Food showdown in Iloilo showcases regional cuisines
ILOILO CITY—Regional ingredients and indigenous cooking traditions from various parts of the country will take center stage in Iloilo City next week for the 16th National Food Showdown, gathering chefs, students and culinary professionals from across the nation at the Iloilo Convention Center here.
The competitions, under the theme “Balik Isla: Foraging in the Philippine Countryside,” brought together 215 entries from 35 schools, hotels and restaurants, which organizers dubbed as “an overwhelming response” and the biggest food event Iloilo has hosted to date.
Led by culinary icon Chef Myrna Segismundo with a distinguished panel of judges, the event, set on Oct. 3 and Oct. 4, will test creativity, innovation and technique, while urging competitors to spotlight forest-, coast- and countryside-sourced edibles tied to local food heritage.
The showdown is cohosted in Iloilo, the country’s first United Nations Educational, Scientific and Cultural Organization (Unesco) Creative City of Gastronomy, by the Iloilo city government and the Iloilo Festivals Foundation, Inc. (IFFI), with support from hospitality partners such as Richmonde Hotel Iloilo and the Iloilo MICE Alliance. Organizers said the hosting aligns with the city’s push to highlight Ilonggo food culture on the national stage.
Seven competitions
The highlight of the showdown will be its wide range of seven competitions that bring together regional flavors, traditional practices and modern innovations.
At the forefront is the Regional Set Menu and Best Regional Ingredients, where teams and individuals will reinterpret Ilonggo staples.
Chefs will craft both traditional and modern versions of dishes such as “lumpiang ubod,” “adobado” or “ginataang isda,” and “muasi.” Other contests will spotlight specific ingredients, including bagoong or “ginamos,” “sukang tuba” and the iconic Ilonggo “valenciana,” each transformed into contemporary and heritage recipes.
Equally anticipated is the category on Traditional and Modern Regional Recipes, with beloved dishes like “kadyos, baboy, langka;” “pancit molo;” “la paz batchoy” and “tinuom” taking center stage. Here, competitors are tasked to demonstrate culinary skill while honoring authenticity, with some contests even providing stock bases for consistency, such as in the batchoy competition.
Moving toward lighter fare, the Pantry and Small Plates division showcases creativity in regional snacks and condiments. Participants will prepare “kinilaw,” pork barbecue, fried “lumpia,” and green mango achara salad, highlighting how everyday Ilonggo flavors can be elevated into modern “pica-pica” and pantry dishes.
Beverages, desserts and pastry arts
For beverage enthusiasts, the Beverage and Mixology categories promise flair and innovation. From flairtending routines inspired by Emperador and Fundador brandy, to cocktail and mocktail mixing with Don Papa rum and fresh fruit juices, competitors will test both showmanship and technique.
Coffee lovers will look forward to concoctions featuring Panay Robusta, while cacao enthusiasts will enjoy traditional and unique blends made from unsweetened Cabatúan tablea.
The sweet side of Ilonggo cuisine shines in the Regional Desserts and Sweets lineup. Participants will craft jams and preserves from ripe “langka,” prepare flambéed cassava bibingka, and plate creative renditions of bibingka “malagkit.” Traditional “kakanin” such as “baye-baye” will also be given the spotlight, ensuring that time-honored delicacies continue to be appreciated by younger generations.
Service artistry has its own place in the showdown through the Service and Presentation contest, where teams will execute table settings with floral centerpieces inspired by the festive spirit of Dinagyang, complete with menu and wine pairings.
Finally, the Cakes and Pastry Arts competitions bring elegance and creativity to the fore. These include three-tier Ilonggo heritage wedding cakes, restaurant-style chocolate cakes decorated on the spot and delightful baby cakes inspired by a fruit basket of ripe mangoes, bananas and pineapples.
Public updates from the city indicate continued coordination with local tourism and hospitality educators ahead of the competition, including briefings to align entries with the Balik Isla theme and judging standards.
With two days of live contests and evaluations, the showdown aims to surface regional techniques, revive lesser-known ingredients and spotlight stories behind dishes that define communities, thereby advancing both culinary skills and cultural preservation as Iloilo hosts the national stage.
