Rockwell's New Pop-Up Is A Preview Of Sawsaw Reinvented

A culinary institution like Chef Sau del Rosario is never really gone. It was his restaurant concepts, Café Fleur (in Poblacion) and Sawsaw, that took an unexpected but brief break. And now the latter is having a much awaited pop-up at The Balmori Suites in Rockwell starting September 29th.

Despite the hiatus from restaurant work, Chef Sau, his righthand man and fellow Angeleno Chef Bong Sagmit, his front-of-house Ysabelle Evangelista, and the rest of his loyal and talented team were busy catering private gatherings and big events, like the recently concluded FIBA (Fédération Internationale de Basketball or the International Basketball Federation).

And now, just a few weeks away from reopening the new location of Sawsaw in BGC this November,  Chef Sau is giving the public a preview of what’s to come through his Balmori pop-up.

“This is just a patikim of what we have in store at our new home,” Chef Sau shared. “We will be serving this new menu at the new location of Sawsaw. We have the same team as before, but I’d like to think this new Sawsaw is even better than before.”

The menu at the Sawsaw pop-up features a robust menu of Chef Sau’s signature dishes — some reimagined, some stayed the same throughout the years for good reason. But this line-up was inspired by his childhood. Even the little touches of children’s toys (who didn’t play jackstones, rubber bands, and marbles when we were kids?) and popular candies (do you still remember Butterball, Viva caramel and Nips?) will remind you of your own childhood.

“I want our food to evoke emotions and memories, especially for us, we don’t just want to share food, we also want to share stories,” he explains. “This menu features dishes that I learned from my mom and dad, my aunts, my grandparents, my relatives, and even my yaya. This is very personal to me.”

At the 17-day Sawsaw pop-up, you can expect a new appreciation for Sau’s cooking influenced by his childhood (brought up in a family of amazing cooks), his loved ones, his travels (learning new techniques and championing Filipino food in Europe and around Asia), and even his own team.

You’ll always find sisig in Chef Sau’s menu. At the pop-up, you can try Thrice-cooked Sisig Pie Tee with soy-mansi pearls (with an option to add foie gras for an even richer bite).

His okoy, which started at Café Fleur in Angeles City, became Corn & Prawns Fritter at Sawsaw. It’s served with house-made calamansi aioli to brighten the fried appetizer. 

Reminiscent of Chef Fernando Aracama’s stint as a guest chef at Sawsaw’s ‘Lasa ng Negrense’ event, you can order Inasal-style Grilled Pulpo cooked sous vide for 24 hours and served with homemade vinegar and atchara.

True to his Kapampangan roots, there’s pacu or Fiddlehead Fern Salad with carabao cheese, watermelon, and salted egg.

Chef Sau’s famous Macadamia Kare-kare becomes Seafood Ravioli at the pop-up with various seafood like prawns, clams, and Chilean mussels in a hearty bisque.

For something a bit more refined but still full of nostalgia, Sawsaw elevated aligue by turning it into Coconut Lobster Tail with ikura and velvety calamansi beurre blanc. 

Sawsaw’s 24-hour Sous Vide Crispy Pata is best for sharing. It’s served with soy-mansi, chili garlic, and of course homemade lechon sauce.

Another main course for sharing is Sawsaw’s version of lechon baka, the US Beef Belly Confit with house-made BBQ sauce and a fresh herb salad to cut through the richness of the beef. 

For those looking for vegetarian options, try the Pumpkin Adlai Risotto with kale and pumpkin flowers stuffed with kesong puti.

And what is a trip to a Balmori pop-up without bespoke drinks? For the cocktails, Sawsaw welcomed mixologist Gab Figueroa (formerly of Raffles Singapore) to create four signature drinks inspired by Jose Rizal’s novels: Ibarra is made with Remy Martin VSOP with Campari, honey, clarified pineapple and lemonade.

The Maria Clara is a drink made of Don Papa Rum, banana enzyme, fresh lemon and chocolate bitters). Basilio is composed of Tanqueray Gin, lavender, lemon and basil acid, and egg white), while The Filibuster is feisty with Mezcal, clarified tomato, spicy Fuji apple, and soda water.

If you plan to go for merienda, try the Pancit Pala-Vogue, Sawsaw’s take on palabok but with pulpo (octopus), prawns, mussels, and shrimp bisque; Three-Cheese Chori Ensaymada ‘Burger’, which uses house-made chorizo and brioche; and even Soft Shell Crab Sandwich with deep-fried mud crabs, pickled mustard, and cucumber slaw.

Do not miss out on the desserts, as Sau’s sweets are definitely worth the calories. They have house-made ice cream with uniquely Filipino flavors: Tibok-Tibok with fresh vanilla, pastillas, sampaguita, and coconut. And make sure to come back for the Bibingka Soufflé (with coconut cream, queso de bola, and crème Anglaise) and Pinatubo Chocolate Mousse (made with Malagos chocolate flavored with chili and matcha soil).

“This pop-up is a celebration,” Chef Sau says. “A celebration of our team — our family — overcoming challenges, and of course a celebration of Filipino food. Sawsaw is my gift to the Philippines and to Filipinos.” 

The Sawsaw X Balmori pop-up runs from September 29 to October 15, 2023 and is open for lunch, merienda (afternoon snack), or dinner. For reservations and inquiries, call or text  0917 192 8343.