Rachel Carrasco, Chef Jordy Navarra, and Chef Johanne Siy are elevating Filipino gastronomy with Baken 1104, a tasting trail that reimagines the beloved bacon snack and leaves an indelible impression.
Tucked in The Alley at Karrivin, a new global gastronomic experience arrived in the country: Baken 1104. The multi-level tasting trail, hosted by the renowned Toyo Eatery, made a lasting impression despite its brief stint. It offered a casual yet elevated experience that was intimately Filipino—warm and familiar while still offering a sense of uniqueness. It was an affair fueled by good company and even better food.
The brainchild of Baken Founder & CEO Rachel Carrasco and renowned Chefs Jordy Navarra (Founder of Toyo Eatery) and Johanne Siy (Head Chef of Lolla Singapore), revealed Baken’s true potential as a premium culinary ingredient, transforming the beloved bacon snack into a key component of dishes that showcased rich Filipino flavors.
READ ALSO: We Love Bacon: Baken Takes A Breakfast Favorite To New Heights
Baken Everyday
Bacon is a breakfast staple we all know and love. There’s nothing quite like waking up to the hypnotic aroma of its sizzling in the pan, signaling a hearty morning feast and the promise of an even better day ahead. Recognizing this universal affection, Rachel Carrasco set out to transform the classic into an anytime indulgence. From their crunchy Real Bacon Crisps to their flavor-packed sweet and savory Bacon Jam, Baken’s offerings are made from 100% real meat and cooked to crispy perfection.
Baken’s innovative approach to the local F&B scene laid the foundation for Baken 1104. Named after the postal code of the brand’s first home, it serves as both a nod to Baken’s roots and a celebration of its fearless drive to innovate. Given the prompt, Rachel, Chef Jordy, and Chef Johanne revisited childhood favorites and signature dishes to craft a menu and experience that pushed the limits of indulgence while capturing the essence of Filipino dining—and by extension, the Filipino way of life.
The tasting trail ran from June 3 to 6, 2025, kicking off with an opening day that brought together a myriad of tastemakers across F&B, hospitality, and media industries, among others. Over the course of four days and eight sessions (each hosting around 30 guests), the experience quickly became a hot ticket. Unsurprisingly, great food draws a crowd: all eight sessions sold out.
Inside The Tasting Trail
The Baken 1104 experience began with “The Prologue,” setting the stage with brand storytelling and an introduction on the journey ahead. This was followed by “The Hero,” a street-style bacon nooks experience at The Alley featuring Real Bacon Crisps. Here, guests enjoyed a snack bar offering comforting street food-inspired delights, including Homemade Fish Balls with Bacon Jam Sawsawan, Smoked Bacon and Fermented Pork Empanada, and Piaya with Real Bacon Crisps and Sambal.
Each snack packed a punch—and like the dishes they’re inspired by, every bite was a masterclass in contrasting textures and flavors. Meanwhile, the cocktail bar served a refreshing Lambanog Slushie with coconut, mango, and Bacon Cookies, as well as Lambanog on Ice with Real Bacon Crisps, both of which complemented the snacks with exciting sweet-savory combinations.
Next was “The Feast,” a kamayan-style dinner that showcased Baken’s full range alongside local cocktails. The “First Drop” included a delectable Kueh Pie Tie with Kesong Puti and Bacon Jam, Fried Oysters with Real Bacon Crisps and Keso (a creamy delight that was definitely a crowd favorite), and Baconsilog. The “Second Drop” featured a fragrant Pandan Rice Steamed in Banana Leaf, Artisanal Dried Fish and grilled Real Bacon Crisps, Homemade Suka with Smoked Bacon Fat, and a Buko Cocktail. It was all the umami goodness one could ask for.
For the “Third Drop,” guests indulged in Tuna with Inihaw na Real Bacon Crisps and Calamansi; Crab Relleno with Bacon Jam and Pansit-pansitan; Fried Bisugo with Pickled Wild Garlic and Bacon Jam Chili Garlic; Hinalabos na Hipon sa Smoked Bacon Stock; Ensaladang Labanos; and Grilled Squid in Etag and Bacon Patis. Just when guests thought it couldn’t get better, each dish proved them wrong, showcasing the depth of flavor one can achieve when bacon is added to the mix. The “Final Drop” wrapped up the savory spread with Lechon, seasoned with Baken’s new original flavor mix (set to launch in 2026) and slow-roasted over a fire pit at The Alley, because nothing about the feast was half-hearted. It was accompanied by a selection of red and white wines.
The experience moved to “The Private Room,” an interactive bacon dessert station that was laden with every childhood sweet treat you can imagine. Here, guests enjoyed an assortment of Filipino dessert-inspired treats like taho with a bacon-infused arnibal that left the taste buds happy. They were then given a list of more bites to indulge in, including an assortment of Kakanin, Polvoron, Halo-Halo, and a finishing round of Taho Cocktail. Finally, “The Send-Off” provided a thoughtful pabaon from Baken x Panaderia Toyo, specifically Tsokolate Bicho, as a concluding gesture that recapitulated the warm and generous Filipino spirit.
All photos courtesy of Baken.
