SawSaw and Cafe Fleur by Chef Sau del Rosario Turns a New Page in a Continuing Story at Cayco House in Poblacion

A new year brings with it new beginnings as Chef Sau del Rosario unveils a new page in his storied culinary journey with the triumphant return of SawSaw and Cafe Fleur at the new Cayco House in Makati's vibrant Poblacion neighborhood. The inspired renditions of comforting local flavors executed in that creative style by Chef Sau del Rosario draws you back to Poblacion in his new grand kitchens.  

Located along Cayco Street, SawSaw and Cafe Fleur are at the fourth and fifth floors respectively of Cayco House. The new location marks Chef Sau's latest chapter in his culinary journey with more projects on the pipeline scheduled for the year. At Cayco House, loyal customers can savor once more the signature specialties of one of the metro's top chefs in a new and elegant setting. 

Fresh from a successful pop-up at The Balmori Suites (more on my post at SawSaw Signature Filipino Dishes by Chef Sau Pop-Up at The Balmori Suites Extended Until October 22), Chef Sau del Rosario is back in his element cooking up a storm in Poblacion adding to the neighborhood's wide and diverse flavors. SawSaw and Cafe Fleur are synonymous with Chef Sau, and his unique stamp on each dish is what loyal diners have missed in the eclectic neighborhood.

Inside, Chef Sau's culinary team is ready to take you on a flavorful ride... 

...so pick your table, have a seat and let Chef Sau tease your palate once more with the dishes you love at SawSaw and Cafe Fleur.

Start with the Damaso, a refreshing libation with Agave, pink grapefruit, spicy Fuji apple, lemon juice and soda water for a sweet fruity tipple before the feast. 

Pair your cocktails with tasty bites like the crisp and succulent Crab Cakes draping the palate with a fresh briny sweetness smoothened by the calamansi aioli...

...and of course, the Thrice-Cooked Sisig with Foie Gras. The savory richness of the pork on a crisp pastry tart shell is given another lavish layer of flavor from the delicately seared foie gras followed bursts of vibrant notes from the soy-mansi pearls. Sisig. And foie gras. How can you say no? 

The buttery notes of the Broiled Hamachi slathered in a tart sinigang glaze and miso with a side of herb salad brings all the flavors with each tasty bite. The freshness of the ingredients and flawless execution combine for a memorable dish from the winning play book of Chef Sau. 

The elegantly plated Aligue Gambas with plump shrimps draped in a sinfully rich crab fat sauce with garlic confit and coconut brings savory briny notes to the palate finished with just a hint of sweetness. 

The delectable play of sweet and savory notes becomes a tempting combo with the Three-Cheese Chori Ensaymada"Burger" with housemade chorizo and a medley of cheeses on a soft brioche. A meal in itself, Chef Sau brings comfortingly familiar notes and transforms it for a whole new flavor experience. 

Chef Sau then served his signature mains starting with the impressive SawSaw's 24-Hour Sous-Vide Crispy Pata with tender and juicy pork capped by a light and delicately crisp layer of thin crackling served with soy-mansi, chili garlic and lechon sauces. The sous-vide technique does its magic, elevating the popular local staple to the next level of crisp and juicy perfection. 

The Pollo A La Plancha is another popular dish from Chef Sau's menu with a lightly charred and crisp outer layer over moist and juicy chicken. The intense smoky hints from the grill adds a layer of flavor complementing the delicate notes of the chicken. The vegetables and special sauce completes the dish. 

Like butter, the fork-tender US Beef Belly Confit with spring onions and natural jus is Chef Sau's inventive take on the lechon baka. The buttery richness of the beef is tempered by the fresh clean notes and subtle sharpness of the spring onions completed by the flavorful punch of the jus for the perfect finish. This dish alone is reason enough to revisit SawSaw and Cafe Fleur at its new home in Poblacion. And yes, you'll need a second bowl of steamed white rice with this one. 

The Crispy Pork Belly Macadamia Kare-Kare by Chef Sau is always high up on my list of personal picks, and the Seafood Ravioli Macadamia Kare-Kare is one more creative rendition with his special signature sauce. Stuffed with prawns, clams and Chilean mussels bisque, each bite of the soft dumpling releases a flavorful briny burst followed by the indulgent finish of the Macadamia Kare-Kare sauce. Topped with ikura or salmon roe, Chef Sau pulls all the stops for this elegant dish. 

The SawSaw's Bagoong Boneless Fried Chicken brings contrasting flavors and textures into play with each bite. The sharp hints of the fermented shrimp paste is an unexpected yet pleasant surprise complementing the delicate notes of the crisp and juicy chicken. And it all comes together with every bite lingering long on the palate. 

For dessert, enjoy a scoop of the SawSaw x Karabella Signature Ice Cream. The creative collab features decadent ice cream creations inspired by local flavors like Salted Egg with Choc-nut, Pastillas and Champorado with tuyo and rice crispies. 

The Bibingka Soufflé with coconut cream, queso de bola and créme anglaise is another tempting option but if you prefer one with a soothing heat...

...the aptly named Pinatubo Chocolate Mousse with Malagos chocolate, chili and matcha soil should do the trick. 

Poblacion's constantly changing culinary landscape is just one of many reasons why it has remained top-of-mind as a dining destination in Makati. The return of SawSaw and Cafe Fleur by Chef Sau del Rosario to the neighborhood is a welcome development with a new flavorful chapter in a culinary tale with so many more stories retold and enjoyed with each dish from Manila's top chef.