In celebration and anticipation of Madrid Fusion Manila, SM Megamall has conducted and curated a food crawl within the mall to highlight and discover gourmet techniques and special fusion flavors made specifically for the occasion.
First stop was The French Baker’s Salon de The wherein Chef Baker and Owner Mr. Johnlu Koa demonstrated the proper way to cook a Croque Monsieur and a Croque Madame. Mr. Koa explained that even though the two has similarities, both using ham and Gruyere cheese as filling, a Croque Madame is topped with a sunny-side-egg on top, pertaining to a woman’s hat.
Next stop was Vikings Luxury Buffet where Sous-Chef, Chef Annalyn Go, created dishes using French techniques applying it to local ingredients.
One of my fave Filipino / Kapampangan restaurant, Abe, took a classic dish Sinantol, and made it even more delectable with Shrimps, Shimp Paste, and Lemon Grass.
Alqueria Tapas, Paellas, y Bisteca featured dishes with Spanish influence but are fused with Asian flavors.
Last stop with Linguini Fini, wherein Chef Daniel Lachica used local flavors and ingredients for his pasta and pizza creations.
Disclaimer: It was a media event. Everything written here is entirely based on my own opinion, my own biases, and my own insights.
Madrid Fusion Manila
SMX Convention Center, Pasay City, Manila, Philippines
Date: April 07 to 09, 2016
Register: (02) 893 7973