"Chef Mary San Pablo sees Luto — a Filipino-inspired supper club — as a personal mission of rediscovering her heritage and culture. While San Pablo has taken a break from hosting supper clubs to work as a freelance chef, she’s hoping to bring Luto to a more permanent site later in the year. Her quarterly menu is set to remain faithful to umami Filipino flavours, but with untraditional additions of certain ingredients, like her popular risotto-like brown crab arroz caldo — made of coconut-drenched rice, brown crab fish stock, shellfish, ginger and spring onions." - Juli Suazo
