Umami Sabe Bien was the first time that an Amanpulo event was staged outside of the island
Ferns, vines, and flowers crept along the fixtures. Lily-white linens lined long tables adorned with arrangements evocative of foliage by the shoreline. If it weren’t for the faint echoes of rush hour motorists slipping in from beyond the walls, one might very well have forgotten that one was not on an island paradise, but rather a stone’s throw away from Rockwell.
But that was precisely the point of Umami Sabe Bien, a two-night dining experience hosted by Amanpulo and Bon Appetit at 1120 House on August 6 and 7. By invitation only, Umami Sabe Bien aimed to recreate the magic of Amanpulo’s longstanding Culinary Weekend tradition in the heart of the capital.
The brainchild of longtime “Amanjunkie” and now Aman Ambassador Maja Olivares-Co, the Amanpulo Culinary Weekend Series began in 2021 and aimed to push the boundaries of what domestic tourism could offer at a time when international travel remained limited by pandemic restrictions. The series successfully showcased Amanpulo as a destination for one-of-a-kind dining experiences, highlighting a culinary team that honored authentic flavors of diverse culinary traditions from all over the globe. The exquisite dinners were set in stunning locations on the island that allowed guests to connect with the natural landscape.
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Inspired by the Amanpulo Culinary Weekend, Umami Sabe Bien was the first time that an Amanpulo event was staged outside of the island. Travel and food enthusiast Rica Lopez de Jesus of Bon Appetit had the idea of bringing the Amanpulo gastronomic marvels to the city. Amanpulo Executive Chef Kengo Tomita, a native of Ibaraki prefecture with years of experience in the Basque Country’s San Sebastián, stewarded guests through an exquisite five-course meal.
The evening began with conversations and cocktails. The selection included summertime staples like Aperol Spritz, Lagrima white sangria, and NV Bollinger Special Cuvée Brut Champagne. Libations were of course accompanied by tapas—for what Spanish meal would be complete without them? The selection included Iberian classics like Jamon de Bellota Pata Negra, Butter Anchovy, Ensalada de Huevas Alinadas de Bacalao, and Angulas al Aljillo.
After finding their way to their seats, guests were welcomed with some opening remarks by new Amanpulo General Manager Heinrich Morio, Olivares-Co, and the Rustans’ Group’s Menchu Tantoco-Lopez. Chef Tomita unveiled the appetizer: roasted bell pepper and arroyabe bonito de norte salad served with foie gras de pato and bombones de foie. This was followed by a refreshing yuzu-cava sorbet palate cleans, and then the mains. A hefty Spanish pork tomahawk with razor clams in garlic sauce was accompanied by fregola pasta seafood paella. Throughout the meal, guests imbibed a 2015 Marqués de Murrieta Rioja Gran Reserva and a 2020 Pazo Barrantes Gran Vino Albariño Rías Baixas. Dessert was a decadent sherry amontillado crema catalana with honeyed figs and cinnamon churros.
The festivities did not end there, however. After the meal, guests were treated to a surprise raffle. Up for grabs were a bottle of Amanpulo’s Farm small batch gin, inspired by botanicals from the island, a bottle of Aman Compte de Montaigne champagne, and an overnight beach casita stay at Amanpulo. No one went home empty-handed, however. In another surprising, yet characteristically generous move, Tantoco-Lopez ensured each guest went home with a Swarovski crystal-studded Starbucks tumbler.
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Beyond the good food, good booze, and natural décor, there was another contiguity between the Umami Sabe Bien and the Amanpulo Culinary Weekend series. Ingredients are always the star of the show. At the culinary weekends on the island, much of the produce is grown on the island itself, at Amanpulo’s closed-loop farm. This is also the case with the meat and seafood, which are largely caught by neighboring fisherfolk or raised sustainably by residents of the adjacent island of Manamoc.
These local treasures are combined with the fine culinary imports one would expect from an Aman property. For Umami Sabe Bien, Lopez De Jesus and Tantoco-Lopez of Bon Appetit flew- in a carefully curated selection of artisanal Spanish products. These various producers each represented multi-generational family artisan businesses with rich traditions. They included but were not limited to, Quesos Artesanos Hechos a Mano for the cheese, Ibericamente for the jamon, and Martiko for the free-range foie gras. All these and more are available at Bon Appetit at 1120 House and Gourmet Garage Subic.
This shared ethos between Amanpulo and Bon Appetit—a commitment to quality food and thoughtfully sourced ingredients—ensured the rousing success of Umami Sabe Bien. Following this marvelous sojourn to the capital, we eagerly await the sixth Amanpulo Culinary Weekend, slated for February 2025.
