Low-Waste Menus
Maximizing creativity
Push the boundaries
Unique food stories
Maximize ingredients potential
About the trend
The rising cost of produce means that we need to be resourceful in order to reduce waste, whether that’s using the whole ingredient to create more components or sharing excesses with other restaurants. Reducing waste is no longer just about sustainability, it’s about maximizing the potential of ingredients and creating unique food stories that bring communities together.
"Sutokil na Isda is a Visayan
culinary technique that maximizes the entire fish through three cooking methods: Sugba (grilling), Tinola (soup), and Kinilaw (ceviche). The belly is seasoned, marinated, and grilled. The head is cooked in a ginger broth for tinola. The premium part of the fish is prepared like a ceviche for kinilaw. This approach ensures low waste and full flavor."
Chef Brando Santos - Senior Sous Chef, UFS Philippines
Savor one whole tanguige or managat, expertly prepared three ways - Grilled Fish, Tinolang Ulo soup from the head, and Ceviche-Style Fillets. A culinary masterpiece celebrating the fish's diverse flavors.
Indulge in marinated and roasted mixed mushrooms, served with fried rice sinangag and a perfect sunny side up egg. A delightful vegetarian twist on the classic Filipino breakfast.
A unique fusion of Filipino and Mexican cuisines. The rich, savory pork dinakdakan is complemented by the fresh salsa, creating a flavorful, satisfying bite in every taco.
Take a new spin on lechon manok by serving it with rich, tangy flavors in a Western-style quiche with a side of fresh salad.
