“For many of the world’s billions of tourists, returning to familiar destinations to enjoy tried and tested recipes, cuisine, gastronomy has become a central part of the tourism experience. Against this background, food tourism has gained increasing attention over the past years.”
—Taleb Rifai, Secretary-General of World Tourism Organization (UNWTO) Global Report on Food Tourism
This year has showcased Pinoy food on the global stage in a wonderful acknowledgement of the years that local foodservice players have been creating the platform through which its customers, chefs and producers communicate through food. Over a glorious repast, everyone can celebrate cultural traditions and heritage in a dining experience unique to our country, imparting local flavors with every bite.
Last February, I was part of a special food conference The State of the Filipino Plate by the Philippine Culinary Heritage Movement held at Treston Colleges. One of the speakers was Adolf Aran Jr., President of Courage Asia. His topic on Trends and Blends in the F&B Industry highlighted how Filipino cuisine has been presented to the consumers from the early Kamayan days, to the more confident presentations of dishes by restaurants like Sentro and Abe. The second wave of Filipino restaurants continued with the rise of more specialized establishments like Sarsa, XO46, and Purple Yam.
Today, we are fortunate to be at this particular moment in Filipino cuisine’s ongoing story as we witness the juxtaposition of Pinoy flavors and pride in our culinary heritage taking root within and beyond the metro from Provenciano in Maginhawa, 7107 Culture + Cuisine in Bonifacio Global City, Asiong’s in Cavite, Siglo in Tagaytay and even down south with Cucina Higala in Cagayan de Oro. Restaurateurs and chefs have become one of our most vocal messengers, as they share the stories of regional flavors and traditions.
Belmont Hotel’s regional specialties of Central Luzon
Hotel restaurants have also become part of this journey, with menus that showcase our cuisine in different ways. From Filipino corners that are integrated into the buffet lineup of Marriott Cafe and Marco Polo Ortigas’ Cucina to a Filipino spread at Belmont Hotel that highlighted Central Luzon regional specialties such as the Dinakdakan from Ilokos and Pininyahang Manok last September, there has been no shortage of what we can present to the dining public.
As we celebrate our Philippine independence, here are some suggestions on how we can expand our palate for local flavors with a feast from some of these hotel restaurants.
A TASTE OF THE PHILIPPINES
Diamond Hotel Philippines serves up a taste of the Philippine Archipelago, its annual Filipino Food Festival that highlights a diverse spread at the Corniche, prepared by sought-after celebrity chef Tatung Sarthou.
Chef Tatung Sarthou will take the center stage at Corniche to give you a taste of renowned flavors from Luzon, Visayas and Mindanao. He will share also his passion on indigenous cooking methods and in-depth knowledge of Philippine gastronomy.
Rediscover how the best of east and west found its way into Filipino cooking, with an outstanding gastronomic feast.
Inasal and Pomelo Salad
Chef Tatung whips up culinary treasures with creatively prepared dishes akin to traditional fiesta table hopping. Appetizers include Embutido, Kinilaw and Chicharon Bulaklak while warm soup of Chicken Tinola na may Mais, Classic Molo Soup and Traditional Nilagpang will also be served.
Mindanaoan Rendang
There is the Classic Kare-Kare, Adobong Pula, and Kalderetang Kambing. At the carving section, relish an assortment of juicy meats such as Hamonado, the ever-famous Bagnet and Adobo Glazed Roast Beef.
Laing Stuffed Prawns Topped with Latik
Finally, indulge in a degustation of confectionery delights like Durian Triffle, Champorado Mousse, Buco Merigue Pie, and Halo Halo Flan.
The Filipino Food Festival will be held until today, June 12. For restaurant reservations, please call (02) 528-3000 local 1121. You may also purchase buffets online via onlineshopping.diamondhotel.com.
KANYAMAN: A TASTE OF PAMPANGA
Novotel Manila Araneta Center’s Food Exchange Manila hosts their own Filipino food festival dubbed as KANYAMAN (delicious). From June 8 to 22, the KANYAMAN Filipino Food Festival highlights Filipino gustatory delights from Pampanga, especially prepared and curated by Kapampangan celebrity chef Sau Del Rosario.
Chef Sau Del Rosario
With international exposure and accolades, Chef Sau Del Rosario’s menu for KANYAMAN Filipino Food Festival features his modern take of Kapampangan cuisine.
Sisig with Foie Gras
KANYAMAN will be serving Chef Sau’s creative dishes which includes Truffled Sisig Paella, Foie Gras Sisig (in photo), Crispy Lechon Belly with chocolate and cheese stuffing, Pancit Luglug, Pochero, Duck Adobo, brick oven baked Longganisa Pizza and a lot more certified delicacy hits.
Reservations recommended at telephone number (02) 990-7888.
FILIPINO GASTRONOMIC FUSION
F1 Hotel Manila launched its annual Filipino Feast LuzViMinda 5, with a theme of Gastronomical Fusion featuring Mikel Zaguirre, Dennis Uy and Kalel Chan, last June 8.
The feast highlights modern culinary techniques that brings out the zeal of our traditional dishes, headed by Executive Chef Decker Gokioco and the three guest chefs.
Chefs Mikel Zaguirre, Dennis Uy, and Kalel Chan
Mikel Zaguirre of Locavore, who represents Luzon mentioned that “It’s an honor to do Filipino food and uplift Filipino cuisine,” Each item was inspired by an heirloom dish which was meticulously crafted by research and adjusted a little bit to adapt the modern palate, added Zaguirre. Unleashing creativity by presenting classical cuisine in a modern setting has what challenged him the most.
The featured chef for Visayas, Dennis Uy of Meximama, focused on blending flavors and getting inspiration from his travel around the archipelago. “Sharing our cuisine by giving back to guests and the clientele is what food is all about,” said Uy. Cochinillo de Cebu and Pork Humba are just some of Chef Dennis’ masterpieces we should look forward to.
Even though he’s not a Mindanao native, Kalel Chan of Raintree Group of Restaurants accepted wholeheartedly the challenge of showing an array of sumptuous dishes from Mindanao. With his passion for food, Chan started out by studying the classical Mindanao cuisine, reached out to some of his friends for research, and injected his modern way of cooking.
F All-Day Dining, where the launch was held, will be continuously delivering the advocacy of LuzViMinda—showcasing Filipino dishes, adding a twist with modern culinary artistry, but embracing the traditional essence of classical cuisine.
Visit F1 Hotel Manila from June 9 to 30 to experience a gastronomic fusion. For reservations and inquiries, call 908-7888 or visit their website.
FILIPINO INSPIRATIONS
Filipino-inspired specials take center stage at Nobu Manila restaurant during dinner until June 30, to titillate the palate of diners who have been enthralled by the celebrated Nobu new-style cuisine.
Picking up on the success of a recent culinary event held in the City of Dreams Manila’s signature restaurant that featured Filipino-inspired dishes by Nobu New York Executive Chef Ricky Estrellado and Nobu Manila Head Chef Michael de Jesus, the special Nobu Manila offering showcases the world-renowned refined signature Japanese-Peruvian cuisine, with a Filipino twist.
Chef Mike de Jesus
For this gastronomic experience, Nobu Manila’s Chef Michael infuses into each of the Nobu specials distinct Filipino flavors and ingredients that complement the basic tastes of Nobu cuisine that is popularized by celebrity chef Nobu Matsuhisa.
A selection of Filipino-inspired sushi
The Nobu Sushi Bar special includes: Seared Tuna Sushi With Coconut Milk (lightly seared tuna with ginger and garlic topped with green chili pepper); Whitefish Adobo Sushi Style (lightly marinated with traditional Filipino Adobo spices topped with garlic chips and micro greens); Snapper Sushi with Tomato Salsa and Salted Egg (local snapper with tomato onion salsa and bonito cured egg yolk); and Tuna Sisig Cut Roll (cooked and chilled tuna mixed with red and green chilis, onions, mayonnaise and Calamansi juice then rolled with asparagus and nori).
The main courses feature a selection of innovative creations that sumptuously tweak traditional Japanese and Filipino dishes
Kurobuta and Foie Gras Sisig ‘Pica Pica’ (sous vide pork belly, seared foie gras, chili, onion and Yuzu soy sauce)
Nobu Palabok has tiger prawns, Onsen egg, udon noodle with uni Palabok sauce
Wagyu Beef Short Rib Kare-Kare Anticucho with braised short rib, Japanese eggplant, baby bok choy with Kare Kare Anticucho sauce
Halo Halo
For inquiries and reservations, guests can call 8008080 or 6912882 or email guestservices@cod-manila.com or visit cityofdreams.com.
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THE FUTURE IS NOW
As we embark on more Filipino food discoveries, our culinary journey has already taken the first crucial steps. Growing global recognition has already acknowledged what we have long known—Filipino food is not a one-dimensional bite but a colorful and vivid palette of diverse flavors.
What role do we now play to ensure that we can sustainably support the growth of Filipino cuisine?
Dine local. Love our local cuisine, wherever we may be. Be open to opportunities to try out something local from that region.
Be a voice. Start a conversation about these local food discoveries so everyone can also enjoy the wonderful diversity of Philippine cuisine.
Where we go next will depend on our actions, thoughts and decisions. As we express our cultural heritage through food, we have the potential and responsibility to care for these traditions and pass it on to future generations.