For À La Natin, chefs Rhea Rizzo, Tina Legarda, Miko Calo, and Bettina Arguelles explore Filipino food through their own memories and experiences—then create desserts inspired by one another.
What does Filipino food look and taste like through four different lives? On September 27, Rhea Rizzo welcomes Tina Legarda, Miko Calo, and Bettina Arguelles to Mrs. Saldo’s for À La Natin: In Our Way. The chefs have drawn on their individual journeys and memories to create a menu together.
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Rizzo is the chef behind Mrs. Saldo’s in Silang; Legarda opened Bamba Bistro and Kumba in Parañaque; Calo is the chef and owner of Taquería Franco and formerly led Metronome; and Arguelles was the first Filipina executive chef of a five-star hotel in the Philippines, at Sofitel Philippine Plaza Manila.
What’s On The Menu For À La Natin, Mrs. Saldo’s Collab?
The menu incorporates Filipino flavors into combinations such as sinigang at sugaw with sinigang gelée, hamachi, grilled pork belly, and guava; bibingka galapong with crab and salted egg; and pork ribs with barako coffee, talong express, pickled pakwan, and bagoong. There’s also ribeye with Sagada mushroom sauce, inasal chicken liver, and adobo jus.
The four desserts give the collaboration a playful finish. Bettina makes “The Miko,” with ube sponge and seasonal fruit; Tina makes “The Rhea,” with pineapple butter chiffon and leche flan natillas; Rhea makes “The Tina,” with calamansi meringue and grilled coconut saba; and Miko makes “The Bettina,” with dark chocolate mousse and latik beurre sablé. After a menu molded by four personal histories, each chef ends by interpreting another in dessert.
Explore the “A La Natin” menu below.
“À La Natin: In Our Way” takes place on September 27 at Mrs. Saldo’s, Lot 5664, Barangay Toledo, Silang, Cavite. Lunch is at 12 NN and dinner is at 5 PM. The menu is ₱4,000 per person, plus a 10% service charge. To reserve a seat, call +63 917 100 2983 and indicate your preferred seating. For more information and the latest updates, follow @mrssaldos on Instagram.
All photos courtesy of Rhea Rizzo
Frequently Asked Questions
It is a dining collaboration featuring four women chefs. Its second installment, À La Natin: In Our Way, explores Filipino food through their different journeys and memories.
The four chefs are Rhea Rizzo, Tina Legarda, Miko Calo, and Bettina Arguelles.
It takes place on September 27, with lunch at 12 noon and dinner at 5 PM.
The menu includes sinigang at sugaw, bibingka galapong, pork ribs with barako coffee, and ribeye with Sagada mushroom sauce. For dessert, each chef has created a dish named after one of the others.
The menu costs ₱4,000 per person, plus a 10% service charge.
