Filipinos just can’t get enough of adobo, with nearly all regions in the country spawning
their own unique variants of this vinegar-and- soy-sauce- laced comfort dish. Considered
a strong contender for “pambansang ulam,” adobo teases one’s tastebuds with the
enticing blend of sour, sweet, and savory, evoking both the simplicity and richness of
Filipino cuisine. It has endeared itself with all manner of foodies and captured the hearts
of Filipinos and foreigners alike.
Chef Jam Melchor will the be first Filipino chef invited to present and cook the local
cuisine and gastronomy this third week of October, 2017. He was invited when he met
the organizers at Terra Madre 2016, and expressed their desire to feature Filipino
cuisine and to learn more about it.
From August 22, to 31, 2017, Marco Polo Ortigas Manila celebrates and features the genius that is Chef Ramon Antonio.
Coming from different continents to gain his world-class experience, Chef Antonio, has been a sought-after chef and artist with his contemporary take on Filipino Cuisine.
When I received message from Ms. Dedet to try dishes for her upcoming catering service, I immediately said yes. For one simple reason… I am a HUGE fan of her lechon, and of her cooking, not only me but the entire family.
Thanks to Hizon’s Catering, I was able to attend 4 parties in one venue! Yes, Hizon’s Catering is that versatile that it can actually throw simultaneous events, each having its own theme, food, and ambiance.
First time to try Ka Tunying’s Cafe few weeks back and I must say, I got really surprised with the food. I have this wrong notion regarding cafes in general that coffee is good, but food is just okay. Ka Tunying’s Cafe is one place wherein I am glad to be wrong, and would love to be wrong many times just to try their food again.
NutriAsia is a household brand to all Filipino kitchen, Datu Puti and Mang Tomas is quint essential to any Filipino cooking. Adobo will never be adobo without Datu Puti Vinegar, and Lechon Paksiw will never be complete without Mang Tomas Liver Sauce.
In conjunction with Madrid Fusion Manila, the city of Tacloban held its very first Hinatukan Festival last April 07 to 08, 2017 at Plaza Rizal. A food festival showcasing variety of dishes from appetizers to viands to desserts that use coconut milk or what the Visayan’s commonly know as “hatok” as the main ingredient.
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.
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.
