Exploring the cultural influences of the country, Madrid Fusion Manila is back in the Philippines for the third time bringing in award-winning and Michelin-starred chefs from across the world.
With this year’s theme, “Towards a Sustainable Gastronomic Planet”, 19 multi-talented chefs showcase culinary innovations and cutting-edge techniques in crating exquisite cuisines whist introducing sustainability in the culinary industry.
As usual, the regional lunches were the highlight of everyone’s day. For the first day, the Department of Agriculture together with F&B Report editor Angelo Comsti highlighted our staple ingredient Rice, with the Department of Tourism focusing on Luzon.
Chef Gene Gonzalez of Cafe Ysabel earlier that day mentioned the importance of rice in the Southeast Asian diet and also culture. We, as part of this region, are innately rice eating people, which use rice as fermenting agents such as Buro, and Sushi during the Edo period in Japan. Also, we use rice or rice yeast to create alcohol and delicacies such as Budbod, and Puto.
Enough about rice, let’s now go to the more or most exciting part… What did our chefs create using the day’s theme?
Tinuktok Tinawon Rice, Crab Meat & Aligue wrapped in Taro Leaves and cooked in Spiced Coconut Milk
Chef AJ Reyes of Privatus Dining used Tinawon or Innawi Rice from the Province of Ifugao for his dish.
Lechon de Leche stuffed with Sisig Rice
Lechon Diva, Dedet dela Fuente- Santos, of Pepita’s Kitchen utilized Black heirloom Rice with her Lechon Sauce, and Red heirloom Rice paste for her Local Chili Sauce.
Luz, Vi, Minda Heirloom Tacos
Chef Happy Ongpauco-Tiu of Pamana Restaurant & Tsokolateria used Ifugao Black Rice for her Heirloom Tortilla Shells topped with Batangas Bulalo Carne Asada, Cebu Lechon, and GenSan Tuna Tataki.
Smoked Milk Fish Otah, with Mountain Violet Heirloom Rice
Chef Nicco Santos of Hey Handsome, used the Mountain Violet Rice of Barlig & Bauko Municipalities from the Mountain Province for his exceptional dish.
Liquid Maestro Kalel Demetrio
Among his many drinks presented, Kalel Demetrio used Balatinaw Rice from Benguet & Mountain Province to make his Dark Balintanawan Rice Tea.
Kakanin Terreces
Dessert geniuses Chef Miko Aspiras of Le Petit Souffle, Chef Kristine Lotilla of Freezerburn, and Chef Peachy Juban of Shortcrust made a Kakanin Terreces. This awesome creation is composed of Langka Rice Cakes, Dried Mango Choco Nuggets, and Budin (Rice Pudding with Palek Rice Wine Cajeta) among many other awesome dessert items.
With the theme “Towards a Sustainable Gastronimic Planet,” Madrid fusion Manila 2017 aims to ensure that continents like Europe, Asia and the America come together to share how we can work towards providing world-class cuisine and ways to produce food for all visitors to enjoy on our shores.
Stay hungry,
thehungrychef
Nathaniel C. Uy
