Since its establishment, Mamser has been serving nothing but the most delectable Latin American cuisines with the best spirits to match. Led by Araw Hospitality Group, the restaurant is one of the perfect places to hang out with friends and enjoy the night away with drinks, helping make Poblacion in Makati City the ultimate party center in the metro.
This time, Mamser is on a mission to take its diners on a gastronomic journey through Filipino cuisines with its newest offerings. Last May 18, the restaurant unveiled its newest menu item---its modern reimagination of some distinct Filipino dishes, which is led by Chef Richard Sumo. To make the experience extra special, the restaurant tapped Paco Cojuangco of Luisita Rum for a masterclass and food and rum pairing session.
Chef Richard Sumo, booze master Enzo Talisayon, Luisita Rum's Paco Cojuangco
The tasting began with Mamser’s take on the iconic adobo. Its version came in the form of empanaditas, perhaps a nod to the restaurant’s Latin American flair. The empanadas have everything you want from your adobo dish. They’re meaty with a perfect blend of sweetness and saltiness courtesy of the sauce on the side. The dish is paired with Apl De Grap, one of the special cocktails prepared by booze master, Enzo Talisayon. Its subtle apple taste note perfectly complimented the vinegar-based flavors of the Adobo Empanaditas.
Adobo Empanaditas and Apl De Grap
Next to grace our table was Squiviche, the restaurant’s version of the kinilaw featuring squid slices marinated in a tangy blend of calamasi and coconut vinegar. One of our favorite plates of the night, the dish was light and bright thanks to the citrusy taste of the calamansi. The squid was soft, which perfectly showcased the culinary skills of Chef Richard when it comes to handling seafood. Squiviche is paired with Lusita Rum Distillate, an unaged rum with fruity flavor notes.
Squiviche and Pinakupsan
Our third dish was its iteration of the Visayan dish Pinakupsan. It’s a pork lover's dream with its golden pork cooked in its own fat nestled on a bed of crispy noodles. Adding flavor to it was its dipping sauce, a spiced vinegar with onions. The perfect pair to it was the Luisita Rum Oro, a blend of rums aged in ex-bourbon casks, with its subtle sweetness and vanilla notes.
Triangolo and Pigar Pigar
Triangolo was another favorite of the night. Inside the crispy molo wrapper were chopped shrimp, a variety of cheeses, and fragrant herbs that was just a delight to dig into. Cutting the richness of the filling was the Luisita Rum Reserva with its mild mango and vanilla taste.
Last was the Pigar Pigar, a Pangasinan delicacy that paid homage to the rich culinary heritage of the Philippines, with thin slices of beef sautéed to tender perfection. For our final pairing, Luisita Rum brought out something unique, its small batch of rum with 58 percent alcohol by volume (ABV). The batch only has 2,000 bottles and exuded potent hints of tropical fruits like pineapple and banana the brand’s signature brulee caramelized sugar note.
Dining at the restaurant is like going through the many colorful eras of the Philippines. With its warm interiors decorated with Filipino artworks, its love for ‘70s OPM, and inspired eats and sips, Mamser has truly mastered the art of being chill.
Mamser is located at UNWND Boutique Hotel Makati: 5396 General Luna St., Brgy. Poblacion, Makati City To know more about it and its latest events, visit @hellomamser and @unwndmakati on Instagram.
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