Flavors of Pampanga: Farm-To-Table Dining at Chef Sau del Rosario's 25 Seeds

One of Pampanga's favorite sons returns to his ancestral roots, coming full circle back to where it all began in a culinary journey that continues to unfold new and inspiring culinary adventures...

Chef Sau del Rosario's culinary journey has taken him all over the world, gaining a wealth of experiences from over twenty flavorful years for the love of food, and this time, Chef Sau gives back some of that love to infuse a modern and contemporary spin to the local culinary scene in Pampanga. After a day of endless and non-stop snacking at this year's edition of the Oishi Snacktacular 2019 held at SM City Clark, (more on Oishi's epic snacking spectacle on my previous post, #OishiOWow Moments at the Oishi Snacktacular 2019), a late lunch at 25 Seeds promised to cap an already fun-filled day on a high note. And we were not disappointed...

Located at a pristine white ancestral home in Angeles City, 25 Seeds brings the farm-to-table dining experience with its wide repertoire of local favorites, combining the traditional regional cuisine Pampanga is known for with an inspired modern touch (for more on Chef Sau del Rosario's 25 Seeds, see my earlier post, Flavors of Pampanga: Samsaman, A Capampangan Boodle Fight with Chef Sau del Rosario at 25 Seeds). Drawing on the rich culinary heritage Chef Sau grew up with, each course served at 25 Seeds is a reflection of his own personal journey...

Our feast began with Chef Sau's signature Pako Salad, a fresh medley of local fiddlehead ferns mixed with sweet watermelon and red onions topped with plump and succulent shrimps and salted duck eggs drizzled with a sharp vinaigrette. The contrasting notes and textures come together for delicately balanced flavors, complementing without overpowering the other, bursting with freshness with every bite. With many of the fresh vegetables, herbs and even edible flowers sourced from their very own garden located behind the restaurant, 25 Seeds' emphasis on freshness is evident with the first course.   

The rustic Rellenong Talong highlights the honest simplicity and vibrant flavors of the freshest ingredients with a delicately seared egg-battered eggplant topped with tart cherry tomatoes and onions. The subtle sweetness of the eggplant is kicked up by the fresh tartness of the cherry tomatoes and bite of the onions for a comforting dish elegantly recreated by Chef Sau.

Fork-tender and juicy, the Boneless Chicken Barbecue glazed with sweet sugar, soy and house bbq sauce with a side of achara topped with crisp slivers of garlic is Chef Sau's homage to the region's rustic cuisine. Infusing modern techniques, the tender chicken almost melts in your mouth releasing layers of smoky sweetness tempered by the sharpness of the pickled vegetables. This is just one of many "extra rice" moments at 25 Seeds... 

Everyone always goes for the belly, and 25 Seeds indulges you with a platter loaded with it. The Bistek Bangus Belly features slabs of the choicest cut, fried to a light crispness topped with herbs and crunchy garlic bits. The rich flavors of the belly provides all the flavors, followed by the nutty notes of garlic and perfectly finished by its light and crisp texture. A deceptively simple dish, good food doesn't have to be overly complicated. Just masterfully executed.

But it's the Crispy Pork Belly with Truffled Macadamia Kare-Kare where Chef Sau flexes his culinary prowess with an indulgent re-invention of a local favorite. Tender and juicy slabs of pork topped with a lightly crisp layer of crackling on a thick and savory sauce enriched and thickened by sweet macadamias, it's definitely a leveled-up version of kare-kare that can only come from the creative mind of Chef Sau. The contrasting textures of the pork belly and the decadent richness of the macadamia sauce are tempered by the sharp notes of the bagoong or local fermented shrimp paste. The flavorful layers of flavors elevates the traditional local ox-tail stew to a refreshing and whole new experience. Bravo, Chef Sau. 

For dessert, Chef Sau caps our feast with his version of Pampanga's iconic Tibok-Tibok (similar to Maja Blanca made with coconut milk), a decadent carabao-milk glutinous rice pudding topped with latik or coconut curdsand edible flowers...

...and another dessert creation with a cool local spin, the Bibingka Cheesecake with salted egg. It's just not a Capampangan feast without that indulgent finish. And it's a tradition lavishly maintained at 25 Seeds. Farm-to-table dining comes to Pampanga with a modern and contemporary style elegantly executed by Chef Sau del Rosario at 25 Seeds. Come home to comforting local flavors, and let Chef Sau del Rosario tell you his story with his many signature dishes...