PRESENTED BY
Guagua Longganisa Rice, Scrambled Egg, Chicharo, Shiitake, and Micro Greens Paella.
Truffle-infused Inaniwa Pasta with Mushroom and Asparagus.
Portuguese Salt Cod Breaded with Thai Tamarind Sauce.
Salmon Risotto. Kofta Skewers.
Some of the best creations from Philippine restaurants Kai, Abe, Café Adriatico, Vikings, and lechon giants Lydia’s and Mila’s lined the buffet tables for everyone to sample and enjoy on Fri, Apr 8, 2016, at SM By The Bay in Pasay City.
It was the welcome dinner for the delegates of the 2016 Madrid Fusion Manila (MFM), the only Asian edition of Madrid Fusion, the most important international gastronomy congress in the world, celebrated annually in Madrid since 2003, and for the second time in the Philippines this year.
Since its inception, Madrid Fusion has claimed (and pretty much succeeded) to bring together the most acclaimed avant-garde chefs from across the globe.
This year’s theme was in line with the celebration of the 450th anniversary of the Galleon Trade that linked Asia with the Western World: “The Manila Galleon: East Meets West.”
According to the exhibit organizers, this theme meant to “expand the gastronomic conversation further, not only between two countries but between two very different parts of the world.”
And how — chefs from East and West met to discuss, collaborate, and explore possibilities that would give birth to new, wonderful dishes.
Though the actual demos were done during the exhibit proper (Apr 7-9 at the SMX Convention Hall), the dishes at the welcome dinner at SM By the Bay nevertheless equally impressed and illustrated the best of East-West collaboration.
Aside from the dishes mentioned above, there were different kinds of yakitori (chicken meat, chicken skin, and shiitake mushroom); Grilled Bacon, Garlic Aioli, Mustard, and Arugula on Cuapao; and classic lechon, which was roasted then and there, its skin turning golden and toasty and juices dripping, right before the guests’ hungry eyes.
Particularly interesting were the Taco with 10-hour Roasted Beef U.S. Belly, Scallion Kimchee, Vinegared Red Onion and Grilled Corn; Aklan Oysters with Bicol Uni, Japanese Ebiko, Micro Greens, and Ponzu Ceviche; Empanada with Salted Egg; and White Chocolate Soup with bits of Sticky Rice and Mango Sorbet.
Drinks were provided by iconic brands like San Miguel (whose Cerveza Negra was a perfect foil to the Oysters) and Tanduay, plus Don Papa Rum, now fast becoming a favorite of rum initiates and connoisseurs alike.
Spotted in the crowd at SM were gastronomes Gaita Fores, recently named Asia’s Best Female Chef and proponent of MFM; Anvil marketing manager Gwenn Galvez, whose company has published the country’s top cookbooks; Perkin So, AVP of SM Mall of Asia; Lourdes Plana of Floro de Debate; Iñigo Cañedo and Mielle Esteban of of Arum Estrategias SL; DOT Director Verna Buencuseco; and Joaquin San Agustin, SVP of SM Supermalls.
Attendees who weren’t able to speak to the chefs personally were given the chance to “meet” them via the short program, where they were introduced by host Gelli Victor.
Also seen at SM were chefs representing the East: Michael Aspiras (Philippines), chef of Scout’s Honor, Le Petit Soufflé, and Garde Manger; Kevin Cerkas (Indonesia), of Cuca; Leah Cohen (a Fil-American chef in New York), of Pig & Khao; Amy Besa and Romy Dorotan (Philippines) of Purple Yam Manila and New York; Yoshihiro Narisawa (two-star Michelin chef from Japan) of Narisawa; Myke Sarthou (Philippines) of Alab; David Thompson (Thailand) of Nahm; Nurdin Topham (Hong Kong), of Nur; and Jungsik Yim (South Korea), of Jungsik.
From the West were: Fernando Perez Arellano (Spain) of Zarana; Richard Camarena (Spain) of the eponymously-named Ricard Camarena; Benjamin Byruch (New York); Jordi Butron (Spain) of EspaiSucre; Dani Garcia (Spain) of Dani Garcia; Angel Leon (Spain) of Aponiente; Virgilio Martinez (Peru) of Central; Enrique Olvera (Mexico) of Pujol; three-star Michelin chef Joan Roca (Spain) of El Cellar de Can Roca El Cellar de Can Roca; Antonio Sanchez de Mora (Spain); Ana Karime Lopez (Peru); and Jorge Vallejo (Mexico) of Quintonil.
A breathtaking fireworks display followed the formal welcome, which then segued into an electric performance by Team Vibe.
The food and drinks flowed well into the night even after the stage lights dimmed. Seemed the guests couldn’t get enough. We don’t blame them — we’re already waiting with bated breath and eager tastebuds for the next Madrid Fusion Manila!
