A Slow Food Festival of Farmers, Origins, and Fresh Opportunities
Terra Madre Asia Pacific 2025, the first regional edition, will take place November 19–23 in Bacolod City, positioning the city as the center of the Slow Food movement in Asia & the Pacific. This bi-annual event will feature farmers, chefs, mixologists, and Slow Food advocates from across the region. Its official launch on September 9, 2025, at North Forbes Pavilion brought together culinary superstars, respected food media, and passionate advocates.
Here’s a primer on Terra Madre Asia Pacific and why you shouldn’t miss it:
Table of Contents
- About Terra Madre Asia Pacific
- Why Bacolod?
- Terra Madre Asia Pacific Chefs
- Ark of Taste Tastings
- Terra Madre Slow Drinks
- Terra Madre Asia Pacific Launch
- Terra Madre Asia Pacific Dinner
- Final Thoughts
About Terra Madre Asia Pacific
Terra Madre Asia & Pacific 2025 will hold its first regional edition in Bacolod City, Negros Occidental, from November 19–23, 2025. Under the theme “From Soil to Sea: A Slow Food Journey Through Tastes and Traditions,”the five-day event will gather farmers, fishers, indigenous leaders, chefs, academics, and cultural advocates to celebrate food biodiversity and sustainable food systems. Hosting 2,000 delegates from 20+ countries at the Provincial Capitol Lagoon, the program will feature exhibits, tastings, conferences, and community meals, drawing thousands of regional visitors.
About Terra Madre
Founded by Slow Food in Italy, Terra Madre is a global network of food communities working to defend biodiversity, promote food sovereignty, and create sustainable food systems rooted in local traditions. Its biennial gathering, Terra Madre Salone del Gusto in Turin, is recognized as one of the most important events on food policies in the world.
Thematic areas and highlights
The event will be organized around a series of thematic spaces and activities that reflect the diversity of Asia-Pacific food cultures:
- Foodways Exhibition: A centerpiece showcasing four iconic staples of the region — rice of Southeast Asia, spices of South Asia, soy of East Asia, and taro of Australia and the Pacific Islands. Through interactive displays and storytelling, visitors will see how these foods shape cultural identity and biodiversity.
- Education Pavilion: Programs for children and adults centered on taste education and sensory experiences, helping participants understand biodiversity and make informed food choices.
- Slow Food Coffee Coalition: An interactive journey from farm to cup, with tastings, workshops, and stories highlighting the region’s coffee traditions and the push for fair and transparent practices.
- House of Slow Food: A central hub introducing the philosophy of Slow Food and its global and regional projects.
- Public Talks and Conferences: Open forums where farmers, Indigenous leaders, cooks, youth, and policy makers discuss issues such as climate resilience, food justice, and sustainable agriculture.
- Terra Madre Kitchen and Taste Workshops: Guided tastings, chef collaborations, and cooking demonstrations showcasing regional ingredients and techniques.
- Slow Drinks, Market, and Street Food: Spaces dedicated to organic farmers, producers, sustainable drinks, and diverse regional street foods. These will highlight local ingredients while also featuring the Ark of Taste, Slow Food’s international online catalogue of endangered heritage ingredients that are sustainably produced, unique in taste, and rooted in distinct eco-regions. Sample Ark of Taste products from Negros Occidental and Western Visayas include batuan (Garcinia binucao), kadyos (pigeon pea), criollo cacao (such as Bago City’s heirloom cacao), artisanal muscovado sugar, and traditional salts like tultul and budbud.
- Community Kitchen: A communal dining area where representatives from all 61 barangays of Bacolod will cook and share traditional dishes, turning the event into a living expression of local heritage.
Get Involved
Apply as a delegate: nichole@slowfoodnegros.com
Partnerships & sponsorships: frauline@slowfoodnegros.com
Why Bacolod?
Carbin Reef, Negros Occidental — a 32,000-hectare protected marine sanctuary and part of the Slow Food Community in Sagay.
Destination for Food Tourism – Bacolod and Negros promote not just food, but a broader vision of changing the food system, while boosting sustainable tourism and inclusive community growth.
Rich Marine Biodiversity – Home to the center of marine biodiversity, with a 32,000-hectare marine reserve, Negros Occidental offers exceptional seafood such as kinilaw, alongside traditional fishing practices that support biodiversity conservation.
Cris Fadriga, organic farmer and member of the Slow Food Community in Bago, cultivating Criollo cacao in Bago, Negros Occidental.
Unique and High-Quality Ingredients – The region boasts Ark of Taste treasures and some of Asia’s finest produce, from sea bass and razor clams to organic rice, organic coffee, and the world-renowned Criollo cacao variety.
Living Culinary Heritage – Culinary traditions are preserved and celebrated, from ancestral house food experiences in Silay City to beloved heritage snacks like empanada and lumpia.
Divina at Fresh Start Organic Farm in Hacienda Maquina, Silay, Negros Occidental.
Organic Capital of the Philippines – With over 20,000 hectares of land dedicated to organic farming, Negros Occidental has been at the forefront of the country’s organic movement for nearly 20 years.
Model for Food System Change – The region demonstrates how government and private sectors can work together with communities to advance organic farming, sustainable food practices, and fair tourism.
Organic farmer Divina raising free-range native black pigs at Fresh Start Organic Farm, a Slow Food site in Hacienda Maquina, Silay, Negros Occidental.
Championing Food Biodiversity – Local producers and Slow Food communities highlight rare, indigenous, and endangered ingredients, ensuring they are valued and passed on to future generations.
New Destination for Sustainable Gastronomy – Bacolod City , the Slow Food Hub in Asia, is positioning itself as the hub for sustainable gastronomy, with strong collaboration between government, private sector, farmers, artisans, and chefs.
Teddy Cañete, coffee farmer from Minoyan, Murcia, Negros Occidental.
Strong Food & Culture Connection – Negros’ gastronomy is intertwined with its vibrant arts and cultural scene, offering experiences that celebrate both creativity and heritage.
Immersive Food Experiences – Visitors can take part in unique sustainable gastronomy experiences, such as multi-course tasting menus at fish farms, coffee trails, and cacao farm visits, and soon, Slow Food Travel.
Terra Madre Asia Pacific Chefs
Terra Madre Asia & Pacific 2025 | Chef Bios
INTERNATIONAL
Johanne Siy (Singapore / Philippines)- Asia’s Best Female Chef 2023 by Asia’s 50 Best
Wes Kuo (Taipei)- Owner-chef of Embers, Green Michelin Star Chef known for terroir-driven tasting menus.
Chef Hafizzul Hashim – Fiz Singapore – Green Michelin Star Chef
Lordfer Lalicon (USA)- Chef-owner of Kaya, the first Filipino restaurant in Florida to earn a MICHELIN Green Star, and a 2024 James Beard Awards finalist for Best New Restaurant
Christina Rasmussen (Denmark / USA)- Co-founder and head chef at FURA (Singapore)
Melissa Miranda (USA)- The chef-owner of Musang in Seattle, Food & Wine Best New Chef (2022)
Romy Dorotan (USA / Philippines)- Veteran chef of Purple Yam and co-author of Memories of Philippine Kitchens, which won the IACP Jane Grigson Award
William Wongso (Indonesia)- Often described as Indonesia’s culinary ambassador
Chef Ross Magnaye (Australia) – co-founder of Serai in Melbourne, whose famed tacos sisigearned praise as “the best dish” Gordon Ramsay has tasted in years
Ardika Dwitama Tjandra (Jakarta)- Pastry chef at August, the Jakarta restaurant named Asia’s One To Watch 2023 by Asia’s 50 Best Restaurants
LOCAL (PHILIPPINE–BASED CHEFS)
Jordy Navarra (Manila) -Chef-owner of Toyo Eatery and Panaderya Toyo, multi-time Best Restaurant in the Philippines on Asia’s 50 Best lists, winner of Gin Mare Art of Hospitality Award in 2025
Thirdy Dolatre & John Kevin “Nav” Navoa(Makati/Rockwell) -Co-owners/chefs of Hapag and Aya
Miko Calo (Manila) -Butuan-born chef who owns Taqueria Franco and Tatler Dining PH Chef of the Year 2022
Chele González (Manila / Tagaytay / Cavite) -Chef behind Gallery by Chele and Asador, Asia’s 50 Best/Discovery
JP “Jepe” Cruz (Makati)- owner of Inatô – Tatler Best Restaurant of the Year 2025
Stephan Duhesme (Manila)-Chef-owner of Metiz and Automat, listed among Asia’s 50 Best Restaurants.
Yuichi Ito – (Makati, Philippines) -Japanese-Filipino executive pizza chef at Crosta Pizzeria in Makati, ranked 2nd in Asia-Pacific and 12th worldwide in the 50 Top Pizza World 2024 list.
Don Patrick “Don” Baldosano (Parañaque) -Chef-owner of Linamnam – Tatler’s Rising Star
Tony Boy Escalante (Tagaytay)-Restaurateur behind the Antonio’s Group (Antonio’s, BalayDako, Breakfast at Antonio’s, etc.), 2015 Asia’s 50 Best alumnus
Aaron Isip (Manila)- Chef-owner of Balai Palma, who earned Gault&Millau’s Trophée Espoir Île-de-France in 2015
Patrick Go (Makati) -Head chef/partner at Your Local and Lanai by Fresh Start
Angelo Comsti (Manila) – Chef-owner of Offbeat Bistro and bestselling food writer and editor whose book Also Filipino (2020) catalogs regional dishes and the stories behind them
Rhea Rizzo (Cavite) -Chef-owner of Mrs. Saldo’s
Bettina Arguelles (Manila) – The first Filipina executive chef of a five-star hotel in the Philippines and formerly Culinary Operations Director at Sofitel Manila
Tina Legarda (Paranaque)-Chef-owner of Bamba Bistro and Kumba
Kaos Siargao (Siargao Island) – an interdisciplinary initiative that fosters creativity in gastronomy, with Roots Siargao as its first concept. Led by Chef Ines Castañeda, Chef Filippo Turrin, Chef Daan Overgag, Marina Castañeda, and Ricardo de Sousa, the collective highlights innovation, sustainability, and cultural storytelling through food.
Charles Montañez (Taguig / BGC) – Executive chef and co-owner of Mamacita and Liyab
Datu Shariff Pendatun III (Manila / Mindanao) -Chef, writer, and heritage-cuisine advocate focusing on Muslim Mindanao foodways
David Amoros (Manila) -Barcelona-born, self-taught chef behind El Born and La Pastisseriaand member of Slow Food Catalonia for 15 years
David del Rosario (Siargao) Chef-owner of CEV: Cevicheria + Tacos
Dedet de la Fuente (Manila) – The “Lechon Diva” behind Pepita’s Kitchen, famous for stuffed lechon degustations and high-profile pop-ups overseas
Erwan Heussaff + FEATR (Manila) – Food/travel storyteller and founder of FEATR, Winner of the 2023 James Beard Media Award (Social Media Account)
Miguel “Cabel” Moreno (Quezon City / Mindanao) -Tausug chef-restaurateur known for Palm Grill and projects championing ZAMBA SULTA (Zamboanga, Basilan, Sulu, Tawi-Tawi) flavors
Chef Waya Araos-Wijangco (Baguio / Quezon City) Chef and owner of Gourmet Gypsy Café
Gerald Montelibano (Manila) -Executive sous chef at Cibo di Marghi, Bacolod-born talent bringing Negrense roots into Manila’s fine dining kitchens.
Andre Malarky (Siargao) – owner and executive chef of Wild Siargao in General Luna, where he champions a “GLOCAL” philosophy—blending global techniques with locally sourced Filipino ingredients.
Rhea and Jayjay Sycip (Cavite)-Chef and Owners of The Fatted Calf
NEGRENSE CHEFS (NEGROS OCCIDENTAL – BASED)
Don Colmenares (Negros Occidental) -Chef behind SAUMA in Hinigaran, a destination, hyper-local tasting menu built almost entirely on Negros produce
Nico Millanes (Bacolod) -Chef and Portiko Café founder invited by Raffles Hotel Singapore to its Regional Hawker Series to showcase kansi to an international audience.
Mark Lobaton Enting’s (Negros) -Second-generation “Kinilaw Artist” carrying on the Lobatonfamily’s celebrated raw-seafood tradition
Ark of Taste Tastings
Chefs KEVIN NAVOA and THIRDY DOLATRE of HAPAG
Kadios Miso Piaya with Prawn Salad
ARK OF TASTE feat. KADIOS
I love piaya, and this is a savory take—made like a pizza with kadios miso.
Chef DAVID AMOROS of EL BORN MANILA
Mini Savoury Cheesecake Tart from Negros Cheese with Wild Honey, Asin Tibuok and Homemade Sundried Tomato Jam
ARK OF TASTE feat. ASIN TIBUOK
This is one of the best savory cheesecakes we’ve ever tried—we went back 3–4 times!
Chef ANGELO COMSTI of OFFBEAT BISTRO
Sustainable Negros Blue Crab and Egg Salad on Black Broas
ARK OF TASTE feat. SUSTAINABLE NEGROS BLUE CRAB
The standout dish of the night featured black broas topped with blue crab meat and ikura.
Chef TINA LEGARDA of KUMBA and BAMBA BISTRO
Pili Braised Pork Belly with Inihaw na Talong Crema, Annato-Coffee Sarsa, Pineapple Mostarda,
Pickled Onions and Pan de sal
ARK OF TASTE feat. PILI & BARAKO COFFEE
Loved the complex layers of flavor—the pili and Barako-braised beef was packed with umami.
Chef PAT Go OF YOUR LOCAL and LANAI
Beef Pares Osso Bucco with Molo Crisp and Grana Padano Cheese
ARK OF TASTE feat. MUSCOVADO
A delicious snack of molo crackers topped with beef pares inspired by osso buco flavors.
Chef CHARLES MONTAÑEZ of LIYAB and MAMACITA
Tanigue. Ensaladang Kamatis At Itlog na Maalat, Cured Bihod, 12mo Marang Miso
ARK OF TASTE feat. SAGAY MARANG
Just one bite of tanigue with the chef’s marang miso.
DEDET DELA FUENTE Lechon Diva of Pepita’s Kitchen
Lechon Meat with Roasted Garlic, Dahon ng Sampaloc, Rosemary, Mini Pandesal, Grated Panocha on Skin Finished with Tultul Salt
The Sawsawan: Divalicious Sauce, Batwan Jelly, Dayap Patis Aioli
ARK OF TASTE feat. BATWAN
Loved the lechon meat with batwan jelly and Divalicious chili sauce—better with rice.
Terra Madre Slow Drinks
Love the variety of slow drinks and our favorite was the Kamias Cordial.
Mixologist Arkadius Rybak | Toma Toma
• Green Mango and Coconut Deguiri
Bonifocio White Rum, Pickled Green Mango, Coconut Oil, Lime. Tultul Solt
• Virgin Green Mango and Coconut Daquiri Coconut Water, Pickled Green Mango, Coconut Oil, Lime, Tultul Salt
Mixologist Kalel Demetrio | Agimat at Ugat Foraging Bor & Kitchen,
Alab Distillery and Lanai
• Terra Madre Sour
Marong, Lambonog, Santol, Calamansi Liqueur, Tultol, Calamansi
• Santol Spritz
Santal, Kaffir Soda, Yutukon
Mixologist Ken Alonso | Proudly Promdi
• Tapuey Pomelo Spritz
Pedronan Tapuey, Pomelo Infused Aperol, Pineapple Soda, Soda Water, Toasted
Rice Tincture
• Kamias Cordial
Coconut Water, Kamias Cordial, Cali Soda and Soda Water
Terra Madre Asia & Pacific 2025 | Mixologist Bios
INTERNATIONAL
Danny Childs (USA)- Ethnobotanist and James Beard Media Awardee
Danny Park (South Korea)- General Manager and bar leader at Zest (Seoul), repeatedly recognized as Best Bar in Korea and ranked No. 2 on Asia’s 50 Best Bars 2025
Agung Prabowo (Hong Kong / Indonesia)- Co-founder of trailblazing bars The Old Man and PENICILLIN. Asia’s Best Bar 2019 by Asia’s 50 Best Bars, Ketel One Sustainable Bar Award (Asia’s 50 Best Bars 2021)
Sasha Wijidessa (Singapore / Denmark)- Co-founder and drinks lead at FURA, winner of Asia’s 50 Best Bars’ Ketel One Sustainable Bar Award (2024)
Daniel Nguyen (Vietnam / USA)- Founder and master distiller of Sông Cái Distillery, World Gin Awards 2025 – Vietnam Country Winner
Renate Spurlock (USA) bar manager at Kaya Orlando and Bayani Bar, the first restaurant in Florida to receive a Michelin Green Star (2024)
Anna Ye (Vietnam/USA) founder of Anna Ye Tea, named one of Imbibe’s 75 to Watch in 2024
Rishot Laloo (India) head mixologist at Shad Skye in Shillong, ranked among the Best Bars in India 2024.
LOCAL (PHILIPPINE-BASED)
Niko Tiutan (Metro Manila) -One of Tatler Best Philippines Rising Star in the bars category. Beverage director at Ito, Tatler Best 20 Bars in the Philippines 2025
Ron Cruz (Metro Manila) –Co-owner of Fat Cat, Tatler’s Best Bar 2025 and Campari Red Hands Asia Philippine finalist
Arcadius Rybak (Pampanga)- owner of upcoming bar Toma Toma + bar consultant behind award-winning programs at Zuma and Rosewood’s DarkSide (Asia’s and World’s 50 Best Bars).
Jessie Qi (Siargao Island) –Owner-operator and bar manager of Last Chance, Tatler Best Philippines 20 Best Bars
Kalel Demetrio (“Liquido Maestro”) (Metro Manila)-Forager-mixologist and co-founder behind concept bars Agimat/Alamat and the new Alab Distillery
Ken Alonso (Ilocos Norte / Metro Manila) –Founder of Proudly Promdi, a platform for community-made Philippine spirits, wines, and cocktail experiences.
Frances Ang (Metro Manila)-MONIN Cup Philippines 2024 Champion and Manila Marriott Hotel’s first female bartender
Aly Lorenzo (Quezon City) first Filipina to win the Diageo World Class Philippines Bartender of the Year (2023) and a global Tanqueray No. Ten Challenge champion
Terra Madre Asia Pacific Launch
Terra Madre Asia Pacific 2025, the region’s largest sustainable gastronomy event and the first edition outside Turin, will be held in Bacolod City, Negros Occidental from November 19–23, 2025. The five-day gathering will bring together over 2,000 delegates from 20+ countries for exhibits, tastings, conferences, and community meals. The event establishes Bacolod as the Slow Food Hub of Asia and Center for Sustainable Gastronomy, and Negros Occidental as the Organic Capital of the Philippines, spotlighting Asia-Pacific’s culinary traditions within the global Slow Food movement.
At the launch, guests enjoyed cocktails and appetizers made with Ark of Taste ingredients—heritage products that are unique, sustainable, and tied to local ecosystems. Dishes and drinks were crafted by a stellar lineup of Terra Madre Chefs including Kevin Navoa & Thirdy Dolatre (Hapag), David Amoros (El Born Manila), Angelo Comsti (Offbeat Bistro), Tina Legarda (Kuma & Bamba Bistro), Pat Go (Your Local, Lanai), Charles Montañez (Liyab, Mamacita), and Dedet de la Fuente (Pepita’s Kitchen). They were joined by mixologists Arkadius Rybak (Toma Toma), Kalel Demetrio (Agimat, Alab, Lanai), and Ken Alonso (Proudly Promdi)—showcasing the richness and creativity of the Philippine food and beverage scene.
The program opened with an introduction to Terra Madre Asia & Pacific (TMAP) 2025, followed by a welcome from Ramon “Chin Chin” Uy Jr., Slow Food Councilor for Southeast Asia, and a teaser video previewing the November event in Bacolod. Key speeches highlighted the event’s regional and global significance: Congressman Albee Benitez on Bacolod as the Slow Food Hub of Asia, Paolo di Croce on Terra Madre’s impact on biodiversity and food sovereignty, and Tourism Secretary Christina Garcia Frasco on sustainable food-tourism partnerships. The evening concluded with a symbolic inter-agency signing of support involving government officials, partners, participants, and sponsors.
The launch concluded with a sustainable, locally-sourced sit-down dinner curated by Amado Fores (Margarita Signature Catering). Congressman Javi Benitez highlighted his support for Slow Food and its link to local producers and sustainable development, while Reena Gamboa, Executive Director of Slow Food Philippines, led a celebratory toast to the first-ever Terra Madre Asia-Pacific 2025.
With the Manila launch complete, attention now turns to Bacolod City, host of the historic regional edition from November 19–23, 2025, where farmers, chefs, policymakers, and food communities from across Asia-Pacific will celebrate food diversity, exchange knowledge, and promote a sustainable food future. Bacolod’s rich culinary traditions and agricultural heritage make it an ideal venue, embodying Terra Madre’s mission to preserve biodiversity, strengthen small-scale producers, and champion good, clean, and fair food for all.
Terra Madre Asia Pacific Dinner
Tuesday, 9 September 2025
A sustainable, locally-sourced sit-down dinner curated by Amado Fores (Margarita Signature Catering)
Tinola of Gifts from the Philippine Seas
A Philippine-inspired Cacciucco — a rich, tomato-based seafood stew
Featuring Lapu-Lapu fillet, Bulacan river prawns, Capiz scallops
Finished with saffron maionese, fennel shavings, and tarragon oil
Surprisingly good—generous seafood in a hot, flavorful tomato soup, though slightly salty.
Handmade Fresh Pappardelle
with Batangas Duck Ragù
topped with Parmigiano Reggiano
The flat pasta was handmade, with generous chunks of duck topped with Parmigiano cheese.
Braised Angus Short Rib “Inihaw”
with Davao chocolate jus, porcini & Sagada boletus
served over Kasubha tinigib “polenta”
accompanied by minted sigarilyas & native corn guisado
The main dish stole the show—braised Angus short rib on polenta, with sigarilyas and corn to balance this meat dish. Sarap nito!
Latte alla Caramella
inspired by the classic Filipino Leche Flan
with Kesong Puti espuma & Batangas cacao biscuit
Coffee or Tea
Not too sweet, with just the right creaminess and silky texture—a perfect ending to the Terra Madre preview.
Final Thoughts
We are proud of the Slow Food Negros team for making the Terra Madre Asia Pacific in Bacolod a reality. I can imagine that this would be the best international food event in the country launching the farmers as superstars, transforming our food system to champion good, clean, and fair food for all, and to showcase ingredients that we should preserve and celebrate.
See you in Bacolod for the first ever Terra Madre Asia Pacific on November 19-23, 2025!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We were media guests of Terra Madre Asia Pacific 2025.
P.S. This was the best launch event I’ve attended—well curated delicious food and drinks, top food personalities in attendance, and full support from government partners.
Galing! Congrats, Chin Chin and Reena!