And Your Winners Of The Marriott International Sinagtala Philippine Culinary Arts Cup Are...

Sinigang, Kare-Kare, Inasal, Adobo and Sisig, classic and iconic Filipino staples that have defined our culinary heritage and identity on the global table. The challenge? Create the best rendition of each dish for possible inclusion in the global recipe database accessed by over 9,000 Marriott properties worldwide. And the result? Exquisite executions reflecting both tradition and a creative contemporary interpretation of comforting and familiar flavors. At the Marriott International Sinagtala Philippine Culinary Arts Cup... 

The best culinary talents from Manila Marriott Hotel, The Westin Manila, Clark Marriott Hotel, Sheraton Cebu Mactan Resort and Sheraton Manila at Newport World Resort converged at the Ceremonial Hall of the Marriott Grand Ballroom to showcase their best versions of traditional dishes and move Filipino cuisine forward to a much wider global stage. The Marriott International Sinagtala Philippine Culinary Arts Cup is a novel and unique initiative from the prestigious property group going beyond just another mere competition by taking the next step in institutionalizing core Filipino recipes as a valuable reference and resource among Marriott kitchens around the world. And it all begins with Sinigang, Kare-Kare, Inasal, Adobo and Sisig... 

The task was clear and simple for this year's first inaugural Marriott International Sinagtala Philippine Culinary Arts Cup, present the very best rendition of the country's timeless and beloved dishes to the world stage with recipes for inclusion in the Marriott International database. With over 9,000 kitchens around the world within properties under Marriott International with access to the recipe database, authentic Filipino cuisine will hopefully enjoy proper representation to a global audience. Led by Manila Marriott Hotel Director for Culinary and Executive Chef Meik Brammer, the first Marriott International Sinagtala Philippine Culinary Arts Cup may well be an annual tradition championing local flavors. And it should. 

The best of the best from the various kitchens of Marriott properties around the country had one mission, to represent the best Filipino dishes to the world. Teams from Manila Marriott Hotel, The Westin Manila, Clark Marriott Hotel, Sheraton Cebu Mactan Resort and Sheraton Manila at Newport World Resort made their entrance...

...for a chance to claim one of six awards representing each dish and an overall champion for the first Marriott International Sinagtala Philippine Culinary Arts Cup. Staying true to its advocacy on sustainability, the trophies are all made from recycled chopsticks by ChopValue Philippines known for their innovative circular economy concept design and sustainable furniture made from chopsticks (find them on IG at https://www.instagram.com/chopvalue_ph/).

The stage is set. And the kitchen is fired up. Each team is given 30 minutes to prepare their Sinigang, Kare-Kare, Inasal, Adobo and Sisig dishes and judged on taste, presentation and overall execution. 

For these chefs, thirty minutes is more than enough time to execute all five dishes. They are, after all the very best from the participating Marriott properties in the country. Each team reflected the rich diversity of Filipino cuisine, and seeing a dish like adobo and even inasal prepared five different ways reveals the colorful tapestry and depth of our culinary heritage. Philippine cuisine is as varied as the 7,641 islands (updated from the previous 7,107 figure) in the archipelago weaving layers of regional flavors to the national culinary thread. 

Creativity tempered with tradition became the recurring theme of the competition, as each team meticulously plated each dish. And there were interesting surprises too. Down to the last few minutes, it was time for the judges to sample the creations from the five teams. 

Each set of five dishes from the different teams were then served. The competition's stellar panel of judges included Chef Miggy Cabel Moreno of Palm Grill, DOT Assistant Secretary for Tourism Digitalization and Resource Generation Ms. Charlene Batin, restaurateur and author Chef Myke Tatung of Simpol.PH and Chef RV Manabat of Chef RV Café. The unenviable task of selecting just one dish as representative of the traditional adobo, inasal, sinigang, kare-kare and sisig among the different renditions for inclusion in a global recipe database bears heavy responsibility shaping the way the world perceives and experiences Filipino flavors. 

For the first dish, the classic Kare-Kare or stewed oxtail in a rich and thick peanut-based sauce was presented to the judges. The origins of the dish are just as complex as the dish itself and often attributed to Southern Mindanaoan roots and enhanced by Capampangan flair to the galleon trade with Acapulco and the Indian Sepoys from the brief British occupation of Manila. But whatever theory is believed, the heart and soul of the dish remains the thick, rich and savory peanut based sauce. Each team presented their take on the classic dish differentiated by subtle even nuanced details with a strong trend toward vegan options like the dish presented by Sheraton Manila at Newport World Resorts with its innovative use of fermented black beans and tofu. 

Clark Marriott Hotel also presented a vegan version of kare-kare for a healthier alternative anchored on the traditional peanut sauce...

...while Manila Marriott Hotel takes a totally new direction with its modern and contemporary take with its Vegetable Kare-Kare Fritters, a creative execution with crisp fried vegetables served with bagoong and the rich kare-kare sauce for one of the more innovative renditions of the competition. 

But it's The Westin Manila's unique Vegetable Kare-Kare with Plant-Based Bagoong that claims the top spot for the category. Known for their wellness philosophy and Eat Well program, the dish recreates all the richness of the traditional dish with its thick peanut sauce yet without the usual proteins. Instead, one gets a delectable bite from the crisp mushrooms and plant-based "meat" perfectly paired with the plant-based bagoong. Novel, creative and refreshingly different yet staying true to the origins of the dish in terms of flavor, it's easy to see why this entry gets the nod of approval from the judges. 

Widely considered by many as the national dish, the Adobo category is also the most diverse with various regional interpretations and probably the most contentious of all the categories from the recent The Marriott International Sinagtala Philippine Culinary Arts Cup. It's the one dish that unites us all yet the staggering number of local variations becomes the basis for never ending debates. Yet, the Capampangan and Bicolano inspired version of Clark Marriott Hotel made rich with coconut cream reduction and just the right level of soothing heat from the chilies for a unique regional blend makes the cut as the top pick of the judges. From the savory and juicy richness of the pork and coconut cream reduction tempered by the vibrant level of spice to the overall concentrated flavors from hours of simmering low and slow, this rendition nails it from the very first near melt-in-your-mouth bite. 

Other notable entries include the The Westin Manila's braised version also enriched with coconut and garnished with quail eggs...

...the juicy Pork Ribs Adobo by Sheraton Cebu Mactan Resort with pickled onions to cut through the savory richness... 

...and Manila Marriott Hotel's rendition with the Crispy Pork Belly Adobo with a whole slab of crispy pork belly in a rich and thick spiced vinegar and soy reduction paired with roasted garlic fried rice and pickled organic vegetables. 

The use of different souring agents and proteins offers a blank canvas for the timeless and enduring sinigang and the entries at The Marriott International Sinagtala Phiippine Culinary Arts Cup revealed countless and infinite possibilities inspired by regional variations like the refined take on tradition of the bayabas or guava soured version with succulent shrimps from The Westin Manila...

...the sampaloc or tamarind soured version from Sheraton Manila at The Newport World Resort...

...the Clark Marriott Hotel's version also soured by tamarind...

...and the distinct hints from the green mango soured broth from Sheraton Cebu Mactan Resort, each one a worthy rendition of the beloved national staple. 

Bit it's the "surf and turf" version by Manila Marriott Hotel that earns the coveted title as the Sinigang Champion of The Marriott International Sinagtala Philippine Culinary Arts Cup with plump poached tiger prawns, seasonal vegetables in a tart tomato and tamarind broth served with Tamarind Spiced Beef Sinigang Rice for a complete meal. All entries drew inspiration from tradition for an accurate representation of sinigang, but Manila Marriott Hotel adds an interesting component with the Spiced Beef Sinigang Rice with subtle sour hints to enhance the sinigang experience. 

No conversation on modern Filipino cuisine is complete without sisig. The popular and ubiquitous Capampangan staple as we know it today traces its origins along Angeles City's old railroad tracks at the humble stall of Aling Lucing's where discarded cuts of pork like pork mask and ears from the American airbase were ingeniously repurposed. Boiled for hours and grilled then chopped, the popularity of the dish has travelled to all islands in the archipelago resulting in a myriad of savory adaptations. But the word "sisig" itself goes further back first mentioned in a dictionary by Augustinian Friar Diego Bergaño in 1732 which translates as "to make sour." Vinegar is the traditional souring agent, and over time the word simply means savory pork goodness best paired with a cold beer. Clark Marriott Hotel stays true to the origins of the dish from the old railroad tracks...

...with Sheraton Cebu Mactan Resort following the same path for a faithful rendition of a classic. 

Sheraton Manila at The Newport World Resorts adds a playfully inventive twist with its use of textural contrasts...

...as Manila Marriott Hotel feeds both the eye and palate with their version of grilled pork belly, deep-fried pig's ears, broiled pig's snout, liver pate dip, calamansi aioli, pickled shallots and fiery green chilies for a medley of contrasting flavors and textures in one dish.  

And the judges' pick? The Westin Manila's elevated interpretation enriched with pig's brain aioli (instead of the usual mayo which purists consider a crime) for that lusciously creamy texture and rich savory notes topped with egg. Like all sisig renditions, heaping loads of red onions and chilies with a fresh squeeze of calamansi cuts through the richness for that balanced finish. The velvety smooth pig's brain aioli gives this version the winning edge. 

The Inasal from down south with annatto and charcoal grilled for that fragrant finish gets the royal treatment from all five teams with their own versions. Tradition becomes the recurring theme from the entries of The Westin Manila...

...and Sheraton Manila at Newport World Resort, each delivering comfortingly familiar flavors in well-executed dishes. 

Sheraton Cebu Mactan Resort reimagines the local classic using chicken wings marinated in citrus, annatto and grilled for that familiar smoky finish...

...but it's the elegant execution of Manila Marriott Hotel that bags the Inasal Champion award with its Chicken Inasal Skewers served with annatto rice pilaf, roasted garlic aioli and spiced pickled vegetables. Perfectly juicy with its charred finish bringing even more intense smoky hints with each bite,the Chicken Inasal Skewers is clearly a proper yet elevated interpretation with its meticulous plating, presentation and flavors coming together in a seamless weave for a sumptuous dish. 

And as the final tally is computed by the judges...

...Chefs Rickson Alcantara (L) and Richard Hubilla (R) of Manila Marriott Hotel are proclaimed as the overall winners of The Marriott International Sinagtala Philippine Culinary Cup. 

The inaugural competition is a win for Filipino cuisine with its goal of institutionalizing core recipes accessible by Marriott properties worldwide. This initiative enables proper representation of Filipino culinary arts and heritage in the much larger global dining scene with a broader audience. More importantly, tradition is preserved as the bar for culinary excellence is raised through competition. And if you ask me, The Marriott International Sinagtala Philippine Culinary Arts Cup deserves a second run as a new annual culinary tradition for all Marriott properties in the country. Congratulations to all the winners, and a toast to a timely celebration of Filipino cuisine... 

Manila Marriott Hotel is located at 2 Resorts Drive, Newport World Resorts, Pasay City, Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/manilamarriott and https://www.instagram.com/manilamarriott/ for more information and updates. 

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