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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.

“It’s a more coursed-out and plated experience compared to our family style in regular service,” says Justin Goo, Abacá’s GM and Beverage Director, who notes the abundance of talent right now in the Filipino chef world. “It’s great to have these Filipino chefs that have great knowledge, and are available to bounce ideas off and collaborate.”

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

Tickets Available Here