Situated in the heart of Singapore at 80 Mohamed Sultan Road, Kubô Woodfired Kitchen is a standout destination for the Filipino community and food lovers alike. This innovative restaurant provides a comforting slice of home for the approximately 173,000 Filipinos residing in Singapore, merging traditional Filipino flavors with a modern approach.
At the helm of Kubô is Chef Kurt Sombero, a maestro of the culinary world whose Filipino heritage deeply influences the restaurant’s offerings. Chef Kurt’s resume boasts experience in several prestigious kitchens, including Restaurant André, Burnt Ends, and Impressions Restaurant in Manila. His mastery in traditional Filipino barbecuing techniques and creative flair with spices and fresh ingredients set the stage for an unforgettable dining experience.
Kubô Woodfired Kitchen is more than just a restaurant; it’s a celebration of Filipino culture and the universal joy of good food. Inspired by the memories of wood-fired barbeque from Chef Kurt’s childhood, Kubô aims to reintroduce the vibrant flavors of the Philippines to a multicultural audience. Whether it’s bringing back cherished memories or introducing the younger generation to the genuine taste of Filipino barbecue, Kubô does it with authenticity and passion.
Its menu features Filipino favorites that are both nostalgic and novel. Highlights include:
Coconut Ice-cream: A smoked coconut ice cream delight with latik, pickled roselle flower, and mint.
Halo-halo: A classic Filipino dessert reimagined with purple yam ice cream, coconut jam, and coconut-corn custard, crowned with torched meringue.
Crab Fat Risotto with Tobiko: A luxurious dish of Arborio rice enriched with fermented shore crab fat roe and coconut milk, brightened with calamansi.
Cassava Crackers: Homemade crackers served with a smoked eggplant-miso dip and fish roe.
Inasal Chicken Drum Leg and Atchara: Smoked-grilled chicken with an annatto glaze, accompanied by pickled green papaya and annatto aioli.
Pork Longganisa and Cured Egg: A modern take on the hamonado-style sausage, served with pickled cucumber, ikura, cheddar, and chipotle mustard sauce on toasted potato bread.
House-aged Duck: Inspired by patotim, featuring smoked and grilled duck breast alongside duck leg confit, carrot purée, pineapple jus, and timut peppers.
