Visiting 🇸🇬 soon? Check out Kubo Singapore! 🔥 pinoyfood
Kurt Sombero, 35, who grew up in Mindanao, came toeight years ago"with basically nothing", he told CNA Lifestyle. But since then, he has served as head chef at an outlet of American barbecue restaurant Meatsmith as well as worked at the Michelin-starred Burnt Ends, yet another barbecue restaurant.
At Kubo, which he set up together with his partner Tora Widjaja of the Tipsy Collective restaurant group, Sombero's applying his barbecuing experience and knowledge – but this time, he's infusing his food with deep Filipino roots.Kubo serves Pinoy-inspired cuisine in a fine dining style. Dishes on offer include quail adobo, lechon, sisig, inasal chicken, and house-aged duck.
Sombero had a custom-made brick pugon built for Kubo. All the dishes at Kubo will be made via the pugon's wood fire – there's a cast iron stovetop, a rotisserie, an elevation grill, and a custom smoker connected to the pugon.Live-caught fish . Halo-halo made with home-made purple yam sorbetes, coconut and meringue. In keeping with being an emblem of Filipino heritage, the restaurant's name itself refers to, the traditional Filipino houses on stilts built with nipa thatching.
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