In our own way, we have established our own food design practice in-house and tested our service through a thank you dinner for our community of creatives we have worked alongside with the last 8 years. At Musea Pambata, TAYO celebrated its eight anniversary with an intimate kamayan-style dinner at Balay Yatu. The gathering was a gesture of gratitude towards the collaborators and friends who have been with TAYO since its founding in 2018. Chefs Nicholas Aquino and Sinitiya of Niche prepared a coconut-forward Filipino menu, from kinilaw na tanigue to buko rice and panna cotta. Jacob Mendoza of Sound Nais set the mood with the soundtrack of the evening. Through the Salu-Salo, TAYO brought together its community to reflect on the studio’s journey, exchange ideas, and shape the direction of its next chapter.