'We want to be part of Filipino food revolution': The goal of Uling is to keep up with the Australian market

According to the owners of Uling: The Charcoal Project, they initially discussed featuring only the authentic Chicken Inasal on their menu because it is grilled over charcoal. However, they realised that they could create and serve dishes with a 'twist' from the entire Filipino cookbook, such as Crispy Brussels sprouts with kare-kare sauce and black bean bagoong.

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Key Points

• With three decades of combined experience in the culinary and hospitality industry, and a passion for Filipino cuisine, Joel Sanchez, Chef Miguel Vargas, and Chef Jose Miguel Lontoc established Uling: The Charcoal Project in Victoria.
• The chefs added a 'twist' to Filipino dishes to make them palatable to the Australian market.
• The trio didn't just create a business; their aim, along with other Filipino chefs and restaurant owners, is to keep up with Filipino food in the mainstream culinary landscape of Australia.

Uling dish chicken inasal by Lente

Uling dish seafood by Lente

One of the menus served in Uling: The Charcoal Project. Source: Uling by Lente (Facebook)

One of the menus served in Uling: The Charcoal Project. Source: Uling by Lente