The acclaimed chef brings her newfound confidence to the table–with an all-female team–and a menu that unleashes her authenticity.
“More than an inspiration, the food I’ve created for this residency is the first step to the direction I’ve set out to do for myself,” Chef Miko Calo declares, referring to her all-women team’s takeover at Sage Bar in Makati Shangri-La. She is the very first chef offered a residency at the luxury hotel–and rightly so, having already made her mark in Manila’s culinary scene.
Grounded in French culinary discipline, Chef Miko Calo mastered her craft after a year at École Grégoire-Ferrandi Paris, seven years with Joël Robuchon Paris, London, and as junior sous chef in Singapore. Her approach stems from the rigorous standards she encountered during her time in the Robuchon kitchen.
Miko’s education includes the Certificat CCIP Ecole Supérieure Cuisine Française Intensive Professional Program from Ferrandi Paris in 2009 to 2010. Before taking the helm as head chef and owner in Metronome from 2019 to 2024, Miko sharpened her skills in renowned establishments in Europe and Asia. These include L’Atelier de Joël Robuchon and Restaurant Joël Robuchon in Singapore, Commis, L’Atelier de Joël Robuchon in London, and Stagiere, La Table de Joël Robuchon in Paris.
Chef Miko Calo leads an all-female team with an exciting new menu that is true to herself / Danielle Tensuan, Joan Dolina, Georgina Gorospe, Miko Calo, Reeya Gloriani, and Bianca Aragon
Some noteworthy collaborations since 2022 encompass a Six Hands Dinner with Chef Romaine Dupeyre and Chef Adrien Castillo of Racines, Hong Kong; “Queens” with Chef Erica Paredes of Reyna, Paris and “Her” with Chef Pam Pichaya Soontornyanakij of Potong, Bangkok both held in Metronome, Manila; “Filipinas” with Chef Johanne Siy of Lolla, Singapore and Chef Margarita Forés of Lusso, Manila which took place at both Lolla, Singapore and Lusso, Manila; a Four Hands Dinner with Chef Stephane Duhesme of Metiz, Manila; “Roots” with Chef Jordy Navarra of Toyo Eatery, Manila and Chef Bruce Ricketts of Mecha Uma, Manila held in Metronome; and a Four Hands Dinner with Chef Bettina Arguelles of Sofitel Manila, which was also hosted by Metronome.
Creativity Unleashed
On how this residency in Makati Shangri-La is different from her previous endeavors and collaborations, she reveals, “Collaborations have allowed me to be creative but I also had to take into consideration what my collaborator was creating. My previous endeavors had brand parameters and expectations that I had to adhere to. While this menu, I basically did what I wanted to do.”
Savory Sablé (black bean-cacao sablé, black pepper-pecorino sablé, taba ng talangka sablé)
Elaborating further, Miko shares that the cuisine is rooted in technique, personal experience, and a newfound confidence. In addition, guests can expect fun, indulgent, and familiar flavors.
Boudin & Etag (boudin noir a la royale, etag, pork jus, shallots, chives, almonds) and Eggs & Cepes (soy marinated 64 egg, sautéed cépes mushrooms, wasabi, potato purée)
She continues, “The conceptualization process was just really me pushing myself to do what’s been in the back of my mind for a long time now.”
Duck Magret & Foie Gras (miso-cured duck breast, braised leeks, pickled red radish, foie gras gastrique) and Gambero Rosso & Caviar (poached gambero rosso, baeri caviar, capellini, chives, tomato water)
Makati Shangri-La’s general manager, Jonathan Reynolds, shares the reason behind their invitation for this residency, saying that their partnership with Chef Miko Calo came about quite organically. They initially reached out to local celebrity chefs they can feature at Sage.
Potato & Butter (potatoes, butter, milk)
Miko shared that she had been looking for a venue where she could continue creating her unique cuisine while supporting her team of chefs. What started as an idea for a wine nights or a pop-up evolved into a full residency.
Pigeon & Kamias whole Brittany Pigeon, kamias glaze, caramelized onions, shallot crisp, potato gratin
Jonathan says, “During our first meeting, Miko mentioned that she felt good when she saw our message, felt like perfect timing for her—everything just aligned!” Furthermore, he believes that Miko is a prominent figure in the Philippine dining scene, sharing, “Chef Miko’s residency at Makati Shangri-La fits perfectly with our commitment to developing new and inventive and dining options. This is actually the first of a several launches we have planned across the next eight months.”
Peach & Durian (peach coulis, peach jam, durian espuma, elderflower savarin)
On what makes this offering different and exciting, Jonathan says that for the first time, Makati Shangri-La, Manila has partnered with a local chef for a residency. While they typically feature guest chefs from their sister properties abroad for food festivals lasting about two weeks, this collaboration marks an exciting new direction.
Chocolate & Orange (chocolate namelaka, hazelnut praline, hazelnut chantilly, hazelnut crocanti, candied orange peel, paté sablée)
Jonathan shares, “Known for her expertise in French culinary techniques infused with global and local flavors, Chef Miko curates an extraordinary dining experience that blends international flair with local inspiration, celebrating the richness of our local culinary scene.”
He reveals enthusiastically, “Guests can look forward to an extraordinary dining experience featuring a one-of-a-kind menu crafted by Chef Miko specifically for this residency. Each dish reflects her signature fusion of French techniques and vibrant global flavors, perfectly paired with signature cocktails by award-winning mixologist Arcadius Rybak.”
A Passion For Beverages
Speaking of Arcadius. This menu has another aspect to be explored: the signature drinks he created. On how the partnership came to be, Arcadius shares, “This collaboration was born out of a shared vision to create a unique dining experience that highlights the best of Filipino flavors with a modern twist. Both Makati Shangri-La and Chef Miko Calo have a strong commitment to showcasing local ingredients, and I saw an opportunity to bring my expertise in mixology to complement their culinary excellence.”
Beyond cocktails, Arcadius Rybak hopes that guests “discover something new about Filipino ingredients and leave with a greater appreciation for the artistry of mixology.”
Born and raised in Poland, Arcadius cultivated his love for culinary arts as a young child, frequently dining with his parents. His education includes studying in Hotel Management in Poland, participating in an exchange program in Greece, and working in resorts on Corfu Island. He then discovered his passion for beverages by working in the bar department. After going home to Poland to continue his education, he took another exchange opportunity at the prestigious culinary school, Lenotre in Paris.
Since then his experience spanned Europe and Asia: the 16th century boutique hotel Langshott Manor in the UK where he worked alongside talented chefs from three Michelin star restaurants to five star hotels; the Covent Garden Members Club in the UK as assistant general manager; Zuma where he oversaw the beverage program in Hong Kong, Bangkok, and Phuket; Rosewood Hotel Hong Kong as bar director for their flagship opening, managing all beverage elements in the rooms, residences, nine F&B concept outlets, while focusing on the cocktail bar, DarkSide.
Multiple Accolades
Both Zuma and DarkSide received multiple awards under his leadership from awarding bodies such as Asia’s 50 Best Bars, The Bar Awards, The Asian Club and Bar Awards, Drinks World, Foodie Forks, Stelliers Awards, The World’s 50 Best Bars, Time Out Hong Kong Best Bar Awards, Tales of the Cocktail Spirited Awards, among others. Arcadius has also participated in high-profile events like the F1 in Monaco, managing the beverage side of things, and a Fashion TV beach party in Monaco.
The award-winning mixologist is known to infuse the unexpected in his creations
Known for creating a sense of surprise and fun, Arcadius replaces familiar ingredients with unexpected substitutes featuring similar profiles like lipstick for a waxy texture, plankton for matcha notes, hay for complex tea aromas, and Hinoki cypress for a citrus kick. After Hong Kong, Arcadius moved to the Philippines with his family to start an F&B consulting agency with his wife, called Good Vibes Only. They are currently working on several projects in the Philippines and Asia.
A Shared Vision
When asked what excites him the most about this partnership, Arcadius says, “Collaborating with Chef Miko Calo is a thrilling experience because of her deep understanding of Filipino flavors and her dedication to refining them into something extraordinary. Watching her using French techniques with local flavors is something that reflects my style. Working with such a prestigious venue as Makati Shangri-La also offers the perfect setting for these drinks, elevating them in a way that truly honors Filipino ingredients and craftsmanship.”
Arcadius joins Chef Miko Calo during her residency at Makati Shangri-La until December 14, 2024
Arcadius adds that in order to develop the signature drinks to complement this menu, he spent time understanding the elements of Miko’s dishes–both the flavors and the story behind each one. The drinks were crafted to enhance and echo these flavors without overpowering them, focusing on balance and harmony. They aimed for each cocktail to stand on its own yet seamlessly blend with the menu.
Presenting Filipino flavors in a new light
He elaborates on what makes the line-up unique and special, saying, “The drinks incorporate Filipino ingredients in ways that highlight their versatility and elevate them in a globally inspired style. He enthuses, “We’ve created a lineup that is not only true to local flavors but also reflects innovative techniques and a contemporary aesthetic. This blend of tradition and innovation makes each drink memorable I believe.”
On what he loves about local ingredients, Arcadius shares, “The richness of Filipino ingredients is truly inspiring, and I wanted to celebrate their unique flavors while presenting them in a new light. Showcasing these local elements also aligns with my goal of promoting Filipino culture,ingredients and people behind each ingredient on an international stage.” He believes the Philippines has so many natural treasures that are not given due value compared to international ingredients.
For those trying the signature drinks for the first time, Arcadius encourages guests to approach them with curiosity. Each one is crafted with a story behind it, rooted in Filipino heritage yet presented in a modern context.
On the learnings he gained while curating the drinks for Miko’s menu, he reveals, “One of the biggest discoveries was the untapped potential of local ingredients when combined in unconventional ways. It’s been fascinating to see how traditional flavors can be reimagined with innovative techniques and unique pairings, bringing out new dimensions in taste and experience in simple ways.”
A Warm Invitation
Arcadius is thrilled to offer his new creations, saying, “I’d like to invite everyone to experience these signature drinks as part of a journey into Filipino culture and flavor. This collaboration is more than just cocktails; it’s a celebration of local ingredients and the creativity that goes into elevating them. We hope to inspire others to appreciate and explore the richness of Filipino cuisine and mixology.”
Miko shares how excited she is to have been given the opportunity to create a new menu and serve dishes that are more personal. She says, “Makati Shangri-La in particular was a big part of mine and my family’s special meals growing up. Also, to be given a chance to work alongside an internationally known brand as a Filipina chef is an honor.”
When asked if there have been any “aha moments” or significant experiences, Miko sums up the residency journey so far, saying: “No aha moments. I’m just really happy to be cooking with my team again. And I believe it comes out in the food that we are making.”
As a warm invitation to all, Miko says, “Come and allow me to reintroduce myself to you if I’ve cooked for you before. If I haven’t had the honor of cooking for you before, I’d like to introduce myself to you through this menu.”
Jonathan says, “Join us for a one-of-a-kind dining where Chef Miko’s mastery of French techniques meets vibrant local flavors. Experience a residency that brings creativity, passion, and unforgettable flavors!”
Miko Calo at Makati Shangri-La runs until December 14, 2024. Reservations are available for dinners only from Monday to Saturday. Call +632 8813 8888 or email [email protected] to book your table.
Photos courtesy of Makati Shangri-La, Manila.
