#eatsplorecb

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Cafe Basa's #eatsploreCB pioneers food specialty trend right in Ati-Atihan town, Kalibo

We had the privilege to attend Chef Mychal Kim Basa’s first ever event. He’s that guy who’s slowly making a name for himself with what he’s putting on the table, whether among tourists who are just passing by Kalibo for Boracay or among foodies in Aklan.

Who would not be? After tasting something good and that you know it costs a thousand bucks in Metro Manila but you only have it like just around P200, you would definitely be impressed.

Surprise us

The event was through invitation and he considered my fiancé and me to be a part of it; so we made sure to go there.

We got ourselves a nice place to sit as we waited for the others to arrive. I thought of the things that could happen in the next couple of minutes.

When everyone has finally come, he presented us to that day’s event, #eatsploreCB, which stood for “eat” and “explore,” with CB being Café Basa.

The event was his way of introducing new dishes with his own twists. (And us as his food critics for the day.)

“Surprise us, Chef!” I told him. We were around 16 people, ready for the journey.

After waiting for a minute or two, the first in the menu was out – Pizza Bianca. Everyone took their bite and each in the first batch was generally impressed. (Yes, there was a second batch).

I took my first bite, too. I could hear the soft crunching sound from its thick crust.

After around five minutes, I emptied my plate. It was better than the pizzas I’ve tasted in Kalibo!

I then became excited about where we were heading.

(While I am making this, I’m craving for three dishes prepared in #eatsploreCB, with one being Pizza Bianca).

Why #eatsploreCB?

I asked Chef Myck the purpose of the event and he told me he wanted to offer something new and unique that people in Kalibo have never tasted before.

Growing up, he observed there were not much of dishes that could be uniquely attributed to Kalibo. Because of that, it became his burning passion for making a trademark cuisine for the province.

But, more than that, #eatsploreCB is his way of telling a story.

“My goal here is to write a story,” he told me.

Pizza Bianca

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Pizza Bianca, technically, was based from one of Café Basa’s popular pizzas. It’s a tomato-less, thick-crusted version topped with several goodies: special cheese sauce, mozzarella, cheddar, parmesan, ham, mushroom, and a hint of garlic.

So, you understand why it took me just five minutes?

Chef Myck would not be Chef Myck if it was not because of Pizza Bianca. Well, not really mainly because of Pizza Bianca, but because of “pizza” – it was his gateway to cooking.

“I had to include a pizza in the first #eatsploreCB because this is where my passion for cooking started,” he said. “Pizza-making became my gateway to culinary arts.”

Bolognese Pasta

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Commonly known in the Philippines as tomato-based, Chef Myck’s version is not just the “same same” Bolognese pasta, the Italian classic decorated with ground beef, marinara sauce, and tomato. He made a different approach to it.

As opposed to using the typical tomato-based sauce, he painted it with olive oil (ala Café Basa *wink*).

Being also both a meat and a tomato-based pasta lover, Chef Myck could not pass this out. The Bolognese pasta has become a part of who he is in terms of professional growth.

“Pasta Bolognese is one of the very first pasta dishes I learned to cook, as I am a meat and tomato-based pasta lover,” he said. “Although not the original recipe that I was taught with, this version has evolved as I grow further into the culinary profession.”

Curry Pasta

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This is something new in Kalibo, as far as I know, and Chef Myck was right in saying, “Not your traditional pasta combination.”

Curry (not the basketball player, but the food) is commonly associated with chicken in the Philippines.

“This is not your traditional pasta combination,” he told me. “I’d like to add an Indian cuisine twist. For Filipinos, authentic Indian cuisine is a daring flavor, so I had to start with something familiar, curry. So it’s not common that you would see pasta but I ought to give it a try.”

What I love about Chef Myck’s take was how he transformed those spinach leaves into something like chips. I literally feel like eating chips and I asked myself, “How on earth did he make these?”

“I made those crispy vegetables from thin carrots strips and spinach. It’s sweet and savory,” he said.

And rightly so!

Pamahaw Pasta

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Now this will really blow you away.

Pamahaw Pasta is mainly Italian carbonara pasta. But!!! (Yes, with an exclamation.) Chef Myk perhaps perfectly made one of the most satisfying combinations I ever tasted: Italian carbonara pasta mixed with a rich and creamy sauce made from salted egg yolks and some sprinkles of chorizo de Aklan. (Oh, how I really love this!!!)

I literally did not expect that salted egg would go well with chorizo. What I like was the feeling of the flavors somewhat fighting each other but seemingly agreeing to combine and make my meal palatial. It was that delicious.

Even Chef Myck was also surprised that the flavors blended well together.

“Actually for me, I was quite surprised with it as well. Why I got there was, honestly, I haven’t tried salted egg dishes before. I told myself, and for me, ‘I want to do something new,’” he said. “Though it’s already done in other places but not here in Kalibo, I want to be daring and try the salted egg craze; Most of the time I have salted egg and chorizo de aklan for my breakfast; thus, the Pamahaw Pasta.”

The best time to have this? Breakfast.

Well, it’s obvious based on its name, “pamahaw.” In the Central and Southern parts of the Philippines, “pamahaw” means breakfast. This certainly gives mornings a fresh start. (And oh, combine it with coffee!).

Crispy Shang-hai w/ Spicy Pineapple Sauce

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This is a classic pork lumpia paired with this season’s harvest, pineapples with hot chili. It’s your sweet, sour, and hot shang-hai rolls.

The menu hits a certain spot at Chef Myk’s heart. This is the recipe that he grew up with because it’s made by his mother.

“It’s one of the reasons why I love food,” he said. “What I can remember vividly when I was a kid, mom cooks a whole bunch. Let’s just say we’re three siblings, she’ll put 30-40 pcs., and everything’s sniffed. Sometimes, we’d fight for the last piece.”

Chilled Pipino Soup

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If you happen to enter in their café, you would see beautiful furniture, particularly tables and chairs.

You would also be surprised that all of them were made from scrap such as boxes used for forklifts, chairs from fast food chains, among others. Guess who made them? His dad designed by Chef.

He has this knack of turning ordinary things into something beautiful and useful that you would think he must have purchased this somewhere in Manila.

Chef Myck has extended this skill of being resourceful to his cooking. Case in point: Chilled Pipino Soup, where pipino is a bountiful resource in Kalibo.

He transformed the common pipino into a good palate cleanser. And he made it taste like a fruit shake.

Pork & Mushroom Stuffed Cabbage

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Aside from stuffing cabbage with steamed pork, Chef Myck made an oyster mushroom meatball to complement the mix. He also paired it with his signature cheese sauce as well as his homemade tomato sauce.

But before I continue, I have something to ask, have you ever watched “Ratatouille”? Could you recall the time when Alfredo Linguini in the animated film gave a dish to Anton Ego and when Anton ate it, he remembered his childhood days?

Alfredo’s dish was special because it made a mark at Anton. Anton walked down the memory lane.

Chef Myck’s Pork & Mushroom Stuffed Cabbage had a similar effect to me. It’s my “Ratatouille.”

When I tasted this dish, deep inside I was smiling because I recalled the memories of my dorm days when I used to cook my own cabbage. And yes, my dorm days were special for me.

It was a time where trials, laughter, and fulfillment were mixed in one. I would consider it my golden years. And Chef Myk’s Pork & Mushroom Stuffed Cabbage tugged at my heartstrings.

This is what makes dishes really special, when you are able to recall certain memories as you eat; when it touched your heart; when it made you eat with #hugot. And when that happens, you know you are in a good restaurant.

“I’ve been searching, traveling, doing a lot of studies because I want to hit the spot where it will remind you of something,” Chef Myck said. “I’m trying to hit the spot in a way that, I’m hoping, my food is not just the typical restaurant food but something that will remind you of your good ‘ol days. This dish reminded me of my culinary studying days”

Café Basa’s tagline is perfect: “The quality experience you can eat.”

Grilled Chicken with Spicy Yogurt Sauce

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In their usual menu, Café Basa serves a grilled chicken dish that is mainly flavored with homemade focaccia bread and cheesy penne pasta. It’s fairly enough to satisfy your palate aside from the fact that it’s one of their popular dishes.

But as if it’s not enough, Chef Myck upped the game. With the new grilled chicken, he added more flavor to it by pairing it with yogurt sauce and garlic. It’s a bold Greek infusion, he said.

Matcha Cheesecake

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A disclaimer, I do not have a sweet tooth. Sure, I eat sweets but a single serving of them is enough for me: a little chocolate there and an ice cream here is sufficient.

I happen to taste Chef Myck’s usual cheesecake and I do like it. With the Matcha Cheesecake, they taste almost the same thing for me.

But what interested me about the Matcha Cheesecake was the story behind it. And it had something to do with his lovelife (hearts everywhere!!!).

“Aside from being a tea-lover, Matcha speaks to me. In fact, every time me and my girlfriend [Norvie], tackle something with matcha [on the table], we end up laughing,” he lovingly recalled. “Not just once or twice, but plenty of times. It brings us joy for no reason and we end up having a great and memorable time. Seriously, I know it’s kind of a stupid story but that happens every time we eat something with matcha, we’re just having a good time. So I really had to include it here.”

I know it’s too early for Valentines Day but, hey, love is for all seasons. So, if you want to invite someone for a date, the Matcha Cheesecake at Café Basa is worth a try.

Halo-Halo (Buko Pandan Version)

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If there is one thing that you should never miss when you visit Café Basa, it’s their Halo-Halo. I will not spoil you by revealing what it is made of but you will never regret it (unless you do not like halo-halo).

It’s their bestseller; it has no other in Kalibo. Just like Apple whose flagship product is the iPhone device or Samsung with their Galaxy S8, Halo-Halo is Café Basa’s flagship dessert. It is one of the reasons why most of their customers return.

During #eatsploreCB, Chef Myck made a slight twist by adding aromatic pandan leaves and toppings of macapuno strings, sweet corn, and cornflakes. Mouthwatering, I would definitely say.

“It’s a new rendition of Café Basa’s popular Halo-Halo! I am planning to expand my Halo-Halo line because my guests are asking for more,” he said.

And yes, we want more.

Was it worth a dime?

My words are really not enough to express how I enjoyed the #eatsploreCB event. Of course, I would be lying if I tell you that every food was my favorite.

We have different taste buds; some are fond of sweets while others are fond of sea foods. It really depends on the person.

If you ask me if going to Café Basa is worth it, I can’t answer that for you. I’ll leave that to you and invite you to test their dishes.

As far as my experience is concerned, I have gone back to them for the nth time already. If you would also ask me whether or not their dishes are worth my dime, I would vouch for them; that their service and food are topnotch; and that every single peso my fiance and I paid to them is never wasted.

You would also be surprised how full you would be with just around P500 for their dishes. In fact, you might even say that they charge low for a menu and for the experience that are, in reality, expensive when you’re in other places.

Café Basa is living up to their tagline:

“The quality experience you can eat.”

About #eatsploreCB

#eatsploreCB is a first of its kind in Kalibo and possibly in the province of Aklan. This is an event and a gastronomic adventure that aims to introduce a new culinary culture in town. It gives access for new and traditional dishes that come with the use of new flavors, cuisines, infusions, or techniques. Some dishes will be familiar, but they have a different approach, while others will be influenced by different cultures, or from the imaginations of Chef Myck. In the near future, Chef Myck plans a collaboration event with other chefs and aspiring chefs.

#eatsploreCB is not just a culinary event. It also comes with socializing with other people. Here, you will be joined by other food enthusiast and chefs! Meet them or make friends with them and get a chance to exchange ideas, cooking and traveling tips, and share the whereabouts of other culinary gems. As with high hopes, we at Café Basa, are aiming to create a community of food lovers here in Kalibo!