The Story Behind the Menu: Turo Turo

Eurest released an expansive new chef-driven concept called Turo Turo, rooted in Filipino heritage. For Eurest Western Division Chef Robin Hernaez, key architect of the concept and a Filipino chef passionate about sharing his culture, Turo Turo is personal.

“Turo Turo is extremely important to me. It reflects the importance of coming together as family,” says Chef Robin. “Filipino cuisine is much more popular now, but you used to only be able to experience our cuisine by being invited to someone’s home.”

With Filipino cuisine gaining wider recognition, evidenced by a record number of Filipino chefs on the James Beard nominee list, including California’s Best Chef winner Chef Lord Maynard Llera– Chef Robin is humbled by the growing interest of the food he grew up eating.

What’s on the Menu

The abundance and diversity of Turo Turo draws from a mix of cultural influences from Spanish, Western, Chinese, Japanese and Pacific Islander cuisine. The name itself means ‘point point’ in Tagalog, referencing the traditional market-style way of ordering

Chef Robin explains, “When you go to a Filipino market there is so much variety, so you point to what you want. Then it’s assembled in a container for you, and you pick it up at the end of the line. The variety is an important part of the experience.”

Eurest’s menu features timeless favorites, like Chicken Adobo and Pork Adobo, slow-marinated in a blend of soy sauce and vinegar and crispy delights like Lechon Kawali. There’s also the smoky richness of Filipino BBQ Chicken and Pork Belly, and vibrant sides such as Sinangag, Ginisang Togue, Kamote or the refreshing crunch of Achara.

Sourcing authentic quality ingredients traditionally found in Asian markets and letting them shine in their simplicity is what Turo Turo is about.

“The cuisine is simple, but there is an art to the technique. You have to master the fundamentals of sautéing and braising to elevate the authenticity of the dish.”

And, of course, the rice.

“It’s always about the rice – you eat rice every single day in a Filipino household!” explains Chef Robin.

Turo Turo includes two rice preparations, Sinangag, or Garlic Fried Rice, and Pork Adobo Fried Rice.

“When there’s a Filipino gathering, it’s sensory overload with food, but it’s about the emotional connection of coming together and that’s just as important as the food itself,” shares Chef Robin. “As guests experience Turo Turo, I want them to enjoy the food but leave with a feeling of sharing the experience together.”