Chef Fernando Aracama Presents Lasa ng Negrense at Sawsaw by Sau

After a long hiatus, Chef Fernando Aracama takes the stage once more with his inspired take on the flavors of Negros showcased in a hearty four-course menu dubbed Lasa ng Negrense last weekend at Sawsaw by Chef Sau del Rosario. The first in the much anticipated Lasa Culinary Series at Sawsaw by Sau, it also marks the return of one of the country's leading culinary figures making the first in a series of culinary offerings even more special. Read on for a peek inside the kitchen with Chefs Fernando Aracama and Sau del Rosario at Sawsaw by Sau... 

The Lasa Culinary Series at Sawsaw by Sau lets diners experience different cuisines with the first edition focusing on the flavors of Negros. Known for its masterful execution of modern and progressive cuisine rooted in tradition, Sawsaw by Sau is the perfect stage with its unique open kitchen layout helmed by Chef Sau del Rosario.  

Master chef and restaurateur Fernando Aracama adds his own unique and personal touch with his rendition of classic Negrense dishes in a modern and contemporary style. They say food triggers an emotion or memory transporting you to a place and time, and Lasa ng Negrense by Chef Fernando Aracama is a culinary journey expressed in four sumptuous courses at Sawsaw by Sau.

I first met Chef Fernando Aracama way back in 2014 for the Culinary Gems Series in celebration of the 75th anniversary of Taal Vista Hotel as one of the featured chefs in the three-month Filipino food festival serving his flavorful interpretation of classic and nostalgic cuisine from Negros and Iloilo. I can still distinctly remember his savory dishes like the Porchetta Negrense stuffed with lemongrass, chilies, red onions and the Negrense batuan fruit, Roast Beef Hamonado and Kalkag Fried Rice with aligue and crispy shrimps alongside other popular Negrense staples like Chicken Inasal and Inihaw na Pusit na may Kamatis at Sibuyas (more on my post Culinary Gems at Taal Vista Hotel). A proud Negrense, Chef Fernando Aracama always draws inspiration from the flavors of his childhood in many of culinary creations. That weekend, Chef Ferdinand Aracama does it once more with Lasa ng Negrense at Sawsaw by Sau. 

That evening, the men in white led by the stellar cast of Chefs Sau del Rosario, Fernando Aracama and Bong Sagmit greeted guests before heading inside the kitchen for another masterful culinary performance...

...with Chef Sau del Rosario running through the different dishes with his team...

...and Chef Fernando Aracama prepping the first course for the first Lasa Culinary Series dinner at Sawsaw by Sau. 

Diners are given a rare glimpse of culinary masters at work...

...adding to another memorable layer to the dining experience at Sawsaw by Sau.

The kitchen is all fired up ready for another culinary performance by Chef Sau del Rosario and Guest Chef Fernando Aracama for the Lasa Culinary Series at Sawsaw by Sau. 

Slowly, tables for the first batch of the dinner service are filled up, and the sounds and aromas from the open kitchen trigger your appetite. At Sawsaw by Sau, your dining experience is an inspired performance with seamless and clockwork precision with the open kitchen as the stage.

As you wait for the first course, why not have a cocktail like the Darna...

...or the timeless Old Fashioned? At Sawsaw by Sau, guests can also opt to dine in their al fresco dining area by the bar.

Chef Fernando Aracama sets you off on a flavorful ride with his savory starter of Cansi, Roasted Bone Marrow and Biscocho, a delectable play on textural contrasts and traditional, familiar and nostalgic flavors. 

The crisp biscocho becomes the perfect vessel for the bold and savory notes of the mildly sour and tart fork-tender beef simmered for hours in rich and gelatinous broth. Each bite of the fork-tender beef just melts in your mouth releasing even more intense and beefy flavors. But it's the roasted bone marrow that completes the layers of flavors and textures with its buttery finish. Inventive, comfortingly familiar and masterfully executed, the first chapter in your Negrense journey is off to a great start with guest Chef Fernando Aracama at Sawsaw by Sau.

Back in the kitchen, Chefs Sau del Rosario and Fernando Aracama add the finishing touches to complete the first batch for the appetizer course...

...while setting up the second course...

...a hearty soup course of Pancit Molo, Scallops, Shrimp Caldo and Chive Oil. Chef Fernando Aracama draws inspiration from the traditional Negrense soup with dumplings and elevates it with a succulent filling of fresh seafood of scallops and shrimps in a light yet flavorful broth drizzled with Chive Oil. The flavors are fresh and clean, with the briny sweetness of the shrimps and scallops punching through followed by the distinct notes of chives to complete the flavors. 

The flavors are reminiscent of nostalgic childhood flavors presented in a modern and contemporary style. The progressive approach and presentation of traditional local flavors is a signature touch by Chef Fernando Aracama, recreated with his celebrated return to the culinary scene at Sawsaw by Sau.

For the main course, diners have a choice of Tinu-Om Banana Leaf"Papilotte"Seabass with aromatics and kamias... 

...or the Kadios, Buntot, Langka more popularly known as KBL with oxtail and pigeon peas in a rich and dark yet refreshingly light batwan broth. Both options reflect both modern and classic culinary techniques, capturing the essence of the rich culinary heritage of Negros.

A sip drapes the palate with the savory richness of the tender beef followed by the mildly sharp and sour hints from the Negrense batwan for contrasting yet delicately balanced notes. The lingering flavors from the batwan are tempered by the sweetness of the local jackfruit to complete the dish.

Sweet, sour and savory. the colorful palette of Negrense flavors with its contrasting yet balanced notes is a lavish celebration of Negros served with each course by Chef Fernando Aracama.

For dessert, Chef Fernando Aracama served his Bunuelos with Salted Dulce de Gatas and sweet and sticky Macadamia ni Sau for that elegant and satisfying finish. The soft and delicately crisp deep-fried dough balls takes you back to simpler times with a dip in the indulgent Macadamia ni Sau with its deep nutty sweetness completing your deep dive into traditional Negrense flavors. From starters to mains and dessert, Chef Fernando Aracama recreates the lavish culinary heritage of Negros in four sumptuous courses for another memorable evening at Sawsaw by Sau.

The return of Chef Fernando Aracama to the culinary scene is an experience in itself, and seeing Chefs Sau del Rosario and Bong Sagmit working in the kitchen together at Sawsaw by Sau is a feast to be remembered. In case you missed Lasa ng Negrense, no worries. Talk of a second round and a repeat performance is in the works, so stay tuned for updates from their FB Page (see link below)...