Filipino chefs, rejoice!
We’re all typically fascinated with international food trends, from celebrity chefs down to new dishes. While this isn’t completely a bad thing, we can’t let the global craze get to us–the local food scene has much to be celebrated about, too! This is the idea behind Mission: Manila, and here are 8 things that would convince you to participate in the promotion of all things proudly Pinoy.
1. It’s a long-term project to promote local chefs and Filipino cuisine
In the heat of all the Madrid Fusion madness, food-lovers all over Manila raved over the flock of Michelin star chefs who came our way. Despite this, there was one food writer in particular who felt the need to give a bigger, brighter spotlight to chefs in the local scene–a desire to make the international speaker-chefs, including World’s 50 Best No. 1 Chef Joan Roca, experience a real Filipino dinner.
2. It’s the brainchild of top food writer, Margaux Salcedo
Margaux Salcedo, food writer for the Philippine Daily Inquirer, truly saw the tremendous work of the Department of Tourism at Madrid Fusion. Still, though, she felt the local chefs deserved a dedicated segment to just Filipino food–to give them a stage as big as Madrid Fusion. This is how Mission: Manila came about.
3. Within 5 days, the first Mission: Manila was set up
In less than a week of calls and preparations, the first dinner was set up–as one proudly local chef created his menu in no time. On April 9, 2016. Mission: Manila was launched in cooperation with Raffles & Fairmont Makati, Alex Ong and Rey Lee of Artisan Cellar Wines, and Olive and Aaron Limpe-Aw of Destileria Limtuaco.
4. First featured chef: Claude Tayag, El Kusinero
Claude Tayag, the genius behind the famous Bale Datung of Pampanga, was the first featured chef in Mission: Manila. Creating a 10-course menu in such a small amount of time was no easy feat, but he executed it flawlessly. He aptly called his dinner, “El Kusinero.”
5. 10 courses, 100% Filipino, 100% Creative
Tayag used all local ingredients, from the appetizers down to the desserts. Some of these creative dishes include Pakwan Two Three (red and yellow watermelon, kesong puti, glazed pili nuts, honey-mansi vinaigrette), Guava Gazpacho (chilled Pampango guava soup served with freshwater prawn), and Fish-charon (crispy tilapia skin with Pampango burong hipon and fresh mustard leaves). All of which paid homage to his province, Pampanga.
6. The first dinner was for the benefit of the Kidapawan farmers
Like the conferences at Madrid Fusion, the first Mission: Manila dinner included a talk that accompanied the dinner–some kind of storytelling of what goes behind each dish, its inspirations, and what makes each component proudly Filipino in itself. Not only was it proudly local, but it was also held for a cause.
7. It will be accessible to a wider audience
You might be wondering, ‘How can I get involved in Mission: Manila?’. Even though the first featured dinner mostly involved and invited other food writers, Margaux Salcedo dishes out her plans of creating an event in the furture that wouldn’t necessarily be a formal dinner–where an even wider audience can participate.
8. Watch out for the next featured chefs
With the Mission in place, we can all definitely look forward to the promotion of Filipino cuisine–not just through local celebrity chefs but also up-and-coming ones, who are all equally talented. Expect more plans from Mission: Manila as we keep up with their next steps–and who knows, the next one just be right around the corner–Independence Day, maybe?
If you love local cuisine and want to discover all the many great Filipino restaurants out there, just download the Booky app and search “FILIPINO” to see all your choices! Don’t forget to share your food photos with us by tagging us on Instagram @bookyapp and #bookymanila!
Hooray, Filipino food!
