THE ART OF COMING HOME: A NIGHT WITH BAR MAGDA'S CARLO BUENAVENTURA AT AYÀ

The recent discourse around Hapag's batchoy interpretation sparked a heated debate online.

- BEA TRINIDAD

Yet, within Manila's dining landscape, Aya - the bar connected to Hapag - continued pushing conversations forward through meaningful collaborations.

Their latest Inaya Series featured a two-night dinner, last Jan. 9 and 10, with Davao-born, Auckland-based chef Carlo Buenaventura of Bar Magda - proving that innovation and tradition could coexist thoughtfully.

What unfolded at Aya went beyond a typical chef collaboration. The visiting chef was welcomed with a boodle fight or family meal. The team's attention to detail extended to personal touches - Kevin "Nav" Navoa, chef and partner at Aya, sporting blonde hair in homage to Buenaventura's look; Erin Ganuelas-Recto, sommelier and partner, dressed in browns echoing Bar Magda's earth-tone aesthetic. These gestures transformed the space into more than just a bar; it became a temporary home for visiting talent.

A COMING TOGETHER OF SERIES

"Carlo and I go way back to culinary school, where he was already a creative in the kitchen," said Thirdy Dolatre, chef and partner at Aya and Hapag. "Watching his journey to Auckland has been truly inspiring, especially as he brings Filipino cuisine to the world stage."

Their connection runs deep - they met at CCA Manila, where both were students before Buenaventura headed to New Zealand through a work-study program in Otago.