Marking Chef J’s Lambassador moment, Australian lamb takes center stage across multiple preparations—revealing just how far a single ingredient can go in skilled hands.
In a city that takes its food as seriously as its nightlife, being named a Lambassador of Australian Lamb is more than an accolade—it’s a culinary and cultural flex. Chef J Gamboa is the second Lambassador from the Philippines, following Chef Robby Goco of CYMA, who held the title in 2024. Since the program began in Japan in 2015, there are now over 100 Lambassadors across 19 markets worldwide.
Food lovers, journalists, and influencers gathered at Cirkulo to experience Chef J’s Lambassador Menu, spotlighting Australian lamb through dishes that were elevated without being intimidating. The room carried the scent of slow-roasted herbs, citrus, and chimichurri, setting the tone for a feast that balanced indulgence with intent.
Lamb takes center stage
At the center of the vibrant gathering was a tightly edited lineup showcasing Australian lamb alongside Cirkulo staples. The meal opened with Slow Roasted Australian Lamb Shortribs, seasoned with garlic, pepper, sea salt, olive oil, and fresh lemon, letting the meat’s richness and clean flavor do the heavy lifting.
Then came the Cordero Lechal Asado, oven-roasted lamb layered with rosemary and garlic, finished with chimichurri that cut through the richness with brightness and bite. The Lamb Shank Ossobucco followed, braised in red wine and topped with lemon gremolata—a slow-cooked centerpiece that drew as much attention for its depth of flavor as its presentation, according to the carnivores in the room.
Australian beef had its own standout moment through a Josper-grilled Bone-In Stanbroke Ribeye and the elegant Tartar de Buey, made from Australian beef tenderloin. Together, the dishes highlighted contrasting textures and techniques while underscoring Chef J’s confidence with premium proteins.
Non-meat eaters weren’t sidelined. The menu included the rich Paella Montaña, a Cirkulo signature layered with roasted Portobello mushrooms, garlic, asparagus, and truffle oil; the sharp, crisp Insalata di Gorgonzola with Granny Smith apples, walnuts, pickled carrots, and apple vinaigrette; and the Bolas de Queso, crisp Grana Padano cheese balls delivering crunch and richness in every bite.
Dessert landed with equal impact. A Warm Dark Chocolate Truffle Cake arrived with a molten center and raspberry coulis, while the Warm White Chocolate Bread Pudding paired bourbon cream sauce with vanilla ice cream. Every course reinforced the Lambassador ethos: showcasing Australian lamb’s versatility while turning each plate into a study in balance, texture, and craft.
“I’ve been a big fan of Australian lamb since we opened Cirkulo. Through the years, Australian lamb has always been guest favorites on our menu…I’m honored to be a Lambassador and happy to share and promote our Australian lamb and beef dishes with our guests,” Chef J said, embodying the program’s ethos of inspiration and experience.
MLA pushes the conversation forward
The Lambassador program is led by Meat & Livestock Australia (MLA), championing Australian lamb globally for its quality, sustainability, and versatility. More than a title, the initiative gives chefs like Chef J a platform to advocate for the ingredient, mentor fellow chefs, and introduce diners to new ways of experiencing lamb.
In Manila, Chef J will lead workshops, collaborate with other chefs, and host events that show how Australian lamb can move effortlessly across cuisines and dining styles.
“Chef J represents exactly what we look for in a Lambassador: culinary excellence, influence in the industry, and passion for quality ingredients,” said Valeska, MLA’s Regional Manager for Southeast Asia. “The Lambassador program is about more than serving meat on a plate. It’s about creating confident chefs, elevating standards, and connecting consumers to a globally recognized protein.”
Through the initiative, MLA and Chef J are helping sharpen Manila’s dining scene, proving that Australian lamb can drive innovation while remaining accessible and adaptable to local tastes.
Cirkulo still knows how to hold a room
Under Chef J Gamboa and Malu Gamboa-Lindo, Cirkulo has remained a fixture in Manila dining for more than 25 years. From its signature red round doors to its warm wood interiors punctuated by deep crimson tones, the restaurant strikes a beautiful balance between polish and ease. The menu continues to preserve the playful spirit that built its reputation while staying grounded in the classics that keep diners returning.
Bringing generations to the same table without trying too hard, the restaurant keeps its old regulars coming back for the dishes they grew up on, while pulling in younger diners chasing what’s new on the menu. It lasts because it’s deliberate—nothing on the plate, in the room, or in the service feels accidental.
For the Lambassador launch, Cirkulo proved to be the ideal backdrop: refined but never stiff, luxurious without excess. Guests experienced Australian lamb in a setting that has long shaped Manila’s dining identity.
Beyond the title
The Lambassador idea shows its value in execution, not explanation. At this lunch, Australian lamb wasn’t presented as a single statement dish but as a throughline across different preparations—each one distinct, all clearly built around the same core ingredient.
For Chef J, the role doesn’t shift direction; it formalizes what’s already there. The focus stays on control, clarity, and letting the ingredient define the outcome rather than forcing interpretation onto it.
That’s where the program lands here: in repetition, in variation, and in how consistently the ingredient holds up across different treatments.
Congrats, Chef J! Keep flexing your culinary chops for chops.
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