Well, I wept when I tasted this. Almost. Really good and unusual. Menu said cheeks, sibujing, kalingag, jamon iberico. I had expected beef cheeks and hence, the element of surprise. It was tuna cheeks which tasted so much like beef. The grains Chef Chele used are ones I have never had before. Really unusual and he said it's the next super food. They were cooked in a beef broth which had hints of a local Filipino cinnamon. So good. The best part was we were told not to smell the bottled cinnamon till we had finished our course or the scent would affect our dining experience. This has been such a fun four hands collaboration. Chef Chele is friendly and passionate about his food and is all about using local Filipino ingredients and sustainability. I can see why his restaurant is on Asia's 50 best list.