CALICOAN, Eastern Samar — While the world-class waves of Calicoan took a momentary rest, one of the National Tour’s most esteemed judges was busy creating a different kind of masterpiece. Chef Mako, a judge known for his discerning eye in the water, traded his score sheets for a cutting board, leading an impromptu culinary immersion into the heart of local Calicoan flavor.
From Passion to Program: Introducing "Surf Sustansya"
Chef Mako, along with UPSA Judges Lemon Dines (La Union) and Ronnel Estrellado (Sorsogon) shop for locally-grown ingredients at Guiuan’s Public Wet Market – UPSA / LEEROY GUZMAN
This initiative is birthed directly from Chef Maco’s deep-seated passion for cooking with locally-sourced ingredients, a philosophy he champions at his famous restaurant, Warung Lokal.
This commitment to sustainability and nutrition led to the creation of Surf Sustansya, a new series designed to tie up with the National Tour. Through this program, Chef Maco teaches locals how to cook using ingredients already present in their area, focusing on dishes that are both sustainable and highly nutritious for surfers and the community.
The Culinary Philosophy: Spontaneous and Sustainable
With the competition on standby for the day, Chef Mako turned his attention to the local community, heading straight to the wet market to source the freshest catch and ingredients. He describes his approach as highly spontaneous, often gathering inspiration and recipes from locals around the island and creating dishes guided by intuition and available produce.
This passion project resulted in an incredible, authentic feast that highlighted the rich, diverse flavors of Guiuan, Eastern Samar. The spontaneous spread was a true celebration of Filipino coastal cuisine, featuring nearly a dozen dishes prepared on the spot.
Chef Mako foraging for edible flowers – UPSA / LEEROY GUZMAN
A Spontaneous Taste of the Island
The menu, a testament to the region’s culinary depth, included both familiar Filipino staples and unique local creations:
- Balanghoy with Coconut Meat (Cassava with Coconut Meat)
- Nilagang Saba, Kamote, Galyang (Boiled Banana, Sweet Potato, and Taro)
- Kinilaw with Yellow Fin and Manilaay (Salmon) with onions, ginger, sukang tuba, salt, fish sauce, red and green chili, foraged edible local flowers
- Inihaw na Pakol with Ginamos (Búdo), chili, spring onions and sukang tuba.
- Tinolang Tingag (Ginger Soup with Lapu-lapu fish)
- Paksiw na Ulo ng Tuna with Sukang Taba at Bahalina (Braised Fish with local aged coconut wine)
- Paksiw na Ulo ng Manilaan, Budlis at Patan, Sukang Tuba at Bahalina (Salmon, Yellow Fin, and Turingan Head with with aged coconut vinegar)
- Lokal na Salsa with Calamansi Juice, Edible Flower and Micro Cucumber
- Pritong Rimas Ginamos with Salsa (Fried Breadfruit with Fermented Shrimp Paste and Salsa)
Lokal na Salsa with Calamansi Juice, Edible Flower and Micro Cucumber
Paksiw na Ulo ng Tuna, Sukang Taba at Bahalina (Braised Fish with local aged coconut wine)
Kinilaw with Yellow Fin and Manilaay (Salmon) with onions, ginger, sukang tuba, salt, fish sauce, red and green chili, and foraged edible local flowers.
Balanghoy with Coconut Meat (Cassava with Coconut Meat)
Are you interested partnering with us for Surf Sustansya?
If your surf community is interested in our programs, please contact us today!
This is OPEN TO ALL COMMUNITIES!
𝗖𝗼𝗻𝘁𝗮𝗰𝘁 𝘂𝘀 𝘁𝗼𝗱𝗮𝘆
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