Filipino cuisine tells the story of the Philippines — shaped by Spanish, Chinese, and American influences, blending sweet, sour, salty, bitter, and umami narratives acquired through centuries of cultural exchange. At its heart lies a spirit of conviviality: an enduring appetite for fiestas and pagsasalu-salo, where food becomes more than sustenance — it’s a means of community-building.
Yet despite this rich heritage, Filipino cuisine has often been relegated to the fringes, drowned out in a world obsessed with the new and the next.
This disparity became the catalyst for all-bacon snack brand Baken and entrepreneur Rachel Carrasco’s latest endeavor: a collaboration with Filipino culinary titans Jordy Navarra of Toyo Eatery — ranked 42nd in Asia’s 50 Best Restaurants in 2025 — and Johanne Siy of Lolla Singapore, named Asia’s Best Female Chef in 2023.
The result is Baken 1104, the flagship dining experience from Baken: a three-stage tasting trail that charts bacon’s journey from the relentless pursuit of the perfect crisp to its transformation into a bold, all-around canvas for flavor and creativity. More than just a tasting, it’s a tribute to the vision that started it all. “1104” is an ode to the postal code of Baken’s very first home, where its story and signature sizzle first came to life.
Here, the chefs transform Baken’s lineup into a creative medium, crafting a multi-level dining experience that blurs the line between snacking and high-concept cuisine. Whether it’s cocktails infused with Baken’s Bacon Jam or dishes finessed with Baken’s Real Bacon Crisps, each creation underscores the “Better With Baken” philosophy — inviting everyone to explore the boundless culinary potential of bacon.
At the core of Baken 1104 is a broader conversation on the role of food in spotlighting cultures outside the mainstream and challenging stereotypes.
For Navarra, the collaboration presents an opportunity to explore new avenues for experimentation. Filipino food, after all, is not a monolith. “It’s about exposing ourselves to different perspectives and finding inspiration in diverse cultures,” he says.
“It’s about time we push Filipino culinary innovation to the fore,” Siy asserts. With this collaboration, she hopes to center our gastronomic culture in the global discourse — and with it, foster a new sense of pride. “I think for the longest time, we’ve been hesitant to do that. We always look for validation first before we start talking about it.”
She draws inspiration from Baken’s bold defiance of prevailing industry trends, particularly those obsessed with wellness and clean-eating narratives. “Baken is about indulgence — about giving in to cravings without reservation,” she explains.
The Birth of Baken
Before Baken could amplify Filipino food on a global scale, it began with Rachel Carrasco’s vision for Filipino flavors. Honed at home and in humble spaces, these ideas were born, tested, rejected, and reimagined into the products that would eventually become bestsellers: Real Bacon Crisps, Bacon Cookies, and Bacon Jam.
“At Baken, we’re breaking new ground in snacking,” says Carrasco. “It’s exciting to bring our brand into the dining world, where chefs, bartenders, and even home cooks can experiment, explore, and energize their creativity with Baken products.”
Influenced by her family’s history in poultry farming and food service, Carrasco’s ambition was clear: to create something that would capture the appetites of consumers with a product that embraces true indulgence.
Reflecting on this foundation, she recalls, “When chef Jordy, chef Jo, and I were envisioning this experience, we saw a feast — a warm salu-salo in our ‘home,’ where the rich flavors of Filipino culture come alive in every bite, and the spirit of a fiesta brings everyone together.”
Filipino Flavor on the Global Stage
At the core of Baken 1104 is a broader conversation on the role of food in spotlighting cultures outside the mainstream and challenging stereotypes. For Filipino food, it’s the misconception that it’s often just a brown, formless mush—or some exoticized delicacy consumed for the thrill.
As Carrasco proved with Baken, breaking conventions in today’s culinary world is not simply about pushing flavor boundaries; it’s about challenging long-held perceptions.
One path Jordy Navarra sees to achieving this is by introducing new ways of looking at Filipino food. After all, as an archipelago of some 7,000 islands, our cuisine takes on many forms and flavors. But it also means being open to innovation.
“Having a premium Filipino product in the market is crucial,” Navarra says, referring to Baken’s unique approach to snacking. “One thing that may surprise people is that it’s Filipino.”
Carrasco welcomes this idea, having created Baken not only as a response to health-obsessed food attitudes that sneer at indulgence, but also to show an unseen facet of Filipino culinary creativity. “I hope it becomes a pantry staple for the next generation of culinary innovators,” she says.
For Johanne Siy, being more assertive on the world stage could also benefit us. “Before we can do that, we have to champion and support each other,” she points out. “We don’t do enough to uplift each other. There’s so much talent here, and it deserves to be recognized globally.”
In this dream culinary world, Filipino cuisine shares equal billing with other global culinary giants.
Baken 1104 sees the brand blazing new trails, pushing boundaries, and surpassing expectations. As Baken continues to uplift Filipino flavors, its legacy will reshape how we experience food as an enduring symbol of culinary creativity.
Baken 1104 happens from June 3 to 6 at Toyo Eatery. More details on how to be part of this bacon-fueled feast are on The Seven Pantry.
Photography RON MENDOZA assisted by Nathaniel Viray
Art Direction MACKY ARQUILLA
Styling LEANNE LEDESMA, GENO ESPIDOL, and JIA TORRATO of Qurator Studio
Makeup EFFIE IÑIGO and TIN ALBANO
Hair JAN EDROSOLAN and SHERWIN AMODIA
Shoot Coordination PONCE MERCADO
Special thanks to LIKHA CAMACHO of Toyo Eatery
