With all the kitchen collaborations out there, it is rare to find a synergy between two groups that really works. This match made in heaven—or perhaps the underworld—is one of those that hits the spot perfectly. Chefs Noel Mauricio and Jackson Chua of The Underbelly, the now-famous rebellious ramen spot in Karrivin, Makati City, crossed the pond, as it were, to BGC to collaborate with chefs Christine Roque and Jo Arciaga of Half Saints, flexing their culinary muscles to present diners with a unique menu and medley of flavors.

Dubbed “Saint Billy: The Underbelly x Half Saints Crossover,” the limited-time collaboration runs from May 28 to June 11 at all Half Saints branches and at The Underbelly. The menu is divided into two sides, “Saints” and “Sinners,” reflecting the personalities of both brands. The Saints side goes for comforting and deceptively familiar flavors, while the Sinners offerings embrace richer, bolder, and unapologetically indulgent creations.

The media preview last Monday, May 25, was a lively affair, despite the humid summer evening heat. Friends from the media and dining industry packed the newly refurbished interiors of the BGC branch of Half Saints, glasses clinked across crowded tables, and the four chefs moved from one group to another explaining the dishes, swapping stories, and discussing how the collaboration came together.

What makes the crossover work is that it does not feel forced. Collaborations can sometimes end up as gimmicks stitched together for social media appeal, but this one is well executed from the first bite. Half Saints’ strength has always been its comforting, approachable food with a creative edge, while Underbelly thrives on irreverent Japanese flavors and playful experimentation. Here, the two styles meet naturally somewhere in the middle.

Standouts for me were the Inferno Tantan Puff Pizza, the Crispy Pork Abura Soba, and Billy’s Holy Ribwich. The puff pizza may be the most recognizable symbol of the partnership. Half Saints is best known for its puff pizzas, and this version folds in Underbelly’s Japanese influences through yuzu cream cheese, tantan sesame pork, crispy nori, and wasabi honey. It is rich and savory, with just enough heat and sharpness to keep each bite balanced. The crisp pastry base also holds surprisingly well against the weight of the toppings.

The Crispy Pork Abura Soba, meanwhile, is the clearest expression of the collaboration’s identity. Thick noodles are tossed with bagnet, stracciatella, calamansi kosho, and menma. The richness of the pork and cheese is lifted by the bright citrus notes of the calamansi kosho, while the menma adds texture and depth.

Billy’s Holy Ribwich goes full-on nostalgic, unapologetically harking back to the beloved McRib flavors of years past. Served on soft shokupan bread, the sandwich packs in grilled chashu, onions, pickles, and horseradish sauce. Messy and deeply savory, it eats like elevated fast food in the best possible way.

The rest of the menu rounds out the collaboration well. The Pork & Brie “Pain” au Chocolat combines black cacao croissant with braised pulled pork, Brie de Meaux, calamansi kosho, and daikon, balancing buttery pastry richness with sharp, tangy flavors. The Calamansi Coconut Granita closes the meal on a lighter note with calamansi crémeux, dried sponge cake, and orange ferment delivering brightness after the heavier dishes.

The chefs clearly thought the collaboration through carefully. All the dishes, not just the standouts, are well-executed and cohesive. Flavors complement and contrast one another naturally, and the menu never feels like two separate concepts fighting for attention on the same plate. Instead, the dishes carry the identities of both brands while still feeling unified.

That balance is perhaps what makes “Saint Billy” work so well. It captures Half Saints’ warmth and familiarity while allowing Underbelly’s more rebellious personality to push the dishes into unexpected territory. The result is a menu that feels indulgent and playful without losing focus. Highly recommended!