As part of this year’s Melbourne Food & Wine Festival, the collaboration between JP Anglo and Serai Kitchen, led by Ross Magnaye and Shane Stafford, brought together two distinct approaches to Filipino food for one memorable night.
There are meals you enjoy, and then there are meals that stay with you. This was definitely the latter.
Going into the evening, I already had a sense this would be a strong pairing. Serai, under the direction of Ross Magnaye and Shane Stafford, is known for its refined take on Filipino food, while JP Anglo has built his name on bold, unapologetically authentic flavours. What came out of this collaboration felt balanced in the best way. Nothing was diluted. If anything, it felt amplified.
I had been to Serai when they first opened, so seeing how their food has evolved made this even more interesting. This felt like a natural progression. The dishes were still recognisably Filipino, but executed with more confidence, more intention, and a clear sense of identity.
At its core, it felt like a true Filipino feast.
Not just because of how much food there was, but because of what the dishes represented. These were the kinds of meals you associate with celebrations. The kind we don’t usually cook at home, not because we don’t want to, but because they take time, patience, and a real love for the craft. You could feel that in every dish. The flavours were thoughtful, layered, and stayed true to what they were meant to be, while still being elevated through technique.
More than anything, the night felt like a reflection of how far Filipino food has come. A sold-out event, and truly deserved.
Even the small details added to the experience. The way the servers pronounced dishes like panga, the overall warmth in the room, all contributed to that feeling of pride. It didn’t feel performative. It felt genuine.
Two dishes stood out for me.
The tuna panga was rich, well-balanced, and deeply satisfying. It was one of those dishes that lingers with you.
But the biggest surprise of the night was the banana cue.
Dessert isn’t usually where I’m most impressed, but this completely caught me off guard. The flavours were nostalgic but refined, and the execution was spot on. It’s easily one of the most memorable desserts I’ve had in a very long time. If it’s not already recognised, it should be.
If there’s one thing this collaboration showed, it’s that Filipino food, when treated with both respect and care, can hold its own anywhere.
And if those standout dishes ever make it onto the permanent menu, Serai might have just become my new celebration spot.
More than anything, it felt like a reminder that for many of us in the diaspora, Filipino food isn’t just something we eat. It’s something we carry, evolve, and return to, again and again.
PHOTOS: Jason Cordi
