The SALO Project is a streak of once a week pop-up dinners hosted across the United states, that's right, 50 states over the course of 50 weeks. 

During these underground dinners, Chef Yana Gilbuena showcases regional ingredients that make up her Filipino-inspired cuisine. Most meals are six courses and you're encouraged to BYOB. Nothing could be cooler. Noodle soups with crispy carne, scallions and eggs; sticky rice, seafood, papaya and lime are commonly featured delights as well. Guests dine family style at tables covered in banana leaves and devour meals with their hands. 

In the SALO Project, Chef Yana combines her love of traveling with a passion for food in what is a conceptual dining experience like no other. After completing a cross-country culinary adventure, Yana has moved onto International waters, find out where she'll be next by clicking here