The Rothko x Serai collaboration dinner was a night to remember — a vibrant celebration of Filipino flavours, fire cooking and shared creativity. Held at Rothko Restaurant, the event brought together Head Chef Neil Sapitula and Serai’s Ross Magnaye for a one-off feast that highlighted their heritage and bold approach to food. Guests were treated to a progressive menu that moved from delicate, fire-kissed snacks to indulgent large plates, ending with playful and unexpected desserts. From the very first bite — a woodfired oyster topped with wagyu fat and caviar — the tone was set for a night of flavour and flair.

Standouts included the Chicken Liver Adobo doughnut with fermented cherry, and the wallaby served alongside wood-roasted bone marrow and sourdough. Dishes like the veal tongue with blood pudding sauce and the lamb caldereta drew on tradition while pushing boundaries. A true crowd-pleaser moment came with the surprise bone marrow rum shots — a fun, fiery twist that had the whole room buzzing. The meal closed on a sweet note with a cassava cake layered with peanut chocolate mousse and fish sauce caramel, and a Koji Leche Flan paired with purple kumara ice cream. It was a collaborative dinner that celebrated connection, culture, and a whole lot of flavour.