Dining

Lechon Diva x Hey Handsome: This Week's Most Talked About Degustation Collab

Chef Nicco Santos of Hey Handsome and the Lechon Diva, Dedet de la Fuente of Pepita’s Kitchen, join forces for this 18-course extravaganza.
IMAGE KAI HUANG
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Chef Nicco Santos of Hey Handsome and the Lechon Diva, Dedet de la Fuente of Pepita’s Kitchen, couldn’t be more different in their individual cooking styles and culinary technique, but perhaps that is what makes their ongoing Four-Hands “Hayop” degustation truly memorable. What started out to be a two-evening staging of a 12-course dinner between the two chefs has turned into a four-night, sold out, 18-course extravaganza.


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“I was very excited when Nicco asked me to work with him,” says De la Fuente. “Nakilig ako!” And who wouldn’t be excited to work with one of the hottest chefs of the moment, Nicco Santos of Your Local and Hey Handsome fame, and his hardworking team led by Quenee Vilar? While Santos and De la Fuente may create and execute uniquely, they are both motivated by a strong sense of personal history; both put forward dishes that are infused with just the right amount of memory and nostalgia.

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Here’s a peek at what the lucky diners will enjoy at the sold-out dinners on April 25, 26, 30, and May 2.


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Street Food Sampler by the Lechon Diva.
The Lechon Diva’s take on kwek kwek, with salted egg, tusok-tusok with flavors, inspired by her recent trip to Turkey, and a truffle-laced arroz caldo.


Sinantolan na Suso by Hey Handsome.
Enveloped in an onion layer are coconut, santol and tatampal, or mantis shrimp.


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Seafood Secret by the Lechon Diva. Grilled baby squid with her very own oyster sauce.


Kropek at Talangka by Hey Handome.
This cracker, made with clams instead of the usual shrimp, is topped with crab roe. Pickled pajo magoes add acidity that cuts through the fat and adds both flavor and texture to the dish.


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Beef Preserve with Thai chili and grapes by Hey Handsome.


Gata–bi Cool by the Lechon Diva.
Noodles served with a Bicol express sauce of pork and coconut milk.


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Inihaw na Puso by Hey Handsome.
Grilled chicken hearts with quail egg and grains.


Tuslob Buwa by the Lechon Diva.
Sisig rice wrapped as a “puso” in banana leaves and served with a sauce made of pig brain and liver.


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Ice candy palate cleanser.


Kilawin na banak by Hey Handsome Pickled fresh banak, carrot, and sweet potato.


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Hiplog by the Lechon Diva. A Lechon diva classic of fresh prawns cooked in a salted egg gravy.


Hayop sa lechon!
Lechon stuffed with rice made from the milk of a burnt coconut and served with a sweet and spicy chili sauce.


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Pukis at Dinuguan by Hey Handsome.
Kabing dinuguan served with an Indonesian rice cake, pukis, coconut cream and chicharon bulaklak crumble.


Abracadabra by the Lechon Diva.
A champoy flavored meringue.


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Tien ob smoked milk , lavender, and butter by Hey Handsome.


Sundot by the lechon diva filled with sticky rice.

To try your luck on the wait list, call Hey Handsome at 0917.859.3168.

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About The Author
Alicia Colby Sy
Executive Editor
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