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We put Budgie Montoya, chef at Filipino restaurant Sarap in London, through his paces with all the big food questions of the day
Takeaway, I always order fried chicken if I can!
Lechon – which is a whole suckling pig we serve at Sarap. It’s stuffed with lemongrass and truffled adobo pork rice and serves six to eight people.
Relae, which is a book by Christian F Puglisi, who has a restaurant in Copenhagen. It’s very inspiring and about trying to be the best and yet it’s unpretentious. I use it as a starting point, it kicks off my thought process.
Starter. Errr… fried chicken if I can.
(I won’t say fried chicken.) It would be my mum’s pork adobo and a side she makes called pinakbet, which is a vegetable stew.
Vinegar, cane or coconut vinegar. It’s a really important ingredient in Filipino food.
McDonald’s breakfast… a sausage and egg McMuffin and two hash browns (one for starter and one for dessert).
The use of Asian as a word to describe dishes such as ‘Asian slaw’ or ‘Asian salad’. There’s enough knowledge out there to be more specific and mindful of different regional cuisines. I would never say ‘European salad’.
Yay. I’m Filipino, I love sweet and I love pineapple.