Wednesday, July 20, 2016

7107 Culture + Cuisine, Now Dishes-out Glocal

I'm amazed with the ever growing uniqueness that shape our restaurant industry to what can be tomorrow's trend.  With the terms such as fusion, deconstructed, hybrid, snout-to-tail and molecular, pertaining to modern takes on food, gourmand and foodies alike can get more excited hopping from one restaurant to another.

In modern dining, we can't deny the fact that one may get lost amidst the teeming cuisine defined by certain cultures.  Lost in the sense that the different cultural, ethnic and class considerations can either clash or be actively welcomed. For example, a typical Thai street food can be served gourmet-style at a swanky cafe. Some local chefs have kept mum about Filipino dishes being redefined as fusion but then turned into "con-fusion."

As it is said in the book I once read, "Food operates as one of the key cultural signs that structure people’s identities and their concept of others."  Ever wondered why we're called the "Adobo Nation?"

Quite frankly, a discerning dining experience made me realize this and with the number of foodie terms on my list another one was added - #GLOCAL.

7107 on #glocal

Like many Filipinos, the people behind this newly sprung pure Filipino restaurant in BGC have embraced such changes but made sure that Pinoy culture stands out and it includes select dishes from around the country. Alongside modernization some claim that there had been a decline in preserving local traditions and culture and this includes losings ones sense of Filipino pride.

Local Food + Local Style + Global Taste = GLOCAL.

Glocal is a portmanteau of the words global and local, which means an approach presenting global knowledge within a local context that respects human rights. It encapsulates the concept 'think globally, act locally'.

Bearing the ideal Pinoy pride around the world, as seen in culture, arts and food, the couple Gerwyn and Sheryl See caught inspiration from it and came up with the best idea  to uplift and preserve it more by showcasing the best of the Philippines through 7107 Culture + Cuisine.

It's the newest culinary and hospitality destination in The Fort located inside Treston International College.  7107 is committed in celebrating the best of what our country has to offer in one package. The resto is said to target the millennials and diners who prefer other cuisines rather than the Filipino. With the ethnical identity intact conjoined with modern takes, diners will get to see familiar dishes elevated and given that global touch.

During my visit I was gladly introduced to these glocal perspective by a fellow foodie and travel writer Paolo Abellanosa, who now works with them.

According to him, Project 7107, the company behind 7107 Culture + Cuisine, is a collaboration between Treston International College and MASĒ Investments, Inc. Developed as a real-life and
industry-based learning platform for Tourism, Hospitality, and Culinary Students of Treston,
the restaurant aims to create and nurture cultural and heritage appreciation as they are poised for global hospitality practice.

The restaurant's interior is a hodge-podge of the country's rich artistry, craftsmanship and recreation. The modern industrial look meshes well with the red bricked-walls reminiscent of our Spanish-colonial influence.

The colorfully-painted wall re-purposed from a container van showcases the Filipinos' vibrant lifestyle, convivial and diverse at the same time, due to geographic locations, being an archipelago composed of 7,107 islands.

Apart from the wide open kitchen, the colorful walls had surely drawn my eyes onto, all thanks to Daryl Feril. an artist from Bacolod City who is worked with famous brands and companies across  Asia, Europe & the US, such as Tiger Beer, Lee Jeans, Tory Burch, The
Walt Disney Company, Y&R Dubai, Inksurge, and The David Lynch Foundation, to name a few.

Utilizing both traditional and digital media, his creations transform with combination of
overflowing foliage, organic elements & splashing colors matched with rough hand-drawn
sketches, merging chaos and elegance.

Even the alley to the washrooms were such as eye-candy ideal for that OOTD or Instagram feed. Notice the graphic art interpretation of olden lady and gent to represent the male and female comfort rooms.

Above is one of his artworks used as a paper placemat.

As seen on my Instagram feed, customized fabric placemat, box for the wooden spoon and media kit on the right side.

To boost more of our culture and craftsmanship, 7107 have invited local craftsmen and artisan to display their products in a corner store set up for the purpose.

According to Paolo, the list of partner entrepreneurs is still growing and they are devicing plans to collaborate with them more, and to give way to other local merchants the displays will be changed from time to time.

The restaurant design concept was also the product of other artists and designers Francis T. Alanon, Chino dela Torre and Cal Tavera.

Francis T. Alanon, known as "Nix" to many, is the young and dynamic principal designer for
FTA Design. He studied at the Philippine School of Interior Design in Manila and took
Intensive Studies in Interior Design at Parsons in New York. While in New York, he interned
for multi-awarded interior design icon Vicente Wolf, working alongside him on projects that
included layouts and styling.

Nix’s versatility and creativity shine through his work in interior decoration and furniture
line, Phoenix Home. Constantly inspired by travel, his flair for combining interesting objects
from different periods is always apparent in his fresh and global aesthetic.

Chino dela Torre and Cal Tavera on the other hand are the talents behind C+C. It's a design firm specializing in the design of residences, commercial, and retail spaces. Inspired by the uniqueness of each project and client, they create eye-catching solutions that are simple, engaging, efficient as
well as timeless.

The Cuisine

The menu was inspired from how we as Filipinos show our passion for food, deeply rooted in our culture.  It somehow engages the diners to see a certain facet of our lifestyle as seen on the country's resilience, creativity and resourcefulness.

The food are great examples of the diverse nature of our manner of eating and culinary, hence, the offbeat design of their menu.

Getting inspirations streetfood (KANTO cuisine), love for seafood (Dampa Dining), eating communally on huge pots (TALYASI) and how can we forget dessert and sweets (HIMAGAS).

With five culinary geniuses  behind the design of the menu and RnD for six months, the outcome was breath-taking.  The restaurant then became a training ground as well for  School of Hospitality and Culinary Management of Treston International College.  Collaborations from  culinary professional,  Chef Gerhard Baur, Chef Elijah Estillore, Chef John Benedict Reyes, Chef Jasper Bobiles, Chef Maigie Atienza-Feria alike and Treston students came the by-product, the menu.

So to get the full dining experience, start off with a refreshing choice of beverage.  May I recommend the Minty Lemonade.

Under KANTO, a group can definitely bring on the fun childhood or school-time memories with WheninPH.

How about a literally 250 g. of sitsirya goodness given some twists by chefs.

Your favorite snack bought on the streets all gathered up in a colander and placed on a weighing scale, such as kropek, dynamite, fish ball, squid ball and kwek kwek served with three different dippings-  kalamansi aioili, manong sauce, and pepper garlic pinakurat.

TALYASI epitomizes Filipinos hospitality as seen in how we value togetherness and close family ties. Thus, the very reason why there are many fiestas across the country. Talyasi symbolizes these special occasions through its menu, which boasts of all-time Pinoy favorites such as KKK or Krispy Kare Kare, Bulalo v2.0 and Chocolate Binagoongan.

Sensibly served on a mini iron vat with a wooden plank supporting it, their upscale version of pork binagoongan will truly wow you.

Said to be an #epic dish in itself, the Chocolate Binagoongan consists of tender pork cutlets, grilled and sauteed in fermented shrimp or "bagoong" from Pangasinan topped on scrambled eggs and served with fried eggplants and fresh tomatoes.

It's a cross in between a Mole and Binagoongan but served in a deconstructed manner, with the chocolate sauce provided on a glass cup. Mole is a bitter-sweetness of the chocolate sauce that subtly counteracts the spiciness of the peppers in it.

If you are an adventurous diner like me, then this is for you!

If you love Bicol's spicy dishes, then make way for Tonkatsu Bicol X.

This is for you beloved "millennials."  You can have your favorite Tonkatsu and a taste of Bicol Express in one fork bite.  Instead of using the traditional chopped pork and loads of chili, the pork cutlet was used, breaded and pan-fried and placed on a puddle of Bicol Express sauce.

You won't miss out on your spicy cravings even though served gourmet-looking, the sauce packs a lot of punch, but you can always ask the spiciness level upon ordering.

I didn't get to try anything from the DAMPA, so that's something I need to come back to.

Perhaps next time, I can get to try the ViatminSea Chowder, coded with "Chef's Recommendation.

A list of drool-inducing desserts awaits.

As the name implies, #EPIC7107 are local "pasalubong" mingled in one bowl. Dig in beyond the dirty ice creams (vanilla, ube and quezo) and you will find broas, piyaya, chocnut and fruit coulis.
I'm sure this will be a hit to "balikbayans."

Raise your hand if you like Choc Nut!

My sister in Milan, would probably do as she reads this...

Ergo, Choc Nut Turon.  Think deep fried bananas rolled in rice paper drizzled with powdered  Choc Nut.  Top it a notch when you dip it in either coco pandan or mole sauce.

Desserts are savored best with a pairing of good local brew.  More Choc Nut with Cafe Mocha.

The cool and artsy ambiance of the resto also implies welcoming both glocal and  local artists, and will soon serve as a venue to showcase their talents and contribute in their own way towards creating a sense of local pride for every Filipino.

Aside from serving good Pinoy food, we want 7107 to be the place where we can appreciate local personalities that have world-class talents like Daryl. Pinoys can be recognized if they are given the space and opportunity,” said Gerwyn and Sheryl.

Travel with your taste buds now at 7107 Culture + Cuisine, coz it is #NotYourAverageLocal.

7107 Culture + Cuisine
Address:  Treston International College,
                 32nd Street Corner, C5 Road,
                 University Parkway District,
                 Bonifacio Global City, Taguig City
Contact Details:  02 6167336
                 +63 9178094830

7107 Culture + Cuisine Menu, Reviews, Photos, Location and Info - Zomato 

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