Update March 9, 2016: Black Sheep BGC is now closed and moved to Black Sheep Manila.
Chef Alvin Leung is a three Michelin Stars chef of Bo Innovation in Hong Kong. He is known as the “Demon Chef” for his playful spirit and approach to his X-treme Cuisine. He is the mentor of Chef Jordy Navarra of Black Sheep fame.
Chef Jordy and Demon Chef collaborated on a four hands one-night only dinner at Black Sheep with the theme: X-treme Filipino during the first Madrid Fusion Manila!
First Madrid Fusion Manila 2015 Series:
- TERRY’S SALCEDO: Chef Juan Carlos de Terry x Brandy de Jerez Dinner!
- VASK: Chef Elena Arzak x Chef Chele Dinner Experience in Manila!
- BLACK SHEEP: X-treme Filipino by Chef Jordy x Bo Innovation’s Demon Chef Alvin Leung!
- CASA ROCES: Chef Sau’s Grand 7-Course Kapampangan Dinner!
Here’s a photo essay of the #BlackSheepxBoInnovation dinner experience:
Chef Alvin Leung’s presentation entitled “IT’S FUN TO COOK XTREME FILIPINO,” was the funniest and entertaining presentation at Madrid Fusion Manila. We can’t stop laughing!
We were super excited to see famous Demon Chef of Bo Innovation in Hong Kong cooking X-Treme Filipino for the first time in Manila at Black Sheep. (Black Sheep x Bo Innovation Menu)
Dinner started with a bubbly Beringer White Zinfandel to get you into the mood of X-treme Filipino cuisine.
Merengue & Green Mango (by Chef Jordy Navarra). Pork. Kabayawa
We liked the green mango merengue with the right sourness to get your appetite going.
✮ Ox Tongue & Oyster (by Demon Chef Alvin Leung). Green Onion
We enjoyed the Ox Tongue, which was tender with a balanced marinade flavor. It was unusually paired with Oyster from Aklan, green onion, parsley, and Szechuan peppercorn that was a bit extreme contrast in flavor and texture.
The pairing with Beringer Sauvignon Blanc 2012 enhanced the taste of the lengua.
✮ Aged Grouper (by Chef Jordy Navarra). Guava “Kamias”
Next course is clear guava with kamias soup with aged grouper fish served in tiny portions just enough to tickle your taste buds. Jordy’s version of the sinigang soup.
One of the things I love about dining at Black Sheep is the bird’s eye view of the ever changing Bonifacio Global City!
Coca-Cola Chicken (by Demon Chef Alvin Leung). Coconut. Vinegar
It’s a parfait of chicken liver and foie gras with Coke meringue, a bit of soy sauce with Coke, and liquid nitrogen Coke bits finished with sparkling Pop Rocks.
A novel concept but I didn’t like the flavor combination of foie gras with sweet Coke flavor.
✮ Bahay Kubo (by Chef Jordy Navarra). Garden Vegetables
Bahay Kubo is the most raved about signature dish of Chef Jordy Navarra. It is a garden salad based on the classic Filipino song “Bahay Kubo” celebrating the lowland vegetables and local culture.
BAHAY KUBO
Kahit Munti
Ang Halaman Doon
Ay Sari Sari
Singkamas (jicama) at Talong (eggplants)
Sigarilyas (wing’d beans) at Mani (peanuts)
Sitaw (string beans), Bataw (hyacinth), Patani (lima beans)
Kundol (winter melon), Patola (loofah), Upo’t (bottl’ gourd) Kalabasa (squash)
At Saka Meron Pa, Labanos (radish), Mustasa (mustard beans)
Sibuyas (onions), Kamatis (tomatoes), Bawang (garlic) at Luya (ginger)
Sa Paligid-ligid ay puro Linga (sesame seeds).
Related Post: BLACK SHEEP Degustacion: The Culinary Brilliance of Chef Jordy Navarra! #BlackSheepBGC
Our waiter sang the song as we mixed the salad and got to taste what the song is all about. It consists of 18 vegetables with the black mixture of dehydrated eggplant and peanuts.
Best to pair with the Chateau St. Jean Fume Blanc 2012 which enhances the vegetable flavors.
It’s fun to sit at the counter area to see the Demon Chef in action and get to interact with the chef.
Molecular (by Demon Chef Alvin Leung). Xiao Long Bao. Siopao Asado
The next dish is a tribute to molecular gastronomy with the flavors of Xiao Long bao and Siopao Asado in gelatin form.
As you put it inside your mouth, big sago bubble popped and siopao asado sauce/ pork soup oozed out. There was no texture, and it was just like swallowing the sauce.
The most awesome dish for the night for us is the Demon Sardines 666 (in reference to the popular 555 sardines in Manila).
✮ Sardinas (by Chef Jordy Navarra x Demon Chef Alvin Leung). Tomato. Salted Egg.
It’s fried tawilis on a bed of cauliflower base with tomato, cauliflower puree, salted egg foam and black truffles.
Eat it in one bite to taste the contrasting salty and truffle flavor, with the different textures of the fried fish, cauliflower and tomato.
✮ Lobster (by Demon Chef Alvin Leung). Lemongrass. Chili Sauce
Next course is Lobster meat with chili, lemongrass, black truffle and corn. It’s simple and good.
The lobster meat was paired with Beringer Chardonnay 2012.
✮ Chicken Rice (by Demon Chef Alvin Leung). Manila Clams
Rice mixed in chicken broth topped with Manila Clams and chicharon. A satisfying main dish course which you can also pair with the light Beringer Chardonnay 2012.
✮ Beef Tenderloin (by Chef Jordy Navarra x Demon Chef Alvin Leung). Preserved Calamansi. Kamote
Bukidnon Beef with beef ju and preserved Kalamansi fudge served with Kamote/Tara with Black Truffle on the side. A nice piece of steak meat to end the main course.
The beef meat is better paired with the Beringer Napa Valley Merlot 2011.
Rhum Baba (by Demon Chef Alvin Leung). Palm Sugar. Passion Fruit
The Rhum Baba is made of bread with rum, served with passion fruit curd/jelly with coconut and brown sugar.
✮ Cigar Halo-Halo by Chef Jordy Navarra. Milk, Banana
A cigar-infused halo-halo dessert with cacao bits…
… and demon’s milk to make it dangerously yummy 🙂
Congratulations to Demon Chef Alvin Leung and Chef Jordy Navarra for an awesome four hands Black Sheep x Bo Innovation dinner!
The degustation meal was very playful and fun paired with the right kind of wines.
My favorite is the Demon Sardinas collaboration dish with the unique sardines can presentation and it was fun to eat with the different textures and flavors.
For the dishes of Demon Chef Alvin Leung, we liked the Ox Tongue & Oyster, Lobster, and the Chicken Rice.
For the dishes of Chef Jordy Navarra, we liked the Aged grouper, Bahay Kubo, and Cigar Halo-Halo.
BLACK SHEEP
The Penthouse at W Fifth Avenue, corner 32nd and 5th, Bonifacio Global City, Taguig
Telephone: +632 478-4498
Mobile: +63917 871 4388
Email: dine@blacksheepbgc.com
Website: http://www.blacksheepbgc.com
Facebook: Black Sheep Bar and Restaurant
Instagram: @BlackSheepBGC
Related Blog Posts:
- BLACK SHEEP: Modern Gastronomy with Single Malt Whisky Pairing!
- BLACK SHEEP Degustacion: The Culinary Brilliance of Chef Jordy Navarra! #BlackSheepBGC
First Madrid Fusion Manila 2015 Series:
- TERRY’S SALCEDO: Chef Juan Carlos de Terry x Brandy de Jerez Dinner!
- VASK: Chef Elena Arzak x Chef Chele Dinner Experience in Manila!
- BLACK SHEEP: X-treme Filipino by Chef Jordy x Bo Innovation’s Demon Chef Alvin Leung!
- CASA ROCES: Chef Sau’s Grand 7-Course Kapampangan Dinner!
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosure: Our meal was courtesy of Chef Jordy of Black Sheep. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Watch the first ever Vlog of Aidan — Aidan eats Xtreme Filipino!