Close this search box.

Chef Sau, Chef Jessie serve a feast at republicasia launch 

by Leila Salaverria

THE special guests at republicasia’s private viewing event on Saturday enjoyed a gastronomic feast from renowned chefs Sau del Rosario and Jessie Sincioco while learning all about the future of media. 

The culinary experts treated the guests to a delectable spread of appetizers, main courses, and drinks.  

Chef Sau, an internationally trained chef who has a passion for Kapampangan cuisine, served modern Filipino cuisine from his Sawsaw restaurant.

Guests had appetizers of okoy na sugpo at mais, inasal skewers, and chorizo sliders.

They also feasted on lechon baka, pasta cooked in a parmesan wheel and with different toppings, kinilaw na snapper, sinugba trout, oysters, and pinoy rolls. 

For dessert, there was ube macapuno tart and calamansi macaron.

The free-flowing drinks included Chef Sau’s refreshing cocktails. One was called Sisa, a mix of rum, tequila, raspberry, ginger, and kaffir perfume. Another was Damaso, a mix of pisco, roasted tomato water, citrus oleo, and aquafaba.  

Chef Jessie had a baby lamb leg carving station, which proved to be a hit with republicasia’s millennial and Gen Z guests.

She also served a mediterranean salad, hummus and pita, mini chicken escalope with diable sauce, seafood and vegetable kebab, and linquini pomodoro with crunchy prosciutto.

For dessert, she had a spread of strawberry and mango tartlets, caramelized profiteroles, and mini chocolate kisses. 

Chef Jessie is one of the country’s top restauranteurs and caterers and specializes in European, American and Asian cuisine. 

Aperitif also provided a grazing bar with cold cuts, cheese, olives, crackers, sandwiches, and desserts.



We have the stories you’ll want to read.

RepublicAsia Newsletter