A serving of culture
A new restaurant cum gallery in BGC makes it its mission to discover and promote Filipino artistry and craftsmanship
These days, it’s not cool to do a Donya Victorina. You don’t fangirl, over Ducasse and not taste, at the very least once, one of Tayag’s or Segismundo’s signature dishes. You don’t bid for a Picasso without having, at least, tried to purchase a Gorospe. You don’t, God forbid, side with Mayweather or Ms.
Colombia and tweet about it. In this era of #PinoyPride, #LoveLocal, and #Represent, you either go full on rahrah! or go bust, in a million “rabid” ways in social media.
But while celebrating and supporting Pinoy “glocal” talents like
Pacquiao, and Cobonpue, and Lhuillier show that Filipinos are “proud to be Pinoy,” Filipino pride should not end there… or, in this case, start there. It’s not enough that we “love local” after it has become global. We should love it, support it, develop it, from the start, for its own merits and not because of it.
This is exactly the vision behind 7107 Culture + Cuisine, a resto cum gallery inside Bonifacio Global City. “The spirit of the brand comes from the fact that we want to give each and every Filipino a voice—to recognize the unsung heroes, discover new talents, and honor the common craftsmen. For example, the peanut butter we are serving now, that’s a local delicacy from my hometown Polillo in Quezon. Our mother company Mase Investments, Inc. had an energy project there and we chanced upon this product. We tried it, loved it, and brought it to Manila. I hope someday, we’d be able to invite those who are making this peanut butter here to the resto so they can have the privilege of being recognized for their work. Of course, we’d be absolutely honored to feature Cobonpue. The name is still important but we would also like to showcase talents that have not been discovered yet,” says Gerwyn See, one of its owners.
The restaurant is a full-scale showpiece of Filipino artistry and ingenuity, from its interiors to its menu, which features local favorites whipped up with a global twist. Every piece of furniture was sourced locally and styled by top Filipino interior designer and stylist Nix Alanon while the wall murals speak of the incredible voice of Bacolod-based graphic designer and illustrator Daryl Feril, who has collaborated with brands like DFS-Möet Hennessy Louis Vuitton (LVMH), Tory Burch, Ford, and Walt Disney. Incredibly, the restaurant is Daryl’s first Filipino client.
At the center of the resto is a counter with a glass wall similar to the local turoturo. But in place of the smorgasbord of already prepared food is a show kitchen where diners are provided a view of how their orders are being prepared.
The menu has four major sections: Kanto, Dampa, Talyasi, and Himagas. From the name itself, Kanto features light snacks and pica-pica that Pinoys would normally buy from street peddlers or see in small carinderias.A stand out is the #WheninPH which is a sampler of local deep-fried favorites—kwek kwek (quail egg in orange batter), kropek, dynamite (chili pepper sticks), and spinach and goat cheese
lumpia. Also worth trying are the chori burger sliders and sisig nachos.
Dampa, which in local speak refers to a row of restaurants that does
“paluto” where clients would buy fresh seafood and have it cooked according to their specifications, lets diners get a taste of the country’s freshest catch, cooked in the most unique of ways. Ever thought of putting bangus strips on a salad? Or pictured chicken a la king except with seafood? Try the bangus Caesar salad and the #vitaminsea chowder.
Talyasi, named after that big iron skillet often used to cook food during fiestas and celebrations, features alltime favorite Pinoy dishes, reimagined and reconceptualized. Like the offerings in Dampa, dishes in this section are tweaked and prodded without compromising flavor. A hit among diners is the chocolate binangoongan, a better and “bitter” take on the normally salty fare binangoongan baboy. Also worth trying is the tonkatsu Bicol express, which gives the ordinary breaded pork chop a new lease in life with a spicy, creamy, coconut-based sauce.
Himagas, as the name suggests, is the dessert menu that features another bevy of weird but delicious takes on common Pinoy after-meal treats. Its halo-halo, for instance, is injected—quite literally as it is served with a two pseudo syringes— with mango and watermelon syrups. Its maja blanca is plated like a
panna cotta, inside a mini glass and eaten with a small dessert spoon.
At the left of the counter is Sari Sari Depot, which is a nod to the Filipino original sari sari store. This is where people will find homegrown products culled and curated from all over the Philippines, from artisanal chocolates and healthy chips and dips to sustainably farmed wooden products.
Right beside the depot is a small anteroom where exhibits and launches will be held. “Whether it’s visual art, or literature, or photography, or anything that promotes local art and cultural appreciation, we’d show it here in this gallery. We plan to hold regular exhibits and shows that promote our heritage, culture, and Filipino talent. Filipinos are incredibly talented, they are just not given the proper avenue where they can really show what they are capable of. It’s the mission of 7107 to not just celebrate local talents but also discover and develop them, and maybe by doing so, we would also encourage Filipinos to take pride in the art form, in the craftsmanship, and not just the success behind it,” says Sheryl See.
7107 Culture + Cuisine is located at the ground floor of Treston International College, University Parkway District, 32nd street cor. C-5 Road, Bonifacio Global City.