Chefs Roland and Jackie Laudico believe there are two things that hold back Filipino cuisine from breaking through globally: not enough people cook it, and there’s all that “instant crap”.
With regards to the former, the Manila-based culinary power couple are referring not only to households abroad, but also to Filipino chefs who are more adept in preparing international cuisines than their own. How do you get the message out without a messenger? But Chef Roland, more popularly known as Chef Lau, said that has started to change, crediting the recent global renaissance Filipino food has been enjoying, especially in key markets, such as North America and Australia.
While the tables are starting to turn on one issue, the other persists—and it’s more pressing.
“The No. 1 problem with Filipino cuisine is convenience products. The seasonings, [articifical flavors], all that instant crap. That’s what destroys Filipino cuisine,” said Chef Lau, ever a man of candor.
The Laudicos have always been ardent advocates of Filipino cuisine since entering the cooking and catering business 17 years ago. Owners of the popular Filipino buffet restaurant Guevarras in San Juan, the two have always been about promoting the traditional way of cooking Pinoy dishes and inspiring more people to do so.
Even when they travel abroad as guest chefs for food festivals in hotels and restaurants, they make it a point it’s Filipino flavors that they champion—without shortcuts, without substitutes. Before flying to such events, Chef Jackie even pulps the country’s favorite citrus, calamansi and bottles the extracts, just so she can serve the most authentic Filipino flavors everywhere.
Those displays of high-level commitment and masterful delivery have not gone unnoticed. Just before Holy Week, Chef Lau received a phone from Kenneth Gatchalian, a friend he plays basketball with, and the president of Waterfront Philippines Inc.
Gatchalian offered Laudico to do a collaboration for one of the F&B outlets of his hotels. Not only did the proud modern Filipino chef accept the proposal, but he also suggested they make it bigger with a food festival aimed at putting Filipino food on the global spotlight. “One of the reasons we agreed to do this for Waterfront is because it’s one of the few hotels that’s truly Filipino-owned,” Chef Lau said. “We see that as an inspiration.”
That paved the way for “UNO’s Modern Filipino Taste: A Filipino Feast for All Senses”. The vision-inspired food festival opened recently in Cebu at the UNO buffet and a la carte restaurants in Waterfront Airport Hotel and Casino in Mactan, and at the Waterfront Cebu City Hotel and Casino in Lahug. Both promotions are ongoing until August 31.
The foodfest features over 65 of the best dishes the Philippines and Cebu have to offer, and, of course, that starts with a diverse selection of lechon—Lechong Baboy, Lechon na Kambing and Lechon na Baka. For the lechong baboy, Chef Lau used for the first time a local sweet basil called sangig, making the favorite more aromatic.
The infusion of Cebuano ingredients and culinary techniques with modern twists are spread throughout the offerings. Another is on Chef Lau’s special version of the puso, or rice wrapped and boiled in woven coconut leaves, as he stuffed it with a surprise filling.
Aside from these dishes exclusive to the food promo at the two Cebu Waterfront properties, the celebrity chef also rolled new dishes, including the Pinaupong Nilasing na Manok, similar to the Western preparation of Beer Can Chicken. Chef Lau said one of the many variations he employed on the dish is that he cooked the chicken inside a palayok, or a traditional Filipino clay pot.
He also created for the first time Ngoyo Cones, which are deep-fried lumpia in a cone shape, and Sinigang Bites. A couple of Chef’s Lau signature creations also make an appearance at the promo, such as the Palabok Bites and Balut Shots.
As for the desserts, Chef Jackie offers modern treats worthy of equal commendation. Some stars in the selection include the Queso de Bola Cheescake and the Molten Tablea Chocolate.
Waterfront Cebu City General Manager Anders Hallden said Cebu should be known as a culinary destination not only in the Philippines, but in the whole world.
“When talking about Asian food, you’ll always hear about Thai, Vietnamese, Chinese, Japanese, but very rarely Filipino food,” said Hallden, who worked his way up the corporate ladder, coming from an extensive culinary background. “Filipino food has so many variations of flavors to offer that the world should be talking about. It starts here, as we celebrate all the best of Filipino food in one grand buffet.”
Next up for the Laudicos and the food promotion is the UNO restaurant at Waterfront Insular Hotel in Davao. That is scheduled in August, in time for the city’s Kadayawan Festival. “We’re going to experiment a lot in Davao. I’m predicting I’m going to use a lot of tuna,” he said, while Chef Jackie said she’s open to serving Durian Cheescake for the promotion.
Both added that they may even bring all dishes to the Manila leg of the promotion to complete a full circle.
“Their creations are the perfect recipe for the kind of branding we want for our group,” Waterfront Airport Hotel Manager Benhur Caballes said. “Chef Lau and Chef Jackie provide the final touches on food innovation and modern presentation that will surely promote modern Filipino taste across the Waterfront properties.”