Chef Jordy Navarra's modern Filipino restaurant on Chino Roces Avenue, where "toyo" (soy sauce) reflects the humble yet complex foundation of Filipino cuisine. After training at The Fat Duck in the UK and Bo Innovation in Hong Kong, Navarra returned home to champion Filipino ingredients and recipes. Famous for his "Bahay Kubo" dish featuring all 18 vegetables from the children's folk song, and his 12-hour three-cut pork barbecue. The restaurant uses artisan ingredients like Asin Tibuok salt from Bohol and sources from across the archipelago.