Philippine ‘kinilaw’ takes center stage in Madrid Fusion 2015
The gastronomic summit Madrid Fusion is all about innovation, with a lineup of international chefs presenting the latest food trends and techniques.
The gastronomic summit Madrid Fusion is all about innovation, with a lineup of international chefs presenting the latest food trends and techniques.
For the Madrid Fusion, Myrna Segismundo of Restaurant 9501 and Margarita Fores of Cibo will present ‘kinilaw,’ the first time the Philippines will show one of the “cooking” techniques of the country in this international forum.
Just before the storm on Sunday, Baguio weather was glorious. The sun shone and the temperature was just cool that it didn’t require sweaters or jackets during the day. So, it didn’t seem quite like work to judge once more in the annual culinary competition of the Hotel and Restaurant Association of Baguio.
I don’t normally take breakfast, but Corine offered one of her four croissants. “You have to try it,” she said. “It’s made with homemade butter by a friend from Brittany.”
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
The food festival was billed a repeat performance of Myrna Segismundo at The Peninsula Manila. One year has passed, and now she was going to have her cooking again at The Pen’s Escolta which offers a daily buffet, and at the Lobby.
At the preview of Lasang Pinoy at the Escolta of The Peninsula Manila, featured chef Myrna Segismundo told guests that there was no better way to explain one country’s cooking than through stories.
Just a few weeks after arriving from a Filipino food festival in New Delhi, India, Myrna Segismundo had to prepare for another at the Edsa Shangri-La, Mandaluyong. The next day,
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