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Lately, there’s been talk about Filipino cuisine dominating the culinary scene next year, with its tangy flavors attracting intrigued palettes from all over the world.
Well, it looks like you don’t need to wait for 2015. As early as now, our kinilaw has been making the rounds online, giving people an idea of what Filipino cuisine is like. Don’t you think the dish perfectly exemplifies our affinity for zesty and piquant taste?
It started in mid-2014, when celebrated Fil-Am chef Paul Qui shared his recipe for Filipino-Style Ceviche with Coconut Milk with Food & Wine magazine, declaring it as his go-to raw-seafood starter.
Then this week, Karla Mendoza, executive chef of Pizzeria Mozza in Singapore, just posted her Kilawin na Yellowfin Tuna on Mario Batali’s official website, saying that she typically makes it on holidays as an ode to her grandmother, Pilar Marco.
Well, both primers will be given a boost come February 2015 when restaurateurs Margarita Forés and Myrna Segismundo head to Spain to talk about…kinilaw. They were invited to talk about this Pinoy favorite at Madrid Fusion, an annual food convention and exhibition, which attracts chefs, foodies, and industry players all over the world.
It’s a stage that will definitely put not just kinilaw, but our local ingredients and flavors to the forefront, hopefully giving our cuisine the appreciation, appeal and interest it truly deserves. Exciting times ahead!
(Main photo: ascientistinthekitchen.net)
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