DAYAW. Filipino-inspired POP-up kitchen
2015 June 24 (Wednesday, 7pm - 10:30pm)
Markthalle Neun, Eisenbahnstrasse 42/43 - Pücklerstrasse 34, 10997 Berlin
The tickets to the launching of the Dayaw Filipino-inspired Pop-up Kitchen was sold-out the night just before the event. There were around 120 persons including the cooks, the volunteers/usherettes, the musicians, the journalists including those from ABS-CBN, and our very own Ambassador Melita Sta.Maria-Thomeczek with some other diplomats from the Philippine Embassy Berlin.
It was a successful meal/performance designed by Pepe Dayaw, curated by Kathrin Kuna in partnership with the Markthalle Neun and in cooperation with the Philippine Embassy - Berlin with the volunteer participation of the University of the Philippines Alumni Association e.V.
The menu included kare-kare, kinilaw, pisbol (fishball), gazpacho, sinigang, adobo-kamatis-atsara, champorado topped with crispy anchovy tempura, and puto bumbong.
The event was also lined up with performances from Filipino musicians - singer-songwriters Mishka Adams and Isa Tabasuares, couple Jomar and Myls Rubio, and a brazilian singer Danny. Filipino songs like Ugoy ng Duyan were sung. As a closing, everyone sang Bato sa Buhangin, with lyrics distributed to the guests.
Photo credits to
Rey de Paz
Rey de Paz
‘Dayaw’ means to come together in celebration. When Filipinos gather, they don't really say ‘how are you?’ to greet each other. They would instead utilise ‘kumain ka na?’ (have you eaten?) as a way of initiating a dialogue. This cultural detail reveals how important food is as a social glue in defining an experience or making something happen. Inspired by this as well as by his own personal migrations, Pepe Dayaw cooks a pop-up kitchen project that fuses stories, tastes and rhythms together in an attempt to bring Filipino contemporary into the ongoing currents of the Spice Routes. For a night, we create a kind of Philippines at Markthalle Neun.
Performing ‘cuisine’ as a social process of translation
Cooking cultures are living archives of people's movements. Beneath a brand of identity (i.e. Filipino) that encrusts a cuisine lies a complex stew of accidents, contradictions, assimilations, migrations and appropriations that are made possible through choreographies or spectrums of desire and politics. The Dayaw pop-up kitchen brings these discourses into the dining table by appropriating cuisine as a sensate meeting place to research what authentic means when one talks about food. In a topic as multi-layered as ‘Filipino cuisine’, authenticity perhaps does not essentially occur in exacting a specific dish that has been cooked 'over there' (because traditions merely arise from inventions and serendipities) but in translating its conditions into a savory happening that belongs to the now here. Through and beyond food, this pop-up experience is a collage of contemporary rituals, dialogue and rhythmic fusions that through cooking makes humans, whether Filipino or otherwise, come together to celebrate (dayaw).
About the cook:
Joseph Michael Patricio y Tabinas is Pepe Dayaw, a UP alumnus, is a cooking artist. In his work lies a blend of folklores, precarious technologies and funky improvisations meant to choreograph living designs and sociality. Formally educated in the University of the Philippines, University of Amsterdam, University of Warwick, the National Museum of Reina Sofia Madrid and the Kaloob Philippine Music and Dance Ministry. He is a performer trained in several dance disciplines such as pangalay and butoh, a self-taught chef, polyglot and masseur; and a professional karaoke singer. Born in Manila and grew up everywhere, he feels like a leftover himself of past lives that get renewed each time he performs. He started cooking out of nostalgia for island tropical memories and has since been utilising this practice as a research tool for rehearsing emergent democracies through his independent production platform Nowhere Kitchen.
Tropical island flavors. Regional ingredients.
Traditional dishes reinvented with a funky flair.
*WELCOME ON THE ISLAND - street food
rice crepes. seasonal vegetables sauteed. peanut sauce flavored with toasted rice and shrimp paste
raw sea bass, avocado in vinegar, spices and coconut cream topped with deep-fried watermelon skin
3. pisbol (fishball)
fried smoked trout balls served on a stick with Pepe’s banana ketchup dip
watermelon, rhubarb and spreewald gherkin with spicy ginger soy twist
slow-cooked broth of pork bone marrow, rhubarb, tomatoes, colatura di alici
6. adobo, kanin, kamatis at atsara
pork belly and chicken stew, steamed rice with turmeric, tomato chutney, kohlrabi and radish pickle
sticky rice cooked in kakao butter topped with crispy anchovies
8. puto bumbong
tapioca and purple yam bursting into a sensual surprise
Dayaw is part of the Berlin Food Art Week
THE DAYAW BOAT / Team
Pepe Dayaw, cook and host
Kathrin Kuna, curator and venue coordinator
Minette Flora de Asis, event coordinator
COLLABORATORS / Partners
Markthalle Neun / Stadtland Food
University of the Philippines Alumni Association e.V. (through Board Resolution No. 2015-01)
Philippine Embassy Berlin
German-Asia Pacific Business Association (through Philippine Embassy)
Berlin Food Art Week / Entretempo Kitchen Gallery