Why Pinoy food was served at top Madrid hotels

RITZ HOTEL GOYA RESTAURANT 2

MADRID, Spain — For two consecutive nights, all-time Filipino favorites such as sinigang, adobo, ginisang munggo, kinilaw were served for dinner at two 5-star hotels in Madrid.

The two-night Filipino banquet was part of the city’s Gastrofestival 2015’s “Dinner with the Stars”.

Star chefs from around the world including top Filipino chefs converged to prepare dinner at the Spanish capital’s most important hotels and restaurants, where residents and tourists can have a taste of diverse gastronomic experience for a special price.

The elegant 1886 mansion Relais & Chauteaux Hotel Orfila was the first to play host to an equally elegant Filipino dinner held on the evening of February 3.

ABS-CBN Restaurant 9501’s Chef Myrna Segismundo with the assistance of Bale Datung’s Chef Claude Tayag took over Jardin de Orfila’s kitchen.

CHEF SEGISMUNDO AND CHEF TAYAG PREPARING SISIG(1)

They prepared chicken inasal, tinapa, and sisig for appetizer. Fish and seafood kinilaw were served for the second course, ginisang munggo for third course, pork ribs adobo with papaya and green mango atchara and steamed rice for main course.

For dessert, they served ginataang bilo bilo and turon with chocolate tablea.

SISIG INASAL TINAPA BY SEGISMUNDO

 

GINATAANG BILO BILO TURON CHOCOLATE TABLEA

Kapeng barako, salabat, and calamansi liquor were also offered to the guests after the meal.

On the following night, Cibo’s chef Margarita Forés with the help of an all-Filipino crew made food artistry and special treats for the Goya Restaurant of the chandelier-clad Ritz Hotel.

CHEF GAITA FORES EXPLAINING EACH PLATE TO RITZ HOTEL STAFF

Forés prepared fish kinilaw, barquillos, Negrense kadyos, and chicharon for appetizer.

Sinigang na hipon at isda sa batwan was served for the second course, pancit guisado with mushroom and chorizo for third course, sugpo sa taba ng talangka with adlai and calamansi ice cream for fourth course, before ending with beef short ribs adobo with atchara, gata, and Cordillera rice.

Dessert featured mango with latik, maja blanca, and melted pastillas de leche with chocolate.

KINILAW KADYOS BARQUILLOS AND CHICHARON BY GAITA FORES

 

SINIGANG SA BATWAN BY GAITA FORES

Segismundo and Forés also also introduced ingredients that can only be found in the Philippines such as calamansi, chocolate tablea, kapeng barako, adlai, and heirloom rice from the Cordilleras.

“It has been a very excellent opportunity to be able to promote Philippine cuisine, Philippine gastronomy… We are trying to promote more Spanish tourists to go to the Philippines and gastronomy is one of the ways to do it,” said Philippine Ambassador to Spain Carlos Salinas, who was present in the dinner together with his wife Isabelita, agriculture and tourism officials, and Spanish and Filipino press.

DINNER AMBASSADOR CARLOS SALINAS DEPARTMENT OF TOURISM OFFICIALS AND FILIPINO AND SPANISH PRESS

It was first time for Spanish Alfredo Garcia Reyes, food writer for El Mundo’s YoDona magazine, to try Filipino cuisine.

“The quality of the product, the flavors, (it’s) very different from the Spanish food but (there) are similarities between Spanish cooking and Filipino cooking,” said Garcia.

The Gastrofestival 2015 coincided with international food summit Madrid Fusión where Segismundo and Forés also made history with their participation as presenters of Filipino cuisine “kinilaw”.

The two are looking forward to further promoting Philippine gastronomy in the holding of Madrid Fusión in Manila, which is slated on April 24-26 at Mall of Asia SMX Convention Center. Daniel Infante Tuaño, ABS-CBNnews.com

Watch the related TV report aired on Balitang Global, TFC, ABS-CBN:

 

 

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