‘Kubo’, is the Filipino word for a ‘thatched hut’. Therefore, the literal translation is Mama’s hut. The dishes are inspired by the food that mothers and grandmothers lovingly cooked for their families. Naturally, the Chef has also infused the dishes with his own signature flavours, for instance, the Palabok noodle dish [pictured, bottom centre].

Filipino cuisine is mainly a smorgasbord of Spanish, Chinese, Malaysian and Indonesian influences, with a dash of American pastiche. As a former colony of Spain in the 15th century, the Spanish influence strongly infuses several dishes, such as longaniza, akin to chorizo; apritada/afritada - chicken or pork and vegetables simmered in tomato sauce]; adobo - chicken or pork braised in garlic, vinegar, oil and soy sauce.

Its geographical location in South East Asia, is responsible for the culinary narrative of the other neighbouring countries. For instance, kare-kare - beef, oxtail and vegetables stewed in peanut sauce has been inspired by the Malaysian satay dish, while the pancit guisado derives from the Chinese stir fry noodles. Filipino cuisine centres around the combination of sweet (tamis); sour (asim); and salty (alat); although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavour.