Azucarera

Bold, refined, and richly layered. Our twice-cooked Pollo Harissa con Romesco showcases Mediterranean spices, a vibrant romesco sauce, and a smooth aioli for an elevated dining experience.

Stay safe, Bacolod! 🙏

Meet the chefs behind El Born to be Wild.

Chef David Amoros
Barcelona-born and the founder of El Born in Manila, David brings Catalan slow-food spirit to local produce — a true fusion of Catalan craft and island flavors. He’s active in Slow Food / Terra Madre circles and is known for bringing heritage technique into modern plates. Fun fact: he’s also a longtime music lover who DJs when the kitchen cools. 

Chef Andrew Malarky
Rooted in island life and steeped in hospitality, Andrew made his name at Dos Mestizos in Boracay and now channels that experience into Wild Siargao and community-forward cooking. His food champions local catch and market produce, shaped by years of feeding island crowds. 

Together, they’re bringing their worlds to the table — where cocina y música collide in one wild, unforgettable night.

🔥 El Born to Be Wild — November 21, 2025
📍 Azucarera, Bacolod
Limited seats — reserve before the wild begins.
📞 +63917 705 5920 (SMS/WhatsApp/Viber)