Kubo serves up dishes inspired by a myriad of Filipino cuisines

To the uninitiated, Filipino cuisine is adobo (meat marinated in vinegar and soy sauce) or lechon (roasted pork). At Kubo, Chef Kurt Sombero — former sous chef at Burnt Ends and head chef at Meatsmith — is determined to change this with adapted and elevated cuisine according to many influences of The Philippines, which has more than 7,000 islands in the Pacific Ocean. His dishes take their inspiration not only from surrounding neighbours such as Japan, Taiwan and China, but also from the Spanish, a leftover from the days Spain colonised the Philippines.