Abacá — and Its Exciting Monthly Dinner Series — Showcases the Breadth of Filipino Cuisine
Since opening in 2021, the groundbreaking and much-acclaimed Abacá has been a central part of the ongoing conversation about Filipino cuisine in America.
The Abacá team, led by the husband-and-wife duo of Francis and Dian Ang, continues to push forward the breadth of Filipino cuisine — not only via contemporary approaches to traditional flavors, but also in the way they explore the regional diversity of Filipino food and utilize the Bay Area’s market-driven ethos.
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And now, the team has been hosting monthly dinners with top Filipino chefs from around the world, collaborating in a tasting menu format. They’ve already hosted Melissa Miranda of Musang in Seattle, followed by Tom Cunanan, previously of Bad Saint in D.C.
Up next is Mark Singson, perhaps best known for his time on Top Chef Canada. He’ll be cooking with the Abacá crew on Thursday, April 13. The tasting menu ($125; in full below) will feature dishes such Pork Belly Pinakbet with prawn and pork rib jus, and Pan de Sal French Toast with pandan, cheese ice cream, and ube. Tickets are available now.
“A lot of other Asian cuisines have had their spot in the light and continue to,” says Goo. “And I feel like Filipino cuisine is right there in that spotlight, too,”
Mark Singson x Abacá Collaboration Dinner
(menu subject to change)
Oyster on the half shell | Calamansi Granita
Baked Mussel | Canadian Cheddar
Laing | Crispy Rice, Trout Roe
Grilled Little Gems | Asparagus, Salted Egg Ranch, Calamansi
Bistek Tuna | Garlic Rice, Charred Onion, Nori
Hanger Steak Callos | Chorizo de Bilbao, Tendon Jus, Tripe Chicharon
Pork Belly Pinakbet | Prawn, Pork Rib Jus
Roast Chicken | Adobo Jus, Bayleaf Oil, Foie Gras
Munggo Guisado | Spring Vegetables, Smoked Tofu
Grilled Focaccia | House Butter
Pan de Sal French Toast | Pandan, Cheese Ice Cream, Ube Foam
Sans Rival | Baked Alaska, Cashew Ice Cream, Cocoa Sorbet, Cashew Daquoise