Three chefs, one epic dinner. Chef James Antolin of Ikomai along with Chefs Maverick Javier and Jovan Dungon share their creative renditions of Canadian Beef with the Canada Beef Goes Global 6-Hands Dinner for a culinary collaboration at Ikomai. From the amuse bouche and appetizers to the savory main ribeye courses and dessert, the lavish dinner celebrated both the finest produce and the chefs behind each exquisite course. The collab also highlighted the recent wins of Chefs Maverick Javier and Jovan Dungon at the Global Chefs Challenge Asia Semi-Final in Kuala Lumpur and when you have some of the country's creative culinary minds in one place, something truly amazing transforms a late week evening...
Canada Beef, Hightower, Mida Food Specialists, Arla and the LTB Chefs Association recently hosted the Canada Beef Goes Global 6-Hands Dinner led by Chefs James Antolin, Maverick Javier and Jovan Dungo at Ikomai in one memorable evening. Fresh from their successful stint at the Global Chefs Challenge in Malaysia, Chefs Maverick Javier and Jovan Dungo showcased their exquisite competition level dishes featuring Canada Beef guided by Chef James Antolin and his team at Ikomai. Read on and take your seat at Ikomai...
Tucked away in the maze of Makati's Salcedo Village, Ikomai by Chef James Antolin has always been the go-to spot for comforting yet elevated gourmet Japanese "street" cuisine in the 'hood. It's no surprise that Ikomai is often the stage for epic culinary events. Like the Canada Beef Goes Global 6-Hands Dinner as Chef James Antolin brings rising culinary stars Maverick Javier and Jovan Dungo into his kitchen for one more masterful performance after the recent Global Chefs Challenge. Along with Chef James Antolin's own culinary team, the premium products from Canada Beef, Hightower, Mida Food Specialists and Arla were transformed into an elegant multi-course dinner (for more on Ikomai, see my previous post Three Chefs, One Epic Seafood Dining Experience: The 6-Hands Seafood And Sake Matsuri With The Finest And Freshest Catch From Japan's Sanriku Coast At Ikomai from last year).
As more guests arrived for the Canada Beef Goes Global 6-Hands Dinner, Chef James Antolin's team at Ikomai were already beginning the culinary performance...
...giving guests a tasty sneak peek at the lavish dinner ahead. The massive counter in front of the semi-open kitchen featured plate after plate receiving the final finishing touches from Chef James Antolin's team...
...and served to your table kicking off the lavish Canada Beef Goes Global 6-Hands Dinner at Ikomai. The first course, an intricate Amuse Bouche of fresh and succulent Squid Veil Dumpling with chilled salmon, herbed tartar and chili garlic opens up the palate with its clean yet elegant notes. Each component of the meticulously plated starter weaves distinct flavors coming together in a flavorful burst with each bite for an impressive opening act.
Then, the first of two appetizers were served starting with the Chilled Prawn Wrap with cucumber apple and cilantro petite salad of fennel and orange. Beautifully plated, the tasty appetizer first tempts the eyes before the palate...
...with that first bite releasing a rich and briny sweetness from the succulent prawn followed by the vibrant notes from the cucumber apple and citrusy hints from the cilantro, fennel and orange for a medley of contrasting yet delicately balanced flavors.
As you enjoy another bite of the Chilled Prawn Wrap, Chef James Antolin's team prepared the second seafood appetizer on the evening's special menu...
...with the Halibut En Croute, another masterfully executed dish with silky smooth scallop and prawn mouse, calamansi coulis and creamy sauce americaine.
The savory and indulgent creamy richness of the dish are enhanced by the freshness of the premium ingredients for pure, nuanced and clean notes. Freshness is, after all flavor and this dish settles the case after one bite.
That night, Hakkasan Seichu Sake, Accordion Torrontes White and Montgras Cabernet Sauvignon along with San Mig Light were served to pair with each course. The complex assembly for the main courses picked up its pace at the busy counter...
...for the first of two courses featuring Canada Beef. The intricately plated Gremolata Crusted Canada Ribeye with grain mustard sauce, brown butter pumpkin purée, ribeye blanquette and jardiniere vegetables perfectly captured the bountiful harvests of The Great White North from the tender beef to the medley of vegetables in one plate.
Each bite of the Canada Ribeye with its medium rare finish and juicy pink center drapes the palate with a bold beefy richness tempered by the subtle yet sharp hints from the grain mustard sauce followed by the sweetness of the brown butter pumpkin purée and fresh vegetables. The rich play on contrasting textures and flavors from the gremolata to the beef, vegetables and sauces combine seamlessly for a full plate of pure savory goodness.
But Chefs James Antolin, Maverick Javier and Jovan Dungon aren't done just yet as they plate the second Canada Beef main course...
...with the Slow-Cooked Canada Ribeye layered with nutty and earthy chicken mousse pistachio and morels on savory bone marrow jus paired with caramelized cauliflower, mushrooms and horseradish cream.
The dish builds on layer upon layer of savory richness anchored on the slow-cooked Canada Ribeye with the horseradish cream cutting through and tempering the flavors of the beef and the bone marrow jus for that clean and balanced finish. Sharing the spotlight with the Canada Ribeye is the bone marrow jus adding its own distinct layer layer of rich notes to another impressive highlight at the Canada Beef Goes Global 6-Hands Dinner on Ikomai. One more tasty slice and bite makes it clear, Canada Beef is among the world's best with its clean and rich flavors shaped and defined by the pristine land (for more on Canada Beef, see my posts A Feast Of Fire & Flavor: Discovery Primea And Canada Beef Fire Up An Inspired Culinary Collaboration At Flame from early this year and A Bountiful Harvest From The Land And Sea At The Canadian Yuletide Luncheon By Canada's Food Island And Canada Beef At Dr. Wine BGC from last year).
The Canada Beef Goes Global 6-Hands Dinner at Ikomai not only highlighted premium ingredients but provided a sneak glimpse at the emerging culinary talents in the country with their creative expressions from starters to mains. And the future looks bright for the local culinary scene. If you missed the one-night only dining event featuring Canadian Beef, no worries. Ikomai will soon be offering the freshly baked Roast Beef using Canada Beef for pre-order and take-out starting November 1 all the way to December 31 just in time for the holidays.
But there's more. Ikomai is also known for its decadent desserts, and Chef James Antolin's team prepared the picture-perfect sweet ending to the Canada Beef Goes Global 6-Hands Dinner...
...with the Three Seasons, a decadent trifecta of soft Mango Basil Roll, Spiced Pumpkin Apple and Hot Cocoa Mochi on a plate thoughtfully adorned with the Canadian maple leaf.
The Mango Basil Roll with soft sponge soaked in calamansi syrup filled with calamansi basil chantilly and mango gelee brings bright vibrant notes to the palate while the Spiced Pumpkin Apple with layers of apple jam crumble and spiced roasted pumpkin cream recreates the comforting warm autumn notes with its indulgent expression of Canada's seasons. The Hot Cocoa Mochi with delicately crisp black sesame Florentine caps the lavish trio of dessert creations with its warm soft texture. Chef James Antolin does it again with an impressive feast at Ikomai, and loyal diners can expect even more from the go-to spot for elevated gourmet Japanese "street" cuisine in Makati's Salcedo Village. Step inside for a comforting meal. And definitely stay for dessert...
Ikomai Tochi is located at the Ground Floor of ACI Group Building, 332 H. V. De La Costa, Salcedo, Makati. You can also visit their website, FB Page at https://ikomai.today/, https://www.facebook.com/ikomaistreet/ and IG Feed at https://www.instagram.com/ikomaistreet/ for more information and updates or call 0917 709 4809 for inquiries.
For more on Canada Beef, visit their FB Pages and IG Feeds at https://www.facebook.com/LoveCDNBeef/, and https://www.instagram.com/canadabeefasia/ for additional information and updates. You can also visit their website at https://canadabeef.ca/ for more details.
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