When a group of friends who love food and have a shared language for specialty coffee decide to put up a coffee shop, great things naturally happen. Any procaffeinator will instinctively gravitate toward this café, confident that they will be understood and welcomed as a fellow lover of coffee who speaks the same language and shares similar tastes. This coffee phenomenon has been true for the team behind Curious Coffee Co. at G1 Lodge, Leonard Wood Road, Baguio City.
Curious Coffee presented more than its specialty pour-overs as one of the eleven featured culinary and art destinations in the 2024 Ibagiw Gastro x Art Creative Crawl. They innovated Cordilleran classics by infusing flavors from Southeast Asia, creating a culinary journey that begins with a hearty familiar soup and ends with some pretty strong soothing coffee – something a true-blue manag-kapkape would find a delight (and a need – truth be told).
From their Pinikpikan with Black Beans Soup, Salad with Strawberry and Mango Vinaigrette, Kiniing Sisig Canape, Strawberry Samjjang Chicken, Mi Goreng Pasta, and a Dessert Trio of Baguio Peanut Brittle, Strawberry Flakes, and Lengua de Gato, guests in that night of November 30, 2024, definitely had a lot to talk about until the time the coffee was served.
This unique experience was made even more sensorial with the masterful creations of some of the City’s Ibagiw artists: Roland Bay-An, Ibaloi painter of Impressionist landscapes of Benguet; Johnny D. Bengao, Jr., a basket weaver from Madepdeppas, Data, Sabangan, Mountain Province; James Mang-Osan, a traditional rattan weaver dedicated to the preservation of the art of weaving who is also the father of the revered solar artist, Jordan Mang-Osan.
Curious Coffee Co: A shared passion for making people happy with good food and great coffee
Celebrating five years of serving specialty coffee and great food, the Curious Coffee team (Russel, Randy, Chef JP, among others) made strides in innovation and fusion, propelling them to where they are today. Their Ibagiw menu says it all.
Chef JP Reyes developed a menu that has Southeast Asian-inspired dishes that highlighted Cordilleran flavors. “Food is a journey. Parang isang trip kung saan ka pupunta. Mag-start tayo sa soup, Pinikpikan and Black Beans Soup,” Chef JP said, beginning to explain the night’s spread.
Their pinikpikan is a contemporary take on a Cordilleran classic. The chicken was charred using a torch and tenderized using the traditional methods. The chicken was stewed for three to four hours to bring out the rich flavors of the chicken. After that, aromatics were added.
Their version of the smoky and mellow-flavored classic was kept honest. Although black beans were used instead of the region’s white beans, the choice of black beans added a subtle briny layer to the broth, which brought out more earthy flavor profiles. Bowls of the pinikpikan broth were still as comforting.
The Kiniing Sisig Canape is a contemporary take on the sisig that’s a huge hit among younger people. Chef JP said that turning kiniing into sisig becomes more inviting for younger diners, which is a great way to introduce this distinct Cordillera staple.
Talking about fusion, Curious Coffee’s Strawberry Ssamjang Chicken was another way to showcase strawberries while highlighting the Korean craze, Ssamjang chicken. With the fusion of strawberries, the flavors are playful: sweet, tart, and a “very umami chicken flavor,” as Chef JP described.
Mee Goreng, an Indonesian-Malaysian stir-fried dish, is a Curious Coffee bestseller. Instead of rice, however, they turned it into a pasta dish. The signature flavor comes from the Indonesian sweet soy sauce, kechup manis; the saltiness of small dried fish that’s been fried, and a squeeze of lemon and some fresh herbs offering balanced freshness. The Mee Goreng Pasta is garnished with fresh Baguio vegetables.
Ending the culinary journey is a dessert trio of strawberry flakes, peanut brittle, and lengua de gato. Chef JP said it well, “From start to finish, meron tayong pangbaon, pangpasalubong natin, panghimagas natin.” Since Baguio is known for its pasalubong, this was a great way to end the meal – dessert and their pour-over specialty coffee – Arabica of La Trinidad, sourced from the youngest specialty coffee farmer from the Philippines. As Ms. Venus Tan aptly said, “Coffee is part of the narrative.”
The journey of Curious Coffee Co. at G1 Lodge is inspired by coffee and community. When friends have a shared passion and a shared narrative in all things food and coffee, creativity sparks, and for Curious Coffee, it’s blending Cordilleran and Southeast Asian flavors that also opened its doors to Ibagiw art and crafts.
The Ibagiw Gastro x Art Creative Crawl “works,” as Ms. Venus Tan said. Restaurants become a platform for local culinary heroes, artists, and crafters to share their passions with the City of Baguio, which fosters a sense of community, belonging, and pride.
