The newly-opened Kumba is already making waves in the food community with its selection of inventive global dishes by Chef Tina Legarda.
Kumba is barely three weeks old and it is already the talk of the foodie world. It is located in BF Homes, Parañaque, which may deter some people from making the journey through traffic—but it is certainly worth it!
Kumba is derived from the Tagalog word mapagkumbaba meaning humble. The adjective “humble” is from the Latin word humus meaning “the earth, the ground”, and kumba could mean “modest,” “recognizes and appreciates value,” or “welcome.”
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Chef Tina Legarda is behind Kumba and is also responsible for a favorite Parañaque destination—Bamba Bistro. She named the restaurant Kumba because she says, “in every season in our lives we find new reasons to remain humble—even in cooking.” Her very creative menu is dedicated to her noodle-loving daughter, whose presence in her life has “grounded me in all kinds of ways.”
One can imagine how imaginative this talented chef is based on her creations. The mere descriptions on the menu can already make diners salivate. Tina has a knack for combining ingredients that work harmoniously.
Memorable starters include Cuapao ni Cristina, her version of cuapao with pulled pork asado, garlic cream sauce, pickled mustasa (mustard leaves), peanuts, and chicharon (pork crackling); Grilled Broccoli Salad with a sauce made from dates and anchovies and a blue cheese tzatziki, sprinkled with cashews; Tamarind Chicken Inasal with whipped chicken liver, topped with crisp fried chicken skin and served with sukang pinya (delectable homemade pineapple vinegar) on the side; Kataifi stuffed with feta and served with an arugula salad drizzled with a guava-basil vinaigrette and crushed pistachio nuts; and Dan Dan Dumplings filled with duck and shiitake mushrooms, then paired with a spicy satay sauce with Mandarin ponzu (citrus based Japanese soy sauce) and pickled radish.
Her main dishes are equally appetizing! She offers Bistek Short Ribs with a curry-onion sauce topped with Asian gremolata (usually parsley, lemon, and garlic) and served with labuyo (bird’s eye chili) sambal on the side; Crab and Scallop Omelette on top of garlic-coconut rice, paired with the Thai dipping sauce Nam Jim Jaew; Unagi Kabayaki, a rice bowl of shiitake mushrooms, bacon, and roasted bone marrow with whipped scallions; Steamed Grouper (local lapu lapu) with clams, ginger sauce, leek oil, and crispy shallots; and the crowd favorite—Black Pepper Crab Noodles with garlic butter cereal and coriander.
She also has some off-menu items from time to time. These include “P.S. I’m Vegan”—a vegan dish of seared slices of eggplant and banana served with a pineapple coconut sauce, Asian romesco (Catalonian tomato-based sauce), crispy shallots, and scallion fried rice; as well as another crowd favorite, Thanh Long Kha—poached mussels in green curry sauce, chili oil with garlic noodles, and garlic coconut crumble.
Tina says this is probably her most personal menu and she wanted to share this with others. Everyone is glad that she did.
Kumba is located at 92 Aguirre Avenue, BF Homes, Parañaque City. They are open from Tuesday to Sunday from 12:00 P.M. to 9:00 P.M. Call or message (0995) 1062879 for inquiries or reservations, and follow @kumbaph on Instagram for more updates.
Photos by Pepper Teehankee.
Frequently Asked Questions
The name is derived from the Tagalog word mapagkumbaba (humble), rooted in the Latin humus (earth). It reflects Legarda’s philosophy that every season of life and cooking offers new reasons to remain grounded and appreciative of the “gifts of the earth.”
Despite the notorious traffic, the restaurant offers a “Michelin-level” dining experience recently recognized with a Bib Gourmand distinction. The trip is rewarded by inventive, soulful dishes that combine high-level technique with a welcoming, neighborhood atmosphere.
The menu is dedicated to her daughter, Miles, whose presence Legarda credits for “grounding” her. This influence is seen in the restaurant’s playful spirit, the giraffe mascot inspired by a nursery painting, and “noodle-centric” dishes designed to appeal to a child’s sense of joy.
Standout highlights include the Cuapao ni Cristina—fluffy buns filled with tender pork and crispy pig skin—and the Black Pepper Crab Noodles, which feature a rich squid ink and crab cream sauce. Other favorites include the Dan Dan Dumplings and the Tamarind Chicken Inasal.
While Bamba Bistro focuses on Western-Filipino comfort food and family nostalgia, Kumba represents Legarda’s professional “evolution” into modern Asian flavors. It features a brighter, tropical aesthetic and a more experimental menu that showcases her growth after twelve years in the industry.
