Pride in the local culinary heritage and national identity were celebrated in four days of vibrant flavors and creativity redefining Filipino cuisine. And a fitting ending was in order. Last Sunday, August 10, the country's best and brightest culinary stars both here and abroad converged to cap the first International Manila Food Festival on a high note with an impressive Grand Tasting at the Marriott Grand Ballroom in Newport World Resorts. And what a finale...
Fresh perspectives drawn from countless memorable and nostalgic stories highlighted a renewed commitment in further elevating Filipino cuisine at the recent International Manila Food Festival at Newport World Resorts. It's these stories and traditions that binds and links us in a tight weave despite the complex tapestry of culinary diversity and regional variations. The four days of the festival proved that the time for Filipino cuisine is now, in all its creative renditions as showcased by 12 renowned chefs at the Grand Tasting in the Marriott Grand Ballroom.
The first major culinary event since Madrid Fusion Manila, the International Manila Food Festival presented a milestone moment in the continuing evolution of Filipino cuisine. Industry stalwarts and emerging stars came together to celebrate richness in diversity, tradition and innovation in what could be an annual gathering moving Filipino food forward (for more on the International Manila Food Festival, see my previous posts Food For Thought: Rediscovering Filipino Cuisine With A Fresh Perspective At The First International Manila Food Festival In Casa Buenas on the inaugural dinner at Casa Buenas and The Meat Of The Matter: Insightful Talks And An Elegant Rising Son Dinner At The International Manila Food Festival In Newport World Resorts on the engaging panel discussions and exquisite Rising Sons dinner at Yawaragi in Hotel Okura).
At the epic Grand Tasting of the International Manila Food Festival, culinary icons led by Chef Sau del Rosario kicked off an evening of flavorful storytelling...
...joined by acclaimed Chef Josh Boutwood of Helm and Ember...
...and Chef Chele Gonzalez of Gallery by Chele and Deli by Chele. The stars came out that evening illuminating the Marriott Grand Ballroom...
...joined by Chef Erica Paredes of Reyna from Paris...
...Chef Melissa Miranda of Seattle's Musang and many other rising Fil-Am stars from abroad bringing their own stories to the table. Each chef shared their own memories and stories plated and served in a dish revealing the deep ties that bind us no matter where we are in the world. And it's these fresh perspectives from the emerging culinary stars who grew up abroad that inject exciting new chapters in the constantly evolving book of Filipino cuisine. Dubbed Lasa x Lahi, the final event of the International Manila Food Festival celebrated both local flavors and national identity in a lavish Grand Tasting at the Marriott Grand Ballroom. It's time to feast...
Size does matter. And the Manila Marriott Hotel goes all out with their massive paellera featuring their specialty Paella loaded with succulent seafood...
...that will have going back for seconds. Having a plan of attack comes in handy then again, just go with the flow and enjoy unplanned stops of spontaneity with the tempting array of stations at the Grand Tasting.
Chef Melissa Miranda of Seattle's Musang takes the local pinakbet up a notch with her Pinakbet Croquette stuffed with the familiar cast of vegetables including okra, sitaw, eggplant, shrimp and fermented shrimp paste wrapped in rice with kabocha squash puree for an elegant handheld bite. Each bite delivers a flavorful burst of familiar flavors in a creative rendition of the homey pinakbet.
Chef Chele Gonzalez showcased his interpretation of shared culinary cultures and history between Spain and the Philippines with his Arroz Caldoso with duck, mushrooms, octopus and spices for some subtle and comforting heat. The savory richness of the duck and briny hints from the succulent octopus are perfectly complemented by the mushrooms and mushroom stock giving his Arroz Caldo a flavorful depth with its nutty and earthy hints and just a whisper of soothing heat. It's pure and comforting goodness in a bowl.
Chef Josh Boutwood takes on the iconic and even notoriously controversial street food transforming it with his play on flavors, textures and imaginative presentation. For many, you either like Balut or hate it. Chef Josh reinterprets the balut with his Duck Egg Custard with Confit Duck Gastrique and Pinakurat Vinegar Jelly served in an egg shell. That alone gets plus points.
But that first bite of savory duck confit gastrique followed by the silky smooth custard just seals the deal for an elegant and imaginative rendition with the pinakurat vinegar jelly as the perfect finish to temper the savory richness. This one's another masterful stroke from Chef Josh.
Chef Tara Monsod of San Diego's Animae weaves her own culinary style and aesthetic with her Scallop Crudo with glass noodles, cilantro and dragon fruit on a half shell. The fresh and clean briny sweetness of the scallop comes through followed by the distinct citrusy and herbal notes of the cilantro and sweetness of the dragon fruit for an elaborate yet balanced weave of flavors.
Californian Chef Francis Ang of Abaca shared his take on the popular Sinuglaw with grilled pig's ears and tuna kinilaw but adds his own inventive twist with calamansi horchata, smoked tofu and crisp black bean chips for an inventive twist on a local classic. Go grab a San Miguel Beer with this one.
Chef Sonny Mariano of the Tasteless Food Group shared his playful take on Chicken Inasal with juicy grilled chicken marinated in lemongrass and calamansi laid on ensaladang talong and topped with crispy chicken skin. Rich, savory and comforting, this one's a meal in itself.
Chef Stephan Duhesme of Metiz and Automat gets creative with his version of another street food classic, the ubiquitous tusok-tusok. Not surprisingly, Chef Stephan goes beyond the familiar flavors of the skewered treat with his Pork Meatballs slathered in a sweet and thick barbecue glaze made even richer with Filipino chicken curry, crushed fresh peanuts and Muscovado. One bite and multiple layers of flavor drapes the palate from savory, sweet and nutty all at once.
Paris-based Chef Erica Paredes of Reyna brings rich and bold flavors on a half shell with her Torched Oyster with Bicol Express Sauce and pickled green chilies. Marinated in calamansi and pandan, the pickled chilies brings a subtle sharpness to the briny oyster and creamy richness of the Bicol Express sauce with just a hint of smoky notes to complete the complex play on flavors. And yes, I probably had more than a dozen of these.
Chef Sau del Rosario of Cafe Fleur and 25 Seeds brings Pampanga's legendary Pork Sisig in a delicately crisp pastry shell with duck liver and calamansi caviar. The richness of the pork sisig and duck liver brings an indulgent layer of flavor capped by the pops of vibrant notes from the calamansi caviar. Meticulous execution and techniques in the decadent play of flavors and textures is pure signature Chef Sau.
Chef Nicco Santos of Celera shared his bowl of comforting Blue Crab Arroz in a broth with subtle hints of dashi and topped with crisp chicken skin for another inventive take on a comforting staple. The delicate briny sweetness of the succulent blue crab drives all the flavors complemented by the other components of the dish.
That evening, all the stars aligned for a magnificent stellar show of local flavors and identity at the Marriott Grand Ballroom. As we aim to push Filipino cuisine forward to the larger global table, it's plated stories and memories from different perspectives that enriches both our heritage and identity. The flames have been lit, and must be sustained with a second edition of the International Manila Food Festival next year. It's about time we rediscover Filipino flavors with a fresh palate...
For more information from the recent International Manila Food Festival, visit their FB Page and IG Feed at https://www.facebook.com/manilafoodfestival and https://www.instagram.com/intlmanilafoodfestival/
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