But at the first anniversary celebration of Bistro Aurora, top lawyer Nilo Divina was defending something far more personal: the belief that food tastes better when made and served with love.
“I had a deprived childhood and I’ve been very fortunate in life and God has been very kind to me. But my mom [Aurora Divina] prepared something magical out of the basic ingredients. Why? Because she put love into cooking and that’s what she taught me that stuck with me up to now, to put love into everything that you do,” he said during the milestone event last Thursday.
“Whether it’s lawyering, teaching, being an academician, or any business. When you put your love into it, everything becomes relevant, appreciated. That’s the story behind all of the dishes here in Aurora, everything done with love,” he added.
More than a spin-off
In its first year, Bistro Aurora at The Podium proved it was more than a spin-off of the Michelin Guide-recognized Restaurant Aurora in the Pacific Star building in Makati, an address business and legal insiders would immediately recognize as the home of DivinaLaw, which recently celebrated its 20th anniversary.
The more casual but equally refined dining spot has become one of The Podium’s most sought-after venues for celebrations and business gatherings thanks to hits like richly marbled Wagyu Zabuton, gyozas, tuna ceviche and Asian Gambas.
Even the steak rice, topped with a fried egg, feels heartier than a typical side dish and has quickly become a customer favorite.
Every meal tells a story
But for Divina, the meal would not be complete without a powerful and compelling story.
Borrowing from the late celebrity chef and author Anthony Bourdain, who believed every meal is a celebration, Divina offers his own twist.
“Every meal is a celebration but with a story behind it,” he said.
“There’s so many stories to celebrate, to rejoice, to commiserate. Every meal is a celebration and likewise a story,” he added.
Storytelling was indeed the theme of the evening, with guests bathed in soft green and blue hues inspired by the Aurora Borealis.
“When I was in Iceland about five years I wasn’t able to catch the Northern Lights which is why I thought there should be an Aurora Borealis in Aurora as well,” Divina told guests.
Around the room were many of the restaurant’s patrons and supporters, including tycoon Hans Sy, Figaro Culinary Group’s Justin Liu and banker Antonio Go, among the pioneering clients of DivinaLaw.
A menu worth remembering
If every meal carries a story, Bistro Aurora’s anniversary menu offered several moments worth remembering.
French oysters opened the meal with a hit of spice balanced by an airy yellow curry. This was followed by Dinakdakan croquettes (their take on the sisig-like pork dish), best-selling gambas, burrata salad and grilled octopus.
The scene stealer was the steak and frites, which might remind diners of the famed Paris institution Relais de l’Entrecôte, but with a more savory sauce tailored to the Filipino palate.
Lights, camera, cocktail
Bistro Aurora then unveiled the showstopper: Borealis Glow, a vodka-based concoction created for the restaurant’s first anniversary.
Picking up the glass, the trick is revealed. A small LED coaster attached to the base casts an upward glow, illuminating both the cocktail and guest holding it.
It’s a selfie-ready device that reminds diners that when one in Bistro Aurora no one escapes the Northern Lights.
The drink itself was surprisingly light, but don’t be deceived. In a room full of the country’s best lawyers, discretion remains the wiser companion.
Building its own following
Bistro Aurora’s milestone carried extra meaning because success in the restaurant business is never guaranteed, with competition and costs forcing many businesses to close in just a year.
“You know the restaurant is a very tough business, the options out there on this floor there are six restaurants,” Divina said.
“We’ve been getting patronage from all over: not just my students, not just my clients but beyond those circles,” he added.
Divina reserved special recognition for the chefs, service crew, suppliers and staff who helped turn the concept into a destination during its first year.
The most important ingredient
He reserved his biggest thanks for the people who kept Bistro Aurora’s tables full during its first year.
“The most important ingredient is you, your trust because we have the best food, the best dishes, but without your trust, without your encouragement and support, of course all of this will not happen,” he said.
Perhaps missing the Northern Lights in Iceland was not bad luck after all. Like the legal career he built from scratch, Divina simply went on to create his own light.
If its first year was any indication, Bistro Aurora’s glow is only getting brighter.
Miguel R. Camus has been a reporter covering various domestic business topics since 2009.
