Course 1
Bang Bang Sug is a delightful assortment of traditional Tausug pastries and kakanin from Mindanao that encapsulates the rich flavors and culinary traditions of the Tausug people. These sweet and savory treats are a staple in the Tausug diet, typically enjoyed for breakfast, during afternoon coffee breaks, or at special occasions like weddings and reunions.
Bang Bang Sug
Daral
-
A traditional Tausug dessert of caramelized coconut string or flake, called kinti or hinti, wrapped in thin rice crepe. It is often served during special occasions and celebrations.
-
We use coconut cream to round out the sweetness from the hinti.
Putli Mandi
-
A traditional dessert from Sulu meaning "princess bath," believed to increase one’s beauty, putli mandi is made from rice or cassava flour. They are formed into balls, filled with sweetened coconut called kinti or hinti, steamed, and finished by rolling in freshly grated coconut. Similar to the Tagalog pichi-pichi, but with filling.
-
We use dried coconut to add contrasting texture.
Baulo
-
A dainty bang bang that is also popular in parts of Indonesia, this cake is perfectly matched with Kahawa Sūg, the traditional Sulu coffee.
-
Chef Cat incorporates a perfect trifecta of Royal orange soda, fresh orange zest and juice to impart a bright citrus flavour.
Kahawa Sūg
We’re excited to pair these pastries with Kahawa Sūg, a single-origin robusta coffee from the Sulu Archipelago. Introduced in the 1860s, Kahawa Sūg is a staple of Tausug culture, traditionally enjoyed locally but now facing endangerment due to the rise of high-yield coffee varieties. It is listed in the Ark of Taste as an endangered heritage food by the Slow Food movement. You can find all the endangered ingredients of the Philippines here.
We’re thrilled to have brought this rare ingredient back from Zamboanga for you to experience. Special thanks to Dennis Coffee Garden in Zamboanga for sharing this unique Sulu coffee with us and helping us bring it to you in your first course beverages.