Madrid Fusion Manila, Day 3 (Corn)

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As announced by Department of Tourism Secretary, Wanda Corazon T. Teo, Madrid Fusion Manila will continue on for two more years! This is  great news on the last day of this gastronomic event.

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I was a little saddened to have missed out on the second day of Madrid Fusion Manila, though I thoroughly enjoyed the first day’s festivities and eating. Though I must be honest, I also enjoyed my time in Tacloban, eating my way through the cuisine of Eastern Visayas. I learned a lot in the process about their culture, food, and experiences.

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For day 3 of Madrid Fusion Manila, the regional lunch was curated by Alicia Colby Sy, executive editor of Town & Country Philippines, and together with the Department of Agriculture featured the ingredient Corn, with the Department of Tourism focusing on Mindanao.

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Chef Vicky Lau, Taste Dining Room & Bar Hong Kong, in her time on stage talked about bringing sustainability beyond the kitchen but also being responsible with what is happening in the dining room as this will also have an environmental impact. Also, she brought in a special Grouper fish chosen through a premium sustainable fish farm located in Hong Kong.

What did our chefs create using the day’s theme?

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Purple Corn Salad by HomeGrown Organics

One ingredient widely used during lunch was Purple Corn from HomeGrown Organics (from Batangas). Aside from the Purple Corn Salad that they made, Chef Claude Tayag of Bale Dutung made a Maja Lila (Purple Corn) dessert with Salted Egg Yolk, while Chef Mark Tan of Hibana using the same ingredient made Hatcho Miso Fermented Purple Corn with Pork Jowl Confit.

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Chef Claude Tayag’s (Bale Dutung) Grilled Baby Corn with Crab Fat Dip

Another one of Chef Tayag’s tasty creation is this Grilled Unpeeled Baby Corn from Rosario, La Union.

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Chef Tina Legarda’s (Bamba Bistro) Pili Rubbed Pork Rib on Steamed Corn

Probably my fave dish on MFM’s last day was that of Chef Legarda, Pili Rubbed Pork Rib on Steamed Corn, and Coconut Rice, Pomelo Sambal, Wansoy, Gremolata, and Fried Coconut.

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Chef Margarita Fores’ (Grace Park, Alta, Lusso, Cibo) Corn Piadina

Chef Fores used River Prawns from the rivers of Dolores and Infanta, Quezon to create her dish Corn Piadina, Sauteed River Prawn, Crab Head Cream Sauce, and Candied Calamansi.

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Purple Corn Ukoy, Seared Bagaybay, Chorizo Cream

Chef Fores’ second dish utilized Tuna Bagaybay (sperm sac) from General Santos City.

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Madrid Fusion Manila has put us back on the right track, showcasing Filipino Talent, our regional cuisines, and products, and the warmest and most hospitable people to the world.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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