Professional Documents
Culture Documents
Issue 2,2016
FREE
4 week
54 COOK LOCAL,
EAT LOCAL
Discover
adlai, cacao,
kaymito,
kamias,
lansones, and
so much more
MADRID
FUSIN
MANILA
What we
saw, learned,
ate at this
years biggest
culinary event
Adobo
sa gata
by Cecille
Esperanza
Pairing Off
Like bread and butter, bacon and eggs, green mango
and bagoong, some foods just taste better together
Photography by PAT MATEO
Styling by BUTCHIE PEA
My favorite pairing will Grilled kesong puti with Capers and tinapa might
always be wine and cheese. a slice of tomato. Grilling not sound like the perfect
I like different varietals with makes the cheese creamy pairing, but try it and see.
different kinds of cheese. and spreadable, with just the Heres an easy recipe I throw
But I recently discovered right amount of tanginess. together.
this divine combination of Its perfect topped on - Butchie Pea,
Malagos La Maria cheese leftover adobo flakes over food stylist and
with Malagos bignay nectar. hot pandesal. Works well illustrator
The creamy and velvety with hot chocolate, too.
taste is accentuated by the Aby Nachura, Tinapa
fruity nectar concentrate, food stylist and recipe and Caper Pasta
just perfect for food cravings. developer Serves 4 to 6 1. Prepare pasta according
With a glass of red wine, to package directions. Drain
naturally. Dim sum + alcohol is always 200 grams pasta from water and set aside.
Marilen Fontanilla, a pleasure. Dim sum with water, for boiling pasta 2. In a skillet, heat olive oil.
writer fine cognac is perhaps the 2 tablespoons olive oil Saut garlic, and capers and
ultimate, but dim sum with 3 cloves garlic, minced red bell pepper. Add cooked
I love chicken and pork beer is great, too! 1 bottle tinapa with capers, pasta noodles. Toss until
adobo! Its the ultimate - Troy Barrios, preferably Connies noodles are coated with the
Pinoy food, especially when managing editor 1 red bell pepper, mixture.
paired with rice. Im sold! cut into strips 3. Transfer to serving plate
Paul del Rosario, fresh basil, for garnish and garnish with basil.
photographer
27
The The Amazing Adobo
Lets make it our
Philippine national dish!
By Amy Uy
Issue 35
Reporting Madrid Fusin
Manila
The most important
gastronomy congress in the
world gathers in Manila
By The FOOD Team
48
Sourced from Mindanao
Five heirloom ingredients
from the south
By Troy Barrios
58 Cook it 5 Ways
Delicious ways to use local fruit
in your dishes
By Katherine Jao
Entertaining
65 A modern degustation
Pepitas Kitchen unveils its new
menu
By Yvette Tan
Editorial Assistant Mariel Abanes API Ad Sales Heads Monica Herrera, Racquel Valeriano Celi
Sales Consultant Philip Cu-Unjieng
Editorial Operations Ofcer Zeny Orfano-Gonzales Account Executives Euniz Sunga, Jane Ramirez, Iaree Anico,
Jenny Dayao, Melanie Magtira, Michelle Sy-Yap,
Columnists Roselyn Bisquera, Patricia Villaricas, Patrick Garcia
Digital Sales Manager Rex Anthony Fontanoza
Joey E. Prats, Jill F. Sandique,
Advertising Traffic Assistant Rizza Miralles
Tatung Sarthou, Gerry H. Tan
Events Manager Love Andaya
Photographers Marketing Artists Christian Louis Manuel, Kara Louise Jimenez
Paul del Rosario, JC Inocian, Pat Mateo
Pia Puno, Paulo Valenzuela, Sonny Yambao Ruby Gonzalez
Advertorial and Special Publication Head
Production Specialist Athena Fregillana
Writers Senior Art Director Sherwin Llames
Justin Alexandra Convento, Michaela Fenix, Art Directors Raff Colmenar
Layout Artist Alphard Buenaventura
Marilen Fontanilla, Christine Nunag,
Editorial Assistant Arlyn Rosales
Datu Shariff Pendatun, Yvette Tan, Amy Uy
Retail Operations Head Kristine Hernandez
Stylists Vendor Manager Joy T. Pedraza
Angelique Castro, Tina Concepcion Diaz, Nancy Dizon- Vendor and Marketing Manager Sharleen Soon
Edralin, Athena Fregillana, Aby Nachura, Butchie Pea Logistics Supervisor Fernando Tioyao
W Madrid Fusin Manila, now on its second year, came and went,
with the worlds top chefs ying in to speak at the Congress, with
some even cooking at special pop-up dinners. Spanish chefs,
winemakers and purveyors were also in town to highlight Spanish
produce and wines. Visiting Japanese cookbook author Machiko Chiba came
to Manila to spread the word about washoku, Japanese traditional cuisine.
Meanwhile, Asias 50 Best Restaurants 2016 happened in Bangkok, with
Gaggan taking the top spot once again as Best Restaurant in Asia. Finally, the
World Street Food Congress brought 20-plus of the top street food vendors
around the world to Bonifacio Global City for ve days of hawker food
paradise. (More on that in our next issue!)
But what made these events even more signicant is how big a role the
Philippines got to play. At Madrid Fusin Manila, local chefs like Tatung
Sarthou and Miko Aspiras, as well as Brooklyn (and Malate)-based Romy
Dorotan and Amy Besa shone the spotlight on Philippine ingredients and
dishes. Regional lunches held during each of the three days featured special
dishes by the countrys top chefs and purveyors that showcased our local
bounty. At Asias 50 Best Restaurants 2016, the Philippines own Margarita
Fors was awarded Asias Best Female Chef, while Gallery Vask entered the 50 FOOD Goes on a
Best list at No. 39 as the sole Philippine entry. And, during the recent World Street Gastrocrawl at The Grove
Food Congress, the longest lines were at the Pepitas Kitchen stall where Dedet by Rockwell!
de la Fuentes stuffed lechon de leche proved the biggest hit! (In the Entertaining Join us on June 4, 2016 for a fun
section of this issue, read about Dedets unique take on Filipino cuisine.) food crawl and fill your belly with
During Madrid Fusin Manila, I saw the best chefs in the worldJoan Roca, fabulous food samplings from The
Yoshihiro Narisawa, Virgilio Martinezhobnobbing with our Filipino chefs with Grove by Rockwells signature
so much camaraderie and respect. Its heartening to see this exchange of ideas restaurants, accompanied by great
happeningand with Philippine cuisine as part of that discussion. These days, we music, a relaxed vibe, and in the
no longer need to ask ourselves, Why is Filipino cuisine not recognized? Instead, company of friends and family.
lets start asking, What else can we do to promote and celebrate our own food? Visit FOOD Magazine
And one way we can start is by recognizing adobo as our ofcial national dish. on Facebook for more details.
Thats why weve put adobo on our cover, as a way of acknowledging once and for
all, that there can be no otheradobo is it!
Like us on facebook.com/FOODMagazine
contributors
Datu Shariff Yvette Tan Butchie D. Pea
Pendatun III, who is well known is the art director
writes about tur- for her work in of Metro Society.
meric on page 80, is fantasy and horror, She started out in
a culinary consult- for which she has advertising and
ant, a corporate won numerous stumbled onto
chef for Unilever awards Yvette publishing, which
Philippines, and also writes non- she took to like
R&D chef for Kerry fiction, focusing a duck to water.
Ingredients Asia on food, travel and While she dabbles
Pacic. Datu was a winner of the Do- personality profiles. She wrote about in food styling, her heart is with her rst
reen G. Fernandez Food Writing Award Pepitas Kitchen on page 71. Follow her lovepainting. Her medium is oil, but
and was the essayist of Madrid Fusin on Twitter and Instagram @yvette_tan she took on the challenge of painting the
Manila 2016, a book published by the and check out yvettetan.comfor more special feature on Mindanao produce on
Department of Tourism. of her work. page 54, and discovered that she loves it.
Our favorite
CHICHIRYA
Crunchy, flavorful snacks
we love, ranging from light
and good-for-you to the
ones youll need to burn off
afterwards at the gym
By GINNY MATA
Photography by PAULO VALENZUELA
Styling by TINA CONCEPCION DIAZ
Healthy-ish Treats
1. Made with 100% whole grain, Nabisco
Wheat Thins Multigrain Toasted Chips
are toasted instead of fried, thus making
them pleasantly light and crunchy.
Available in all leading supermarkets
Page Turners
Food lit for the gourmet in you
El Celler de Can Roca (signed) Milk Pigs and Violet Hikay: The Culinary
the Roca Brothers Librooks, 2013 Gold (signed) Heritage of Cebu
At 500 pages and weighing a whopping Bryan Koh Center for Kapampangan Louella Theresa Eslao-Alix
6.6 pounds, this book tells the 25-year Studies, Holy Angel University, 2014 University of San Carlos Press, 2014
history of that magnificent family As a child, Bryan Koh, a Singaporean, Hikay means to cook a feast, or
restaurant, El Celler de Can Roca fell in love with the cooking of his just simply to cook. This cookbook
in Girona, Spain, which currently Filipino nannies. As an adult, he surveys the culinary landscape of
holds two Michelin stars and is No. traveled from Aparri to Zamboanga Cebu and traces the influences that
Arzak Secrets
Juan Mari Arzak
Grub Street Publishing, 2015
This is the first glimpse into
the kitchen of Juan Mari
Arzak since he opened his
world-famous restaurant
in San Sebastian, Spain
in 1970. In these pages,
he shares recipes and
techniques for some of his
signature dishes. Arzaks
kitchen is a laboratory of
flavors, aromas and textures,
and this book helps us understand
the creative development and
innovations that lie behind
his exceptional food. Not a
book for home cooks, but a
must for anyone looking for
inspiration and ideas.
A DIFFRENT BOOKSTORE
If you thirst for quality food literature, just browse through the (online)
shelves of The Kitchen Bookstore. This independent online bookstore
specializes in books, magazines, periodicals and other printed material
on culinary culture and lifestyle, food and wine. They even carry limited
editions, certain titles no longer in print, and for a lucky few, books signed
by the authors. Since theyre an online purveyor, there is no physical
shop where you can drop by and browse, but all the books you order will
be delivered straight to your doorstep. And like the small, independent
booksellers in Europe, owner Rajiv Sadwani is happy to provide book
suggestions. www.thekitchenbookstore.com
Get a Taste
of Korean-style Pizza
Korean-style pizza is wacky and
wonderful, at least if the experience
is at Mr. Pizza, wich opened four
outlets in Manila and Cebu. The
concept is D.I.Y. Choose a crust, which
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RU&KHHVH&DSOOHGZLWKFKHHVH
mousse. Choose your toppings:
for instance, bacon, steak, buttery
potatoes. Have it baked and voila!
There are also savory dishes like
pastas and fried chicken, and a line
of ready-made pizzas if you dont feel
like inventing your own. Branches at
Greenbelt 3, The Block SM North EDSA,
Robinsons Place Manila, SM Cebu
Ichiba, the First Japanese Seafood New French Chef at Old Manila
Market in the Philippines Experience the sorcery of French-style dining at The Peninsulas iconic dining outlet,
Brought to us by CEO Bryan Tiu, founder Old Manila, where Bertrand Charles has been installed as the new chef de cuisine.
of the Teriyaki Boy chain of restaurants, )ROORZLQJKLVNLWFKHQSKLORVRSK\RIVLPSOLFLW\DYRUDQGKRQHVW\&KHI%HUWUDQGXQYHLOV
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ever Japanese seafood market in the 7XQD &DUDPHOL]HG $SSOH DQG 3LFNOHG *LQJHU D KRPHFXUHG *UDYOD[ FDUYHG WDEOHVLGH
Philippines. Inspired by the famous Tsukiji Dungeness Crab with Compressed Radish, Caviar and Honey; Braised Duck Ravioli; and
Market, the delights from gastronomic for dessert, Malagos Chocolate, Pinipig, Carabao Milk Ice Cream. For reservations, call
Kuromon, the diversity of seafood from (02) 887-2888
Kyushu, and the expansive seafood and
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way you see and experience Japanese
dining. There are several things that set
Ichiba apart: the live aquarium display,
housing up to 600 kilos of live seafood,
which guests can select from, to be cooked
for them dampa-stye (in the Japanese way,
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the country, where one may order grilled
tender Wagyu beef yakitori, tokayaki, gyoza,
Pan-seared Foie Gras
tempura, ramen, and donburi to go with Graviax Chef Bertrand Charles ZLWK<HOORZQ7XQD
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Newport Mall, Resorts World Manila, Pasay,
0917-732-2176
Sous Vide at the Hyatt Caf Craving for steak with impossibly tender, melt-in-
your-mouth texture? Or eggs poached to the perfect custard-like delicacy? Head
over to the Hyatt Caf at City of Dreams Manila where they have leveled up their
game by incorporating sous vide cooking, a technique that is both simple yet yields
such exactingly perfect results.The technique simply seals the ingredients in a bag,
and holds at a target temperature until the desired result is achieved. Serve it at peak
condition.Taste it to see what we mean. For reservations, call (02) 691-1234
DRINK
isiting an Asian
be missed!
Gaggan, Thailand
2 I think restaurant
is food, food is
ingredient, ingredient is
3 Chef Andr Chiang
brings together
disparate elements from
4 China
Amber is
unapologetically French, yet
9 the Manor, India
At the helm of Indias
best restaurant is celebrity
from nature, Chef Yoshihiro his diverse background still manages to introduce chef Manish Mehrotra, a
Narisawa explains what having lived in Taiwan, a subtle Asian presence. Its pioneer of modern Indian
he calls an innovative France, Singaporeto create signature dish, Hokkaido cuisine. Ingredients like
satoyama cuisine rooted in a tasting menu around the sea urchin set in lobster duck, foie gras, tacos, even
nature. His dishes celebrate theme of octaphilosophy, gele with caviar and Camembert find their way
seasonality and sustainability, a set of eight principles that cauliflower, is arguably the into his menu. A standout
so fittingly epitomized by exemplify the restaurants most Instagrammed dish in is Meetha Achaar with
his signature Satoyama very essence: unique, pure, Hong Kong. The extensive Canadian spare ribs, sun
Scenery, a beautiful vegetable texture, memory, salt, south, 1,100-bottle strong wine dried mango and toasted
composition made to artisan and terroir. 41 Bukit cellar is equally impressive. kalonji (black cumin)
resemble the forest floor. Pasoh Road, Singapore, 7/F, The Landmark seeds. 77 Friends Colony
Minami Ayoyama 2-6-15, restaurantandre.com Mandarin Oriental, 5 Queens (West), New Delhi, India,
Minato-ku, Tokyo, Japan, Road, Central, Hong Kong, indianaccent.com
www.narisawa-yoshihiro.com www.amberhongkong.com
15
39
Gallery Vask,
39 Philippines
The only
Philippine restaurant on this
years list, Gallery Vask offers
tasting menus that explore
modern ways of using the
countrys bounty, many
of these ingredients still
Ministry of unknown. For example, Chef
25 Crab, Sri
Lanka
Sri Lankas best restaurant
Chele Gonzalez pairs adlai
grains with fermented shrimp
paste or bagoong, serving it
celebrates its native crab with with sea urchin and pigeon.
25 amazing varietychili crab, 5/F Clipp Center, 11th Avenue
pepper crab, Sri Lankan crab corner 39th Street, Bonifacio 49
curryto satisfy every taste. Global City, Taguig City,
Also popular are its non-crab galleryvask.com
dishes like claypot prawn
curry and chicken fried rice. Cuisine Wat
At its helm is self-taught chef
Dharshan Munidasa who also
owns Japanese restaurant
43 Damnak,
Cambodia
Set in a traditional wooden
Nihonbashi, No. 47 on house in Siem Reap (home of in the immediate environs.
this years list. Old Dutch Angkor Wat), this restaurant Only the chef, Dutch-born
Hospital, Colombo, Sri Lanka, melds the French with the Eelke Plasmeijer, is imported.
www.ministryofcrab.com traditional Khmer, using The menu hovers between
indigenous ingredients European and Indonesian
Mingles, South Le Mot, like kuy fruits and water influences, with its signature
15 Korea
Voted Best
Restaurant in Korea as well as
30 Taiwan
The restaurant
of Asias Best Female Chef
lily stems. Delicacies
include boneless frog legs
with Cambodian green
dish revolving around a
tomato theme: a Bloody
Mary sorbet, cherry tomato,
Highest New Entry, Mingles 2014, Lanshu Chen, offers a giant eggplant salad and sea salt infused with celery
has been winning raves since balanced French cuisine barbecued beef shank soup leaves and a hot tomato
it opened in 2014. Young chef carefully honed during with burnt green papaya. consomm. Jalan Dewi Sita,
Mingoo Kang brings Western her stint in France. To this, Wat Damnak Village, Sala Ubud, Bali, locavore.co.id
touches to Korean food. For she adds subtle Taiwanese Kamreuk Commune, Siem
example, his Jang Trio elements like in her signature Reap, Cambodia, www. Turn to page 50 for more on
dessert includes Doen-Jang dish of blaze mushrooms, cuisinewatdamnak.com Asias 50 Best Restaurants
crme brule, Gan-Jang pican veal sweetbread, dried 2016, sponsored by
and Gochu-Jang grains and tangerine rind, chestnut and Locavore, S.Pellegrino & Acqua Panna.
vanilla ice cream. Gangnam-
gu, Nonhyun-dong 94-9, 1st
floor, Seoul, South Korea,
rice essence. 59 Cunzhong
Street, West District,
Taichung City, Taiwan, www.
49 Indonesia
The name says it
all. The menu celebrates the
For the complete list of Asias
50 Best Restaurants 2016,
visit www.theworlds50best.
www.restaurant-mingles.com lemout.com freshest produce it can find com/asia
TV
Surfs up with JP Anglo
Chef JP Anglo explores some of the hottest surf
spots in the Philippines and immerses himself in
Booky Manila
By now, restaurant reservation and directory
APP
their regional food culture in his new TV series, apps are nothing new, but we love Booky
Hungry with Chef JP. Inspired by island living and 0DQLODEHFDXVHLWLVVSHFLFDOO\GHVLJQHGWR
WKHORFDODYRUVHDFKHSLVRGHVHHVKLPSUHSDULQJ suit the needs of Manileos. For example, the
honest to goodness food and making new friends DSSGRHVQWQHHG:LVRLWZRUNVHYHQZKHQ
along the way. Hungry to learn, both in the kitchen Internet access is agonizingly slow or even
DQGLQWKHZDWHUKHQGVRXWKRZORFDOVLQIXVH nonexistent. Premium members
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sharing his culinary expertise. make restaurant reservations via
Showing on Sundays. 7:30 PM at CNN Philippines. the app. Next on the list? A review
system, so you can keep score of
your favorite places to eat.
Download from iTunes
2 knobs ginger,
pounded into a paste
A TASTE OF MINDANAO
Explore the spice-laden, coconut-rich
6 cloves garlic,
pounded into a paste
6 siling labuyo (birds eye
chilies), pounded into a
paste
cuisine of our Muslim neighbors 2 stalks lemongrass,
Photography by PAUL DEL ROSARIO pounded
Styling by ABY NACHURA | Props Styling by ATHENA FREGILLANA 2 tablespoons turmeric
powder
hat is Moro cuisine? Most is similar to beef curry but with a much 1 kilo beef brisket,
Banana-Coconut well. Add unsalted butter confectioners sugar and 1. Place coconut milk in a
Cream Pie and stir with a silicone spoon pure vanilla extract in a saucepan and bring to a
Serves 8 until mixture forms a dough. chilled mixer bowl. Using the simmer over low heat.
3. Press dough into the ZLUH ZKLS DWWDFKPHQW ZKLS 2. Combine caster sugar and
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1/4 cup + 1 tablespoon 9 x 1 1/2-inch deep pie pan. the stiff peak stage. and mix well. Add egg yolks
caster sugar Refrigerate for 30 minutes. 8. Pile the cream on top of and whisk until blended.
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1/2 cup + 2 tablespoons preheated oven for 25 to edges of the pie. Use a spoon mixture by slowly whisking
unsalted butter, melted PLQXWHV RU XQWLO FUXVW LV to create swirls and peaks on in the hot coconut milk.
5 large lakatan or Cavendish a deep golden brown and the cream. Return mixture to the
bananas, sliced 1/4-inch UP WR WKH WRXFK 5HPRYH 9. Sprinkle top of the pie saucepan and cook over low
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cream (36% milkfat), very WKH OOLQJ RQ WRS canned coconut milk in the butter and vanilla
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1/3 cup sifted confectioners wrap on the surface of the caster sugar
sugar FXVWDUG OOLQJ WR SUHYHQW 1/3 cup + 1 tablespoon
3/4 teaspoon pure vanilla a skin from forming. cornstarch To learn more of Chef Joeys
extract Refrigerate pie for at least 7 medium egg yolks pastry secrets, visit Joey Prats
4 hours to allow the custard 1/4 cup unsalted butter, cut School of Baking and Pastry Arts
1. Preheat oven to 350F. to set. into cubes on Facebook for his schedule of
2. &RPELQH DOOSXUSRVH RXU 7. To make the sweetened 3/4 teaspoon pure vanilla lifestyle cooking and baking classes
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LQDPL[LQJERZODQGPL[ KHDY\ZKLSSLQJFUHDP of Baking and Pastry Arts course.
mong locally-grown
G LO B A L E AT S
A Grand Indian Experience at
The Royal Indian Curry House
By GINNY MATA | Photography by PAULO VALENZUELA
t felt as though we were regional cuisines in India, and and bell peppers; Frankies or most Filipinos generally
W Mediterranean
food, we
inevitably
think of pizza
margarita perhaps, or paella
a la Valenciana, with olive oil
and tomatoes aplenty. But in
tall windows and spacious
interiors. Named after the
famous Provenal olive
spread, Tapenade isnt your
usual hotel caf. Instead
of the typical buffet set-
up, Tapenade innovates
that executive chef Luis
Chikiamco has in store for
diners.
Chef Luis has made
Tapenade his playground
for Mediterranean flavors,
whether its stone-baked
signature Mediterranean
chocolate marquise.
Tapenade could have
gotten by as a standard
hotel caf that serves the
usual roster of international
dishes. Instead, it decides
truth, theres so much more with what it calls its Salad brick oven pizzas, slow- to delve deep into a rich
to the cuisines of the regions Room. There, youll find cooked tagines from culinary region to offer a
bordering the Mediterranean a full array of housemade Morocco, fresh pasta dishes, wonderfully appetizing,
SeaItaly, France, Spain, breads, spreads, cheeses, or grilled meats and seafood. heart-healthy range of dishes.
Greece, Turkey, North cold cuts, plus prepared and The menu excites with its At Tapenade, you can travel
Africa, the Middle Eastand do-it-yourself salads. Make many novel takes on old the length and breadth of the
at Restaurant Tapenade, sure to come early for the favorites. Ravioli is cooked Mediterranean, one plate at a
diners get a chance to try all-you-can-eat fresh oysters. with slow-braised short ribs. time.
them all. If youre opting for a light A cheese dip starter involves
Tapenade sits beside and healthy meal, youll be stone-baked feta cheese G/F Discovery Primea 6749
the lobby of the ultra plush more than happy with the infused with Greek brandy. Ayala Avenue, Makati City,
Discovery Primea along offerings at the Salad Room. There is rotolo, pizza rolled Tel. (02) 955-8888, www.
Ayala Avenue, beckoning But you may miss out on the up with salami piccante, discoveryhotels-resorts.com
LA NUEVA COCINA
MEXICANA (Clockwise
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Taqueria 101
By GINNY MATA | Photography by PAULO VALENZUELA
is still essentially meat-centric, but
the difference lies in the condiments
that accompany the seared hangar
steak: chimichurri, mango mayonnaise
and a smooth (not chunky) avocado
hen we think of Mexican vegetarian options on the menu. aioli. Other innovations include the
s you first enter manager Cecille Chang, Or try the Saenggalbi and side dishes. These
Casual French-
American Fare at
Roux
By TROY BARRIOS
Photography by PAUL DEL ROSARIO
JOIN
THE
ADOBO
MOVEMENT
TODAY!
Sign the petition to make
adobo the National Dish
of the Philippines.
Visit http://chn.
ge/1Hz159X
dobo has been our de questioned, perhaps because of tweak the dish and put our
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1DWLYHFKDUJHUEOXHZRYHQUXQQHU.XOWXUD)LOLSLQR600HJDPDOO
Cuisines and
Cultures
At the Madrid Fusin Manila 2016, there was a rich, nuanced
exchange of ideas with some of the worlds most influential chefs
By THE FOOD TEAM
Photos courtesy of MADRID FUSION MANILA
Ingredients photos by PAULO VALENZUELA
Dani Garcia photo by JC INOCIA N
t all begins with the London) and Kevin Cherkas is used in Indonesia.
I ingredients.
As Datu Shariff
Pendatun III says in
his introduction to the
official book of the second
Madrid Fusin Manila,
The ingredients we use in
(Indonesia) were fascinated
with the Southeast Asian
specificity of lemongrass and
coriander, or its Mexican
cousin, culantro (pak chi
farang in Thai). We were
introduced too, to ingredients
Virgilio Martinez of
Central in Lima, Peru (No.
1 in Latin Americas 50
Best Restaurants in 2015)
provided a more holistic
perspective by explaining
how ingredients can be
our kitchens indicate the we havent heard of nor seen seen in the context of the
exchange between cultures before, such as Joan Rocas landscapes, and the specific
and contexts. Of course, use of calots (a kind of altitudes they come from
the key exchange featured scallion thats a cross between mountains, deserts, oceans
in this years Madrid Fusin a leek and an onion) from and rivers. To exemplify
Manila, spearheaded by the the Costa Brava; for Virgilio this, he created a dish using
Department of Tourism, Martinez, it was carachama yacon (a root crop from the
had to do with the Manila (sail fin catfish) from Peru. beauty in things that are by Amazon rainforest), cooked
Galleon Trade, which When it came to the their very nature transient slowly until completely
traversed the route from chefs choice of ingredients, and fleeting), and most charred, then he served it
Acapulco to Manila (and many of them appropriated importantly, of their cuisines with the tails and scales from
vice-versa) from 1565 to 1815. what was familiar and focus on seasonality (spring, the carachama fish (which is
At the Congress, common accessible in their own summer, autumn, winter). also from the same landscape
ingredients that are often cultures. Yoshihiro Narisawa, When Tatung Sarthou as the yacon). One must use
overlooked were shown in whose restaurant Narisawa discussed Moro cuisine in ingredients from ones
a refreshingly new light: in Tokyo was named No. 2 Mindanao, he demonstrated own environment,
foreign chefs like Oscar in Asias 50 Best Restaurants the use of palapa, or the he said.
Calleja (Spain) and Enrique 2016, used sakura or cherry combination of burnt We also learned
Olvera (Mexico) loved blossom leaves and flowers coconut, ginger, chili and there are many
the sweet acidity of our in his food as an expression scallions as the primary ingredients that
calamansi, while others like of the Japanese aesthetic of flavoring agent in Maranao are ubiquitous
David Thompson (Thailand, mono no aware (of finding food, akin to the way sambal across diverse
INGREDIENTS IN CONTEXT (Clockwise from left):
Virgilio Martinez caramelized yacon on carachama VK
tails and scales; Sakura Cocktail by Yoshihiro Narisaawa;
Kevin Cherkas BBQ Octopus with Balinese Gazpach ho;
Be authentic to yourself, not to some orthodox ide ea
hin
of a national cuisine, says Enrique Olvera; Sea Urch
Rice with gim pure by Jungsik Yim (recipe on page 48);
Traditional jungle curry by David Thompson gallleon trade. Thompson
asked, How can an herb
that
t is used so pervasively
in one cuisine seem so
absent in another?
Although culantro
grows just as widely
in the Philippines as
it does in Thailand,
its only used here as a
medicinal herb to treat
boils and skin diseases.
Compare that to Thai
cuuisine, where culantro is
inddispensable for making
cultures and cuisines, but Kingg currries. So how did that
are handled in completely of New hap ppen?
different ways depending Koreean Yet beyond questions
on where one is situated. Cuisine,
i talked
lk d off origin, authenticity and
Cilantro is one such about how gim is the identity, it all boils down to
ingredient, as its used in both oldest, most common, yet rousing performance where the way these ingredients are
Mexican and Asian cuisine the most ignored ingredient he emphasized that a chef cooked. Thus says Enrique
as a way of adding a note in Korean cooking. Among should take inspiration Olvera, The (ingredient) is
of freshness, or of cutting some of the gim-infused from the discovery of what is central to cooking; it
through spicy heat. Since its dishes he showed us were new ingredients, and the should be better than it was
mild in flavor and aroma, its sea urchin bibimbap with gim transformation of familiar in its raw form. Ultimately,
usually eaten raw, very often pure; seared red snapper products into something what is truly important is
just chopped and mixed with covered with gim powder, new, such as the way one can how the ingredients must be
other ingredients that require served with clam stock; and make a Balinese gazpacho treated: with care, respect
no cooking, like salsas, crispy gim dipped in hot oil, with cold coconut milk and creativity.
relishes and garnishes. made into a yukhoe cone instead of tomato juice.
Then take seaweed (used as a vessel for raw food David Thompson, an
nori, with sushi and rice like uni or beef tartare). Australian-born chef who has
in Japan, and lato There were also those become the worlds foremost
(green seaweed) in who found themselves authority on Thai cuisine,
vinegary salads in living and working in places posed the conundrum
the Philippines. far from their countries of of the pak chi farang.
Its called origin, where they have Also known as broad leaf
gim in since established themselves coriander, Mexican cilantro
Korean. as chefs. Canadian-born or culantro, it was brought
Jungsik Yim, Kevin Cherkas of Cuca to Manila from Mexico
named The in Bali, Indonesia gave a and the Caribbean via the
A History of
By TROY BARRIOS 2016 paid homage to the the Filipinos, the Spanish American chefs who have
Galleon Trade with its and other communities rediscovered Filipino cuisine
he galleon ships theme: from East to West. during the period of the and are experimenting with
Innovations in Taste
By ANNE MARIE OZAETA
M discussed during
the three days of
Madrid Fusin
Manila revolved
around the importance of
origins of ingredients and
cooking methods, echoing
JOAN ROCAS OEUVRE (From top):
Turkish Delight of pomegranate
seeds, cumin, pistachios, saffron
and roses; Squid with Fermented
Broad Beans; Shrimp with Cacao
and Star Apple in a ceramic cacao
the Spanish Galleon Trade pod; Joan Roca
theme of this years Congress.
But several chefs boldly
went beyond this theme to The essential is invisible
explore how innovation and 65 team members who study, to the eye. With his two
creativity can help push the learn, experiment, all in Michelin-starred Restaurante
boundaries of taste. the service of innovating Dani Garca, he is much
One of the most highly flavors to elate diners. Every admired for what he likes to
anticipated speakers, Joan year, Roca and his brothers call la cocina contradicin.
Roca shared how important close the restaurant for With tasting menus inspired
ones environment is two weeks to bring the by Alice in Wonderland and
in achieving a level of entire team on journeys The Little Prince, Garca
innovation that befits a of discovery, to places like demonstrated such whimsical
restaurant such as his: El Mexico, Colombia, Turkey, dishes as Sharpening
Celler de Can Roca in China. And his trip to Manila Your Pencil, composed of
Girona, Spain, ranked certainly gave him much to research and technique, but oversized pencil shavings.
number one in The Worlds get excited about. During it cant do without a sense of At first bite, the shavings
50 Best Restaurants 2015. his presentation, he happily adventure and exploration. transform into a delicate
Curious and excited, used products purchased at And it was clear that his eel mousse on a bed of foie
participants crowded the a local market star apple, visit to Manila made a real gras and yogurt. The dishs
large hall to listen as Chef jackfruit, calamansi, siling impression on one of the essence is indeed invisible
Roca took them on a guided labuyoon his meticulously worlds most admired chefs. to the eye. He also played
tour of the restaurant he prepared dishes, giving them Dani Garca of Marbella, with a traditional Andalusian
runs with his brothers Jordi a fresh new character. For Spain took a playful gazpacho, adding a tomato
and Josep. Resembling a Roca, innovation in taste may approach to taste innovations that was not quite what it
university campus, it houses require a solid foundation in in his talk intriguingly titled, seemed. Warm and affable,
in concept, admitting that
his ideas came to him while
caught in Manilas horrendous
traffic. To recreate his
LESSONS IN CREATIVITY (Clockwise childhood notion of laro or
from top left): Dani Garcas Yellow play, he went with the tastes
Gazpacho with a frozen nitro-tomato;
Miko Aspiras; Aspiras Laro dessert of santan (flowers growing
DYRUHG ZLWK WKH HVVHQFHV RI santan, wild in many a backyard),
rust and sweat; Jordi Butrn; Butrns
Empireumatico 2 composed of coffee,
rusted iron, and yes, his own
tea, milk chocolate, prunes, licorice; sweat. He used a special
Aspiras savory polvoron with black rice machine to extract the
and tuyoRXUZLWKVTXLGLQNPLON
flavor elements in order to
create edible essences that he
integrated into his dessert
santan infused into frozen
meringue, salty sweat mixed
into distilled caramel, rust
added to white chocolate.
Aspiras was also inspired by
native ingredients, combining
them in unusual ways to
flavor polvoron, a traditional
milk powder confection
calamansi malunggay flour
with pili nut butter; ube flour
with coconut butter; and even
savory black rice and tuyo
flour with squid ink milk. His
innovations in taste may seem
Garca invited outrageous to some, but he
audience showed that they are always
members to anchored on simplicity,
actually try his grounded with technique and
dishes onstage. strikingly realized.
He played British Nurdin Topham of
with diners Nur in Hong Kong brought
expectations innovation to the realm of
and memories, nutrition, a topic not normally
surprising discussed by chefs, but of
and delighting them choose your ingredients from much importance, given how
through illusion, artistry your library of flavors, then food ultimately affects our
and ultimately a beautiful select a technique to service body and health.
melding of flavors. the taste you are after, and All the speakers at
Spains Ricardo Camarena finally choose how it will Madrid Fusin Manila
Polvoron with map; Laro photos by G A BBY C A NTE RO
discussed waterless broths, an be served, its aesthetics, tackled taste in different
innovation that distills flavor plating, temperature, and waysits evolution through
to its most intense, with even the order in which the the Galleon Trade, its origins
liquid taken mainly from the components should be eaten. and cultural influences. But
collagen of the meat. He then put his theory into the story never ends there.
Pastry chef Jordi Butrn practice by demonstrating As we learned during three
presented a fascinating incredibly complex desserts he devised especially for days of informative and
treatise on the creative in such methodical fashion, Madrid Fusin Manila. Only inspirational talks, chefs
process by upending mesmerizing the audience in his 20s, Aspiras has already really dont like boundaries.
traditional pastry arts that who got to witness how achieved so much, winning While they may be rooted
tends to prioritize technique innovation truly works one at pastry competitions in tradition and connected
over taste. Through his component at a time. abroad, and running Scouts to nature, they are also
school and restaurant Michael Miko Aspiras, Honor cookie bar, Le Petit explorers of the imagination,
EspaiSucre in Barcelona, a pastry chef from the Souffl and Garde Manger in discovering not just new
Spain, Butrn asked, How Philippines, revealed his own Makati. Aspiras demonstrated lands, but imagining strange
do you create? He broke creative process, and the complex desserts that new tastes that they somehow
down the process thus: first inspirations behind the dishes nevertheless were very simple weave into reality.
Modern-Day
Galleon Trade
at SMX
Over 90 booths
showcased products
and produce from all
over the Philippines,
as well as select
goods from Spain.
Interesting picks
include delicious meat
alternative Quorn;
ready-to-bake frozen
and parbake breads
by Qwikbread; Mama
Sitas bottled tamarind
Fried Sea Bass In teaspoon) mirin on tray overnight. Fry dried and batuan pure;
Black Pepper Sauce 50 grams (2 tablespoons + 1 quinoa for 2 seconds. a bountiful display
By Dani Garcia teaspoon) sugar 3. In a bowl, put the mixed of local produce by
Serves 2 1 teaspoon instant rice with kimchi, lettuce and the Department of
cornstarch sea urchin. Top with fried Agriculture, Slow
water, for brining quinoa. Food and Ark of Taste;
salt, to taste 1. Boil balsamic vinegar and from the Spanish
VHDEDVVOOHW XQWLOUHGXFHGWRDWKLUG Piyanggang Chicken Pavilion, jamn Iberico,
VXQRZHURLO grams). By Tatung Sarthou jamn serrano, white
egg whites, beaten 2. Boil chicken stock, soy Serves 4 pork meat, cheese
black peppercorns, freshly sauce, mirin and sugar in a and Spanish wines
ground, to taste VDXFHSDQIRUPLQXWHV 1 whole chicken, quartered by Txanton, AWC,
cornstarch, for coating 3. Add reduced vinegar and 2 tablespoons vegetable oil Terry Selection,
cornstarch. Thicken sauce salt, to taste Interporc, among other
1. Make brine by combining to desired texture. Set 1 tablespoon pampa itum exhibitors.
water and 10% salt. Cover aside and reheat just before (recipe below)
WKHVHDEDVVOOHWLQEULQH plating. 1 onion bulb, minced
2. After 17 minutes, dry the 2 garlic cloves, minced
OOHWZHOODQGVOLFHLQWR Sea Urchin Rice 1 cup coconut milk
gram square portions. By Jungsik Yim 1/2 cup water
3. +HDWVXQRZHURLOWR Serves 1 2 siling pangsigang QJHU
r)%UXVKOOHWVZLWK chilies)
beaten egg whites and 200 grams (3/4 cup) 1/2 cup coconut cream
sprinkle a generous amount steamed short grain rice 1 teaspoon salt and pepper
of black peppercorns on 60 mL (1/4 cup) soy sauce
ERWKVLGHVRIWKHVK 60 mL (1/4 cup) sesame oil 1. Marinate chicken in
4. Brush with egg whites 40 grams (2 tablespoons + vegetable oil, salt and half
again and coat with 2 teaspoons) seaweed of the pampa itum about one
FRUQVWDUFK)U\WKHOOHWV pure (made of soy sauce, hour. Set aside. PAMPA ITUM ( BLACKENED
LQWKHRLOIRUVHFRQGV sesame oil and seaweed) 2. Saut onion, garlic and COCONUT CURRY PASTE ):
bending them so the edges 20 grams (1 tablespoon + 1 remaining pampa itum. Add 1 coconut, grated and
curl up. teaspoon) quinoa chicken pieces. toasted
5. Brush plate with warmed 20 grams (1 tablespoon + 3. Add coconut milk and 2 1/2 cm fresh turmeric
balsamic teriyaki sauce WHDVSRRQNLPFKLQHO\ water and let simmer. Then 2 sakurab bulbs (scallions),
(recipe below) and arrange diced bring to a boil. chopped
VKOOHWVRQWRS 20 grams (1 tablespoon + 1 4. Add chilies and coconut 2 lemongrass bulbs,
teaspoon) lettuce cream. Season with salt and chopped
BALSAMIC TERIYAKI 100 grams sea urchin pepper. Cook until done. 1 fresh ginger
SAUCE 5. Remove chicken from 1 siling labuyo (red chili)
250 grams (1 cup) 1. Mix the rice with soy the sauce and grill chicken 2 tablespoons cooking oil
balsamic vinegar sauce, sesame oil and separately.
100 grams (3/4 cup + 1 seaweed pure. 6. Before serving, pour Mix ingredients to make a
tablespoon) chicken stock 2. Boil quinoa in water for sauce over grilled chicken black paste. Set aside.
50 grams (3 tablespoons + 1 20 minutes or until well or serve separately as a
teaspoon) soy sauce cooked, then leave to dry dipping sauce.
50 grams (3 tablespoons + 1
A Journey of Taste From North To South
In collaboration with the Department of Agriculture, todays top chefs and purveyors showcased
modern ways of using local ingredients at the three regional lunches
A Rainbow
of Panlasa
Curated by Appetite editor-in-
chief Nina Daza-Puyat and F&B
Report editor-in-chief Angelo
Comsti, all the different flavors
(matamis, maalat, maasim,
mapait and malinamnam) were
well-represented, with dishes like
(from top): Maalat: Chef Kalel
Chans textured layers of salted egg
tofu, calamansi salted egg cream
with atchuete and Palawan honey,
topped with salted egg polvoron
and crispy rice; Matamis: light
yet intensely flavorful Bruled
Carabaos Milk-Soaked Honey
Cake with Salted Butter by young
pastry chefs Almusal, Filipino Style
Nikki Misa and Obsessive epicure JJ Yulo helmed the second regional lunch
Kristine Lotilla; with, among many breakfast-inspired dishes, (clockwise from
Malinamnam: top left): Chef Miguel Vecins Spanish-inspired breakfast of
kinilaw of fresh Tortilla de Patatas topped with longanisa from Isabela and
oysters from Kalibo peppers pickled with sinamak vinaigrette; Pampagueo
and Aklan with baker Chona Aysons famously decadent, pillow-soft Classic
kinilaw gulaman Ensaymada with thick, luscious hot chocolate by Risa; Chef
by Patrick and Pia Edward Bugias unique take on Dinuguan Longanisa and Puto;
Roa of Patricios warm and utterly satisfying Breakfast Porridge, served with
Cevicheria. fried tomatoes and daing na isda by Chef Karla Mendoza.
H
Lifetime Achievement
choose what is the Awardee David
Thompson of Nahm
best of the best? Taste the depth and diversity of this one night to learn who in Bangkok (#8); Chef
is subjective, after all. Asia-based restaurants. Now made it into this years highly Chele Gonzalez and
Yes, its a tall order, on its fourth year, Asias 50 selective list of the 50 best. Carlo Calma of the
Philippines own
but the UK-based William Best Restaurants 2016 moved Gallery Vask (#39)
Reed Media Group attempted to Bangkok from its base in How its judged
to do just that when it Singapore to crown this years Asias 50 Best Restaurants, group of
debuted The Worlds 50 Best superstar chefs. like its siblings The diners. This
Restaurants in 2002, not Held at The House on Worlds 50 Best and Latin year, Deloitte
without a bit of controversy. Sathorn at the W Hotel Americas 50 Best, depends served as
The list generated a lot of Bangkok, the 2016 awards on an academy of over 300 the official
buzz, granting the likes of were one big, fabulous party, food writers and critics, independent
Ferran Adri of elBulli, Ren bringing together the whos chefs, restaurateurs and adjudication
Redzepi of Noma and the who of Asias food world connoisseurs from around partner to help ensure the
Roca brothers of El Celler de over Thai cocktail fare and the world who list the best integrity and security of the
Roca with god-like status. Robert Mondavi wines. places they ate at in the last voting process.
Asias top chefs were Obviously, Asias star chefs 18 months. Unlike other
accorded that same cult garnered the most attention restaurant lists, these awards Special awards
status when Asias 50 Best Gaggan Anand, Yoshihiro shouldnt be seen as a ratings Aside from the 50 restaurants
Restaurants, sponsored by Narisawa, David Thompson, system, but rather as a yearly that made it to this years list,
S.Pellegrino & Acqua Panna, Andr Chiang, to name a snapshot of what most seven chefs or restaurants
debuted in 2012, capturing few. They were all there for interested this influential were singled out for their
significant contributions to
the industry and/or their
impressive performance.
Chief among the awardees
is the Philippines Margarita
Fors who was crowned
the Veuve Clicquot Asias
Best Female Chef for 2016.
She made a name for herself
by introducing Italian
cuisine to the Philippines,
spearheading the farm-
to-table movement in the
country, and leading efforts
to bring Madrid Fusin to
Manila. Chef Margarita
came on stage to receive
her trophy and bouquet, The Diners Club Its a singular achievement dedicated to Thai cuisine.
proudly representing the Lifetime Achievement Award for a non-Thai chef to Other special awards
Philippines, as well as female went to the Australian- receive this honor. Fellow went to Cheryl Koh of Tarte
chefs everywhere, with her born, Bangkok-based David Bangkok-based chef Gaggan by Cheryl Koh as Asias Best
inspiring and influential Thompson. He has become Anand has this to say, David Pastry Chef, sponsored by
work. When Im 70 and I an icon of traditional Thai Thompson is not a chef, Cacao Barry; Florilge in
look back, maybe that would cooking, resurrecting long hes a temple of Thai food. Tokyo, Japan as the One to
probably be the thing I would lost Thai heritage recipes and However, this award doesnt Watch sponsored by Peroni
be happiest about. That we going deep into the nuances mean Chef David is ready to Nastro Azzurro; Mingles in
had a mission and we did it, of this complex cuisine. hang up his apron just yet. Seoul, Korea debuting at No.
and its been all for the better. He brings his love for Thai He muses, I have the same 15 for the Highest New Entry
It will be even better not cuisine to a global audience innocent joy, that timeless Award sponsored by John
only for the industry but for through his restaurant Nahm pleasure as I had when I Paul; the Chefs Choice Award
the people who bring food to (No. 8 on this years list), first embarked in cooking. for Paul Pairet of Ultraviolet
our table. Always positive formerly No. 1 in 2014) in But all I want to do now is (No. 7) and Mr. & Mrs. Bund
and upbeat, she shares, Im Bangkok, and Long Chim in to have choice. That choice (No. 28) in Shanghai, China;
happy to have inspired a lot Singapore, as well as through includes opening a few more and the Highest Climber
of younger women to choose his seminal cookbooks Thai restaurants, and eventually a Quintessence in Tokyo, Japan
this field. Food and Thai Street Food. library and research center for jumping 29 spots to No. 20.
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Camiguins provincial government Bacolcol. They transform damaged a few minutes, until
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FRUIT
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Recipes by KATHERINE JAO | Photography by PAUL DEL ROSARIO
Mango Muffins photo by PAT MATEO | Styling by ABY NACHURA
Props styling by ATHENA FREGILLANA
Stuffed with
FILIPINO
PRIDE
Lechon diva Dedet de la Fuente of Pepitas Kitchen new degustation
and to-go menu items, whats next on her plate, and what its like to be
in the same room as Adam Richman
By YVETTE TAN
Recipes by DEDET DE LA FUENTE
Photography by JC INOCIAN
A LUXURIOUS LECHON
Pepitas Kitchen outdoes itself every year with
its stuffed lechon creations, like this extravagant
Richmans Lechon de Leche adorned with gold leaf in
honor of a recent celebrity guest
T sound in the
world, Dedet de la
Fuente of Pepitas
Kitchen says as
she digs a knife into a lechon,
the crackling of the crispy
skin loud in a room that had
suddenly become silent.
We are standing in the
living room of the Lechon
Diva, where she holds her
legendary stuffed lechon
degustation dinners. Not
surprisingly, it looks like a
room youd want to throw
a party in. Dedets rise
from photographer and
FILIPINO ELEGANCE (Clockwise from top left) The
videographer to Lechon Diva Pepitas Kitchen private degustacion starts with a
is well known. She enrolled beautifully set dining table; pig-themed decor adds a
WRXFK RI ZLW WR WKH HOHJDQW WDEOH WUXIH ULFH GRWWHG
in a lechon-making course, with generous bits of foie gras spills out of the
decided to experiment with Richmans Lechon; Dedet de la Fuente presents her
stuffing and, with newest, most indulgent creation, Richmans Lechon;
KHU ODWHVW GHVVHUW %XNR 3DQGDQ 7ULH RIIHUV ULFK
encouragement layers of fresh buko, pandan mousse with otap and
from good broas, topped with sapal, latik, nata de coco and uraro
friend and food
personality Spanky
Enriquez, took
the leap into
private dining. Her
business, Pepitas
Kitchen, has
grown in leaps and
bounds since it was
established in 2011.
For Dedet,
entertaining means
celebration. It
harks back to
summers spent in
her dads province
of Bulacan during
the fiesta. We
would stay in the
bahay na bato.
There were times
we would go to the
bukid, you would
eat by the dam before the shoot, she casually
where your feet mentioned the visit to
would get wet, you Spanky, who then explained
would catch mga tutubing even a bit outrageous, yet to her that Richman is a
kalabaw and karayom, she always delicious. A rich TV star whos been known
reminisces. Every year, she tasting menu to eat a lot. This got Dedet
Dedet makes it a point introduces something new, It all started with an email. thinking; in five days, she had
to be exclusively Filipino and it has always wowed her Adam Richman was coming her menu. (When Adam
with her food. Whether diners. This year, she unveils to Manila and wanted to try entered), sabi niya, Im so
theyre traditional or her the Richmans Degustacion, the stuffed lechon. Dedet said happy to meet the Lechon
own innovations, her dishes in honor of TV host Adam yes to the shoot, even though Diva! I just smiled. Siguro
reflect her pride and passion Richman of Man vs. Food she doesnt watch TV, so she first time niyang nakakita (ng
for Philippine cuisine, and and Man Finds Food, as well didnt know who Richman di nakakilala sa kanya),
she expresses it in her own as new dishes from Pepitas is and what a big deal he is Dedet recalls with a laugh.
unique waya little sassy, Kitchens To Go menu. in the food world. Five days One of the first things
Richman tried was, of course, Dedet exclaims. You bite off the plastic and generous with his happy
the lechon. His reaction Dedet even got to make then you just suck everything comments. He kept saying
when he tried itwhen Richman experience a bit from the small hole. And he how the flavors complement
we were slicing it, when of old-fashioned Filipino did! each other, she says. So I
he heard the skin crackle, summer culture. Because my Dedet is proud to have think he got a good idea of
when he smelled the truffle palate cleanser is ice candy, I been able to share her the usual Filipino party food,
riceit was just like a little told him this is how we used brand of Filipino dining she shares.
boy opening the first toy. He to have our snacks during with an international
was really happy. He couldnt summertime. How do you audience. Adam fell in love A party size menu
believe how good it was! eat this? he asked. I told him, with Filipino food. Hes so Aside from her degustation
FOR CR AB LOVERS
From the To Go Menu,
the Sipit with its rich,
tangy special sauce
solves the problem of
eating crab at a party
without the mess of
removing crabmeat
from its shell
dinners, Dedet offers a Ive never done, she says. of her newest to-go dishes, not Valentines. I think it
full range of To Go dishes, So when actors Dingdong the Filipino Paellatanglad looks good, di ba? Pinoy na
including her famous lechon, Dantes and Marian Rivera rice topped with longanisa, Pinoy, she says. With its
to be ordered in advance asked her to cater their tinapa, tocino, kansi, tahong, bright colors, intricate design
for pick up. Her new To daughters baptism, she barbecue, lechon Macau, and bold flavors, this dish
Go menu came to be partly said, yes, even though the sitaw and quail eggs, among is quintessentially Pepitas
because of clamor and thought of handling such others. It was Valentines, Kitchen.
partly because she wanted a big production terrified so sabi ko, lets do heart- Other dishes on the To
to challenge herself. I said, her. The catering gig went shaped; so always na lang Go menu are fan favorites,
this year I will do things extremely well, inspiring one heart-shaped, even if its the selection wide enough so
that one can easily assemble want a seafood dish, a pork again. For two consecutive she says.
their own party. Because dish and salads. Thats why years, weve been bringing And then there are the
people fell in love with my now I have a good amount of our lechon abroad. First I pop-ups, which have sent
hiplog (prawns with salted to-go items. And its always brought it to New York ripples of delight through the
egg), I started doing it for party size. where I had a sold-out lechon Manila dining scene because,
customers to take home, so night, and then last year, we instead of having a minimum
when you order lechon, it Doing more, better were a hit in Singapore and of 15 in a group to try the
means you have a party, But Dedet isnt stopping people lined up for it for up degustation dinners, you
Dedet explains. When you there. She hopes to be able to three hours, so hopefully I will only need four. Because
have a party, you probably to serve her lechon overseas get to do that again this year, Dedets first pop-ups last
April were such a big success, with guests donating a Dedet also loves that thanking me, thank you
she is considering having one wheelchair each. At least she gets to meet people and for bringing Filipino food
every two months. shes still part of our lives, travel to places, all in the here! Its so good! Talagang
There is also Project and we get to help people in name of spreading Filipino touching!
Wheelchair, a family need, she says. cuisine. Im really a shy How Dedet got to where
endeavor done in memory The best part about what person. Because before, I she is now, she says, was by
of Dedets eldest child, who she does, Dedet says, is the really will not speak unless always being open to new
passed away six years ago. opportunity to show her I really know you, but I experiences. You never close
What started from her two daughters the value of hard think my world is opening a window. You let things
younger daughters selling work. I keep telling them, up because by being Lechon happen because you never
snacks at the Best Food you know, this is such a gift. Diva, Ive met many people know, she says. I dont plan
Forward bazaar with which Not everyone is given the from different walks of life, things. Its always just a happy
to buy used wheelchairs to chance to help. When we ask from different countries. surprise, and Im looking
give to charity, soon became for wheelchairs, people give. Its such a gift, she says. forward to the next surprise.
a fundraiser first in her home, I think they see that value, And then being able to So is the rest of lechon-
then in the Champagne and that gives me the most show the world our food. loving Manila, and the
Room of the Manila Hotel, fulfillment, she shares. In Singapore, people kept world.
Crispy Kansi
Serves 4
urmeric, sometimes called yellow ginger, figures On its own, turmerics flavor may be polarizing
Bake
Serves 6
honey
with 1/2 cup butter, softened
1/3 cup honey
2 teaspoons ground
cinnamon
1/4 cup brown sugar
2 squares frozen puff pastry,
thawed in the refrigerator
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Thai Curries,
Three Ways One basic technique, three kinds of authentic Thai curries
Recipes courtesy of K H U N JA of BE N JA RO NG TH AI RE S TAU R A N T, DUSIT T H A NI M A NIL A
Photography by PAU L DE L ROSA RIO
itting all the important flavor notes (sweet, cook the meat (either separately or in the same pot)
Geang Khiao
Wan Gai (Green
Curry Chicken)
The most popular kind
of Thai curry, green
curry chicken is also
considered to be the
spiciest of Thai curries.
1
3 tablespoons + 1 teaspoon Over medium-high heat, pour the oil into a pot or deep
panocha (palm sugar) saucepan. Heat until shimmering. Pour in 2 to 3 tablespoons
WHDVSRRQVUHQHGVXJDU of coconut milk, and heat until boiling.
1 tablespoon + 1 teaspoon
7KDLVKVDXFH
1/3 cup sliced eggplant
1/4 cup fresh Thai basil
leaves
UHGQJHUFKLOLHV
1 tablespoon + 1 teaspoon
chili leaf juice (recipe
below)
2 3
Steep chili leaves in water In the hot coconut milk, stir-fry the Add remaining coconut milk and
for 5 minutes. In a separate green curry paste and kaffir lime leaves chicken stock, then season with palm
bowl, squeeze juice out of until fragrant. Add the chicken breast sugar, refined sugar and fish sauce.
soaked chili leaves. slices, then stir-fry until almost cooked.
4
Add the eggplant slices, and continue to cook. When the
eggplants and chicken slices are cooked, add the Thai
basil, red finger chilies and chili leaf juice. Continue to
cook for another 3 minutes, then remove from heat.
Geang Phed Moo Krob WDEOHVSRRQV UHQHG VXJDU tablespoons coconut milk, and heat
(Red Curry Crispy Pork) 1 tablespoon + 1 teaspoon until boiling.
Serves 2 7KDL VK VDXFH 4. In the hot coconut milk, stir-fry the
1/4 cup sliced eggplant UHG FXUU\ SDVWH DQG NDIU OLPH OHDYHV
3/4 cup vegetable oil, 1/4 cup sliced pumpkin until fragrant.
divided 1/4 cup Thai basil leaves 5. Add all the coconut milk and chicken
150 grams pork belly UHG QJHU FKLOLHV stock, then season with palm sugar,
1/2 cup + 2 1/2 UHQHG VXJDU DQG VK VDXFH
tablespoons coconut 1. Heat 1/4 cup of the vegetable oil 6. Add eggplant and pumpkin slices
milk, divided over medium-high heat. Deep-fry pork and continue to cook.
1/4 cup red curry paste belly until it becomes crispy. 7. When vegetables are cooked, add
NDIU OLPH OHDYHV 2. Take off the heat, and let cool. When crispy pork belly cubes, Thai basil and
1/3 cup + 1 tablespoon completely cool, slice crispy pork belly UHG QJHU FKLOLHV &RQWLQXH WR FRRN IRU
chicken stock into cubes. Set aside. another 3 minutes, then remove from
1 tablespoon + 1 teaspoon 3. Heat remaining vegetable oil over heat.
panocha (palm sugar) medium-high heat. Pour in 2 to 3
Appetizers
instantly Craft these delicious
bites to welcome guests
at your next party
Recipes by ARNOLD GUEVARRA of MIDAS HOTEL AND CASINO | Photography by PAULO VALENZUELA
Styling by TINA CONCEPCION DIAZ | Props styling by ATHENA FREGILLANA
An appetizer with
Asian notes
Spicy, salty and slightly
sweet, these tuna balls
will appeal to everyone.
To help the balls cohere
better so they dont fall
apart during cooking,
be sure to put them in
the freezer for a few
hours before frying. You
can serve the tuna balls
on their own, or place
on a slice of toasted
bread or in a tartlet
shell, garnished with
fresh coriander leaves.
20 asparagus tips
10 slices air-dried meat like prosciutto
or salami Milano, sliced in half
sage leaves, as needed
1 tablespoon Dijon mustard
1/2 cup light mayonnaise
zest and juice of 1 lemon
pepper, to taste
Feta and Watermelon Salad 2 teaspoons extra virgin olive oil Midas Hotel
Serves 6 to 8 black pepper, to taste and Casino
Inspired by the bequest set
by the buildings former
400 grams seedless 1. Cut watermelon in half and remove occupants, Midas Hotel and
or black beauty watermelon skin. Cut into 1/2 inch-thick triangles. Casino surfaced from its
KLVWRULFURRWVDQGUHGHQHG
1/2 cup feta cheese, diced Set aside. itself as a design-led lifestyle
(or substitute with any other 2. In a bowl, combine feta cheese, hotel. It approaches luxury as
cheese except mozzarella) mint leaves and olive oil. Season with an intimate, quirky experience,
with an out-of-the-box avant-
1 teaspoon fresh mint leaves, black pepper. Mix well. garde aesthetic created by
julienned 3. Arrange cheese mixture on top of WKHSURPLQHQWGHVLJQUP
2 teaspoons pistachio nuts, each watermelon. Serve. Atelier Almario. Midas Hotel
and Casino wholeheartedly
coarsely ground embraces its two culinary
gems. Its award-winning
restaurants, Midas Caf and
Yanagi Japanese Restaurant
RIIHUIXOODYRUHGLQGXOJHQFH
to satisfy the senses. 2702
Roxas Boulevard, Pasay City,
(02) 902-0100 local 1018
(Yanagi) and 1187 (Midas Caf)
A Greek-style salad
in one bite
Healthy and all-around
good for you, this is
Chef Arnolds take on
toast points, using
sliced watermelon
instead of bread. Its
clearly inspired by
Greek cuisine, with its
combination of mint,
pistachio and salty
feta. You can substitute
the feta with any
cheese of your choice,
except mozzarella. We
recommend using Brie
or Camembert, or even a
strong blue cheese like
gorgonzola.
Egg Salad
Serves 2
2 hard-boiled eggs,
roughly mashed
2 blanched tomatoes,
peeled and diced
1 tablespoon chopped
cilantro
pinch of salt
Vinegar-
Ketchup Dip
Serves 2
2 tablespoons
distilled vinegar
1 tablespoon
tomato ketchup
Sriracha-
Lime Dip
Serves 2
2 tablespoons
sriracha hot
sauce
juice of 1/4 lime
2 teaspoons patis
Mayo-Soy Dip
Serves 2
3 tablespoons
Japanese
mayonnaise
1 tablespoon
soy sauce
dash of togarashi
(Japanese chili
SRZGHU
Black Vinegar
and Garlic Paste
Serves 2
2 tablespoons
black vinegar
2 tablespoons Chinese
chili garlic paste
1 teaspoon grated
fresh ginger
drops of sesame oil
p
n .
y
e nt
alluring cafs await
By MARILEN FONTANILLA
Photography by PIA PUNO
Produced by TROY BARRIOS
ts just my second visit to Davao, yet affected land travel, so that ten
A taste of home
Homegrown
restaurants
that dish out
generous servings
of tradition
and history
Tiny Kitchen
This not-so-tiny space is
where owners Vincent and
Donna Rodriguez serve
Spanish cuisine inspired by
the Catalan food Vincent
grew up with. A native
Dabawenyo through and
through, Vincent is the
great-grandson of Amang
Rodriguez who famously The house paellas are
served as Senate President created with the traditional
under Manuel L. Quezon saccarat, a caramelized
and was one of Davaos bottom that yields to a
pioneering settlers. The crunchy texture. While the
menu of his restaurant, Paella Negra and Valenciana
however, is heavily will always be popular, try
influenced by the hearty out the Al a Cazador or
aromas and nuanced flavors hunters paella, made with
prepared by his Spanish beef, chicken, duck and
SPANISH
mother. INSPIRED pancetta. Vincent had to
Start with a (Clockwise look for local rice that would
from top)
mouthwatering Ensalada Paella Fideua,
produce a similar result to
Atun y Oliva, tender chunks Paella Al a the paella he grew up with.
of tuna, olives and tomatoes Cazador, Pollo Interestingly, they do not
Rosmaria
drizzled with lemon and (recipe on offer pork viands, both for
coated with olive oil page 104), personal reasons and as a
perfection when paired Zarzuela thoughtful gesture towards
de Mariscos
with thick slices of freshly and Chorizo Davaos non-pork eating
baked bread (that Vince also con Gambas; residents.
owners
oversees personally). Anna Vincent
Dulce Vida, the adjoining
Maria Salad, lovingly named and Donna bakery, is the domain of
after one of their children, Rodriguez; Vincents wife, Donna. Her
the tempting
combines fresh fruits, nuts, array of creations include YOLO
fresh cheese and greens in desserts at (You Only Live Once) that
what is undoubtedly one of Dulce Vida delectably combines sweet
the largest serving portions peanut butter with salted
in town. caramel for a once-in-a-
Seafood is definitely a lifetime indulgence, the Red
must-try, as Vincent is a Velvet Cheesecake, Caramel
big proponent of local fish Cheesecake and Tarte de
and seafood. Zarzuela de Chocolate, sheer chocolate
Mariscos is a bright seafood heaven with chocolate
medley in a thick tomato ganache over a dark
stew. Al a Basque con chocolate cake.
Patatas is a rustic plate of Tiny Kitchen and Dulce
fish fillets, shellfish, shrimps Vida offer creations that
and potatoes. A la Pobre con are perfectly nuanced, with
Cebollas y Patatas (baked fish each flavor creating its own
fillet with caramelized onions note in a balanced medley
and potatoes) is a hearty dish, that ends with that satisfying
of which every bite should be finish.
savored slowly.
Lachis Sans
Rival Atbp.
Twin brothers Michael and
Melvin Aviles named their
iconic dining spot after
their mother Mercedes,
nicknamed Lachi. What
they offer is unpretentious
comfort fare with all the
goodness that comes from
dishes awash with homemade
flavors. The twins have no
professional background
in baking but grew up
seeing their mom making
her famous sans rival and
cheesecakes, the recipes for
which they tweaked and
now offer at the restaurant.
Judging from the queues that
appear during peak hours,
they have a strong following been cooked slowly for six made with absolutely no of the Sans Rival and New
among locals and visitors. hours, and the Unforgettable preservatives. York Style Cheesecake,
Lachis secret lies in fork-tender Grilled Pork The cake has multi- Pecan Pie or Triple
the hands-on approach the Ribs, unsurprisingly one of colored variations begging Chocolate Cheesecake, with
brothers take in the baking their original bestsellers. for a taste. Their original its layers of dark, milk and
and culinary operations, Tried-and-true dishes include cakes include the ever- white chocolate ganache and
following what they call a Laing (both mild and spicy popular Sans Rival and New chocolate mousse.
low and slow principle versions), crisp and crunchy York Style Cheesecake, Lachis has lasted all
for their dishes. The menu Asian Spicy Chicken, which their mom has been these years by sticking to
boasts of family recipes they Chinese Pork Belly in Red baking since the 1960s. The its promise of homemade
grew up with, such as the Sauce, and Tango Tocino, twins have also added other goodness, with traditional
Three-Hour Beef Mechado, another feel-good family sensational sweets, following fare and comfort food worth
unctuous beef swimming in dish thats handed down for their no-shortcuts policy. lining up for.
a rich tomato sauce thats generations in their family, There are the durian flavors
Watering Holes
CHEESE HEAVEN
Olive Puentespina (left) in
her playground, the Cheese
Tasting Room, where fellow
cheese lovers get the chance
New havens that to share in her passion for
cheesemaking, savoring bites
will please your of La Maria (right) and sharing
stories in the perfect haven.
palate with their
own unique styles
Malagos Farmhouse
Cheese Tasting Room
An idyllic oasis in the middle
of Davao, the Malagos
Farmhouse Cheese Tasting
Room inside the Puentespina
Orchids compound is where
artisan cheesemaker Olive
Puentespina has set up a
private nook for wine and
cheese lovers to relax and
appreciate cheese.
Its about time we
provided a place for people
to enjoy our cheeses and be
more comfortable, Olive
says of the private enclave
she quietly opened last year. Queso Rustico (flavorful
Customers can book the washed rind cheese from
room for the evening and do fresh cows milk) or the
a structured cheese tasting, perfectly salty Pecorino
which Olive personally (aged goat cheese), plain or
oversees and customizes heated in the raclette pan
based on her guests for a stronger, more intense
preference. Since its debut in flavor. La Maria, Olives
2006, Malagos has become version of Camembert, is a
the epicenter for Davaos divinely creamy cows milk
artisanal cheese scene. cheese. Coaxed to bloom in a
Olive let us sample a basket, its best enjoyed after
range of her exceptional fresh its been aged for 45 days. We
and aged cheese selections, tried it with bread, drizzled
paired with wine and served with bignay nectar, then
in different ways. Fresh slightly grilled, before going
goat cheese, done kesong for seconds.
puti style, was sliced up for
a caprese salad, with fresh Huckleberry Southern SOUTHERN CHARM
Huckleberry Southern
tomatoes and slivers of basil. Kitchen and Bar Kitchen and Bar boasts
Since my fresh goat cheese A scion of the family that of modern Americana
has a texture similar to has owned and run historical cuisine, created with
locally sourced ingredients
buffalo mozzarella, this is a landmark, Apo View Hotel, in the heart of Davao
good introductory cheese. Chris Pamintuan wants to offered at very reasonable
With its low salt content, put his own stamp on the prices. Where else can
you savor half a dozen of
we had the choice of adding Davao dining scene. In the freshest and sweetest
more salt, drizzling olive December 2014, he opened oysters (right) for only
P200?
oil or bignay nectar, one Huckleberry Southern
of Malagos Farmhouses Kitchen, offering a different
products. type of southern cuisine. Fried Chicken, southern-
Olive has different The laid-back restaurant, style marinated and deep
variations of her creamy located at the basement of fried to yield just the right
fresh chvre, French-style the heritage Oboza house, balance of crisp skin and combines local pomelo bits
fresh goat cheese: there is has become a popular tender meat. Its best paired and dressing with grilled
chvre with dried mangoes, watering hole. The menu with homemade waffles or shrimp; Hot Fish and Chips,
or with green pepper gele created by executive chef corn muffins. Other items spicy deep-fried parrot fish
for a slight kick. Guests Kenneth Villaluz impresses include shrimp, Romaine fillets accompanied by a
can try a nicely balanced with specialties like Southern and Pomelo Salad, which cream cheese and leek dip
GOING BANANAS
Saging Repabliks
with Cajun fries. casually chic interiors
(top right), the perfect
Choice ingredients guide venue for menu favorites
the direction of the menu. like (clockwise from
center) Smoked Bangus
They smoke their own Pomelo Sanigang, the
who handles menu
bacon, Andouille sausages make-your- own-banana development, shares that
and jerk chicken. Even the FXH KDQGFXW DYRUHG their extensive offerings
Cavendish chips and
corn muffins and spicy Cajun Humbanana Cue. mean there is something
sauce are made in-house. for everyone. They make
The bar selection Filipino classics with a twist,
ranges from classics to like Smoked Bangus Pomelo
craft cocktails, with drinks Sanigang, deftly balancing
created by New York-based sweet, salty and sour flavors
mixologist Enzo Lim. Aside from the saba, pomelo bits
from having some of the and tinapa. The Humbanana
best tequilas in the world, Cue has its very own cashew
Huckleberry offers infused coated banana cue. Theres
rums made with local Davao Beer Batter Fish and Banana
produce like mangosteen, Chips, juicy fish fillets that
pineapple, mango, ginger, complement the hand-cut
sili and cacao, as well as sour cream and cheese
in-house syrup flavors of flavored banana chips.
ginger, demerara, grenadine, Snacks find the perfect
honey and cinnamon. treatment in Turon and
Signature cocktails include Banana Cue, the latter even
Huckleberry Hound, which Saging Repablik immerses you in a different getting its very own make-
combines an infused silli Who would have thought realm. your-own-banana-cue
rum with cinnamon syrup, you could build a restaurant I wanted a concept station. Guests can choose
lemon and grapefruit juice around the banana? The that would showcase what from caramel, chocolate or
and orange bitters. The answer: Gatchi Gatchalian, Davao has, Gatchi says. white chocolate sauce and
Cacao Old Fashioned adds a owner of Saging Repablik The result is a one-of-a-kind ten assorted toppings for a
different layer to the classic and the person who made dining destination that allows customized banana cue.
cocktail with cacao rum, BluGr durian coffee guests to enjoy sagingese Gatchi and Chef Vicki
orange and chocolate bitters. popular. This innovative cuisine (his term for the are particularly proud of
Huckleberry entices entrepreneur envisioned a wide array of dishes with bringing street food into the
visitors to stay, unwind and place that celebrates bananas, banana ingredients), where restaurant while addressing
enjoy themselves with fine giving diners a unique everything from banana new trends they find.
fare and craft cocktails in gastronomic experience. vinegar, banana sauce,
its charmingly laid-back From the moment the banana catsup and Cavendish
ambiance. servers greet you with a banana chips are specially
cheerful Mabanana, created for the restaurant.
Saging Repablik immediately Chef Vicki Villanueva,
Idyllic Hangouts
For discerning
taste buds, these
urban getaways
and savory
escapes will do
Wynward Valley
Organic Vegetable
Garden
This garden-cum-restaurant
may be off-the-beaten
track but its commitment
to local food and organic
produce offers a garden-
to-table experience that is
worth the journey. Owner
Rodelio Carmelo Dalisay
is a biochemist by title,
but a farmer, scientist and
culinarian at heart, with
an almost encyclopedic
knowledge of the local
organic community. Located
inside his familys compound
just behind Abreeza Malls, A GARDEN RESTAURANT
Pioneering the farm-to- table concepts
the restaurant greets you in Davao, Wynward Valley Organic
with rows of green produce Vegetable Garden owner Rodelio
Dalisay (bottom right) whips out a
from kale and basil to more creative menu that showcases his
unique varieties of gynura, produce from (clockwise from top left)
purslane and kulitis. a Veggie Burger (recipe on page 104)
with homemade bread, Cajun-encrusted
It is a small rustic Salmon with mango salsa and organic
hideaway with roughly five black rice, Balsamic Chicken Pesto Pasta
tables and an eclectic menu (recipe on page 104) to a vibrantly
refreshing blue ternate calamansi juice
that reflects the increasing
variety being grown and Burger boasts of a filling
harvested in Davao. There veggie patty concocted from
are Mediterranean-inspired carrots, garbanzos, tofu,
dishes to cater to foreign kangkong, kulitis and sweet
guests with changes that potato tops.
respect the harvest and Dont think that this
growth cycle. What is place is only for vegetarians.
great is that the garden can Philly Cheesesteak satisfies
complement any kind of meat cravings, with its
cuisine, Dalisay declares. low-fat sirloin steak cooked ternate calamansi juice or
Sagbot Salad (sagbot in a special sauce topped guyabano cucumber mint
is Visayan for grass) is a with low-fat cheese served smoothie and sweet scoops
beautiful plate filled with a on homemade whole wheat of guyabano blue ternate ice organic awareness in Davao.
mixture of greens we often bread. Balsamic Shrimp Pesto cream.
overlook such as gynura, Pasta offers a different kind of Wynward promises RBG Bar and Grill
talinum, kulitis, purslane and pesto, combining basil with new discoveries for the Whether you need a quiet
alusiman, topped with slices the subtly sweet local shrub adventurous and open- interlude from shopping at
of tomatoes and cucumber. katuk. Roasted Organic minded, as its ever fertile- the adjacent SM Lanang, or
Edible blue ternate flowers Native Chicken is served minded owner looks forward want to treat your family,
add a touch of color, with with local black rice that he to his future crop of heat the RBG Bar and Grill at
homemade coco nectar sources from Marilog. resistant strawberries, the Park Inn by Radisson is a
orange vinaigrette making Drinks and desserts next batch of kimchi from his great choice. The menu of
the simple salad truly complete the circle, with cucumber harvest, and more classics also highlight local
delicious. A tasty Veggie vibrant beverages like blue activities to further propagate ingredients as savored in
1. Heat olive oil in a pan. Balsamic Chicken Veggie Burger COOKS NOTE You can add
Saut onion, then add garlic. Pesto Pasta Recipe by Rodelio Dalisay 1 kilo lean ground beef or
2. Pour in canned tomatoes Recipe by Rodelio Dalisay Makes 5 to 6 patties turkey to this recipe. Just
and add white wine. Serves 1 reduce the amount of tofu
and garbanzos by half. The
3. Simmer until oil from PATTIES :
rest of the ingredients remain
tomatoes pools on the sides 1 to 2 tablespoons olive oil 400 grams tofu
the same.
of the pan. Stir occasionally 1 garlic clove, minced 2 cans (450 grams)
for 30 minutes to an hour. 100 grams chicken breast, garbanzo beans, drained
Season with salt and pepper. sliced or cubed 1 cup kangkong leaves
1 tablespoon balsamic 1 cup malunggay leaves You can order herbs and
vinegar, divided 1 cup talinum (Ceylon vegetables from Wynward
Organic Garden,, which will be
1 to 2 tablespoons fresh spinach) leaves (or shipped to Manila via LBC or
pesto (recipe below) substitute with kamote JRS. Contact (0917) 323-3619 to
tops) request for the produce list
DIRECTORY
CAFE DEMITASSE TINY KITCHEN
727 F. Torres Street, Mabini corner F. Torres
Davao City Streets, Davao City
(082) 282-2828 (082) 305-9232
W to cooking,
it is possible
(some say even
preferable) to
use new technology to help
further tradition. A perfect
example of this would be
Electronics in Japan, the
result is her patented
Cook Zen pot. Made with
polypropelene, a kind of
plastic that can tolerate high
temperatures, it cuts cooking
time down to a mere seven to
the work of culinary expert ten minutes. And this is good,
Machiko Chiba who came according to the Harvard
to Manila courtesy of Japans Medical School Family Health
Ministry of Agriculture, Guide: The cooking method
Forestry and Fisheries that best retains nutrients is
(MAFF). She was in town for one that cooks quickly, heats
two Taste of Japan cooking for the shortest amount of
demos to teach washoku or time, and uses as little liquid
Japanese traditional cuisine as possible. Microwaving
using one of mankinds meets those criteria.
greatest inventions, the At the Taste of Japan
microwave oven. cooking demos organized by
What is washoku? MAFF and held at Restaurant
Aligned with the Japanese 9501, Machiko showed us
philosophy of combining how to cook the washoku way
impeccable taste (including using adapted recipes from her
beautiful and artistic book, The Cook-Zen Cookbook.
presentation) and good All of these dishes took less
health, this traditional cuisine than ten minutes to cook in
is known for being visually her Cook-Zen pot! And the
and sensorially pleasing. In results were impressive as
2013, UNESCO even listed audience members enjoyed
washoku as an intangible sampling such dishes as
cultural heritage. Simmered Eggplant and Chili,
Now based in both Tokyo Japanese Clams Steamed with
and New York, Machiko Sake and Garlic, and even her
Chiba first encountered own spicy version of adobo.
the widespread use of the Easy to cook, delicious and
microwave oven in American healthy (she hardly uses oil
kitchens when she moved or fat), her recipes may be
to Pittsburgh with her modern but they still follow
husband several decades ago. the core of traditional Japanese
But she disliked it then as washoku.
it was usually only used for
reheating food. No effective For more on Taste of Japan,
implements for microwave visit www.tasteofjapan.jp.,
cooking had been invented The Cook-Zen Cookbook and
yet. So, Machiko thought, her patented Cook-Zen pot
why cant she try to make the can be purchased on Amazon.
Machiko Chiba shows us how to make pastry cream in her patented Hello Kitty
right cooking tool herself? In Cook-Zen pot; Host of the event, Chef Myrna Segismundo poses with Machiko
and her daughter, acclaimed pianist Akiko Special thanks to WHIRLPOOL.
eading food
L brand Good
Life recently
celebrated
more than 16
years of bringing
authentic Asian
flavors to Filipino
kitchens by hosting
a grand Chinese
New Year festival. FESTIVE AND FLAVORFUL
Entitled Good Life (Clockwise from top)
Flavors of Fortune: A A performance by the
Philippine Institute of
Celebration of Good Quezon City; host Janelle
Life, the event was Tee with Cook Off judges, Fly
Ace Corporation executives
held over four full days at the and the Cook Off grand prize
TriNoma Activity Center. winner, Culinary Champions;
A spectacular dragon and sumptuous dishes using Good
Life products by Chef Michael
lion dance by Philippine Sen Cheng; a noodle booth at the
Hua officially opened the Good Life Chinese Food Fair
Flavors of Fortune exhibit.
Partner schools also gave
colorful Chinese dances and
acrobatic performances.
Chefs Michael Cheng and Lifewhose name was
Lionel OHari Go of the inspired by the Chinese
Center for Culinary Arts, association of longevity with
Manila (CCA Manila) gave noodlescarries products
cooking demos, while noted like vermicelli, egg noodles,
food stylist Sharlene Tan bihon, sesame oil, oyster
conducted a food styling sauce and Japanese-style
workshop. The Good Life bread crumbs. Produced
Chinese Food Fair featured with top grade food quality
food samplings of different standards, Good Life
Good Life products, in products bring out the
partnership with CCA featuring calligraphy, modernized interpretation of genuine taste and flavor of
Manila. Also participating Chinese paper cutting, a traditional Chinese Lauriat, favorite Asian dishes.
were Ho-Land Hopia and lantern making, feng shui using Good Life products as
Bakery, Masflex Cookware readings and more. the main ingredients. After Good Life is a food brand
& Kitchenware, Tai Chi The festival highlight nearly five hours, the grand under Fly Ace Corporation.
Guyasteen and Waters was the first ever Good Life winners were the Culinary Visit www.flyacecorp.
Philippines. Chinese Culinary Cook Off. Champions team, with the com. Good Life products
Rounding out the festival Four teams or houses of award for Best Overall Dish, are available in all major
were walk-through themed CCA Manila students battled Vermicelli Taro Snapper, supermarkets and grocery
exhibits of Bahay Tsinoy and it out to test their culinary going to Michelle Lim of stores nationwide. Like
Lingnan Style Paintings, as skills, taste and creativity in Culinary Champions. Good Life on Facebook
well as interactive activities coming up with their own Since 2000, Good (goodtastegoodlife).
Chef Dani Garcas Dinner with the Stars at New World Manila Bay
Chef Dani Garca of two The Little Prince, Chef Dani of Chef Dani. Paired with
Michelin-starred Restaurante prepared a multi-sensorial Spanish wines courtesy of
Dani Garca in Marbella, extravaganza involving a Philippine Wine Merchants,
Spain held court at the New wall-to-wall LED screen the dinner was more than
World Manila Bay for two with visions of water and just a meal, it was culinary
once-in-a-lifetime dinners fire, a recreation of a desert theater of the highest order.
that gave diners a glimpse with sculptures by Impy New World Manila Bay
into the fertile imagination Pilapil, and 10 glorious dishes Hotel, 1588 Pedro Gil corner
of a master chef. Inspired by that revealed the cocina M. H. del Pilar, Manila, (02)
Antoine de Saint Exuprys contradicin philosophy 252-6888
A taste of Bordeaux
Celebrating Filipino all over the country, and For the first time, the wine tasting featured superb
culture and cuisine, the one winning entry was Bordeaux Rendezvous, an whites: Chteau Giraud 2012
Mama Sita Foundation held sent from Virginia, USA, annual series of wine tastings and 2014 from Sauternes,
an awarding ceremony for written by a Filipino expat featuring Bordeaux vintages, and Chteau Malartic-
the winners of its annual who craved the flavors was held in Manilathe Lagravire 2010. Wonderful
food writing competition, of home. Entries can be last stop of its Asian tour. reds, bottled in the past
Mga Kwentong Pagkain, sent in as written essays, Wines from 18 classified decade from different estates
last month at Ilustrado poetry and videos. This growths from the Bordeaux include: Chteau Talbot
Restaurant in Intramuros. years judges include region, the largest wine- 1996, Chteau Clerc Milon
It was a festive occasion such luminaries as Felice producing region in France, 2009 and Chteau Brane-
that included a rondalla Sta. Maria, Ige Ramos, came care of French wine Cantenac 2010.
playing folk songs. Clara Fernando Zialcita, merchant Barriere Frres in Later in the evening,
Reyes Lapus, daughter Nancy Reyes-Lumen and partnership with local wine an unforgettable wine
of Teresita Mama Sita Eduardo Lapiz. For more importers. The first event dinner was held at La
Reyes, and president of information about Mga was a lunch at Txanton for Veranda, Sofitel Philippine
the Foundation, gave Kwentong Pagkain, visit media, F&B professionals, Plaza Manila where guests
the welcoming remarks. msita.com/mga-kwentong- wine connoisseurs and enjoyed the wines with the
Contestants come from pagkain private customers. The buffet.
Summer
eats with
bread
Expert chefs showed
us how to make
delicious sandwiches,
pasta and summer
coolers during the
first FOOD Tastings
of the year
By GINNY MATA