Kinilaw impresses international crowd in Madrid Fusion

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Filipino chefs took to the Madrid Fusion stage in Spain to present our very own kinilaw on Feb 2. It’s a culinary milestone for Philippine cuisine. 

Chefs Margarita Forés and Myrna Segismundo introduced the much-loved dish before a crowd of hundreds.

The two chefs talked about the history and composition of kinilaw and presented three versions, each inspired by the produce of our Luzon, Visayas and Mindanao.

The crowd’s reaction was quite warming and fulfilling. Its tangy flavors certainly intrigued palets from around the world. As a member of the Philippine contingent, it’s hard not to feel proud after watching the whole presentation.

It was only about time, too, that the rest of the culinary world be properly introduced to our dear ol’ kinilaw. It has, after all, been getting a lot of buzz lately.

In July 2014, celebrated Fil-Am chef shared his kinilaw recipe with Food and Wine magazine, while Karla Mendoza of Pizzeria Mozzeria shared hers in Mario Batali’s website.

Perhaps this particular kinilaw primer at Madrid Fusion will finally crack the world open to the goodness that is our kinilaw and  to our cuisine.

There were many people responsible for the production of the whole presentation, including credible sources like Patrick and Pia Roa of Patricio’s Restaurant in Taguig. Qatar Airways and NutriAsia also helped in making the project possible.

Margarita Fores presents at Madrid Fusion. Together with Myrna Segismundo, the duo demonstrated 3 types of kinilaw.

This is Myrna Segismundo’s version of kinilaw, one of the 3 versions presented.

Crowd tasting

Crowd tasting 

Photos: uralde.net

This story first appeared in Coconuts Manila. For more food stories, go to Coconuts Manila.



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