The heat was on in Knorr’s Test Kitchen at the Greenbelt 3 Open Park recently to introduce a new product: Knorr SavorRich Liquid Meaty Seasoning.
Despite the hot, sunny weather and the occasional sprinkle of rain (which made the heat worse), foodies and media attendees flocked to the event.
Long tables were set up, occupied by four well-known chefs—Nicco Santos of Your Local, Happy Ongpauco-Tiu of the Happy Concept Group, Josh Boutwood of Savage and Helm, and Kalel Chan of Raintree. They cooked dishes on-site, which the guests gladly munched on.
Kristine Go, Unilever Philippines marketing director for food, introduced the pork and chicken variants of the Knorr liquid seasoning.
“What’s great about the Knorr SavorRich Liquid Meaty Seasoning is that it doesn’t dry out the meat, unlike the powdered variants. The liquid seasoning, apart from making it tastier, makes the dish juicier as well,” she said.
“The liquid format gives a rich flavor because it can deeply penetrate the meat,” she added.
The seasoning, Go pointed out, is great for sautéing, basting and marinating, and is perfect for grilled, fried, and stir-fried dishes.
“It’s the first time we are doing a launch like this,” she said. “Knorr is better known for its saucy and soupy dishes. With this new liquid seasoning, we’re penetrating a new market.”
Following the product launch, guests indulged in the chefs’ dishes.
Santos served nasi goreng ikan bilis and coffee pork ribs. He is well-known for his unique take on Singaporean and Malaysian comfort food.
Preparing Filipino cuisine with a twist, Ongpauco-Tiu provided guests with meals like honey garlic fried chicken, and bangus and tofu salpicao. The dishes brought back childhood memories, especially her garlic fried chicken, which resembled our late mother’s own recipe.
Boutwood created Western-inspired meals such as pork skewers with cilantro mint salad, and roasted chicken and barley porridge.
Chan presented his own take on Asian fusion with pork sisig gyoza, and togerashi karaage with rice mayo.