Are you ready for the World Street Food Congress party in Manila on April 20-24, 2016?
The World Street Food Congress (WSFC) is a symposium, conference and a mega-street feasting festival that celebrates and seeks opportunities and possibilities for the world’s most popular food culture – heritage and comfort street food. The WSFC is not just about comfort food and deliciousness. The WSF Dialogue component is about addressing issues of preservation, sustainability, relevance and the world of opportunities we can create tomorrow. The third installation of the WSFC2016 sails from Singapore to the Bonifacio Global City (BGC) in Metro Manila, Philippines, after two successful runs in the Lion City (2013 and 2015). http://www.wsfcongress.com
Here is a foodie guide on the World Street Food Dialogue & Jamboree happening next week in Manila..
WORLD STREET FOOD DIALOGUE ($250 but use “OAP#WSFC16” for a special discount)
(20th April 2016) WSF Dialogue Programme: Day 1
9am to 5.30pm
Anton Diaz, (Philippines) founder of Our Awesome Planet
Topic: Capitalizing on the Street and Heritage Food Opportunities in Manila
About Anton Diaz
The creator of the widely read food and travel blog in Philippines, Our Awesome Planet, Antoz Diaz is also the co-founder of Mercato Centrale, a popular weekend night street market in 2010. Together with RJ Ledesma, Diaz aims to promote and celebrate Filipino heritage food and street food culture. Impressed with the hawker centres in Singapore, they are looking to set up Filipino hawker stalls around Metro Manila to improve the education and incubate the next generation of successful home-based food entrepreneurs, and elevate the quality, cleanliness and branding of street food. Anton Diaz was part of the panel in World Street Food Congress 2015.
Ian Kittichai, (Thailand) Thailand’s Iron Chef and Award Winning Chef/ Owner of Kittichai Kichen, Issaya
Topic: The Elegance of Street Food
About Ian Kittichai
Chef Pongtawat Chalermkittichai, commonly known as Ian Kittichai, is one of the most internationally acclaimed Thai chefs. Chef Ian Kittichai started his affinity with the culinary industry when he helped his mother with her curry pushcart business – Kittichai would accompany her during grocery shopping and then later, the selling of curries. With a bit of lady luck, talent and hardwork, he was given a culinary school scholarship, scored an apprenticeship at a French fine dining restaurant in Sydney, Cladue’s. Since then the founder of Cuisine Concept Co, a global food and beverage consulting firm, has opened restaurants internationally and is the first Asia Geographical Indication Ambassador of the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the AgenceFrancaise de Developpement. He is also a council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries.
Street Food Masterclass (Food Demo): Barbeque Pork Skewers (Moo Ping)
Richard Tan, (Singapore) former Director of the Hawker Centres Division of the National Environment Agency
Topic: Government’s role in preserving and delivering street food culture – A Singapore’s Perspective
About Richard Tan
The former Director of the Hawker Centres Division of the National Environement Agency (NEA, which oversees operation and development of the hawker centres) in Singapore, Richard Tan was responsible for the formulation and implementation of Hawkers’ Policies and the planning and development of 10 new hawker centres. Under his watch, is the management of 107 hawker centres and markets with about 15, 000 stallholders. Richard has since retired from the public service in 2015, and is now presently engaged as an advisor and consultant on several projects regionally with an agency, that was tasked to manage hawker centres in Singapore by NEA. Richard Tan was part of the panel in World Street Food Congress 2013.
Street Food Masterclass (Food Demo): Zhu Hou Chicken by Chef Xu Jing Yi, (China)
Sangeeta Singh,(India) Street food programs manager of National Association of Street Vendors of India (NASVI)
Topic: Protecting & Preserving Street Vendor Livelihood
About Sangeeta Singh
Sangeeta Singh protects the livelihood of street vendors in India through the National Association of Street Cendors of India (NASVI). A non-government organisation, NASVI is constantly challenging and defending the rights of about 10 million street vendors in India, of which 6 million hawk food. In 2014, with some ideas they gleaned from WSFC13, they successfully implored the federal government to recognise and legitimise all itinerant vendors throughout India. The head of NASVI, she ensures that the street food vendors and policy makers are on the same path, facilitates food handling and hygiene maintenance and also organises street food festival at national (the Nasvi Delhi Street Food Festival), and worldwide level. Sangeeta Singh was awarded the Bihar Samman by the Chief Minister of Bihar for her exceptional work with street food vendors and was part of the panel in World Street Food Congress (WSFC) 2013 and 2015.
Malcolm Lee, (Singapore) Chef/Owner of Candlenut
Topic: Introduction to Peranakan cuisine
About Woo Wai Leong, First MasterChef Asia 2015
A leap of faith and a passion for food (he started cooking in his teens and entered cooking competition in university) were the key ingredients that pushed Woo Wai Leong into taking time off his final year of law training to join MasterChef Asia. He joined, cooked and conquered – Woo took the title of the first MasterChef Asia 2015. What sets him apart from the other competitors was his creative take on Singapore’s heritage dishes – using Asian and Italian cooking styles, he created a Chilli Crab Pate a Choux Gnocchi. You can now find this qualified lawyer part-timing at Horse’s Mouth, shaking up a storm (mixologist) while writing his upcoming cookbook.
Street Food Masterclass (Food Demo): Singapore Laksa
Hawker Panel
Woo Wai Leong,(Singapore) MasterChef Asia 2015
Topic: His journey to being a MasterChef Asia 2015
Street Food Masterclass (Food Demo): Sapi-sapin
Pitchbox
Hackathon
End of Day 1
(21st April 2016) WSF Dialogue Programme : Day 2
9:00am to 5.30pm
Sean Basinski,(USA) Founder and Director of the street vendor project
Topic: The problem with street vending in New York.
About Sean Basinski
It all started in 1998, when Sean Basinski spent his summer selling burritos from a pushcart on the corner of 52nd Street and Park Avenue, and was constantly harassed by the law. The rest was history. A graduate of Georgetown University Law Center and the University of Pennsylvania, Basinski got a $15,000 grant from Yale Law School to set up Street Vendor Project (SVP), a non-profit oranisation that provides legal representation and advocacy for the 20,000 people who make a living on the sidewalks of New York City. The director of SVP, he also serves as a board member of the Food Chain Workers Alliance. Sean Basinski was part of the panel in World Street Food Congress 2015.
Odilia Wineke,(Indonesia) Food editor of Detik online
Topic: Preserving and promoting street food in the digital era
About Odilia Wineke, Food Editor
A food editor at Detik.com since 2002, Ms Odilia Wineke has been dabbling her hands in the food industry for over 20 years. Odilia took on many roles; she was the food editor for Femina Magazine, a food stylist for various restaurants in designing their advertisements and food specialist at PT Nestle Indonesia. The author of 12 cook books, she was also the executive producer for several Indonesian cooking programs. Odilia Wineke was part of the Presenters panel in World Street Food Congress 2015.
William Wongso, (Indonesia) Celebrity Chef
Topic: Flavours of Indonesia
About William Wongso
William W. Wongso is Indonesia’s most famous culinary expert and authority. He is considered the nation’s food ambassador and was a culinary consultant Gaurda airlines. With a list of titles under his name, Wongso is also a renowned restaurateur, food consultant, critique and popular television host. A passion for food, Wongso has introduced the different flavours of Indonesian food, from street food sellers to fine dining restaurants. Through this, he aims to promote the rich Indonesian traditional cuisine on the world of culinary map. William W. Wongso was part of the panel in World Street Food Congress 2013 and 2015.
Street Food Masterclass (Food Demo): Seafood Asam Keueng
Chef Sau, (Philippines) Chef/Owner of Café Fleur
Topic: Upgrading traditional food with a modern twist
Street Food Masterclass (Food Demo): Sisig Pampanguena
Brett Burmeister, (USA) managing editor/owner of Food Carts Portland
Topic: Street food in Portland and beyond – America’s fascination with food trucks
Brett Burmeister
It all started in 1991, when Brett Burmeister had his first taste of food cart, Honkin’ Huge Burrito, since then he has been actively pursuing and advocating street food in Portland, Oregon. The managing editor and owner of Food Carts Portland, Burmeister has since wrote and tasted over 1000 street vendors in Portland and everywhere else. He also helps and advises street food vendors on how to stay on the right side of the mobile vending laws. His reputation has spread far and wide; the Oregon native and his business partners decided to launch NOLAFoodTrucks.com as an advocacy to the street food scene in New Orleans. Brett Burmeister was part of the panel in World Street Food Congress 2013.
Chef Duangporn, (Thailand) chef/owner of Bo.lan
Topic: Switching from Mediterranean food to her ancestors’ culinary culture
About Chef Duangporn from Bo Lan restaurant, Thailand
Chef Duangporn Songivsava (Bo) has always have a passion and desire to create exceptional Thai food. It all started when she decided to pursue her Masters in Gastronomy in Adelaide, and then joined the team at Cy’an in the Metropolitan hotel Bangkok. Bo then moved to London to work at Nahm, it was there she met Dylan Jones. Sharing similar ideas and visions, they went on to open the popular Thai restaurant Bo. Lan in Bangkok. In favour of returning back to the local community, Bo.Lan works closely with local farmers, advocates the use of bio-diversified produce and aims to achieve a zero carbon restaurant by 2018. Bo.Lan is ranked in the Asia’s Best Restaurant Awards.
Street Food Masterclass (Food Demo)
Pitchbox
Hackathon
Peter Llyod, (UK) executive chef of Spice Market
Topic: A British accent of Filipino food
Street Food Masterclass (Food Demo): Escabeche of Crispy Soft Shell Crab, Thai Basil
David Yip, (Singapore) Food Consultant and Researcher
Topic: Hainanese Cuisine in Singapore
End of Day 2
Register online here -> http://wsfcongress.com/ticket-pricing-registration/.
Use code “OAP#WSFC16” to get 10% discount and join me for the pre-event tasting session on the first day. Email me: antondiaz@gmail.com
Related Blog Post: CNN Philippines | Leave your fear at the door and try everything at the World Street Food Congress
WORLD STREET FOOD JAMBOREE (FREE ENTRANCE)
Date: 20th April 2016 (Wed) to 24th April 2016 (Sun)
Prices of Food: From PHP 200 onwards
Opening Hours:
Wednesday to Friday, 20- 22 April 2016: 4:00pm to 11:00pm
Saturday, 23 April 2016: 12:00pm to 11:00pm
Sunday, 24 April 2016: 12:00pm to 9:00pm
There will be up to 25 hawkers from around the world, setting up their stalls and offering unique and iconic street food fare at the World Street Food Jamboree.
Jamboree Hawkers
Malaysia, Mee Siam, Donald and Lily
Donald Tan and his wife Lily Lee decided to do what they excel in, to get by in life. Decades ago this Peranakan couple set up what is known to be the first food push cart offering mee siam and other authentic Nonya fare, in Malacca in Malaysia, the seat of Peranakan and Nonya food and culture. Then, such a concept was unheard of, due to the social status of Peranakans there. Today, – the elderly Donald and Lily (semi-retired) have now expanded their business to a restaurant, and a second generation, helmed by their indefatigable daughter Jennifer and her husband has taken over.
40 years ago, Donald and Lily used yellow egg noodles for their mee siam, but not many liked it, so they replaced it with bee hoon (a thin rice noodle). They have since perfected the recipe over the years and realised that the key to a good mee siam is in the art of making and frying the sambal, a chilli paste unique to this dish. The result is a tangy, sweet and spicy gravy base that’s very moreish. Another trick is that they also fry the noodles for with marinate for flavour, texture and colour before the addictive gravy is introduced over. They topped with ingredient like seafood, egg andfish cakes with chives.
Malaysia, Assam Laksa, Wan Dao Tou Penang Assam Laksa
Lim Ee Quen gave up her comfy beauty salon business to manage this decades-old family recipe Penang Laksa in a frill-less and hot coffeeshop stall in Penang, Malaysia. Her hard work paid off when she was crowned the Assam Laksa Champion in the Battle of Penang Hawkers 2011.
Penang Assam Laksa noodle dish in a tangy spicy and savoury laksa broth complete with fresh mackeral or sardine flakes. The sharpness comes from the use of tamarind blended with their family heirloom sambal recipe. Her laksa has fresh fish flakes sitting in the broth with a dollop of hae ko (sweet prawn paste) . The result, if you have a penchant for sour and spicy stuff, is addictively dangerous for you, especially when some mint leaves sit atop this sour and fiery noodle dish.
Indonesia, Ayam Taliwang, Ayam Taliwang Bersaudara
Warning: this is the spiciest grilled chicken dish known to Indonesians. You’ve been notified! Ms Baiq Hartini is the lady who brought this Lombok Taliwang Chicken (Ayam Taliwang) dish to Jakarta 25 years ago. She started selling the dish as a side business while juggling her main job as a midwife. Since then it has expanded into a restaurant, Ayam Taliwang Bersaudara.
The Ayam Taliwang is famous for its secret marinade, which includes the mind-numbing, spicy-stingy bird’s eye chili from Lombok (chilli in Indonesian parlance). Typically a whole chicken is marinated and then grilled on charcoal fire for a smoky, roasty and spicy aroma.. The locals eat it with Plecing Kang Kong, a water spinach salad with a savoury sweet peanut sauce.
Indonesia, Martabak Makobar, Martabak Makobar
Markobar stands for ‘Martabak Kota Barat’, from Indonesia where they love shortcut names for popular dishes. It was first seen in a hawker area in Surakarta.
Martabak Markobar is a recent wildly popular variation of sweet martabak or appam balik or the Chinese mee chang kueh. They make this death-by-chocolate pancake much like a pizza, where dough in poured onto a special pancake mould. It comes out with crispy edges and soft gummy body, and has up to 8 versions of chocolate toppings. It is a very popular midnight snack. Martabak Markobar is different from the normal Martabak Manis because it is extensively chocolatey and is an open face pancake with the variety of chocolates, ranging from Toblerone, Tim Tams, Kit Kat, Nutella etc.. even green tea and cheese. This way, customer can see the different toppings added – let this be warning to the chocolate fans. Chocolate..chocolate..chocolate!
Indonesia, Sate Maranggi, Hajjah Yetty
Hajjah Yetty in Cibungur is the pioneer of Sate Maranggi in Purwakarta, the birthplace of this unique Indonesian sate (satay). They have come a long way since inception 20 years ago. Their humble but oversized stall can now cater to 1000 customers on a typical day. Sate Maranggi, or beef satay is the national dish of Purwakarta, it can only be found in that particular region despite the popularity of grilled skewers in the satay loving nation of Indonesia.
Sate Maranggi can be a main dish or snack. It is usually served on a plate of either five or ten sticks. The beef is diced, and then marinated before being skewered on a stick, and then grilled over charcoal fire and comes with a special tangy tomato, greens and chilli salad accompaniment. The satay stick is noticeably thicker as it needs to hold the bolder beef and mutton/goat meat. This is the first time Sate Maranggi is making an appearance in WSFC and on the international front.
Indonesia, Bali BBQ Ribs, Warung Sunset
Chef Yudi is an Indonesian chef and master of Balinese traditional herbs and blends. As a chef who has experience cooking abroad, he knows just how well the international community will take to his Iga Bakar (sweet, savoury and spicy grill pork ribs), done with their popular kicap manis base sauce.
Bali BBQ Ribs started with Nuri’s Warung in Ubud, then the trend spread throughout the island. It is baby back ribs on a friendly budget – and in a class of its own. The marinade has an Asian attitude, a tad richer in flavour than the western bbq ribs counterparts. Warung Sunset (at Sunset Road in Kuta, Bali), where Chef Yudi roosts and rules, added the spicy Balinese Sambal Matah, a raw salad with savoury shrimp paste and peanuts, as a condiment. This is a favourite dinner item among residents and tourist alike in Bali.
Thailand, Hoy Tord, NCC Catering
Hoy Tord or seafood omelette is an all-time favourite Thai dish, it was even chosen as one of the best snacks by Queen Sirikit National Convention Center, the national convention hub in Thailand. Tapioca flour, rice flour, lime and water are mixed together to create the flour batter. It is then fried over an iron pan over gentle fire with eggs. Toppings and dressings include seafood, coriander, spring onions, bean sprouts and a dusting of white pepper. The result, a crispy on the outside and soft, chewy on the inside, eggy pancake.
NCC Catering is managed by F&B International Co. Ltd who has been running the catering business since 1992. They are the only authorised company to manage the food and beverage services at Queen Sirikit National Convention Center, Bangkok Thailand.
Vietnam, Banh Can and Banh Xeo – Seafood Pancake, Banh Can 38
Ms Phan Thi Thu Loan with an architecture degree decided to follow her heart, and sell traditional Vietnamese snack in her quest to promote and preserve her country’s food culture. BánhCăn 38 is a street style cafe based in Ho Chí Minh City in Vietnam.
A stickler for old school traditions and methods, their Banh Xeo (crispy seafood pancake) is cooked the old fashioned way over wood fire using very traditional claypots and pans. This form of cooking method had gained them recognition from the United Nations for their effort in preserving this culture. They blend and pound pre-soaked rice to make the batter for the light and crispy seafood pancake.
Besides being an artisan in Culinary Arts and Culture of Vietnamese Trade Village hosted by the Vietnam Craft Villages Association, BánhCăn 38 was also award the title of the Top 20 Street Food Masters of the Year 2013 and participated 2015 by World Street Food Jamboree.
Vietnam, Sticky Rice Banana, Nam Bo
Ngo Thi Bich Thuy was also an architecture professional before calling it quits to sell sticky rice banana to earn more to upgrade family livelihoods. She started out by selling this Khao Tom Madt dish in a small food truck to passer-by on the road before relocating into a shop – the Nam Bo Sticky Rice Banana.
A popular dish in the south of Vietnam, the soft and cured banana is typically encased in sticky rice, then wrapped in banana leaf, and grilled over wood fire. There are two ways to eat it, plain or with the addition of roasted sesame seeds drizzled with sweetish coconut milk.
Nam Bo Sticky Rice Banana was one of the most successful stalls that participated in the World Street Food Jamboree 2013.
India, Hyderabadi Biryani, Shyamla
Like its name, Hyderabadi biryani is another variation of biryani from Hyderabad, India, arguably one of the most popular versions in India. According to history scholars, it was found out that the biryani is the product of the marriage between Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the ancient Hyderabad State. It is typically cooked with basmati rice, chicken , yogurt, onion, masala spices, lemon, saffron, coriander leaves and fried onions for garnish.
Pochamma has been a street food hawker since she can remember. The plucky 55 year-old lday has been selling her biryani out on the streets for the past 10 years with the help of her husband, a retired driver and her youngest son (her other two sons are selling other street food items). Since 2009, she has been participating in the Street Food Festival organised by the National Association of Street Vendors of India.
Singapore, Triple Sauce Seafood Tempura, Keng Eng Kee
Chef Liew Choy established Keng Eng Kee (KEK) in the 70s and is now enjoying the fruits of his labour, as his children (Paul, Wayne and Geraldine) have comfortably taken over the reins. Paul and Geraldine manage the front of house and administration, with Wayne in the kitchen.
They are the creators of the unique Ming Zhu Roll (salted egg yolk, ham prawn mushrooms and parsley wrapped and deep fried in dried beancurd skin) among others. KEK, in working with Makansutra, developed a trendy fried seafood platter with three dips for the adventurous eater- tempura squids, soft shell crabs, prawn with crispy brinjals in a platter delivered with three dips- chilli crab, black pepper and salted egg yolk sauces.
KEK has also been recognized by Makansutra as one of the 12 new street food kings, participated in Singapore Food Festival 2010, Ultimate Hawker Fest 2014, World Street Food Congress 2015 and was featured in the Deliciously Singaporean SG50 culinary campaign in 2015. They were one of the five hawkers and chefs chosen by the Singapore Tourism Board for the Street Food Festival 2014 held in Denmark.
Singapore, Chye Sua Carrot Cake, Carrot Cake
Ever since taking over the wok from their mother more than 30 years ago, sisters Shirley and Grace Tay have never looked back. The famous frittata style eggy Chey Sua Carrot Cake (Chai Tow Kway) used to be located in Serangoon Gardens Way before moving to its current location at Toa Payoh.
The white radish cake is still handmade today and steamed in aluminium bowls just like how it was more than 50 years ago to retain the same old-school quality and familiar taste. Bits and pieces of radish can be found in the carrot cake and it is pan fried to crispy yet soft perfection.
They are considered rock stars of the street food world in Singapore, featured in countless local and international TV shows, publications and online sites/blogs. Since its opening, Chey Sua has been awarded numerous accolades and has participated in the Ultimate Hawker Fest, World Street Food Congress 24 Hr Street Food Safari Tour 2014 and numerous Singapore Day Events in New York, London, Shanghai and Sydney with Makansutra.
Singapore, Satay Beehoon, Alhambra Padang Satay Stall
They have been around for over 50 years. This family-run Alhambra Padang Satay, which has family roots in Indonesia, was one of the old authentic satay club stalls that plied the streets of Singapore in the 50s before being selected and installed at the now defunct and legendary Satay Club at the Esplanade. At one stage they supplied satay to the Singapore Airlines. Their secret is the satay marinade which contains 12 different types of spices.
Sam took over his father business and has since introduced new items such as the Satay Bee Hoon. Rice noodles slathered with his sweet savoury, smooth and spicy peanut sauce, topped with seafood, greens and sticks of satay. It is currently the only Halal version available in Singapore.
Alhambra Padang Stall has also participated in Singapore Day 2012, the 24 Hr Street Food Safari Tour 2014 and World Street Food Congress 2015, they were also featured in the Deliciously Singaporean SG50 campaign last year.
Singapore, Har Cheong Kai burger, Har Cheong Kai, Hong Kong Street Chun Kee
It all started in the 1960s when Mdm Leung Sow On took over stall located at Hong Kong Street(Singapore) that sold milky Fish Head Bee Hoon and Har Cheong Gai(prawn paste or bagoong chicken). Her son, Mr Loh Mun Hon later inherited the popular stall business and graciously allowed his disciples to bear his stall’s name and adopt his signature items, and even the name. The magnanimous Mr Loh passed on a few years ago and soon, many Hong Kong Street stalls popped up and the name has become synonymous with this form of Cantonese street restaurant fare.
This HK Street Chun Kee folks, helmed by Ah Yau and his wife Su May, are one of the best disciples. They have faithfully replicated the Har Cheong Gai (fried prawn paste/bagoong chicken), a popular cze char dish, made with chicken marinated with shrimp paste with flavoured batter. It is usually deep-fried till its crisp on the outside and juicy on the inside. With an idea from Kf Seetoh (WSFC founder), they have created a Har Cheong Gai /Bagoong Chicken burger. Boneless Ha Cheong Kai sits between pan roasted buns with a salad and spicy tangy sauce with sweet potato or taro fries. This was one of the best sellers at last year’s WSFC15 in Singapore.
Singapore, Kway Chap Set, Jin Ji Kway Chap
Melvin Chew inherited his family’s 35 year old kway chap (soy braised and stewed pork, offals and duck with rice or noodle sheets) stall in Chinatown, when his father passed on suddenly in 2014. He knew he had to re-invent to appeal to the new generation yet not stray from the traditions of Kway Chap.
Now, aside from the old version, Melvin with the advice of WSFC founder KF Seetoh, came up with a Japanese bento style Kway Chap and it resonated with a new generation of traditional food lovers. He has been featured on many local blogs, newspapers and publications and even CNN had good words for him and his food. Melvin recently completed the Street Food Pro 360 course conducted Makansutra and supported by E2i (Employee and Employability Institute). Jin Ji Kway Chap will be offering a traditional version of their Kway Chap at the WSFC16.
United States of America, Churros Sundae, Churros Loco
Churros are to the Spanish what Yu Tiao is to the Chinese. This popular snack is typically deep-fried until crunchy and turned into a lovely hue of golden-brown. Traditional churros are sprinkled with cinnamon sugar or dipped in chocolate sauce. Churros Locos is a food truck set-up founded by Daniel Huerta and Isabel Sanchez and is originally situated in Portland, Oregon. Growing up with churros, the couple was hit with a brainwave to venture into the churros business after a stroll along the coast of Oregon.
The Churro Sundae is served with old fashioned vanilla ice-cream before drizzled with your choice of toppings like nuts and sprinkles, which includes an alluring Singapore favourite, Gula Melaka (palm sugar), making it the perfect dessert to sweeten up that moment.
Churros Locos was one of the successful Jamboree stalls that participated in the World Street Food Congress 2015.
Philippines, Spicy Paella Lechon, Pepita’s Kitchen
Founded by Chef Dedet de la Fuente, Pepita’s is a private kitchen and is renowned for its lechon (roast suckling pig) dish, Cebu’s most famous street fare. Roasted over a wooden open pit fire or a custom made wood oven, this pork dish is so popular in Philippines that there is an annual festival- Paradang Lechon, held in celebration of this dish.
Pepita’s edge is the wicked twist to the show- she stuffs it with white truffle oil paella before roasting to blow your mind away. She offers this at her home private dining sessions in Manila. Pepita’s stuffed lechon was also recently named the best dish in Asia at the Chowtzer Fast Feasts Awards in London in 2014 while celebrity Chef An-thony Bourdain has also labeled this Pinoy dish “the best pig ever”.
The Truffle Lechon Diva consists of roasted pork slices and pieces of glistening crispy skin laid upon flavoured paella. The combination of soft rice, moist meat and golden crispy skin is captivating.
World Street Food Jamboree Final Tips
Expect long lines so make sure to go during the first day or have assistants to line up for you or you can divide and have your friends line up on different stalls.
Expect it to be hot, so make sure to go with comfortable clothes and drink a lot of water to hydrate yourself.
Make sure to bring cash but there will be credit card facilities provided by BPI Credit.
For more info, visit the official website http://wsfcongress.com/.
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosure: Our Awesome Planet is an online partner of World Street Food Congress. I wrote this article with my biases, opinions, and insights.
P.S. You can join me for the exclusive pre-taste test event before the Jamboree gates open if you register for the World Street Food Congress Dialogue and use discount code: “OAP#WSFC16“