“New flavors on the plate.”
That was how one could describe the five-course meal prepared by celebrity chef Wado Siman.
Siman brought a fresh array of savory dishes from the kitchen to the dining table, demonstrating how everyday ingredients can be elevated into gourmet creations.
During the “Dine with Clara Olé” experience held at Brutal by Wadoughs on August 13, chef Wado first served Black Tide, a crispy fried pasta appetizer complemented with squid, feta, lettuce, cherry tomatoes, and pear.
To add more seafood flavor, the chef also created a vinaigrette using the food brand’s Pasta Negra sauce, which was made from squid ink.
Another playful starter, Not Takoyaki, surprised diners with bite-sized panipuri shells filled with mashed potatoes and salmon flakes. It was accented with a flavorful cheese and seafood sauce called Dip It Good Cheddar Cheese and Crab Flavor Sauce.
For the mains, Chef Wado showcased his versatility with Duckgalbi Assassina and Beef Inasal. The Korean-inspired duck dish featured tomato-based pasta paired with glazed duck breast that was marinated in Kung Pao pasta sauce. The pasta dish was enhanced with Hickory BBQ Marinade and Chunky Tomato with Basil sauces.
On the other hand, the tenderloin beef skewers with Inasal BBQ Marinade were served with adlai coconut rice and the food brand’s Asian Dips N’ Dressings on the side.
The five-course experience ended with Peach Mango Nitro, a nitrogen gelato made from scratch, flavored with its peach mango spread, topped with marshmallows and puff pastry.
Throughout the meal, chef Wado emphasized how sauces, spreads, and marinades can simplify cooking without sacrificing flavor. His techniques highlighted how home cooks can bring gourmet touches to everyday meals by creatively combining ingredients and smartly using ready-made components.
“Cooking gourmet doesn’t have to be intimidating,” he said.
‘Making meals special’
During the event, Chef Wado shared that he collaborated with the food brand which also introduced a new line of products, including spreads and sauces.
The spreads, which were cake-inspired, had four flavors, peach mango, strawberry and cream, black forest with cherry bits, and cinnamon cream cheese.
Meanwhile, Pasta Negra and Crab were newly added under the premium pasta sauces line.
Brand manager Esfrey Sia explained that the goal was to simplify traditionally time-consuming ingredients like squid ink and aligue (crab fat), making them more accessible for home cooks.
“Through our products being available in the market, accessible sa mga customers—kumbaga sa user [of the] products, it would make their life easier,” she said.
“This collaboration with Chef Wado shows how our products can help make meals feel special, whether you’re cooking for one or hosting a celebration,” Sia said.
“Being able to prepare something special for your family, especially through ‘easy’
gourmet-style cooking, creates a stronger sense of bonding” Cerma De
Jesus, Marketing Manager, also said.
Founded in 1987, Clara Olé is a local food brand that offers a variety of products, such as marinades, dips, dressings, and syrups. It also distributes its products to 12 international markets, including Brunei, Guam, Denmark, and Dubai.
