Chefs Francis Tolentino and Jordan Andino united at Taupe for an eight-course tasting menu that marries their personal histories with culinary innovation
When two culinary maestros join forces, you know something extraordinary is about to unfold—though perhaps “extraordinary” is too small a word for what transpired at Taupe’s special eight-course tasting menu. From August 23-25, the restaurant became the stage for a gastronomic duet between Chef Francis Tolentino and Chef Jordan Andino, each bringing their unique flavors, experiences, and histories to the table. Other than only the flavor, though, these dishes’ backstories stick in your mind like the aroma of a freshly prepared dinner.
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Cooking Up Memories
For owner Chef Francis Tolentino, the journey to this moment started far from the polished kitchens of Taupe. It began in the rustic, sun-soaked streets of Nueva Ecija, where a young Francis would eagerly await the chicharon vendor like a child waiting for Christmas morning. The crunch of those crispy pork rinds would become a beloved memory, one that he would later revisit in a dish that is as much about nostalgia as it is about innovation.
But this is no ordinary chicharon. Chef Francis transformed the humble snack into tapioca crackling, where the flavors of pork are echoed in a vegetarian guise. Boiled in pork broth, dehydrated, and fried to crispy perfection, the tapioca becomes a haunting reminder of the street food he once adored. It’s paired with a balut-inspired dish, where bone custard infused with wagyu marrow and lemongrass meets a glass-like broth—layers of flavor and memory unfolding with each bite.
Flavor and Family
And then there’s Chef Jordan Andino, whose culinary roots stretch across the ocean to the other side. The Canada-born chef brought Filipino flavors to the global stage through his Netflix show Cook at All Costs and a memorable guest appearance on Selena + Chef, where he guided Selena Gomez in cooking adobo. Over at Toronto, he spent his childhood afternoons savoring his grandfather’s tiger prawn snacks. It was in these moments that Jordan learned the magic of transforming simple ingredients into something memorable.
He brought this experience to life for Taupe’s tasting menu with a dish that is as brightly hued as it is warmly intimate. The tiger prawn, marinated in butter, paprika, and spice, pays homage to his Filipino background while also exhibiting his culinary skills. Beneath it lies an Israeli couscous salad, flavored with cilantro, feta, and calamansi—a concoction that bridges continents in a single plate.
More Than a Meal
These are just a glimpse of the stories that inspired their dishes. This collaboration between Francis and Jordan is like a Filipino family reunion of past and present, modernized through generations; a blending of two chefs’ life stories into something that resonates with anyone lucky enough to experience it. Each dish is a chapter, each flavor a word in a story that speaks of family, heritage, and the relentless pursuit of perfection.
In the hands of these chefs, food becomes a language—one that doesn’t just tell you where they’ve been, but invites you along for the ride. And isn’t that what great dining should be? Not just a feast for the senses, but a journey for the soul, where every bite reminds you of where you came from and where you’re headed next.
At Taupe, the taste was just the beginning. The real story? That’s something you’ll carry with you long after the last plate has been cleared.
