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(5 August 2022, Singapore) – In support of Filipino businesses and enterprises in Singapore and to bolster its public and cultural diplomacy efforts in the country, the Philippine Embassy in Singapore visited Kubô, the newest Filipino-inspired kitchen-restaurant which recently opened along Robertson Quay in Singapore.

Kubô, which derives from the Filipino word “kubo” (nipa hut), prides itself as a fully wood-fired kitchen that showcases traditional Filipino barbecuing techniques, Filipino culture and Filipino hospitality.  Co-owned and run by a Filipino Chef, Mr. Kurt Sombero and his business partner Mr. Tora Widjaja, Kubô celebrates the diversity of cultures and ingredients available around the world.

Chef Kurt is formerly the Head Chef at Meatsmith in Little India and previously worked at Michelin-star restaurant Burnt Ends in Dempsey Hill, also in Singapore, prior to opening Kubô in July 2022.

During the visit to Kubô, Ms. Sheine Ebora-Sombero, Chef Kurt’s wife, shared with Embassy officials the origin, inspiration and influences, as well as the interior design of the restaurant, which showcases Philippine-made furniture, decor, as well as various textiles. She also shared that Kubô’s aim is to make their kababayans in Singapore proud and to promote Filipino food, culture and heritage to Filipinos and foreigners alike.

The restaurant is located near the Alkaff Bridge, a colorful pedestrian bridge in Robertson Quay, which was painted by Ms. Pacita Abad, an internationally renowned Filipino artist. It was repainted in 2019 as one of the commemorative activities during the 50th Golden Jubilee Celebration of Philippines-Singapore relations. (END)

Kubô displays banig, solihiya couches and chairs and other Filipino-made decor shipped from the Philippines.
Chef Kurt Sombero (left) and his wife, Ms. Sheine Ebora-Sombero (right), pose behind the wall which illustrates the inspiration and origin of Chef Kurt’s culture and love for wood-fire cooking. The wall was painted by an Indonesian artist.

Aside from the flavorful appetizers and main courses such as sisig, kare-kare and lechon, Kubô’s desserts are also influenced by Chef Kurt’s heritage. It offers halo-halo (left) which uses home-made purple yam (ube) sorbetes, coconut and meringue;  rice cake or bibingka (right) which was presented on miniature bamboo sticks and Smoked Davao 70% chocolate ganache with Milo and olive oil caviar (middle).

(L-R) Cultural Officer Ms. Rosellie L. Bantay, Third Secretary and Vice Consul Joy Anne B. Lai, First Secretary and Consul Joyleen E. Santos, Political and Public Diplomacy Assistant Ms. Ivanah Karla F. Vicencio-Luz, and Third Secretary and Vice Consul Renee Gaylee M. Chua.
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