The Filipino Food Movement organises events and initiatives which promote Filipino culture through its cuisine. One of these is Mabuhay Nights which cater to small and intimate groups for a special degustation event.   

On May 23, our little self-titled group “Spunky Ladies” (Criz Guce, Ella Ponce, Len Puzon, Sheila Raptis and me) joined the Mabuhay Night event called “Sugar, Salt Atbp”, 6 Hands by three celebrated culinary figures Miko Aspiras, Will Mahusay and Santiago Cuyugan.    There were only 18 total of food enthusiasts who happily packed in the Don’t Doughnut premises in Wooloomolloo.  Aside from the kitakits and the yummy food, it was to celebrate the birthday of Sheila so we were happy to brave possible traffic and parking challenges. 

From the time the signature Sago’t Gulaman drink was served, we knew we were in for a fantastic eating extravaganza of Filipino dishes.

Check out the menu and the individual dishes we savoured on that evening.  I wonder if we could be forgiven to be 'hogging it" if we again book for the next of this fine degustation thriller.


Award-winning Filipino pastry chef Miko Aspiras has taken doughnuts to a new level at his Don't Doughnuts store in in Wooloomolloo.  He was just 11 years old when he first started baking, proudly assisting his aunt. He has had his eye on the culinary path ever since. He started as a commis chef at the Shangri-La in Manila, and has worked in a number of top hotels since such as Resorts World Manila and Raffles.

Will Mahusay is the owner of the Filipino restaurant Sydney Cebu Lechon in Newtown. At the age of 45, Will left the corporate world and took over the Cebu Lechon family business that was started in 1991 by his father. Will has become a noticeable face after he has joined SBS Cook Up with Adam Liaw in a number of episodes to talk about Filipino dishes and desserts.  Sydney Cebu Lechon has also been featured in many food and travel magazines as one of the top Filipino restaurants in Sydney,

Mamé Cocoa owner Santiago Cuyugan has been spending the past few years making a name for himself in the patisserie and chocolate scene here in Australia.  Having spent the past few years producing cakes, pastries and chocolates at Bibelot Patisserie in South Melbourne, it was finally time for him to branch out on his own. Creating Mamé Cocoa was a way to express himself and do things that resonated with his beliefs.

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