‘Dos Chefs and Tres Papas’ go wild with rum

We’re at Lampara in Poblacion on a Saturday night, catching glimpses of two British chefs in the back kitchen: Andrew Clarke and Ferdinand “Budgie” Montoya . The bar is surrounded with Don Papa Rum bottles, and the menu features three cocktails tonight — Ok! Don P. , the Donhattan and Papa Dessert — for our initial intake.

This is all part of Don Papa’s “Chefs and Shakers” series, where foreign chefs and award-winning mixologists are invited to Negros to learn about the rum maker’s home turf in Sugarlandia. Phase two is a night out in Makati, transforming a local kitchen with their take on local ingredients.

Chef Clarke follows with the main course, inspired by local markets where he bought up some cauliflower, longganisa and pork. Cooking over fire is his specialty , so he serves a roast pork fish glazed with a tare , dressed with local clams with fragrant chili oil, ginger and lemongrass. A spoonful of tamarind and prune ketchup adds zest.Next to it is a caramelized cauliflower purée with roasted cauliflower florets and a salsa matcha.

Chef Montoya finishes with another Filipino-inspired dish — a slice of cassava cheesecake served with a Don Papa caramel sauce. “It takes a little bit of my mom's recipe in the ‘70s for cassava cake, and gives it a sort of Basque-style burnt cheesecake touch.” A rich, satisfying ending to a fast-and-furious trio of courses.

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