CASE NR.5

Cafe Bossa

Project for Cafe Bossa Candon City for Owen Abaya

I had the pleasure of working on for Cafe Bossa in Candon City, Philippines. As a passionate photographer and graphic designer, I collaborated with the cafe's team to create a visually stunning photo project and design an enticing menu that would elevate the dining experience for their patrons.

Now, let's delve into the mouthwatering offerings that adorn the menu at Cafe Bossa. From the crispy binagoongan, a delectable Filipino dish featuring crispy pork belly in shrimp paste, to the sapsapuriket, a local favorite showcasing the rich flavors of indigenous ingredients, the menu promises a delightful journey through Filipino cuisine.

As for the menu graphic design, my approach was to create a visually appealing and easy-to-navigate menu that would not only showcase the diverse offerings but also complement the overall aesthetic of Cafe Bossa. The menu design incorporated a blend of vibrant colors, tasteful typography, and captivating imagery to entice customers and pique their culinary curiosity.

For those craving a fusion of flavors, the quesadilla offers a tantalizing blend of cheesy goodness with a Filipino twist. The Korean beef stew adds an international flair, presenting a savory and comforting dish that will surely satisfy discerning palates.

In conclusion, working on this photo project and menu graphic design for Cafe Bossa was a truly enriching experience. I hope the visuals and menu design contribute to the overall dining pleasure of the patrons, setting the stage for memorable moments and delightful culinary discoveries at Cafe Bossa in Candon City, Philippines.

The Sinanglao Project.

This gastronomic endeavor celebrates the rich and diverse flavors of Filipino cuisine, featuring a selection of traditional dishes that showcase the culinary heritage of the Philippines.

At the heart of the Sinanglao Project is the eponymous sinanglao, a robust and hearty soup that originates from the Ilocos region. This dish is known for its bold flavors, combining beef innards, bile, and a medley of aromatic spices to create a distinctive and savory broth. Sinanglao embodies the essence of Filipino comfort food, capturing the warmth and depth of regional culinary traditions.

Dinakdakan, another star of the project, is a delectable Ilocano dish that features grilled pork ears and face, finely chopped and mixed with vinegar, calamansi, and aromatic spices. The result is a flavorful and savory delight that showcases the creative use of offal in Filipino cuisine.

Bagnet ken Pakbet is a duo that brings together the crispy goodness of bagnet, deep-fried pork belly, with the vibrant and nutritious flavors of pakbet, a vegetable medley featuring native vegetables. This combination presents a delightful contrast of textures and flavors, creating a symphony of tastes on the palate.

Crispy Dinardaraan completes the Sinanglao Project with its bold and savory profile. This dish features crispy pork bits immersed in a flavorful dinardaraan sauce, a concoction of pork blood, vinegar, and spices. The result is a savory, crispy masterpiece that pays homage to the culinary diversity found across the Philippines.

The Sinanglao Project is not just a culinary endeavor; it is a celebration of Filipino heritage and a testament to the creativity that can be found in the nation's kitchens. Each dish tells a story, reflecting the regional influences and culinary ingenuity that define Filipino gastronomy. I hope this project introduces diners to the richness and diversity of Filipino flavors, fostering an appreciation for the unique and vibrant tapestry of the country's culinary landscape.