Why the women behind Half Saints reinvented their already successful menu | via FnBReport
When the lockdown was announced in March last year, Christine Roque and Jo Arciaga of Half Saints had the difficult task of reengineering their menu. It was difficult because their current menu symbolized their success. It was tried and tested and gave them a full house every night. But some items on the menu that did well within a dine-in setting didn’t translate well in microwavable containers for takeout or delivery. “We felt decapitated,” says Roque.
Crema de Fruta was conceptualized from the idea of lessening waste, utilizing the excess coconut water from the coconuts purchased for Merci Buko Gravlax and Schmear The Half Saints team also saw it pertinent to start curing some of their ingredients to lengthen their shelf lives. Items such as paneer, gravlax, kimchi, corned beef, and soy sauce eggs found their way on the “Curing Room Gourmand” list of the menu. “We did the Curing Room Gourmand because we didn’t want to waste any ingredients.
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