How This Restaurant Completely Changed Tortang Talong

Have you ever tried banana ketchup? It’s a staple in every Filipino home and Toyo Eatery makes their own using “volcanic” bananas that are sourced straight from local farmers in Capas, Tarlac. The interesting process of Toyo’s take on banana ketchup starts with the aging and fermentation of Bulkan Bananas for at least four months which give it that unique acidity that pairs well with their “Tortang Talong” or eggplant omelette.

Toyo Eatery won Asia’s Best 50 Restaurants as the best restaurant in the Philippines in 2019, 2020, and 2021. Chef Jordy Navarra and his team has completely changed the dining scene in Manila since opening in 2016 with their contemporary take on Filipino classics which uses locally sourced ingredients.

Toyo sources its ingredients for its Tortang Talong from Good Food Community—a subscription-based company that champions the Community-Shared Agriculture (CSA) approach to distributing fresh produce from farmers from the different provinces in the Philippines straight to your doorstep. Order goodfoodcommunity.com/

Toyo Eatery - 2316, The Alley at Karrivin, Karrivin Plaza, Chino Roces Ave Ext, Makati City, Philippines

Special thanks to:
Toyo Eatery:
Chef Jordy Navarra
Chef JP Cruz
Chef AM Valdez
Chef Likha Camacho
Chef Miguel Ortega

Good Food Community:
Monina Geaga

Farmers:
Roda Briones
Bernardo Apostol
Michael Cayabyab
Teofilo Jose I. Geaga

Jump to:
(0:00) Intro
(0:33) Toyo Eatery
(4:55) "Volcanic" Banana Ketchup
(8:00) Tortang Talong
(8:50) Good Food Community
(9:30) Outro
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