Got a tip? Send it to us at manila@coconuts.co.
In case you’ve been living under a rock, Manila just hosted a super important culinary event last weekend called Madrid Fusion. It was the first time the food event had been held outside of Spain. Over three days, regional cuisines from Luzon, Visayas, and Mindanao were served for lunch. Contrary to a commonly held observation that Filipino dishes don’t photograph well, these ones like Chef Roland Laudico’s kilawin photographed above, didn’t just taste good, they looked beautiful, too. Scroll down and salivate.
1. Balut by Chef Josh Boutwood
Josh Boutwood is the corporate executive chef of the Bistro Group — TGI Fridays, Italianni’s Restaurant, Fish & Co. — as well as the head chef of Restaurant Alchemy in Boracay. He served a refined version of balut (fertilized duck egg) with dehydrated sinamak, a local spiced vinegar. Italianni’s, 11th Avenue, Bonifacio Global City, Taguig. +63 2 8563890. 11am-9pm.
2. Morcon by Chef Myk Tatung
Chef Myk Tatung has long been an ambassador of Filipino cuisine. He recently closed his Chef Tatung Filipino restaurant in Taguig and will soon open a new one at a better location, we’re told. On Friday, he served this Filipino version of meat loaf. Watch this space for updates on Chef Myk’s new restaurant.
3. Kinilaw by Chef Rob Goco
Similar to South America’s ceviche. Chef Rob Goco is the mad genius behind popular restaurants across Metro Manila like Charlie’s Grind and Grill, Cyma, and Green Pastures. Visit Green Pastures 4/F East Wing, Shanrgi-La Plaza Mall, Mandaluyong. +63 2 6543219. 11am-9pm
4. Sinigang by Chef Mikel Zaguirre
Chef Mikel Zaguirre, head chef of Metro Manila’s favorite Locavore, served sinigang. That is a stew made up of meat or fish and vegetables made sour using different souring agents like tamarind, tomatoes, or even watermelon. Visit Locavore 10 Brixton St, Barrio Kapitolyo, Pasig. +63 2 6329600. 5pm-1am
5. Lechon Manok by Chef Josh Boutwood
Hard to believe above is the humble lechon manok, which is roasted chicken over charcoal. Visit Fish & Co. 4/F Outdoor Area, Trinoma, EDSA cor North Avenue, QC. +63 2 9162028
6. Laing by Chef Rob Goco
Laing is a spicy vegetable dish from the Bicol province. It’s usually made from dried taro leaves and coconut milk, and as Chef Rob Goco served it on Friday, it is a popularly paired with a pork dish. Visit Charlie’s Grind and Grill, 16 East Capitol Drive, Barrio Kapitolyo, Pasig. +63 2 5010137. 7am-12:30am
7. Sapin-Sapin by Chef Miko Aspiras
Sapin-Sapin is one of the many rice cakes you’ll find in the Philippines. Chef Miko Aspiras, of Le Petit Souffle and Scout’s Honor, serves a refined version that looks like chocolate mousse. Visit Le Petit Souffle 3/F Century City Mall, Kalayaan Avenue, Poblacion, Makati. +63 2 8863056. Sun-Thurs 11am-9pm, Fri & Sat 11am-10pm
8. Bam-i by Chef Ariel Manuel
If you’ve ever been around the 7,107 islands of the country, you’ll notice we have a tonload of noodle dishes. Bam-i is just one of them, from the Visayas region. We definitely love the height that Chef Ariel Manuel, of Lolo Dads, gave to this dish. Visit Lolo Dads Cafe, 899 President Quirino Ave, Paco, Manila. +63 2 5222941. 6:30pm-10:30pm
9. Sarsa Super Batchoy by Chef JP Anglo
Possibly the most masculine looking of the lot, Chef JP Anglo, of Sarsa restaurant, served this steaming bowl of batchoy, which is a noodle soup made with lots of pork, which supposedly originated in Iloilo. Visit Sarsa, 7th Avenue cor 25th Street, Bonfacio Global City, Taguig. +63 2 8660912. 11am-11pm.
11. Chicken Satti with Adlai by Chef Tippi Tambunting
Satii is the Philippine version of Satay, popular in other Southeast Asian countries. Our Satti hails from Zamboango, Mindanao, and here, chef Tippi Tambunting of Masseto restaurant, gives a dainty version of the grilled dish. Visit Masseto 114 Valero St, Salcedo Village, Makati. +63 2 3380929. 11:30am-2pm, 5:30pm-11:30pm.
12. An interpretation of Buntaa from Butuan, by Chef Jordy Navarra
Chef Jordy, of Black Sheep restaurant at BGC, whipped up Butuan province’s Buntaa. That’s coconut-stuffed crab swimming in coconut milk. Visit Black Sheep Penthouse W Building, BGC. +63 2 4784498. 6:30pm-1am.
13. Tuna Kilawin by Chef Roland Laudico
Another kilawin dish, this time made with tuna, was served by Chef Roland Laudico, of Guevarra’s restaurant in San Juan. Tuna, of course, is a popular catch in Mindanao. Visit Guevarra’s 387 P. Guevarra St, San Juan. +63 2 7051811. 11am-2pm, 7:30pm-10pm.
Photos: Madrid Fusion Manila/Facebook. View more photos here.
Reader Interactions