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Kurt Sombero fires up Filipino food at Kubo

The ex-Meatsmith chef’s take on heritage cooking is full of inspiring flavours

Jaime Ee

Published Thu, Oct 20, 2022 · 06:50 PM
    • Kubo's tasteful interiors feature wicker furniture and Filipino handicraft.
    • Kubo's wood-burning pugon or oven.
    • Cassava chips topped with eggplant and pickled carrot.
    • Sisig (right) are delicious morsels of pig's head, liver and salted egg topped with a smoked quail egg.
    • Chicken wings are seasoned and grilled, served with aioli infused with annatto seeds.
    • Slow-cooked octopus on white bean purée served with dal crackers.
    • A "scotch egg" of bouncy chicken meatball surrounding a soft-yolked egg topped with uni.
    • Roasted bone marrow and corn custard, inspired by Filipino Bulalo.
    • Creamy risotto made with crab fat sourced from shorecrabs in the Philippines.
    • Smoked yoghurt ice cream surrounded by sweet green apple slices.
    • Kubo's tasteful interiors feature wicker furniture and Filipino handicraft. PHOTO: KUBO
    • Kubo's wood-burning pugon or oven. PHOTO: KUBO
    • Cassava chips topped with eggplant and pickled carrot. PHOTO: KUBO
    • Sisig (right) are delicious morsels of pig's head, liver and salted egg topped with a smoked quail egg. PHOTO: JAIME EE, BT
    • Chicken wings are seasoned and grilled, served with aioli infused with annatto seeds. PHOTO: KUBO
    • Slow-cooked octopus on white bean purée served with dal crackers. PHOTO: JAIME EE, BT
    • A "scotch egg" of bouncy chicken meatball surrounding a soft-yolked egg topped with uni. PHOTO: JAIME EE, BT
    • Roasted bone marrow and corn custard, inspired by Filipino Bulalo. PHOTO: KUBO
    • Creamy risotto made with crab fat sourced from shorecrabs in the Philippines. PHOTO: KUBO
    • Smoked yoghurt ice cream surrounded by sweet green apple slices. PHOTO: JAIME EE, BT

    NEW RESTAURANT

    Kubo Woodfired Kitchen #01-12 The Pier at Robertson 80 Mohamed Sultan Road Singapore 239013 Tel: 9645-8436 Open for dinner Tues to Sun: 5:30 pm to 10 pm. Lunch on Sat and Sun: 12 pm to 3 pm

    ONCE upon a time, long before man knew the difference between town gas and LPG or discovered the open electricity market, there was fire. That’s when they learnt that wildebeest in sashimi form had its merits, but when roasted over fire it took on a totally new character of smokiness, flavour and texture – and the heat killed parasites so, man didn’t have to de-worm themselves every so often. So they never turned back, spawning a cooking technique that would last for millennia, evolving as the element of essence in rural villages up to now, when modern man fires up a little hibachi and has cool primal thoughts.

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