shuffle, a worldwide kitchen event where chefs across the globe swap recipes for one night, Toyo Eatery by Jordy Navarra made it to the shuffle list, a first for a Filipino restaurant. But the best part, the Toyo Eatery’s menu was reinterpreted by René Redzepi, chef of Danish restaurant Noma and currently second on the World’s Best Restaurants list.

[READ: Toyo Eatery is the sole Filipino restaurant on Asia’s 50 Best Restaurant List]

Here’s a rundown of some of the Toyo Eatery dishes reinvented by Redzepi.

*Pickled and smoked quail egg, fried with achiote butter and topped with quince paste and fried garlic*

*Fresh shrimps and turbot marinated in tamarind juice with mixed pickled dried fruits, seaweed, and slices of green mango*

After the chefs received eight recipes of which they call the “matrixes,” the challenge is to undo each one of them and create eight new “spontaneously rethought” remodeled dishes.

*Rice steamed in bay leaf folded with brown crab meat and crab tow, sea urchin, egg yolk, and buro*

*Ragout of horse mussels and mushrooms soured with Lacto-fermented plums, dried fruits, vegetables, and tamarind paste*

*Barbecued king crab topped with sauce made with bagoong and adobo of different chilis and calamansi zest*

*Fermented wild boar with banana catsup from Toyo Eatery and Mexican oregano*

*Fried rice pancake with spring onions spice mix, egg yolk, and topped with truffles*

*Halo-halo made with yogurt snow, pandan custard, candied pine cones, and condensed milk*

In an Instagram story by May Navarra, chef Jordy’s wife, Redzepi said: “Recipes are not absolute. They’re just guidelines and that’s how we took them.”

Header photo courtesy of Toyo Eatery

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A Toyo-trained young chef opens his home for 16-course private dinners

Toyo Eatery is the sole Filipino restaurant on Asia’s 50 Best Restaurants list

Writer: BEA NICOLE AMARILLE
PHOTOGRAPHY TOYO EATERY