Tasting Filipino Heritage at “Salo”

Culture / December 18, 2016

I’m very glad that Filipino food is finally getting the spotlight it deserves. For the longest time now, our cuisine has lacked the same amount of exotic appreciation overseas despite our chefs’ endless inventions and twisted fares. But now that we’re getting our share of the stage, we’re also at risk of being too comfortable with what we have achieved.

Hence when I got invited to “Salo: Preserving the Philippines’ Food Heritage,” a dinner in special collaboration with Asia’s Best Female Chef Margarita Forés, I know there’s still so many culinary possibilities.

The table setting

The table setting

The menu

The menu

In partnership with Rockwell Land Corporation and Hinge Inquirer publications F&B Report, Inquirer RED, and Southern Living, the event was held last Nov. 8 at the Edades Tower. It was the perfect night for a throwback to old Filipino flavors and an ode to innovation. And just when we thought we’d know what Chef Gaita had in store, she prepared a menu that was beyond our imaginations.

To start, guests were served delicious iced blue ternate and rosella teas. Appetizers of Kinilaw—her version consisted of fresh tuna with roasted native white corn and corn sprouts—and Kadyos, Organic Pork with Langka and Smoked Kesong Puti Mousse were passed around. They came in solo servings, making it a perfect pre-main course munch.

Kadyos Organic Pork with Langka

Kadyos Organic Pork with Langka

Next up was the Adlai Risotto, a humble plate with adlai (a type of grain similar to rice) crackers and etag (salted pork meat) crisp. It was a tasty transition to our first entrée, the Dry Sinigang of Mackerel sa Miso-Batwan. Chef Gaita’s concoction was a yellow Filipino and red Japanese miso duet with heirloom vegetables. For the beef entrée, we had Braised Grass-fed Beef Bistek Tagalog with roasted squash, onion hay, and winged beans. By this time of night, I was already full to the brim given all the new flavors we got to taste but as with any good dinner, the dessert puts the icing on this cake.

adlai-risotto

Adlai Risotto

Dry Sinigang of Mackerel sa Miso Batwan

Dry Sinigang of Mackerel sa Miso Batwan

braised-grass-fed-beef-bisket-tagalog

Braised Grass-Fed Beef Brisket Tagalog

We had coconut in three ways: in creamy panna cotta, latik glaze and crumble, and smoked coconut meringue. Each one had its own character, making eating coconut not tiresome and incredibly exciting.

Coconut 3 Ways

Coconut 3 Ways

While it was great having this feast, what made it even better was dining with friends. I’m looking forward to having more Filipino-themed dinners and hopefully, more friends to eat with.

janina-dizon-hoschka-lailani-gotao-lala-wong-loraine-caw-candy-dizon-chris-bonoan-michelle-lao

From L-R: Janina Dizon-Hoschka, Lailani-Gotao, Lala Wong, Loraine Caw, Candy Dizon, Chris Bonoan, Michelle Lao

tricia-centenera-and-paolo-cabalfin

Tricia Centenera and Paolo Cabalfin

From L to R: Nicole Gonzales, Sonja Ocampo, Tanya De La Paz, AM Moreno, TC Alvarez, Pam Lopez, Margarita Forés, Juana Yupangco, Marielle Po, Chris Daez, Barbie Pardo, Kat Holigores

From L to R: Nicole Gonzales, Sonja Ocampo, Tanya De La Paz, AM Moreno, TC Alvarez, Pam Lopez, Margarita Forés, Juana Yupangco, Marielle Po, Chris Daez, Barbie Pardo, Kat Holigores

 


F&B Report, Filipino Food, Food, Hinge Inquirer, Inquirer RED, Margarita Fores, Rockwell, Salo, Southern Living

STORIES YOU MAY LIKE

SOCIAL MEDIA

LATEST STORIES
INSTAGRAM