In this Philippine Tatler exclusive, we find out what exactly inspires Chef Miko's delectable creations, read on to know more
Get to know this internationally respected pastry chef and find out more about who he is:
What influenced you to become a part of the culinary world? What is it that you love about food/ baking?
I developed love for good food at a very early age. I would mix seasonings, herbs, and spices with steamed rice when I was 5 years old whenever I didn’t like the food at the table; I guess my stubbornness paved the way. But what I can really clearly remember was the first time I smelled the freshly baked cookies that my tita Annie would bake every weekend morning back in ’95.
That was the first time I really felt that I fell in love with something tangible. I love eating and the happiness and satisfaction it brings, and I love how it brings people together. I love baking so much it’s as simple as that — for me it’s a relationship of love and hate but at the end of the day it’s ultimately satisfying.
What food/ingredients are always in your pantry?
Flour, butter, really good quality dairy cream, chocolate (milk at least 37 per cent, white at least 32 per cent, and dark 40-70 per cent), and eggs. I could go on and on because I have so many ingredients in my pantry that I use every day, but these five are my staple ingredients
What was your basis or inspiration for creating Le Petit Soufflé’s menu? How has it since evolved?
It was actually my partner Charles Paw’s idea to create a bistro that focuses on soufflés, which I instantly fell in love with for obvious reasons. I took that idea and focused on creating a menu that revolves around fusion of Japanese and French cuisine. Most people might find this combination odd but it is actually a rather popular concept in small cafes in the underground and corner streets of Tokyo and Osaka, sometimes even as popular than the next-door ramen bar amongst locals.
I personally was sold on the idea, it’s nothing like traditional French food or Japanese food, but more of how the Japanese interpret French cuisine mixed with some Japanese quirkiness and some of my signature style. I developed the menu; together with Charles, my pastry partner Kristine Lotilla, and our then-newest savoury chef partner Noel Mauricio. We kept the essence of the menu true to our vision. One of the best dishes that describes this is our Japanese pork knuckle bourguignon.
We constantly innovate our menu by introducing dishes that are unique in form and composition but still very familiar in taste and experience. Today we are focused on making dishes that will make your everyday meals with us as special as possible.
What would you like to tell people when they are eating your food or desserts?
Generally I would love my guests to experience my passion for desserts. I would love for my guests to appreciate the work that was poured into making each piece of confection. I treat it as a luxury at the end of a hard day's work. I would also like to impart that to Filipinos by introducing new types of desserts that would somehow open our minds to new kinds of pastries.