The Filipino executive chef of Nobu New York is set to come home to the Philippines for a two-night only set menu dinner of classic Filipino dishes infused with Japanese-Peruvian influences.
Chef Ricky Estrellado, who has worked with Nobu for 22 years, will team up with Nobu Manila head chef Michael De Jesus for a special engagement on August 18 and 19.
Estrallado has been overseeing the kitchens of Nobu New York and Nobu Next Door as executive chef since 2005, while De Jesus started his nine-year career in Nobu Los Angeles and Las Vegas before joining City of Dreams Manila in January this year.
Estrellado’s passion for cooking started in the Philippines and brought him to the United States. He graduated at the top of his class at the New York Restaurant School in 1994.
Estrellado was asked to join Drew Nieporent’s new Nobu New York kitchen after a brief stint in the latter’s acclaimed Montrachet restaurant in Tribeca. He rose up the ranks from prep cook and chef de cuisine, and trained Nobu Next Door’s culinary staff in 1998 and Nobu Las Vegas in 1999.
The dinner’s eight-course menu will feature Nobu-style interpretations of timeless Filipino 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.
Yellowtail New Style, one of Nobu’s signature dishes, will be recreated with a green mango salsa, while the Spiny Lobster Tempura will be served in Miso Sinigang Consomme.
Reintroduced traditional Filipino pork and beef dishes Sous Vide Crispy Pata with Amazu Ponzu and Rencon Laing and Beef Short Ribs Kare-Kare Anticucho will be the evening’s entrees.
Local cooking methods and ingredients will also be incorporated in an array of sushi, including Saba Tinapa Style, Local Tuna Toyomansi, Whitefish Sharsado Style, Salay Salay Paksew, and Mixed Seafood Kilawin Taco. YG