Leave it to two of the region’s most acclaimed chefs, Toyo Eatery founder Jordy Navarra (2025 Gin Mare Art of Hospitality Awardee) and Lolla Singapore head chef Johanne Siy (Asia’s Best Female Chef 2023), to bring home the bacon.
Between June 3 and 6, Navarra and Siy hosted eight sold-out sessions of Baken 1104, a multilevel tasting experience featuring the all-bacon snack brand and named after the postal code of its first address.
The immersive four-hands dinner was equal parts a nod to Baken’s roots and a celebration of its fearless drive to innovate.
It was only right that the versatility of bacon was explored and elevated in street-food inspired bites, a kamayan-style feast, and a playful dessert playground — all brought to life by Baken’s lineup of products.
Around 240 guests in total, including renowned chefs, hotel general managers, top media outlets, and key opinion leaders, got to enjoy the tasting trail consisting of the Prologue, Hero, Feast, Private Room, and Send-Off.
Such dishes drew inspiration from the rich flavors of Filipino classics, signature dishes of the featured chefs, and the childhood favourites of Baken founder and chief executive officer Rachel Carrasco.
The Hero started the audience off with street-style bacon nooks featuring Real Bacon Crisps at The Alley.
Here, a Snack Bar offered Homemade Fish Balls with Bacon Jam Sawsawan, Smoked Bacon and Fermented Pork Empanada, and Piaya with Real Bacon Crisps and Sambal. A Cocktail Bar also concocted a Lambanog Slushie with coconut, mango, and Baken
The Feast, which served as the belly of the tasting trail, was the most satiating as it was a Kamayan-style dinner with Baken’s full range and local cocktails portioned into four drops.
The First Drop served a strong first impression consisting of Kueh Pie Tie, Kesong Puti, Bacon Jam; Fried Oysters, Real Bacon Crisps, Keso; and Baconsilog.
Then the Second Drop followed up with a filling Pandan Rice Steamed in Banana Leaf, Artisanal Dried Fish and Real Bacon Crisps, Homemade Suka with Smoked Bacon Fat, and Buko Cocktail.
A successive Third Drop succeeded in satisfying any remaining craving the crowd might have had. It features the likes of Tuna, Inihaw na Real Bacon Crisps, Calamansi; Crab Relleno, Bacon Jam, Pansit-pansitan; Fried Bisugo, Pickled Wild Garlic, Bacon Jam Chili Garlic; Halabos na Hipon sa Smoked Bacon Stock; Ensaladang Labanos; and Grilled Squid in Etag and Bacon Patis.
However, no feast would be complete without Lechon and a selection of red and white wines, which the Final Drop finally dropped.
From there, the table’s concern was how to make room for dessert, which was covered by the remaining Private Room that hid interactive bacon dessert stations starring Assorted Kakanin, Polvoron, Halo-Halo, and Buko Cocktail.
Baken 1104 ended on a sweet note with the Send-Off, a thoughtful “pabaon” from Baken x Panaderia Toyo consisting of Tsokolate Bicho.
