GALLERY — LUTO

" K U M U S T A S A L A H A T "

" K U M U S T A S A L A H A T "

" H E L L O T O A L L "

O N T H E S T R E E T S

O N T H E S T R E E T S

As fresh as you can get veg in my home town, Libmanan, Camarines Sur.

the final touches

the final touches

C H I C H A R R O N

C H I C H A R R O N

cod and pig skin chicharron

T H I S I S L U T O

T H I S I S L U T O

5 courses of Filipino food

C H I C H A R R O N

C H I C H A R R O N

puffed cod and pork skins

P O R K B E L L Y B B Q & A T C H A R A

P O R K B E L L Y B B Q & A T C H A R A

sweet and spicy marinated pork belly, pickles & charred leek

Green radish, pickled rhubarb, parsley oil. The base for the " S I N I G A N G."

Green radish, pickled rhubarb, parsley oil. The base for the " S I N I G A N G."

M A C K E R E L " S I N I G A N G "

M A C K E R E L " S I N I G A N G "

radish, rhubarb, mackerel and rhubarb soured broth

" K A R E K A R E "

" K A R E K A R E "

braised beef short rib, charred aubergines, beans, gremolada, fermented shrimp and peanuts

" K A R E K A R E "

" K A R E K A R E "

beef short rib, peanuts & "bagoong" fermented shrimp

P E A C H & P I N E A P P L E E M P A N A D A

P E A C H & P I N E A P P L E E M P A N A D A

an ode to Jolibee's finest dessert.

peach & pineapple empanada with creme fraiche and dulce de leche

H A L O H A L O

H A L O H A L O

literally translated: mix mix

pandan, coconut, blood orange, passionfruit & pineapple

L U T O C R O W D

L U T O C R O W D

H A L O H A L O

H A L O H A L O

S A W S A W A N

S A W S A W A N

dishing out dipping sauces for each table

pork belly bbq & atchara in situ

pork belly bbq & atchara in situ

C U T T L E F I S H " P A L A B O K "

C U T T L E F I S H " P A L A B O K "

cuttlefish, soy cured egg yolk, mung bean noodles

caramelised peanut to finish the beef short rib kare kare

caramelised peanut to finish the beef short rib kare kare

B E A N S , C A B B A G E S , P E A N U T S

B E A N S , C A B B A G E S , P E A N U T S

charred vegetable side dish for the kare kare

all in the detail. kaffir lime zest to finish the mango and kalamansi.

all in the detail. kaffir lime zest to finish the mango and kalamansi.

K A L A M A N S I & M A N G O

K A L A M A N S I & M A N G O

the LUTO pre dessert. mango curd, mango & kalamansi sorbet, fresh kaffir lime

E N D O F S U M M E R H A L O H A L O

E N D O F S U M M E R H A L O H A L O

halo halo in situ

E N D O F S U M M E R H A L O H A L O

E N D O F S U M M E R H A L O H A L O

a mix mix of raspberry, strawberry , sweet corn ice cream , condensed milk , wild rice

L U T O M I S S I O N S T A T E M E N T

L U T O M I S S I O N S T A T E M E N T

good food

good friends

good times

P A N D E S A L

P A N D E S A L

testing testing, 1, 2, 3

freshly baked pan de sal is what gets Filipinos out of bed in the morning!

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

" K U M U S T A S A L A H A T "

O N T H E S T R E E T S

the final touches

C H I C H A R R O N

T H I S I S L U T O

C H I C H A R R O N

P O R K B E L L Y B B Q & A T C H A R A

Green radish, pickled rhubarb, parsley oil. The base for the " S I N I G A N G."

M A C K E R E L " S I N I G A N G "

" K A R E K A R E "

" K A R E K A R E "

P E A C H & P I N E A P P L E E M P A N A D A

H A L O H A L O

L U T O C R O W D

H A L O H A L O

S A W S A W A N

pork belly bbq & atchara in situ

C U T T L E F I S H " P A L A B O K "

caramelised peanut to finish the beef short rib kare kare

B E A N S , C A B B A G E S , P E A N U T S

all in the detail. kaffir lime zest to finish the mango and kalamansi.

K A L A M A N S I & M A N G O

E N D O F S U M M E R H A L O H A L O

E N D O F S U M M E R H A L O H A L O

L U T O M I S S I O N S T A T E M E N T

P A N D E S A L