"Hailing from a coastal town in Occidental Mindoro, Chef Francis Puyat specialises in kinilaw — a native method of cooking using liquid fire from vinegar or citrus often used on fish. Puyat applies this technique to poke bowls, served with rice, avocado, daikon and sriracha mayo. Off-menu, RAPSA — a switch of syllables of the word sarap — also accepts secret requests for sisig, a must-try dish made of fried parts of pig’s head and belly. Come dessert, look for homemade buko ice cream, a coconut base infused with flavours like ube or the classic Filipino dessert, leche flan." - Juli Suazo
