From Palette to Palate: Art and Modern Filipino Cuisine at Marco Polo Manila's Cucina

Each dish is a canvas of fresh and vibrant notes, accentuated by bold strokes of masterful execution for a unique food festival infused with the artistry of a master chef's passion. Art and modern Filipino cuisine come together in a seamless and elegant blend at Cucina's From Palette to Palate, featuring the art and contemporary take on Filipino cuisine by guest Chef Ramon Antonio... 

Marco Polo Ortigas Manila's Cucina features the art and culinary masterpieces of guest Chef Ramon Antonio in a unique Filipino food festival dubbed From Palette to Palate: Art and Modern Filipino Food from August 22 to 31, 2017 offering guests and diners a new perspective on local cuisine. Known for his artistic sketches on plating, a creative process that defined Chef Ramon Antonio's culinary style and philosophy, Cucina's From Palette to Palate: Art and Modern Filipino Food coincides with the celebration of Filipino Week highlighted by comforting local flavors with a contemporary spin. Take a peek at guest Chef Ramon Antonio's creative process through his elaborate sketches and flavorful dishes at Cucina, and prepare for another unique dining experience at Marco Polo Hotel Ortigas Manila...

Marco Polo Hotel Ortigas Manila's General Manager, Frank Reichenbach (L) welcomed guests during the formal media launch as featured guest Chef Ramon Antonio (R) described in brief what diners can expect from his own take on contemporary Filipino cuisine for the 10-day Filipino food festival at Cucina.

For guest Chef Ramon Antonio, each culinary idea and concept begins on paper, the very first step in his creative culinary process. The different components of the dish are clearly outlined, and his visual representation recreates the idea behind the dish. The sketches then become the template for the preparation and plating of his dishes, giving diners a glimpse of the culinary master's art. The bold yet definitive pen strokes reflect an audacious spirit... 

...that is experienced through his many dishes at Cucina. The rich diversity of local flavors are reinterpreted with the freshest local produce presented in a contemporary manner, like his refreshing Kinilaw Bisaya (L), a Cebuano mackerel ceviche and the Biyaring (R), a Maranaw-style shrimp ceviche. 

Guest Chef Ramon Antonio's culinary experience includes stints in different continents heading Michelin-starred restaurants and other hotels across the globe, as well as preparing lavish meals for royalty, heads of state, and international celebrities. His long stay at Palawan's idyllic El Nido sparked his interest on fresh produce, real flavors and sustainability, going back to his roots with a renewed love for local cuisine. At Cucina's From Palette to Palate, diners will find comforting and familiar flavors from the different regions of the country, updated and given that special touch by Chef Ramon Antonio. Drawing inspiration from Bicol's rich agrarian culinary heritage, Chef Ramon Antonio's Ginataang Santol offers hearty and rustic flavors with a dip made from santol, a local tropical fruit, blended with coconut. The dish is paired with crisp crostini and camote chips.

Further down south, the abundance of marine resources have made the kinilaw, a local ceviche, the region's iconic dish. Elegantly plated samplers of the Kinilaw Bisaya (L) are the perfect starters. A pork version of kinilaw from Cavite is also represented at the festival with the Cavitenong Kulao (R).

At the media launch, Chef Ramon Antonio demonstrated his unique approach to flavors and plating with his signature sketches. Swift yet deliberate strokes outlined the concept for the dish, seemingly coming to life in mere minutes. The sketches are virtual masterpieces in itself, capturing each delicate detail to the last stroke. 

With his sketch done to the applause of the guests, Chef Ramon Antonio heads back to the kitchen to prepare his featured dishes. And just like Cucina's earlier food festivals, this was going to be special (for more on the previous food festivals at Cucina, see my posts, Rustic and Authentic Italian Flavors at Marco Polo Ortigas Manila's Fiesta Italiana, Tasty Indulgence at Marco Polo Ortigas Manila's Cucina, A Fine German Feast at Marco Polo Ortigas Manila's Cucina, Pina Mania: The Flavors of Manila, Cebu and Davao Converge at Marco Polo Ortigas Manila's Cucina, All's Good with Cucina's All Things Swiss Food Festival, and La Catalana: A Catalan Feast at Marco Polo's Cucina).

Chef Ramon Antonio's trio of appetizers were served first, with the Kinilaw Bisaya, Ginataang Santol, and Biyaring (L), followed by a hearty bowl of Binakol (R), an Ilonggo grilled chicken and coconut soup. The mildly sweet notes of the coconut broth is complemented by the richness of the chicken, capped by the fresh tomatoes.

For the main course, Chef Ramon Antonio served his signature Kaldereta'ng Baka with fork-tender slow-braised beef draped in liver sauce enriched with foie gras. Definitely not your mom's beef kaldereta, Chef Ramon Antonio elevates the dish with a savory richness from the liver and foie gras. And just like his sketch, the plate features different components adding even more layers of flavors to the dish, including the Cebuano-inspired squid ink bugas mais, a local version of corn grits or polenta, roasted charred tomatoes, onions, and pine nuts. Braised for hours, the beef almost melts in your mouth delivering a beefy punch followed by the distinct notes of the liver sauce and foie gras. The soft corn grits with squid ink and pine nuts add both texture and flavor to the dish.  

Other mains at the buffet spread served that day included Chef Ramon Antonio's Adobong Puti, a regional variation of the adobo using salt instead of soy sauce...

...the Tinumis ng Bulacan, a regional version of pork dinuguan, a local pork blood stew using tamarinds instead of vinegar...

...the Adobong Imus, Cavite's version of adobo with hard-boiled egg...

...the Inun-Inun Nga Apahap, another regional version of paksiw with fresh local sea bass marinated in vinegar and ginger...

...the Bistek Tagalog with tender beef simmered in soy sauce, calamansi and onions...

...a slow-braised lamb version of kaldereta with rich liver sauce, the Kalderetang Karnero...

...and another version of the iconic pinakbet, the Dinengdeng na Kabute, with fresh local mushrooms and vegetables stewed in shrimp paste. Chef Ramon Antonio takes you on an epic culinary journey of regional flavors, from up north to down south, highlighting the richness and diversity of our culinary heritage all in one place. It's as easy as going one plate at a time to experience different local flavors.

Savor and discover even more local flavors with Chef Ramon Antonio's savory Humbang Baka sa Sioktong (L) with hefty slabs of beef cooked in a local herbal liquor. And you'll want some rice. Try Chef Ramon Antonio's Sinangag sa Mangga't Bagoong, fried rice with green mangoes and shrimp paste. Extra rice? Absolutely.

But there's more. Cucina is known for their wide offering of international dishes. At the Carving Station, you'll find the Cochinillo (L), whole roasted suckling pig, and the Roast Lamb (R) served with grilled vegetables and a variety of sauces, ready for carving. And you can come back for seconds too...

Enjoy the day's freshest catch at Cucina's fresh Seafood Station. Have it as is with a squeeze of lemon or with a spicy vinegar dip, baked with cheese, grilled or sauteed in butter, lemon, and garlic.

At the Japanese Station, have your fill of fresh sashimi and sushi. The impressive selection includes a wide array of hand-rolled sushi and maki, as well a fresh seafood for sashimi like tuna, salmon, and octopus.

Cucina's international buffet spread also includes their signature Paella (L), prepared at the live station and the richly spiced Shrimp Salsik (R) with succulent shrimps marinated in herbs, yogurt and spices from the Indian Station.Local flavors and international dishes, it's all here at Cucina.

But save room for dessert, as Chef Ramon Antonio has even more flavorful surprises up his sleeves...

That day, Chef Ramon Antonio's indulgent and decadent dessert spread featured his Napoleones sa Pandan, a classic Bacolod mille feuille pastry flavored with pandan...

...the delicate Canonigo, a rich and sinful caramel meringue with orange custard...

...the Tablea Luya, an ornate chocolate dessert infused with ginger...

...the Tibok-Tibok, a buffalo milk Bavarois with pandan glaze...

...and the Kaffir Lime Leche Flan. Pair it with a freshly brewed cup of coffee. Perfect.

Grab a plate and don't hold back, just go with the flow. Think of it as a well-deserved treat after a long hard week. There's always a good reason for a second plate of rich desserts.

Guests and diners can savor Chef Ramon Antonio's modern take on Filipino cuisine at Cucina's From Palette to Palate from August 22 to 31, 2017 for lunch (P 1,500 Monday to Saturday/ P 2,650 Sunday) and dinner (P 1,800 Monday to Friday/P 2,650 Saturday/P 1,800 Sunday). Guest Chef Ramon Antonio will also lead a special Master Cooking Demo on August 26, 2017 at Vu's Sky Bar and Lounge at 10:00 am with a special rate of P 1,500 inclusive of buffet lunch at Cucina (for more on the previous master cooking demos at Vu's Sky Bar and Lounge, see my earlier post, Rustic and Authentic Italian Flavors at Marco Polo Ortigas Manila's Fiesta Italiana which featured guest Chef Andrea Delzanno of Marco Polo Hongkong).

As you enter Cucina, you'll find Chef Ramon Antonio's sketches displayed at the entrance and on the ceilings. Experience how Chef Ramon Antonio transforms these sketches to plated art at Cucina's From Palette to Palate. And here's one more look at Chef Ramon Antonio's Kalderetang Karnero, slow-braised lamb shank, to get you going...

Cucina is located at the 24th Level of the Forbes Travel Guide Five-Star Award Winner, Marco Polo Ortigas Manila, Meralco Avenue and Sapphire Street, Ortigas Center, Pasig City, Metro Manila or call 632 720-7777 for inquiries and more information.

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