Luxe comfort food for your next celebration
Style maven and caterer Trish Panlilio wants to assure food enthusiasts that her food service, Nawwty’s Kitchen, remains active and ready to serve. Known for its rich, nostalgic cuisine, Nawwty’s (with the logo stylized with a small “n” and a capital “T,” as in nawwTy) offers a new focus on private dining experiences.
Moving to another Makati subdivision as an empty nester, Panlilio has decorated her new digs with a casual, feminine, and eclectic sensibility. This space serves as the central hub for her passion, where cherished family recipes and culinary innovations come to life.
Panlilio’s discerning taste shapes all her ventures. To showcase her offerings, she hosts members of the press and online content creators, presenting a spread of popular catering selections.
The tablescapes provide a glimpse into her private dining arrangements. They are a blend of understated elegance and intricate detail. The dishware features playful, graphic designs, adorned with elaborate floral patterns. In decorating tables with such vibrant patterns and colors, Panlilio emphasizes symmetry and simple forms. Elegant colored goblets introduce another visual dimension, while flowers, displayed in simple vases, command attention.
The casual setup features several stations. The vibrant colors, sweetness, and slight tartness of the fruit slushes are refreshing, providing a clean taste without the excess sugars. A tabletop becomes a landscape of flavors. Wooden cutting boards present cheeses, nuts, crackers, breadsticks, and dried apricots. Bowls of dips and condiments are nestled among these items, arranged around a centerpiece of pink and purple flowers. A charcuterie board highlighting cold cuts is part of the grazing table.
Seafood overload
The signature Crab Fat Arroz Negra is an overload of robust and meaty shrimps, mussels, succulent crab claws, and chewy, pink-gray squid rings. Aligue mayo is infused into the crab claws on a bed of squid ink rice. It adds richness, underscored by a delicate brine and a hint of sweetness. The crab fat texture is dense and slightly grainy.
In other paella variations, Panlilio layers the crab fat paella with loads of chicharon crumbles, the saltiness of the pork rinds complementing the buttery smoothness of the crab fat. The dish is paired with a green salad with slivers of parmesan and adobo flakes and salted egg bits for an umami flavor, and the roast pork ribs with a sweetish but tangy sauce. Another signature, the lobster thermidor, is a French dish with cooked lobster meat in a creamy wine sauce, put back into the shell and topped with cheeses.
The glazed turkey is carved and laid out on a table with all its stuffing, mashed potatoes, roast garlic, and cranberry jelly. The perfectly roasted bird, with its meat fibers better at retaining more moisture, is beyond juicy and well-seasoned with herbs.
The repertoire of Nawwty’s kitchen encompasses Asian, Filipino, and other continental cuisines. Meals conclude with popular desserts such as apple crumble with nuts and dried fruit, chewy brownies, and cupcakes with swirled icing. Dishes can be tailored to client preferences. On-site, Panlilio manages every detail, from table styling to plating and serving.
Her catering distinguishes itself through a thoughtful blend of home-styled flavors, artful presentation, and personalized service, ensuring each event is a unique and memorable culinary experience.
Contact Nawwty’s Kitchen via Whatsapp and Telegram at tel. 0918-9987474 or Viber at tel. 0998-4076864.
