Filipino fish sauce, made from fermented fish and salt, with a deep umami character and a briny, savory aroma. Used both in cooking and as a table seasoning, patis rounds out soups, stews, and dipping sauces, often paired with calamansi for extra brightness.
Patis
United by friendship, global kitchen experience, and a desire to push Filipino food forward, chefs Rhea Rizzo, Tina Legarda, Bettina Arguelles, and Miko Calo are collaborating across their restaurants.
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