I’m not a fan of vegetables but this dish made me look at pechay in a whole new way. This is a great topper to any base cracker or your favorite crisp bread. A unique delicious way to get all the greens in your system. When we heard Mike was a health buff we knew right away this would be the best dish to teach during his birthday cooking session


  • 60g Frozen Green Peas, mashed
  • 40g Pechay, leaves separated from stems; stems diced
  • 2 garlic cloves, minced
  • 30g white onions, minced
  • 1/4 tsp fennel seeds, ground
  • 1/4 lemon, juice and zest
  • 1/2 tsp sherry vinegar (optional)
  • 15g butter
  • 30ml olive oil
  • 4 slices baguette, toasted
  1. In a pan, on medium low heat, saute onions, together with butter and olive oil, until translucent. Add in the garlic and cook for another minute until garlic is aromatic. Add in the fennel seeds, pechay stalks and mashed peas. Cook for about 2 minutes. Add in the pechay leaves and cook for another minute. Remove from the heat and add in the lemon juice, lemon zest and (optional) sherry vinegar.  Mix well. Season with salt and pepper.
  2. Place green pea mixture on toasted sliced baguettes and top with kesong puti (optional) and a dash of olive oil.


Chef Phil always reminds his students that when pulling out brownies from the oven , pull it out just a bit before it gets really cooked. You still want a bit of that fudgy bite to it.  Also buy good chocolate.

150g Butter

170g Dark Chocolate Chips

30g Cocoa powder

115g Sugar

2 Large Eggs

1/2 tbsp Vanilla

40g All Purpose Flour

1/4 tbsp Baking Powder

1/4 tsp Salt

  1. Preheat oven to to 180C.
  2. Melt butter and pour over dark chocolate chips to melt the chocolate. Set aside.
  3. In a bowl mix eggs, sugar and vanilla. Add in slightly cooled melted chocolate. Mix until well incorporated.
  4. Mix Flour, baking powder and salt. Mix with chocolate mixture.
  5. Mix 1 tbsp of flour with the white and milk chocolate chips and add to the brownie batter.
  6. Bake for 35 minutes or until a toothpick comes out clean when the brownie is pierced.
  7. Allow to chill before eating. About 2 hours in the fridge.


Unlike Koreans, the taste of Kimchi isn’t exactly something we’re used to so one of our chef partners once mentioned that when Pinoys complain that they want more Kimchi taste in their rice it’s actually the taste of Gojuchang that they’re looking for.

You can also try a small squirt  of Ajumma Republic’s Kimchi Seasoning available at the supermarket of Robinsons Galleria for that extra oomph to finish off this Kimchi Rice but this basic recipe is pretty yum too.


400g                 RICE, cooked

75g                   KIMCHI, roughly chopped

30g                  CARROTS, strips

4 Cloves            GARLIC, minced

30g                  ONION (WHITE), diced

15g                   SOY SAUCE

10g                   RICE WINE

5g                    SESAME OIL

15g                   Gochujang

  • Mix rice wine, sesame oil, gochujang and soy sauce.
  • In a pan, medium heat, add the butter with a tablespoon of oil. Sauté onions until soft and translucent, about 3-5minutes. Add the garlic and sauté until fragrant. Add the kimchi and carrots; cook for another 2 minutes. Add the rice. Mix well. Add rice wine mixture. Cook for another 2 minutes on high.
  • Place in desired serving containers and top with fried egg.