Chef Esther Boado is serving up more than just beautifully plated dishes at Across the Pond; thanks to new menu items, guests can peek into her multicultural roots, artistic culinary vision, and love for the flavors that shaped her childhood. Born in Bloomington, Indiana and raised in Tagum City, Philippines, Chef Esther grew up in a household where food told two different but harmonious stories.
Her Filipino father took charge of the traditional dishes, while her mother, who hails from Colorado, handled American classics. This unique fusion planted the seeds for the cuisine she creates: Filipino-inspired dishes with a twist, and a heavy influence from Japanese technique and seasonality.
The star of the new lineup? Esther’s take on Kinilaw, a traditional Filipino dish whose name literally means “eaten raw.” Often compared to ceviche, Kinilaw dates back over a thousand years, traditionally made by marinating fresh seafood in vinegar and citrus juices.
Chef Esther’s version features Chilean Sea Bass “cooked” in a spiced coconut vinegar and calamansi, a fragrant Filipino citrus. It’s served with chopped cucumber, red onion, ginger, grape tomatoes, and topped with microgreens from local farm, Ransom Farms. Crispy rice chips are served on the side for scooping.
The Salmon Sashimi Sinigang is a creative reinterpretation of Filipino sour soup. Rich and tangy tamarind broth is poured over an array of house-pickled cucumbers, maitake and shimeji mushrooms, and okra, all topped with salmon sashimi and garnished with microgreens. It’s a dish that bridges comfort and elegance, and showcases Chef Esther’s innovative approach to Filipino flavors.
Chef Esther’s love for Japanese cuisine is evident in her new sushi creations. The Tezuka Roll pays tribute to Osamu Tezuka, the creator of the manga character Astro Boy. This roll is as creative as its namesake: real snow crab mix with cashew mayo and red bell peppers, topped with seared miso-marinated scallops, soy fresnos, and finished with Ransom Farms microgreens.
While the current menu at Across the Pond is here to stay for now, Chef Esther is already dreaming up new ways to keep things fresh. The feature board will rotate regularly with seasonal specials; think Japanese fish, locally sourced veggies, and fusion dishes that evolve with Arizona’s seasons.
“Meals bring people together and creating a new memory over dinner is something precious. If our handcrafted drinks and fusion food help you reminisce about spending time with your favorite people, then we have accomplished our mission,” Chef Esther said. “It’s all about connection, and I love being able to bring a little part of my Filipino culture into someone’s day.”
At Across the Pond, each bite tells a story. Learn more at acrossthepondpx.com.
