Each of the countries in Southeast Asia has its own collective mix of culinary cultures, where inherent beauty is found in the flavor complexities. While geography provides the region with a vast array of common ingredients, each culture has adapted their own taste and preferences, influenced by their collective experience as a people. It is in accepting this diversity that we invite inclusivity and acceptance, where each country can learn and grow from each others strengths, adding to the beautiful tapestry of food that makes up the region.
In their latest gastronomic enterprise, Chef Myke 'Tatung' Sarthou and Chef Robby Goco demonstrate an intimate understanding of the Southeast Asian flavor profiles that allow them to beautifully combine the light, aromatic cooking of the Vietnamese with the bold flavors of Filipino cuisine. Together with their partners, Gretchen consunji-Lim and Alvin Lim, their judicious pairing of textures and nuances take iconic dishes of the Philippines and Vietnam to mouth-watering new heights. As such, Juanh Mi presents dishes that are revolutionary in blurring the culinary boundaries of the two countries while maintaining each locale's distinctive personality!
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Photographs by the author