Story & photos by Bernard L. Supetran
It is the time of the year when the Filipinos’ sense of patriotism is rekindled as we observe the declaration of Philippine Independence from the 333-year rule of Spain. From the prominent display of the flags of the 1896 Revolution, to the music in the airwaves, to the prominent use of the mother tongue, the Filipino spirit waft in the air.
And those looking for novel and stylish ways to celebrate the occasion can rediscover the country’s rich culinary heritage through “Philippine Archipelago”, the Filipino Food Festival organized by Diamond Hotel Philippines, which runs until Independence Day, June 12.
The annual fest is made more exciting by celebrated Chef Myke “Tatung” Sarthou, who is curating an array of well-loved dishes from Luzon, the Visayas and Mindanao at the Corniche Restaurant for buffet lunch and dinner.
Chef Tatung is the resident chef and segment host of Kwentong Kawali ni Chef Tatung at ABS-CBN’s Umagang Kay Ganda, and author of the best-selling Philippine Cookery From Heart to Platter, published by ABS-CBN Publishing in 2016, a winner in the World Gourmand Awards.
Guests can start the gustatory adventure with all-time appetizers, such as Embutido, Kinilaw and Chicharon Bulaklak. Then head on to the soup section for a fill of warmth and comfort—from native Chicken Tinola na may Mais, and Iloilo’s famed Pansit Molo Soup and Nilagpang na Manok.
Satisfy your cravings for palatable must-try mains, such as the classic Kare-Kare, Adobong Pula and Kalderetang Kambing, a sought-after delicacy in northern Luzon. At the carving section, relish an assortment of juicy meats, such as Hamonado, the crispy Bagnet from the Ilocandia, Adobo Glazed Roast Beef and Lechon Belly Roll made famous in Cebu.
Wrap up the hearty buffet with a degustation of confectionery delights, such as the Champorado Mousse, Buco Merigue Pie, Halo Halo Flan, and the Durian Triffle, which is inspired by the “king of tropical fruits” that grow in abundance in southern Mindanao.
To provide a variation customers can always return to, Chef Tatung has prepared three cycles that will virtually take them to the archipelago’s 81 provinces and 7,641 islands, and everything in between. Some of the Spanish-influenced dishes have been jazzed up for a fresh twist to the what our taste buds have been accustomed to over the centuries.
For appetizers, there is Shrimp and Vegetable Okoy, the fun mixture of Pakwan at Tuna Kilawin, Lumpiang Ubod, Penuneng with Puto, Banana Meat Lumpia, Pomelo and Inasal Salad Poki Poki with Vigan Longganisa, Sinuglaw (sinugba and kinilaw) from the Visayas, and Quezong Puti on Pan de sal of southern Tagalog.
Of special note is a sexed-up edition of Sisig in Fried Wanton Cups, Pampanga’s iconic pork delicacy, which global foodie Anthony Bourdain bets as the gateway of Filipino food to be the next big thing in the American food scene.
Suam na Mais from Batangas and the exotic Lansiao of Cebu will provide a departure from the usual in the soup section.
For entrees, sink your teeth in Chicken Pastel, the Taosug Piyanggang Chicken, Bringhe, Mindanaoan Rendang, Binagoongang Mixed Seafood, Beef Morcon, Estopato, Prawns in Aligue Sauce, Steamed Fish in Banana Leaves, the signature Ilocano Dinakdakan and Bicol’s coconut milk-based Tinoktok and Sinaglay.
“This food festival represents my understanding of Philippine regional cuisines. As a chef and author, I have already exhausted stories from my own childhood and have journeyed far beyond my comfort zones to uncover recipes and ingredients from other families around the archipelago,” enthuses the noted Cebuano chef who has immersed himself in the local culinary tradition.
In 2016 and 2017 Sarthou represented the country and spoke in the Madrid Fusión Congress in Spain, the world’s most prestigious culinary event where he made a “strong case for a rich vein of Filipino cuisine, which is only just now being rediscovered”, according to former Saveur Magazine editor Colman Andrews.
Along with the delectable local fare, Corniche restaurant is also offering international flavors such as Japanese, Oriental and Mediterranean favorites. Complementing the feast is a lobby display of the exquisite Abel Iloco fabrics of Ylocos Heritage Arts and Crafts brought in by La Bon Vie Enterprises of actress Dina Bonnevie and Ilocos Sur congressman DV Savellano.
Image credits: Bernard L. Supetran, Diamond Hotel