Shake Shack teams up with Toyo Eatery for its first chef collab in Manila
Shake Shack is partnering with Toyo Eatery for its first chef collaboration in Manila. The limited-time salo-salo menu will be served November 11 from 9 AM until sold out at Shake Shack Central Square BGC.
A Pair To Remember
Shake Shack’s culinary director Mark Rosati worked with Chef Jordy Navarra, chef and owner of Toyo Eatery, selected as one of Asia’s 50 Best Restaurants for 2023, to come up with a collaborative menu celebrating Filipino cuisine:
Chicken and Cheek BBQ (P595) – features an all-natural, cage-free crispy chicken thigh patty, hand breaded and drenched in Panaderya Toyo’s sourdough batter, topped with Toyo Eatery’s pork jowl, BBQ sauce, and a pickle medley of atsarang papaya, red onions, burong mangga, cucumber and aruy-uy, all served on a non-GMO potato bun. The pork jowl is from black pigs pasture-raised on in a farm in Batangas, and is antibiotic and hormone-free.
Inasal Fries (P325) – Crinkle-cut fries dressed in Toyo Eatery’s inasal mayonnaise, topped with garlic chips and served with fresh calamansi and vinegar chili dip. Creamy and mildly tart, the inasal mayo is made in-house and from scratch.
Rosella at Lambanog Lemonade (P275) – Shack-made lemonade with Toyo Eatery’s rosella syrup, spiked with tagay portions of lambanog. Made in-house with real cane sugar, this is the first boozy lemonade in Shake Shack Philippines, and features lambanog (coconut liquor) a popular Filipino alcoholic drink of distilled fermented coconut sap.
Tsokolate at Tostadong Bigas Concrete (P355) – Frozen chocolate custard blended with Toyo Eatery’s classic toasted rice pudding, candied Palawan cashews, and candied cacao nibs. The frozen custard is made with real cane sugar, cage-free eggs, and milk from dairy farmers who pledged never to use artificial growth hormones. The toasted rice is made with local organic black rice from Capas, Tarlac.
“We have been humbled by Shake Shack’s reception in Manila and couldn’t be more excited to work with Jordy for our first-ever chef collaboration,” says Mark Rosati, culinary director of Shake Shack. “Toyo Eatery is not merely a place to eat, it is a celebration of Filipino cuisine, culture, and the art of storytelling through food where tradition meets innovation. Chef Jordy’s passion and creativity in reimagining Filipino cuisine while staying true to its roots is nothing short of remarkable, every dish is a testament to his culinary vision and deep understanding of flavours and ingredients.”
Danny Meyer started Shake Shack in 2001 as a hot dog stand to support the Public Art Fund’s “Art in the Park” contemporary art series in Madison Square Park. The menu items were prepared in his critically acclaimed Eleven Madison Park restaurant, applying the same fine dining sensibilities and premium ingredients to the hot dogs. As a nod to its fine dining roots, Shake Shack has collaborated with some of the most influential chefs in the world including Danny Yip of The Chairman (Hong Kong), Zaiyu Hasegawa of Den (Tokyo), David Chang of Momofuku (New York), Kang Mingoo of Mingles (Seoul) and Dominique Ansel (New York). “We are incredibly excited about this collaboration between Shake Shack and Toyo Eatery, enabling our guests to experience Filipino food differently. Chef Jordy’s desire and work to uphold the Filipino culture have not only placed the Filipino cuisine on the global map but also highlight the continuous progression in our local flavors and in the palate of the Filipinos. We at SSI Group have always sought to inspire and cater to the evolving tastes of our Filipino consumers and this collaboration gives us the opportunity to achieve that,” says Anton Huang, SSI Group, Inc. President.
Stand For Something Good®
Both rooted in their strong sense of community, Shake Shack and Toyo Eatery have both built their brands on two key foundations – food and people, reared on a mission to Stand For Something Good®. Led by the culinary philosophies of Chef Jordy Navarra that reinforce local heritage, Toyo Eatery is a constant evolution of flavors that draw inspiration from Philippine ingredients, flavors, techniques and culture. The creativity and thoughtfulness evident on their dishes and overall dining experience have consistently received various recognition. Being awarded the Miele One to Watch at Asia’s 50 Best Restaurants in 2018, Chef Jordy and the rest of Barangay Toyo continued pushing the boundaries in local sourcing, working with organic produce and nurturing fair agreements direct with farmers and producers. These efforts have been rewarded yet again in 2023, receiving the title of the Best Restaurant in the Philippines as well as claiming the Flor de Cana Sustainable Award for their initiatives in reducing carbon footprint through local sourcing and heritage preservation.
“Getting to work with a brand like Shake Shack gave us the chance to really have fun with flavors. Our team really enjoyed figuring out how best to incorporate our flavors into Shake Shack’s. We hope everyone who gets to try the collab meals would have fun and enjoy the taste profile of traditional Filipino components,” shares Jordy Navarra, Toyo Eatery Head Chef and Owner.
Tara, Kain Tayo!
A collaboration not to be missed, guests can only avail of these limited menu items for one day only at Shake Shack Central Square BGC on November 11 until supply runs out. On the same day, the first guest will receive an exclusive Shake Shack x Toyo Eatery merch from the collaboration, while the first 30 dine- in customers will receive a limited edition Shake Shack x Toyo Eatery bucket hat, which is an ode to Chef Jordy’s love for hats. The entire limited edition merchandise line will be available on the event day only.
