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275 posts categorized "#Awesome Festivals"




May 12, 2017

A Taste of ASEAN Food Festival @AyalaMalls (Photo Essay)

by Abigail Javellana

ASEAN Food Festival

ASEAN FOOD FESTIVAL is a weekend food fair highlighting the exotic flavors of the Spice Route. Discover the most celebrated dishes from fellow ASEAN countries- Thailand, Vietnam, Singapore, Cambodia, Malaysia, Brunei, Laos and of course the Philippines.

Find the countries most talented chefs Tatung Sarthou, Rob Pengson, Claude Tayag, Vince Garcia, Vincent Veluz and Gene Gonzales reinterpret these dishes through their palette and travels.

 

ASEAN Food Festival

The food fair held at Vertis North open parking will be selling your favorite ASEAN dishes, street food, and product from different regions of the country.

 

ASEAN FOOD FESTIVAL
Ayala Malls Vertis North (Near Trinoma)
Facebook: AyalaMalls360
Schedule: May 11-12 (5pm-2am),
May 13 (4pm-2am), May 14 (4pm-12am)

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May 07, 2017

LAbor UNION Festival 2017: Labor Weekend with Music, Food, and Surfing! (Photo Essay)

By Abigail Javellana

LAbor UNION Festival 2017

Music, art, and surfing collide in LAbor UNION Festival 2017!

Inspired by Aklan’s LaBoracay, the festival brought three days of non-stop partying over the recent Labor Day weekend in the Philippines’ surfing capital of the north, La Union.

The revival of the 2015 festival ushered in live music from iconic Filipino talents such as Barbie Almalbis, Kevin Toy’s, and Hilera, which had the beaches of San Juan flowing with good vibes.

Proceeds from the non-profit event went to the conservation of the Pawikan and to helping the indigenous groups of Northern and Southern Cordillera known as the Kankanaeys.

Check out all the things that make surf culture awesome with our guide to the LAbor UNION weekend (April 28-30, 2017)...

LAbor UNION Festival 2017
San Juan La Union
April 28-30, 2017

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April 18, 2017

@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)

by Kristine Terrible

Madrid Fusion Day 1 PM-1.jpg

This year’s Madrid Fusion Manila revolved around the theme “Towards a Sustainable Gastronomic Planet”.

During the International Food Congress, twenty-four of the best chefs in the world--most of them with at least one Michelin star under their belts, and all of them with multiple awards--discussed how they practice sustainability in their kitchens and businesses every day.

 

Madrid Fusion Day 3 PM-13.jpg

Given an hour each including a few minutes where they answered questions from the audience, they also demonstrated a few of their dishes that best showcased the theme.

Madrid Fusion 2017 Series:
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here's the recap of the three-day International Gastronomy Congress at Madrid Fusion Manila...

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April 10, 2017

5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

by Kris Landrito

Madrid Fusion Lunch Day 3-4.jpg

The regional lunches of Madrid Fusion Manila 2017 ended with the theme of “corn.” Various kinds of corn in all colors, textures, and sizes were used in different types of food--from juices and desserts to hot meals.

It’s only fitting that corn was the crop of choice for the last day because of how important corn is to Filipinos. It’s the second most important crop in the Philippines next to rice, with 1 out of 5 Filipinos having it as their staple food. It was exciting to see and taste how a simple crop, that is often fed to animals as well, was turned into gastronomic delights at the hands of talented chefs.

Madrid Fusion 2017 Series:
@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here are our Top 5 favorites from Day 3 of Madrid Fusion Manila’s Regional Lunch curated by Alicia Colby Sy... 

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April 08, 2017

10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)

by Kris Landrito

MFM2post15

Day Two of Madrid Fusion Manila 2017 continues with the theme “Towards a Sustainable Gastronomic Planet”, focusing on “Nose-To-Tail” for the Regional Lunch. 

A buzzword that spread throughout the culinary world, Nose-To-Tail is actually more a tradition than a trend in the Philippines. It’s part of our culinary lifeblood as evidenced by our wide range of food that uses ingredients or parts of an animal that some would consider as trash. Just look at our streets filled with hawkers selling adidas (chicken feet), isaw (skewers of intestines), and even betamax (congealed pork blood).

Because of the deep history of nose-to-tail cooking in the Philippines that transcends social classes, the entire hall was abuzz with excitement to see (and taste) how the chefs would take this style of cooking to the next level.

Madrid Fusion 2017 Series:
@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here are our Top 10 favorites from Day 2 of Madrid Fusion Manila’s Regional Lunch curated by Nina Daza Puyat, Sasha Lim Uy Mariposa, and Idge Mendiola:

1. Next Generation Adobo by JP Anglo of Sarsa Kitchen + Bar

Nose to Tail Regional Lunch-14.jpg

This dish was a culinary journey through the Philippines as much as it was a culinary feast for the palate. Adobo, being one of the most iconic Filipino dishes, has no agreed universal recipe in the country. Each region (sometimes even each household) has their own version of Adobo that they claim to be authentic.

This dish doesn’t choose sides but instead takes us through the different ways Adobo can be prepared. From the sweet and comforting chicken tail braised in gata all the way to the chicken liver in XO sauce, JP Anglo has shown us that the only authentic adobo is the one we love to eat.

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