How This Chef is Preserving Bicolano Food | Pandemic Kitchens

Traditional Bicolano food is known to make use of coconut milk and chilies mixed with fresh produce and meat that are easily accessible in the area. Arnold knew that the taste of home could not be easily replicated outside his province in Iriga City, Camarines Sur. After months of research and trials, Natúk was born. Learn how Arnold’s business blossomed during uncertain times and witness how he managed to bring the taste of Bicolano dishes to the different parts of the world. Have a taste of his bestsellers: Santol sa Gata, Libas sa Gata, and Laing ala Pobre today!

Watch the full video here: 

Order here:

Natuk – Iriga City, Camarines Sur

Chef Billy Genterola, Culinary Educator

Local production team:
Oliver Collins Films

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