November 11 is an exciting day for burger enthusiasts as Shake Shack partners with Toyo Eatery for a unique offering.
Shake Shack’s culinary director Mark Rosati worked with chef Jordy Navarra, chef and owner of Asia’s 50 2023 Best Restaurant in the Philippines and 42nd in Asia, for menu celebrating Filipino cuisine.
First item on the menu is the Chicken and Cheek BBQ burger made from crispy chicken thigh, dredged in Panaderya Toyo’s sourdough batter, topped with pork jowl, BBQ sauce and a pickle medley of atsarang papaya, red onions, burong mangga, cucumber and aruy-uy, all served on a non-GMO potato bun.
Not to be missed is the fries with inasal mayonnaise sauce, garlic chips and served with fresh calamansi and vinegar chili dip.
Pair these savory treats with Rosella at Lambanog Lemonade made with Toyo Eatery’s rosella syrup and spiked with lambanog.
End the meal with Tsokolate at Tostadong Bigas Concrete a frozen chocolate custard blended with Toyo Eatery’s classic toasted rice pudding, candied Palawan cashews, and candied cacao nibs.
Asked how he curated a menu that highlights distinctively Filipino components, chef Navarra simply answered, “I imagined myself goin to Shake Shack, what do I want to order at that time? I started there and then added the Toyo perspective. Our team really enjoyed figuring out how best to incorporate our flavors into Shake Shack’s.”
The limited-time salo-salo menu will be served November 11 only, from 9 a.m. at Shake Shack Central Square BGC. Guests can only avail of these limited menu items until supply runs out.