I was impressed by the 5-Course Dinner at the Lifestyle Asia Gala, held at the Ballroom of Raffles & Fairmont Makati. The dinner featured the Best of Philippine Cuisine. I agree with the chosen roster of chefs, who were picked based on their passion in elevating Filipino Food to a whole new level.
Here’s a photo essay of the awesome Gala Dinner with the theme, “Spreading the Table“…
Our food blogger friend Jin Perez of Jin Loves to Eat, with Stenie Coyiuto and Emil Yap.
My beautiful wife Rache with the Pepitas–Lileya and Liyora, daughters of Dedet De la Fuente of Pepita’s Kitchen.
Check out the Lifestyle Asia Gala Best of the Philippines 5-Course Dinner Menu.
✮ Bahay Kubo Garden Vegetables by Jordy Navarra of Black Sheep.
The appetizer was surprisingly creative–using all the lowland vegetables featured in the Bahay Kubo song–and turning them into a yummy salad masterpiece.
Ang Halaman Doon
Ay Sari Sari
Singkamas (jicama) at Talong (eggplants)
Sigarilyas (wing’d beans) at Mani (peanuts)
Sitaw (string beans), Bataw (hyacinth), Patani (lima beans)
Kundol (winter melon), Patola (loofah), Upo’t (bottl’ gourd) Kalabasa (squash)
At Saka Meron Pa, Labanos (radish), Mustasa (mustard beans)
Sibuyas (onions), Kamatis (tomatoes), Bawang (garlic) at Luya (ginger)
Sa Paligid-ligid ay puro Linga (sesame seeds).
I was excited to dig into the different vegetables and to identify each one of them like a kid. There’s a dominant peanut taste, with grinded beans, nuts, and sesame seeds (that sometimes get stuck in your teeth), hidden vegetables, mashed squash, slices of radish, and candied upo.
So, this is how the food around the Bahay Kubo tastes like.
Crispy Isol with Batwan Gravy, Kurobuta Liempo-q with Sinamak by JP Anglo of Sarsa.
Brave of the chef to serve chicken butt. It’s like Chicken Joy Butt with a distinct sour batwan gravy, beside a flavorful Kurobuta pork skewer with Bacolod’s signature vinegar–Sinamak.
✮ Waterspinach Panuelos, Gifts from the Philippine Sea, Negros Blue Crab, Philippine Grouper, Capiz Scallops, Pangasinan Baby Crab Coral, Carabao Butter, Kalamansi Crema by Margarita Fores of Lusso, Grace Park, Cibo.
This was an interactive seafood main dish featuring the best of the Philippine sea, with hot and cold drama, served with kalamansi ice cream.
Lechon Truffle by Dedet Dela Fuente of Pepita’s Kitchen.
The most awaited main dish of the night–Lechon truffle with crispy skin and truffled lechon rice! The skin was meaty and still crunchy. The meat itself was a bit dry and could have used some lechon sauce.
The dessert was awesome–deconstructed dry halo-halo with langka ice! All the good flavors of halo halo with less ice and water.
Rigodon de Honor is a traditional square dance adopted in the Philippines from the quadrille of France during the Spanish era.
Urban Pantry founders Clarisse Ong-Tiu and twin sister Carina Ong, with Jin Loves To Eat. 🙂
Live an Awesome Life,
Disclosure: I wrote this article with my own biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Aidan wanted badly to go with us…so he tried to put his name on the invitation.