When Tina Legarda introduced Sapnay (which means to cradle) earlier this year, it was never meant to be a one-off collaboration, but intended it to be a series.
It was launched last February when she got to cook alongside culinary icons Glenda Barretto, Myrna Segismundo, Jessie Sincioco, and her own mother Bettina. Collectively, they produced 13 courses, and apart from being memorably delicious, their dishes also reaffirm something she had long believed: some of the most meaningful conversations about Filipino food are by chefs who speak the same language.
“Filipino food has been reaching great heights everywhere in the world and I wanted to highlight that in our own corner in the metro (BF Homes) by inviting chefs I admire to showcase their idea of our cuisine,” says Tina. “You know how we all say that every Pinoy family has their own version of adobo, I wanted Sapnay to celebrate exactly how diverse and beautiful our culture is through the way each chef was raised, where they’re from and how they like to eat our food. The people in the south love to eat—and this has been a dream of mine to bring this kind of soulful experience around here.”
What Happens When Four Chefs Cook the Food That Defines Them?
Now, Sapnay returns with a new edition titled UBA, which means “to undress.” It’s a metaphor for stripping away expectations and returning to food that feels and tastes honest. For this round, the featured female chefs will be Rhea Rizzo of Mrs. Saldo’s, Bettina Arguelles of Curio, and Miko Calo of Taqueria Franco.
“I asked the chefs to concentrate on Filipino flavors but without losing their style. I also named the event as UBA, which is to be naked because I wanted us to create a menu that sums up who we are at this point in our career. To allow ourselves to work with the intention of getting ‘naked’ and ‘cooking for ourselves.’ Flavors that we run to when the world gets a bit more complicated. The kind of cooking that feeds our souls. But also showing off how far Filipino cuisine can go and how it really is something to be proud of.”
She adds,”Based on our last meeting, there was a good hour of ‘catching up and being silly’ but when we started talking about food and stuff that inspire us, it became not only productive but motivational. It also made me realize that although we are all very different from each other, our goals are very similar.”
In a way, this reflects Sapnay’s and Uba’s broader mission: celebrating the extraordinary diversity of Filipino cuisine through the personal histories of the people cooking it.
Meet ‘The Rhea,’ ‘The Tina,’ and ‘The Miko’—UBA’s Most Personal Desserts
Some courses for the two-night (July 16 and 17) dinner will be developed collaboratively, while others will remain entirely in the hands of individual chefs. Perhaps, the evening’s most interesting plates will come during dessert as each chef will be assigned another chef as inspiration. Instead of creating desserts that represent themselves, they’ll create desserts inspired by one another, and they’ll be called ”The Rhea.” “The Tina.” “The Miko.”
“It’s going to be funny,” Legarda admits. “But also really beautiful to see how we all perceive each other.”
Why UBA Is More Than Just a Collaborative Dinner
As the dinner draws near, Tina already finds herself feeling nostalgic.
“This is Kumba’s second collaboration in our home,” she says. “Getting to spend these days with these incredible women in our kitchen is something my team and I will remember for a lifetime.”
For one evening, UBA won’t simply be about showcasing Filipino cuisine. It will be about four chefs being unapologetically vulnerable—and inviting everyone else to take a seat at the table.
Kumba is located at 92 Aguirre Ave, Parañaque.
Frequently Asked Questions
Sapnay UBA is a two-night collaborative dining event at Kumba where four female chefs present deeply personal interpretations of Filipino cuisine.
The lineup includes Tina Legarda (Kumba), Rhea Rizzo (Mrs. Saldo’s), Bettina Arguelles (Curio), and Miko Calo (Taqueria Franco).
The dinner takes place on July 16 and 17.
Kumba is located at 92 Aguirre Avenue, BF Homes, Parañaque.
“UBA” means “to undress,” symbolizing the chefs stripping away expectations to cook the dishes that best reflect who they are today.
