Experience a vibrant Indonesian–Filipino culinary showcase, where diverse flavors and traditions come together to tantalize the senses. Indonesian–Filipino food, celebrated for its rich combination of tastes and cultural depth, offers a truly unique experience that promises unforgettable tastes as part of our culinary showcase.
Bacolod felt alive during Terra Madre Asia & Pacific. Farmers, cooks, and food advocates filled the city with energy. Each one arrived with stories shaped by land, season, and sea. In the middle of this movement, Sucré by Liz & Mom hosted a lunch that quickly became one of the festival’s most meaningful moments: an Indonesian Filipino restaurant takeover led by Master Chef William Wongso and Chef Gerald Montelibano.
It was more than a menu. It was a conversation on a plate.
A Meeting of Islands
The collaboration felt natural. Indonesia and the Philippines share deep culinary roots, shaped by trade routes that connected our islands long before borders existed. Yet today, our kitchens often feel far apart.
Chef William wanted to change that. He arrived at Terra Madre with one goal: to help two neighboring cultures taste their shared history again.
Who Chef William Is
Chef William Wongso is one of Indonesia’s most respected culinary leaders. He is a mentor, historian, and cultural ambassador who has spent decades preserving regional Indonesian cuisines. He champions heirloom spices, slow-cooked bumbu, and traditional sate techniques. He also collaborates with chefs across Asia, helping the world understand Indonesian food with greater depth.
Seeing him in Bacolod, cooking beside Chef Gerald, gave the luncheon weight. It created a bridge between two traditions that have always mirrored each other across the sea.
How the Menu Took Shape
Chef Gerald grounded the menu in Ilonggo comfort. Chef William added Indonesian depth. Together, they created dishes that tasted warm and familiar, but also new. The flavors were familiar, yet different at the same time. They echoed Filipino comfort but carried Indonesian depth. Every bite felt like a conversation between two islands.
Diners tasted ingredients they knew—coconut, smoke, citrus, salt—presented in ways that sparked curiosity.
A Luncheon That Taught as Much as It Fed
The lunch felt both insightful and educational. The chefs spoke openly about their process. They compared the broth work. They discussed regional similarities. They showed how both cuisines balance heat, acidity, and richness. Chef William led the room with energy. Jovial, curious, and deeply passionate, he explained each dish and each spice. He made the connection between the two countries feel clear and alive. He also expressed his desire to collaborate more in the Philippines, explore regional ingredients, and continue building these culinary bridges. His enthusiasm filled the room.
A Tasting Map of Two Nations
Bright Starters
The meal opened with Jakarta Shrimp with Pickled Fruit Salad and Chorizo Tostado with silky scrambled eggs. The acidity and sweetness felt familiar, while the aromatics carried Indonesia’s layered spice traditions.
A Bowl with Three Histories
Next came linguine with Bicol uni, chardonnay cream, and lumpfish caviar. Chef Gerald blended Italian technique with local flavor, proving how Filipino ingredients shine beside global influences.
The Trio Sate
The Jawa, Manado, and Bali sate offerings told a story of fire, smoke, and region. Each stood confidently on its own yet connected naturally to Ilonggo grills and inihaw culture.
Soto Kanzi: The Heart of the Meal
The main dish, Soto Kanzi, became the centerpiece of the afternoon.
Bone marrow added richness. Tanglad and shallots brought fragrance. Purple rice ground the bowl. Indonesian spices deepened the broth while Ilonggo comfort held it steady.
It showed what happens when two food cultures meet with mutual respect.
Drinks That Carried the Flavors
Guests sipped Negros Sangria, local beers, and an unspiked Batuan Fizz. These bright, fruity drinks balanced the spice and allowed each dish to shine.
Terra Madre’s Spirit on the Table
The luncheon reflected Terra Madre’s mission: preserve heritage, champion biodiversity, and uplift food communities. Both chefs believe in honoring local producers. Both value indigenous ingredients. Both understand the importance of cultural memory.
Chef William shared his appreciation for Filipino ingredients like talangka, sinantolan, and even banana root. He spoke about exploring how these could evolve Indonesian dishes. Chef Gerald, in turn, discovered how Indonesian flavors could deepen Ilonggo classics. This was not fusion. This was kinship.
A Beginning, Not an Ending
When the lunch ended, guests lingered. They felt they had witnessed a rare moment—a reminder of how close our cuisines truly are.
Both chefs hope this is only the start. More shared kitchens. More collaborations. More tables where two countries can taste and understand each other again.
At Sucré, during Terra Madre Bacolod, that understanding began with one thoughtful, memorable meal.
About Sucré by Liz & Mom
Sucré is a well-loved Bacolod dining room known for its warm hospitality and refined comfort food. The restaurant draws from family traditions, seasonal ingredients, and a deep respect for local flavors. Its intimate space has become a home for chef collaborations, special lunches, and tasting menus that highlight Bacolod’s evolving culinary identity. Hosting this Indonesian Filipino restaurant takeover reflects Sucré’s commitment to creating meaningful food conversations—one table, one story, and one shared meal at a time.
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