Restaurant Wars has been a fun staple in the Bravo TV reality cooking show contest Top Chef. Many contestants look forward to it and others shudder in fear. It’s a big undertaking to create a restaurant from the ground up in only 48 hours. An additional twist to this season’s Restaurant Wars was that they only had a patio deck to cook from. Meaning no kitchen. Somehow they figured out how to create their own makeshift kitchen outdoors. The servers and host/hostess shuttled to and from the outdoor kitchen and the dining room inside.
Chef Sheldon (the hawaiian guy that loves wearing his red beanie hat) lead team URBANo where he chose to create elevated and modernized filipino cuisine. I was really excited to see what he would create. Simply beautiful and inspiring. His menu included food inspired by the fililpino dishes kilawen, balut, miki, pork adobo, mongo(mung) beans and halo-halo.
Sheldon’s Urbano menu:
First course – Kilawen: Yellowtail with Cilantro, Spicy Chili & White Soy Sauces (Stefan)
Second course – Balut: Poached Egg, Duck Confit & Foie Gras Mousse (Josh)
Third course – Miki: Prawns, Tapioca Roll with Achiote (Sheldon)
Fourth course – Adobo: Pork Belly with Mung Bean Puree & Pea Shoots Salad (Sheldon)
Dessert course – Halo-Halo: Coconut Sorbet, Avocado Mousse, Banana & Shredded Coconut (Josh)
Dessert course – Dark Chocolate with Macadamia Nuts, Ginger & Peppermint Oil (Stefan)