FILIPINO CUISINE ELEVATED TO GREATER HEIGHTS

PRESS RELEASE

PR-055-2022

(24 September 2022, Singapore) The Philippine Embassy in Singapore, together with Mama Sita’s, San Miguel Beer, Tourism Promotion Board (TPB) Philippines, and Philippine Airlines (PAL), and in support of Filipino chef Michelle Adrillana and the World Gourmet Summit, took pride in featuring Filipino food fusion at the prestigious World Gourmet Summit on 10-13 August 2022 at the Nest at One Farrer Hotel.

In celebration of National Day of Singapore, Marcus Tan, One Farrer Hotel’s executive chef, partnered with Chef Michelle to come up with specially-curated Filipino dishes with Singaporean flair. The four-day cultural and gastronomic experience used Filipino products and ingredients which are also available in Singapore. Below are the culinary highlights of the food diplomacy event:

Kulawong is a creamy appetizer consisting of roasted eggplant, burnt coconut and coconut milk (gata).

Gapang (crawl), one of the main courses, features escargot (kuhol in Filipino), laksa butter, crab fat, and crispy noodles with a hint of spice.

Three kinds of Xiao Long Bao in Philippine flag colors consist of Lobster, Wagyu, and Cornish Hen Tinola makes the Sabaw (soup).

A one-of-a-kind Adobo version of cod fish, pickled tomato and fennel salad

This main course named Asal (english: attitude) is patterned after Inasal, a Filipino-term for chicken marinated dish cooked in charcoal/grill under a bed of cooked adlai grains.

This main course named Sipa features bakwa (beef jerky), fried garlic adlai, sunny side up quail egg, and pineapple vinegar.

Known as the “King of Fruits”, the Sorbetes features durian and sea salt in this palate-cleansing sweetener in the midst of flavorful dishes.

Linamnam is the umami of all the featured courses consisting of arancini, crispy roast pork belly (liempo) on top of apple atsara with torched foie gras on the side.

The final main course Mechado with a twist: braised beef short ribs with puffed potato ball poured in a roasted tomato jus on a bed of heirloom carrots complete the menu.

Aside from flavorful main courses, Chef Michelle’s dessert named Tamis (sweet) features ube (purple yam) kaya, ube tart, and ube cheesecake.

The menu courses were paired with wine during its launch on 10 August 2022 in a private dining experience in the private villas of One Farrer Hotel.

This collaboration is part of the Philippine Embassy’s food diplomacy initiatives in Singapore to encourage appreciation of Filipino dishes by the international community. -END

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