|Andre Chiang’s presentation on “fermentation” at Madrid Fusion Manila|
It was a searing mid morning in tropical Manila.
But why Manila, some may ask, and not Hong Kong, Singapore or maybe even Bangkok?
Not until now.
In the recent 2015 edition of the San Pellegrino Asia’s 50 Best Restaurants awards published by William Reeds Business Media, Antonio’s at Tagaytay, Philippines, landed a prized No. 48 spot, a first for a Philippines-based restaurant since the inception of the regional list.
“Manila is developing by leaps and bounds,” said Lourdes Plana, director and founding partner of Madrid Fusion, “The gastronomic scene is expanding with the opening of new and very interesting restaurants and this will put the city on the world map as a new gastronomic point for consideration.”
According to Plana, Manila was the best of all the possible venues to organize the congress taking into account more than 370 years of common history, ties, cultural and culinary fusion between Spain and the Philippines.
At one of several collaboration dinners held between visiting and local chefs, Leung cooked alongside Jordy Navarra from Black Sheep, a modern Filipino cuisine stronghold.
Perhaps most impactful were the sharings by local chefs – amongst them movers and shakers of the local dining scene.
Any discussions on Filipino cuisine is incomplete without so much as a mention on adobo, the Philippines’ national dish of braised meat cooked with vinegar, animal fat and lots of garlic, and Claude Tayag of Bale Datung tackled the topic with aplomb.
|Omakase dinner at Mecha Uma|
To inform ourselves on the food scene, we braved the much-talked-about Manila traffic (it took almost an hour and a half to get to dinner) and descended on Mecha Uma at Bonifacio Global City one Friday night.
|Lobster from Sorsogon in green mung bean broth at Gallery Vask|
|Grilled leek at Antonio’s|