Philippines Earns Recognition As A New Gastronomic-8 Country

Bacolod City's world famous Chicken Inasal.

The Philippines has just been included as one of the New Gastronomic 8 (G-8) emerging markets of influence in world cuisine by the Hongkong-based marketing and communications agency, Catch On, in their new report entitled The Future of Food.

The report states that there is a new food order with an appetite for cuisine that defies conventional classification, and where dishes are inflected by mismatched ingredients or prepared in ways that question traditional techniques. The report further states that cross border migrations and population melting-pots have produced a generation of “third culture chefs” that innovate their culinary traditions and are mixing ingredients and techniques in unimaginable ways.

This is where the Philippines has come in as a member of the New G-8 countries. Food is an important part of Philippine culture and Filipinos take their culture of food seriously. The cross-pollination of culinary influences in Philippine cuisine mirrors the country’s colourful historical influences and these influences are amplified and interpreted gastronomically for the world by a young breed of bold and tech-savvy Filipino chefs. As more Filipinos travel overseas, they bring with them their culture of food. Philippine ingredients and the country’s signature dishes like adobo, kinilaw, and sisig are slowly making their way into international kitchens.

“Overseas, the Philippines’ colorful influence can be found in restaurants like Jeepney and Pig & Khao in New York, or Filipino-born, Austin-based Paul Qui’s eponymous restaurant,” according to The Future of Food report.



“There’s a growing movement to preserve and document culinary artisanal traditions that have survived generations simply because they came out of family kitchens. We’re seeing more self-trained chefs launching restaurants, more men cooking at home, the continued move away from any notion of fine dining, the growing influence of street food, and the popularity of culinary tourism. This is the new culture of food,” the report adds.

Aside from the Philippines, other countries included in the New G-8 are China, Iran, Israel, Korea, Mexico, Peru, and Vietnam.

“We are most pleased to announce that as a result of the recently-concluded global culinary events here such as Madrid Fusion Manila and World Street Food Congress, the Philippines is now gaining more recognition as an emerging country, whose indigenous ingredients and culinary excellence are increasingly finding their way into world cuisine. The fact that the organizers of the prestigious Madrid Fusion decided to hold the first and only Asian edition in the Philippines signalled to the rest of the world the growing influence and importance of Philippine cuisine and the Filipino talent. As more travellers are starting to choose their travel destinations and plan their itineraries based on the food culture of a place, this is definitely an added boost to Philippine tourism,” Tourism Secretary Ramon Jimenez, Jr. enthused.

—From the Department of Tourism

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Philippines Earns Recognition As A New Gastronomic-8 Country

Saturday, April 30, 2016 Food

The Most Expensive Dish In This Cafe is PhP50! Find out where it is!

Spaghetti in Basil Peanut Pesto (Php 50), with grilled shrimps, eggplant, kalobay and tomatoes.

Peanut Curry (Php 50) with chicken, vegetables (squash, jackfruit, eggplant, okra) and brown rice.

Italian Wrap (Php 50) with shrimps, eggplant, tomatoes, homemade pesto and lettuce.

In this cafe, THE MOST EXPENSIVE DISH COSTS JUST 50 PESOS!  How could this be when all of the food at this cafe is organically grown?  Photographer Andreo Bongco explains this unique find in Negros Island, the Sweet Spot of the Philippines.Some of my favorite outtakes from a recent pro-bono shoot with Welcome Home Foundation's Natural Garden Cafe in Bacolod.

All of the food at this cafe is organically grown, prepared and cooked by the deaf-mute, but probably the best thing about this cafe is that THE MOST EXPENSIVE DISH COSTS JUST 50 PESOS. Weird right? Let me explain.

As I've mentioned before, one of my advocacies as a photographer is to provide pro-bono (free) imaging work to organizations which strive towards the common good. By taking pictures and writing about their efforts, it is my little way of helping them market what they believe in.

Natural Garden Cafe is one such organization I've come to help because it recruits, trains and employs the deaf-mute of Bacolod at their cafe. The deaf and mute are given dignified jobs with fair salaries and are trained excellently in HRM and the culinary arts.

Aside from this, the cafe takes on a farm to table approach in its dining. All the vegetables and meat are grown on the restaurant's grounds either in pesticide free vegetable beds, or in aquaponic fish tanks to raise awareness for a more natural diet free of GMOs and preservatives. 


Now you may ask, why all of this for JUST 50 pesos? (Don't believe me yet? I posted the menu here just in case) The cafe prices their meals this low because their aim is not make a profit, rather it is to allow everyone (most especially low income workers) an alternative to cheap GMO and preservative laden food that people are so used to eating nowadays.

If you're interested in seeing what this bold yet well meaning cafe has to offer, drop by their alfresco cafe anywhere from 10AM to 5PM from Monday to Friday. (Better to go there during lunch because most of their food is sold out come 2PM).

They are located on the right side of the road entering Villa Valderrama Subdivision along Lacson Street going to the North of Bacolod past CountryMart.

I swear, you will not regret visiting it. Neither will your wallet, your tummy or your lymph nodes.

Photos and words by Andreo Resurreccion Bongco.

The Most Expensive Dish In This Cafe is PhP50! Find out where it is!

Sunday, January 24, 2016 Cafes, City-Bacolod, Food, Fun Tips, More Fun In The Philippines, Places, Restos

Noel Bazaar: The Christmas Shopping Experience

Noel Bazaar, known as one of the longest-running Christmas bazaars in the country, is now back on its 15th year!

Enjoy the one of a kind shopping experience once more on December 18-20, 2015 at the SMX Convention Center.

Noel Bazaar: The Christmas Shopping Experience

Friday, December 04, 2015 Arts, City-Pasay, Exhibitions, Food, Lifestyle, Metro Manila, Tradeshows

TRADITIONAL JAPANESE FARE AT MINAMI SAKI

Executive Chef Kimito Katagiri

Minami Saki, which means “flowers in bloom” in Japanese, opened last October 2014 to offer its distinctive take on Japanese cuisine in the Ortigas Business district. It veers away from the current katsu – ramen craze and differentiates itself from other Japanese restaurants by staying true to the authentic and traditional cooking of its Executive Chef, the legendary Kimito Katagiri.

Chef Katagiri’s career in the country spans more than three decades. He made his mark in some of Manila’s finest dining establishments such as Ginza (Manila Hotel), Inagiku (Shangri-la Hotel Makati), and Yanagi (Midas Hotel and Casino). Now, Katagiri-san practices his craft at Astoria Plaza in Minami Saki, where fresh sashimi, fusion sushi, and many other familiar Japanese specialties are served in old-school luxury and grace. 

The restaurant creates a mood of sophistication through minimalist design. Designers Ivy and Cynthia Almario adopted an earthy color scheme where everything reminds you of sunlight, a fresh breeze, and of course, the promise of flowers in bloom. With cozy dining booths and longer tables for larger groups, the restaurant can comfortably fit 50-60 people. 

Aburi Sushi (5 Kinds)

Authentic and traditional Japanese cuisine is something Minami Saki never fails to deliver, from the design, décor, cutlery and dinnerware used, the overall ambiance, down to the food itself. The menu reflects Chef Katagiri’s creatively crafted balance of simple Japanese elegance and the Filipino taste for fusion, which he learned from years of living in the Philippines.

Meals here start off with Naguro Nota, a complimentary appetizer made of tuna and onion bits soaked in vinegar. Afterwards, you can choose to partake in Chef Katagiri’s signature dishes. Aburi Sushi is a unique take on sushi served “slighty burned.” Composed of tuna, salmon, eel, hamachi, and lapu-lapu with aburi sauce, it is a perfect fusion of East and West. Another signature dish is Kaki Papaya Yaki, a unique pairing of oysters embedded in papaya and miso sauce. The bright orange papaya contrasts its sweetness with the natural saltiness of the oysters to provide a unique and tasty combination. Other dishes to sample include Moriawase Sashimi Take (melt-in-your-mouth cuts of fresh fish), Katsuju (pork cutlet), Ebi with Tamago Sauce (king prawns in sweet egg sauce), and Tempura Maki among others.

If you want a veritable treat, Minami Saki by Astoria will give you an authentic Japanese feast you will never forget. Minami Saki by Astoria is open daily from 11:30 am to 2:30 pm and from 6:00 pm to 10:30 pm and is located at the ground floor of Astoria Plaza, 15 J. Escriva Drive, Ortigas Business District, Pasig City 1600. For table reservations, please call 687.1111

By John Tanjangco l Photography by Raymund Isaac & Steve Fortaleza

TRADITIONAL JAPANESE FARE AT MINAMI SAKI

Monday, September 07, 2015 Astoria Hotels and Resorts, Food, Food-Restos

4th Year Anniversary of the Negros Museum Cafe

Tucked away in the PHINMA Gallery of the Negros Museum along Gatuslao Street, the Negros Museum Cafe has served only the best cuisine that the local produce has to offer.

Veering away from preserved meats and products, the Cafe’s head chef and proprietor, Guido Nijssen, has chosen to use only the freshest ingredients found in local markets. Fresh artisan bread, smoked ham, bacon, and different kinds of cheese are prepared every day.

Join us in the 4^th year anniversary celebration of a true Negrense experience, the Negros Museum Cafe.

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PHL Has The 2nd Best Food In The World - CNN Poll

The saying that eating is more fun in the Philippines has been validated in a recent international poll as Filipino food took the spotlight by making it to number 2.

In a Facebook poll, CNN asked "Which destination has the world's best food?"

The Philippines made it to the second spot with 1,528 votes just behind Taiwan which received 8,242 votes.

"Blessed with an abundance of seafood, tropical fruits and creative cooks, there's more to Filipino food than the mind-boggling balut (duck embryo)," CNN wrote.

Last April, the Department of Tourism along with other agencies hosted Madrid Fusión Manila, which was viewed as an opportunity for the Philippines as a gastronomical destination in Asia.

"This is an effort of the Department of Tourism to make sure Manila, as it represents all Filipinos, retakes its place as one of the most important gastronomical capitals in this part of the world," Tourism Secretary Ramon Jimenez Jr. said. 

Top food critics like Andrew Zimmern and Anthony Bourdain praised Filipino food, even saying it's going to be the next big thing.

Aside from Taiwan and Philippines, six other Asian countries made it to the list:


    Taiwan
    Philippines
    Italy
    Thailand
    Japan
    Malaysia
    Hong Kong
    India
    Greece
    Vietnam


"Clearly, Asian food is on people's minds these days. That or we have a lot of readers in the region who want to support their homeland's culinary prowess. With the exception of Italy and Greece, every place on our list is in Asia," CNN wrote.

PHL Has The 2nd Best Food In The World - CNN Poll

Tuesday, June 16, 2015 Festivals, Food, Negros Trade Fair

Filipino Delicacy - Biko (Recipe)

How to make Biko - a favorite Filipino delicacy.

Biko

Ingredients:
2 kg glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts (reserve coco milk)

Procedure:
1. Cook glutinous rice in water just like you do with plain steamed rice.
2. In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
3. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
4. Spread evenly on platter (or bilao) lined with banana leaves.
5. Slice and serve.

credits to Sally Estrella for the recipe

Filipino Delicacy - Biko (Recipe)

Saturday, May 30, 2015 Food, Hot, Recipes