The Your Local x Cold Storage collaboration happens on October 24 and 25. Called The Local’s Catch, it will feature an eight-course seafood dinner, with two seatings each night: one at 6 p.m. and another at 8:30 p.m. It’s a partnership for a more sustainable future, as Cold Storage will provide quality seafood ingredients, and Chef Patrick Go of Your Local will utilize his signature Asian flavors and Filipino-inspired embellishments to bring some kitchen wizardry into the equation. The objective is to raise awareness and funding in support of Save Philippine Seas (SPS), whose advocacy is the conservation of the Philippines’ marine biodiversity.

There was an exclusive media event where we sampled the courses that will be served during the two nights. I’ve been a longtime believer in Chef Pat, and am happy to report that once again, he hits it out of the ballpark, presenting course after course that surprises yet stays within the realm of comfort food. Chef Patrick explained that some dishes, such as the scallop course, are tributes to the meals his mother prepared at home. This is comfort food with added sentiment, significance, and a whole lot of flavor.

The meal opened with two starters: Snow crab with kropek, corn, aligue, and Sichuan powder, and salmon with fish eggs and shokupan toast. The snow crab with the kropek as its base quickly became a favorite, but the salmon also vied for attention, as the interplay between the salmon, “caviar,” and toast almost made me forget about the crab.

The bisugo with cacao vinegar, coconut, and pumpkin was our first encounter with a broth-like preparation, offering a strong flavor profile. However, it was the next course, suahe with tomato sambal, mantou, and mentaiko, that really stood out. Each bite was full of surprises, and it’s a must-try.

The apahap with bisugo broth, kaffir, and charred radish was the main soup course. Dominated by the kaffir, this dish paired the broth with the tender morsels of apahap in an excellent way.

The scallop with three-cup congee, fish skin furikake, and calamansi was a nostalgic nod to Chef Patrick’s memories, making this one of the most filling courses of the night. With two more courses to go, I was worried about getting full, but the comforting flavors of the congee, inspired by Chef Pat’s mother, made it worthwhile.

The halibut with carrot curry, kangkong, and Bacolod tuyo rice took the meal to the next level. The tuyo rice was widely praised as the best version ever, although I, not being much of a rice eater, focused more on the tender halibut. A stronger curry component would have been appreciated, but overall, it was well-received.

For those who still crave meat, the Angus ribeye with black garlic asado, miso kamote, and shishito will satisfy. The asado sauce was wonderful, and the dish was a reminder that Cold Storage offers quality beef as well.

Two desserts rounded out the tasting menu: chrysanthemum cream with guava, passion fruit, and mango, resembling a fruit salad with an oriental tea flavor, and shokupan bread ice cream with tinapa butterscotch and sesame. The tinapa and butterscotch may sound like an odd combination, but the subtle flavors worked, creating refreshing, understated desserts.

This unique menu allows Patrick to highlight the sustainably sourced seafood from Cold Storage. For Your Local, known for their à la carte menu, this event offers an opportunity to showcase their fun, experimental side.

Marco Qua, president of Cold Storage Seafood, sees this advocacy to help SPS as part of their ongoing commitment to sustainability. Anna Oposa of SPS expressed her excitement, calling Your Local one of her favorite dining establishments and feeling honored to be the recipient of this collaboration. For these two nights, I christen the event “Your Storage!”