While it's wise to be cautious before messing around with certain dishes and cuisines, there’s a lot to be said for repackaging food in new and interesting ways. A matter of years ago, Filipino food wasn’t something a lot of Londoners were familiar with, but thanks to restaurants like Sarap Filipino Bistro, which prides itself on showcasing the flavours of the Philippines in a modern style, the cuisine has skyrocketed in popularity.

Founder Budgie Montoya, who has seen the Sarap concept through various iterations, certainly isn’t scared of putting his own takes on some of the country’s most classic dishes, but there’s no question that he still pays respect to the traditional sweet, sour and salty flavours which characterise Filipino food. Taking residence on food-focused Heddon Street, Sarap Filipino has an ultra-contemporary feel to mirror Montoya’s modern approach; plants hang from above and a living wall adds a further pop of green, while the menu is written up on a chalk board.

Headlining Sarap Filipino Bistro’s menu is Montoya’s take on lechon – a whole suckling pig for the entire table – served with truffled adobo pork rice (this must be pre-ordered in advance). Elsewhere, the likes of kinilaw are given a modern spin using raw scallop and trout roe, while plates such as ex-dairy cow sirloin served with soy and calamansi demonstrate Sarap’s aim to stay as sustainably-minded as possible. A short selection of desserts includes a traditional suman topped with a Filipino rum caramel, and a burnt cassava cheesecake.

When it comes to the drinks at Sarap Filipino Bistro, a variety of old-world wines are available by both the glass and bottle, with English sparkling wines also on offer. The house cocktails, meanwhile, are well worth trying and make use of ingredients also used in the kitchen such as calamansi lime and various vinegars.

Through his own unique style at Sarap Filipino Bistro, Budgie Montoya has shown how exciting modern Filipino food can really be. By introducing this Southeast Asian cuisine to Londoners in a contemporary way, he’s ensured that it will only continue to grow in popularity.