PH is new global food destination
The First United Nations (UN) Regional Forum on Gastronomy Tourism for Asia and the Pacific was a resounding success.
Indeed, the Department of Tourism (DOT) must be lauded for all its efforts to make the Philippines not just a sight to see, but a place to savor.
When Tourism Secretary Christina Frasco claimed that the DOT is going all out to promote the Philippines’ vibrant gastronomy and food culture as hosts of the inaugural UN Regional Forum on Gastronomy Tourism for Asia and the Pacific, she meant it.
On June 26, a Philippine gustatory feast like no other was held at the Shangri-La Mactan.
The theme for lunch was regional Philippine cuisine. For this, chefs from north to south were gathered to prepare traditional regional dishes with authenticity.
The heavy downpour could not dampen the fiesta at the Shangri-La Mactan ballroom where food stations were set up. The Philippine folk songs that played incessantly on the background added to the event’s exhilarating vibe.
Jessie Sincioco and I left our dinner preparations for a moment to witness the festivities.
I was emotional as I stepped into the ballroom. I was so happy to have been there, and so proud to be Filipino.
The First UN Regional Forum on Gastronomy Tourism for Asia and the Pacific in Cebu signals that the time of our cuisine has come.
Representative chefs
Jessie and I waltzed our way through the regions and found familiar faces. We also partook of an interesting mix of oldtime favorite dishes, and some newfound ones.
Representing the archipelago were chefs Waya Araos-Wijangco (Cordillera Administrative Region), Xavier Mercado (Region 1), Jehan Damasco (Region 2), Howard Dizon (Region 3), the Lyceum of the Philippines University Culinary Institute–Laguna (Region 4A), Nathaniel Imson (Region 4B), Andhei Nacion (Region 5), Ariel Castañeda and Paul Dane Aligaen (Region 6), June Rhoses Fernandez (Region 7), Rolf Arwin Lopez Yu (Region 8), Jose Mari Alavar Alfaro (Region 9), Ruthcini Marie Tabique (Region 10), Clinton Gregorio and Renante Raseroni (Region 11), Ronald Ferman (Region 12), Yvette Atis (Region 13) and Tahir Malikol and Miguel Cabel Moreno of Office of Muslim Affairs and Mindanao Promotions.
It was DOT’s goal to showcase the richness of Filipino cuisine and to highlight the diversity of our local ingredients. Indeed the Secretary’s goal to let 600 delegates eat their way through the Philippines was achieved.
The merriment carried on through the evening by means of a Chef’s Table where eight of us Filipino chefs were paired and tasked to present tasting portions of our very own interpretation of Philippine dishes. This was done alongside a meticulously prepared Filipino spread by Shangri-La.
The Chef’s Table tasting menu consisted of Bulacan river prawn, Beppino–Castelmagno tinigib polenta, and Philippine fish maw prepared by Margarita Fores and Miko Calo. Carlos Villaflor and Kevin Navoa cooked lightly smoked dorado and Kalinga black rice buro fermented with mangoes.
Miguel Morena and Datu Shariff Pendatun brought light to the Thalasic flavors of the south: Tausug-style Spanish mackerel lightly bathed in Sulu lime and leaves, coconut milk scented with grilled sun-dried fish, roasted coconut and Maranao roasted coconut encased in agar and green mango confit and fried compressed rice.
Tatung Sarthou put together sweet-savory kakanin pintos, while Aaron Isip served his version of grilled tupig, with tinapa mascarpone and smoked caviar.
Sau del Rosario had soft shell crab with aligue fermented rice (buro) topped with soft shell crumbs wrapped in betel served with brined caramay and pickled carissa. Miko Aspiras baked sweet and savory adobo sa puti madeleines, and also a delightful champorado tart.
On our table were desserts by Jessie: biko with sweet ripe Cebu mango and sikwate, dark and white Auro chocolate mousse with candied dried Cebu mango and cheese and mango balls.
‘Kilawin’ and ‘kinilaw’
On my side of the station was a play on kilawin and kinilaw. Imbaliktad is an Ilocano dish of grilled beef tossed in Ilocos vinegar. My rendition was capped with a medley of vegetables; kilawing hipon with dried mangoes, capped with avocado crema, seasoned fish roe and fish chicharon; and pancit puso, with pickled banana hearts and blossoms.
All these were washed down with dalamansi, a drink made with local citrus fruits: dalandan (Philippine sweet orange) and calamansi (Philippine lime).
June 26 was a display of bayanihan at its finest. The Philippines delivered more than expected, while our guests received our food, hospitality and friendship with gusto, grace and deep appreciation.
As Secretary Frasco predicted, the event did not only elevate the Philippines as a gastronomic destination. It also provided a platform for collaboration and exchange of knowledge among international culinary experts.
The UN Forum in Cebu established our country as a global food destination. It is with pride that I say, the time of Philippine cuisine has come!
On a personal note, hearty congratulations to Secretary Frasco and the whole DOT. What a privilege it was to be a part of the forum. The experience was poignant, moving and heartwarming. I am certain that Dad was smiling from heaven, so pleased to see that the department he birthed and so loved is cared for and thriving.
