Vlad Bunoan

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Chef Dabo

Leah C. Salterio

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755749563883MYK08940.jpg" style="width:950px" class="fr-fic fr-dib"/>Dubai-based chef David Pamplona of Naimas Café and Bistro. Handout</div>MANILA -- Guevarra’s Restaurant in San Juan welcomed Dubai-based chef David Pamplona this week as the latest guest in its ongoing &quot;Taste of the Philippines: A Global Culinary Journey,&quot; a series that highlights Filipino chefs from around the world and their innovative takes on classic local flavors.The event marked the fourth edition of the series, which was started by chef Rolando Laudico and his pastry chef wife Jac in October 2024 with Filipino-Australian chef Fhred Batalona. This was followed by promotions featuring New York-based chef Abi Balingit, author of the cookbook “Mayumu: Filipino American Desserts Remixed”; and Melbourne’s Adobros duo of chefs Michael Pastrana and Morris Danzen Catanghal.At Guevarra’s, Pamplona showcased his signature cross-cultural dishes, blending traditional Filipino ingredients with Pan-Asian and Latin influences — continuing the restaurant’s mission to celebrate nostalgia, family traditions, and Filipino cuisine on an international stage.Fondly called Chef Dabo, Pamplona is the managing director, co-founder and head chef of Naimas Café and Bistro. With 13 years of experience since he moved to Dubai when he was only 21 – to follow his heart – Pamplona has carved a niche in the city’s multi-cultural landscape.<div>Naimas, which means “delicious” in Ilocano, displays Pamplona’s culinary expertise, which he mastered in Dubai, with exceptional favors, creativity and gastronomic journey. <img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755749694111MYK09335.jpg" style="width:950px" class="fr-fic fr-dib"/>Tiyula itum inasal yakitori. Handout</div>For a limited time, Pamplona’s cross-cultural takes on Filipino specialties -- humba rum chicken empanada, bistek saltado, tiyula itum inasal yakitori and shrimp laing rebosado with coconut wasabi cream -- will grace Guevarra’s menu until September 18.<div> </div><div>Inspired by Chef Dabo</div>When Guevarra’s started doing modern Filipino cuisine in 2000, Laudico recalls offering shrimp laing rebosado with coconut wasabi.<div>“We started doing Filipino cuisine in a fine dining setting then,” Laudico said. “This laing rebosado is very close to me because it was one of the modern Filipino dishes that I made.<img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755749782271MYK09446.jpg" style="width:950px" class="fr-fic fr-dib"/>Shrimp laing rebosado. Handout</div>“The kusinera of my mom was Bicolana, so she cooks very, very good laing dishes, especially laing and Bicol Express. I was thinking then, how can I incorporate laing with fusion? I tried making laing tempura.“My first experiment, I cooked laing in tempura batter, sumabog. Then I realized it should have a solid anchor. So I thought of stuffing it with shrimp. But when I did that experiment, sumabog ulit.”“So I thought, we’ll increase the stuffed shrimp with laing, added the batter and it worked. The reason I tried doing this dish, I was inspired by Chef Dabo.”<div>Pamplona’s restaurant in Dubai is a mix of pan-Asian, with different Asian influences and even Latin touches. He is heavy on traditional Filipino flavors. For the “Taste of the Philippines” media event, he prepared chicken humba empanadita with rhum and chimichurri.<img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755749874852MYK09466.jpg" style="width:950px" class="fr-fic fr-dib"/>Chicken humba empanadita. Handout</div>Last June, actress Julia Barretto paid a visit at Naimas and had lunch there during her visit to Dubai, with other Viva artists including singer-actor MJ Cayabyab.Pamplona’s Pinoy comfort food are sinaing na galunggong and burong mustasa, which he prepares even in Dubai. It’s a challenge for him, though, to look for kamias and calamansi in Dubai.“Every day, Guevarra’s wants to promote nostalgia in this big, beautiful, century-old mansion,” said Chef Jac. “We want to remember childhood memories, family, feast, traditions our fiestas, get-together as family,” <div>“So, whenever we remember Filipino cuisine in festivals abroad, we never say no and try our best. In these events, we get to meet Filipino chefs who are doing excellent work abroad. With their own money, they are promoting Filipino dishes in the global setting and international scene.”<img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755749959551MYK08928.jpg" style="width:950px" class="fr-fic fr-dib"/>Chef Dabo with Chef Jac and Chef Lau. Handout</div>Guevarra’s in San Juan has long been a popular destination for its mouthwatering array of local staples in its buffet, with the couple’s advocacy for local cuisine. The place is a Filipino-themed buffet restaurant offering a unique dining experience in a classic, homey setting.

Guevarra’s Restaurant in San Juan welcomed Dubai-based chef David Pamplona this week as the latest guest in its ongoing Taste of the Philippines: A Global Culinary Journey series.

Guevarra’s Restaurant in San Juan welcomed Dubai-based chef David Pamplona this week as the latest guest in its ongoing Taste of the Philippines: A Global Culinary Journey series.

Dubai-based Pinoy chef shines at Guevarra’s ‘Taste of the Philippines’ series

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Dubai-based Pinoy chef shines at Guevarra’s ‘Taste of the Philippines’ series

Leah C. Salterio

Published Aug 21, 2025 12:35 PM PHT

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Guevarra's

David Pamplona

Naimas

Rolando Laudico

Filipino food

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