Calling all chefs and foodies… Madrid Fusion is coming to the Philippines! I’m very excited to see our favorite Filipino and Spanish Chefs share the same stage in Madrid Fusion Manila. Get exposed to the fusion of flavors in one of the biggest and most-anticipated gastronomic events this year, which will run from April 24 to 26, 2015 at the SMX Convention Center.
To spice up the anticipated event, The Madrid Fusion Manila in partnership with SM held a demonstration with the Philippine’s finest representatives Chef Bruce Ricketts, Chef Rob Pengson and Chef Claude Tayag showcased their mastery in cooking, with a special participation from Chef JP Anglo.
Here’s a preview on what you can expect from our Pinoy Chefs at Madrid Fusion Manila:
Madrid Fusion Manila
April 24-26, 2015
SMX Convention Center, Pasay City, Manila Philippines
Telephone: +632 880 0410
Mobile: 0917-528-1931
Facebook: www.facebook.com/MadridFusionManila
Twitter: @madridfusionmnl
Instagram: @madridfusionmanila
Email: info@madridfusionmanila.com
Website: www.madridfusionmanila.com
Madrid Fusion series:
The demo was held at Sarsa Kitchen + Bar, Mall of Asia last Thursday April 16.
SARSA by Chef JP Anglo is making waves in the competitive dining scene, providing Filipino and Negrense Food with contemporary touches while using the best local ingredients.
Check out our previous review of Sarsa:
Sarsa prepared delectable dishes and popular Filipino Street Food…
We liked the Pritson (Fried Lechon) Pancake with hoisin sauce, which we find is the Filipino version of the traditional Chinese peking duck pancake. Php 270
I liked the unhealthy crunchy and chewy “Panit” (Chicken skin). 🙂 Php 170
We love the Bacoleño version of isaw (chicken intestines) called tina-e brushed with achuete oil, we find it a much cleaner way of eating chicken intestines as they are cleaned inside out. Be sure to try it with the local vinegar called langaw. Php 165
You should try the healthy inasal tofu brushed with achuete oil. Namit (delicious)! Php170
But what everyone was anticipating for, is the demonstration from these four renowned chefs.
Our first chef is Chef Bruce Ricketts of the absurdly delicious chef driven restaurant Mecha Uma. He is also known to be one of the youngest chefs in Manila, and owes much of his understanding and appreciation of ingredients to his mentor, Jason Kribb
Chef Bruce Ricketts showed us how he prepared his Seared Prawns with Marinated Saba, Avocado and Burnt Coconut Vinegar.
He took advantage of our abundant supply of suahe (white shrimp), which is one of the favorite ingredients in the international scene, by using it as a main ingredient in his dish.
Sarap! It had the right tangy flavor from the vinegar and the sweetness and creaminess from the avocado, without overpowering the shrimp.
Check out our previous review of Chef Bruce’s Mecha Uma:
Celebrity Chef Rob Pengson is known for his rebellious and inventive style of cooking in the degustation restaurant The Goose Station.
Chef Rob Pengson’s Mango Tapioca Surprise, is an easy dessert to make using our mouth-watering Guimaras mangoes . The dessert was a yummy guilt-free treat using fresh mangoes, silken tofu, sago, fried lumpia wrapper, red rice and milk.
Check out our previous reviews of Chef Rob’s Restaurants:
- The Goose Station’s Degustation
- SHINE BAKERY & CAFE: Chorizo Rice & Chashu! @ShineBakeryCafe @SMAuraPremier
- OTKB: Olive Tree Kitchen & Bar First Look… @BoniHighStreet
Our next chef is known for his Kapampangan cuisine, Chef Claude Tayag bringing the most popular Filipino dish pork adobo, with his version of Adobo ni Juan Tamad and Adobong Puti.
Adobo ni Juan Tamad is prepared by boiling all the ingredients (slow-cooked pork with garlic, vinegar, soy sauce and pepper) and serving it right away. Taste just like home!
The Adobo Puti is the classical way of serving adobo. It is prepared using patis (fish sauce), braised with its own juice and a cup of water until the meat becomes tender.
Chef Tayag insists that you don’t serve adobo the same hour as it is cooked. Instead, let it marinate for a day to bring out the perfect adobo flavor.
Check out our previous review of Chef Tayag’s Bale Datung:
To round up the demo Chef Jayp Anglo from Sarsa prepares his unique dish Bangus Spring Rolls with Talangka Vinegar and Batikulon Mang Tomas Sauce.
We liked how he used his Negrense heritage and used local ingredients to create his flavorful sauces.
We are proud with our chefs artful skill in creating wonderful meals, it is such a delight to know that the Philippines has so much excellence to offer in the culinary world. We can’t wait for more at this coming Madrid Fusion Events!
Madrid Fusion Manila is the first culinary festival with Spain and Asia’s legendary chefs Andoni Luis Aduriz, Elena Arzak, Quique Dacosta, Ramón Freixa, Francis Paniego, Paco Roncero, Mario Sandoval, Paco Torreblanca, André Chiang, and Alvin Leung.
Presenting the Philippines’ own diverse and imaginative epicurean traditions are chefs Fernando Aracama, Margarita Forés, J Gamboa, José Luis “Chele” Gonzalez, Pepe Lopez, Rob Pengson, Bruce Ricketts, Myrna Dizon, Claude Tayag, and Juan Carlos de Terry.
Madrid Fusion Manila
April 24-26, 2015
SMX Convention Center, Pasay City, Manila Philippines
Telephone: +632 880 0410
Mobile: 0917-528-1931
Facebook: www.facebook.com/MadridFusionManila
Twitter: @madridfusionmnl
Instagram: @madridfusionmanila
Email: info@madridfusionmanila.com
Website: www.madridfusionmanila.com
Gourmet Weekend Market from April 24-26 where a premium selection of cheese, tapas, wine, local finds and special bundles shall be made available in partnership with SM Supermarket and Hypermarket.
Spanish-themed fiesta with music, dancing, food and drinks on April 26 at the Sky Park lawn of SM Aura Premier
For the complete schedule of events at SM Malls, visit on Facebook here at https://www.facebook.com/smsupermalls or @smsupermalls on Instagram. For more information on how to register at Madrid Fusion Manila 2015, visit http://www.madridfusionmanila.com/