We might believe our local palate has savored its fair share of Filipino flavors. But when you put it in a larger scale — that's over a dozen regions and 7,107 (high tide or low tide?) islands — there's still a lot more gastronomical feasts in store for all of us. Why not explore more dishes in a Filipino buffet that highlights Luzon, Visayas, and Mindanao specialties? Eat all you can and take your tastebuds to a trip all around the Philippines as Executive Chef Sau del Rosario showcases Filipino cuisine at F Restaurant, F1 Hotel Manila's all-day dining outlet.
"LuzViMinda is about Luzon, Visayas, and Mindanao," Chef Sau shares about the hotel's buffet concept. The executive chef of F1 Hotel Manila has been traveling for almost twelve years, to places like Paris and Singapore, both colorful and lauded when it comes to their own cuisines. "When I came back," the chef says, "[I told myself that] one of my advocacies would be promoting Filipino cuisine."
As F1 Hotel Manila is Filipino owned and managed, it seems the fitting choice for the chef. "This was my first project last year,' Chef Sau says, "and we featured three chefs from Luzon, Visayas, and Mindanao. Last year was a very exciting moment for all of us." In 2013, they invited chefs from Luzon, Visayas, and Mindanao, all of whom showcased the best of Filipino cuisines from all regions. From Mindanao, they brought in curious things such as crocodile meat and durian pana cotta. For the Visayan chef, we were told, they even brought their own lechon. The Luzon chef introduced favorite dishes like ox tongue, the best of the northern part of our cuisine.
It was a delight to take a trip around the country, one plate at a time, during lunch at the F restaurant. The LuzViMinda spread is varied, ranging from traditional, modern, and fusion, all championing quite familiar Filipino flavors with little twists and turns to showcase how they can be unique and novel. Start with a spread of Pinoy inspired appetizers such as Kesong Puti at Bistek Sushi, Tinapa Sushi, Pako Salad with Salted Egg and Shrimp, and Pomelo, Green Mango and Shrimp in Bagoong sa Gata.
Mains change frequently, but look out for the Crispy Fried Catfish with Spicy Pumpkin and Coconut Cream, a personal favorite because of fish so tender embraced with a rich gata coating. Hungry folk craving for food leaning to the more traditional Pinoy fare can partake of Pancit Luglug, Chicken Pastel, and Papaitan; while modern fare like Pork Sisig Foie Gras and a Bagnet showcase (stuffed with bringhe, dried mango, and tablea) will surely hook in adventurous eaters. To sweeten your eat all you can at LuzViMinda, you can create your own halo halo, or nibble on some Chocnut Tablea Tartlets, Bibingka Cupcakes, or have unlimited returns to their suman station, among many other dessert options.
This Lenten Season, F1 Hotel highlights seafood dishes in their menu from April 17-19, 2014 (International Buffet resumes on Easter Sunday, April 20, 2014). Lenten Menu is priced at P699, with soup, main course, and dessert. Start with Tuscan style tomato and basil pesto soup with focaccia toast and fried cherry tomato: light and very tangy with that leafy pesto finish. Main course options include Steamed Baby Lapu-lapu Fillet with Mini Ratatouille, Lemon Capers Butter Emulsion, Saffron Potatoes; Lemon and Rosemary Roasted Chicken with Haricot Verts, Onion and Apple Marmalade, Roasted Potatoes, or Tofu Agedashi, Vegetable Pasta, Nori Shreds, Teriyaki Sauce and Forbidden Rice Pilaf. End your seafood feast with a luscious serving of Carmelized and Spiced Pineapple Tatin with vanilla ice cream and toasted almonds.
Tuscan Style Tomato and Basil Pesto Soup, Focaccia Toast, Fried Cherry Tomatoes
"This year, we want to level up LuzViMinda. Food is culture to me, so we want to incorporate art this time," Chef Sau says. For this year, there will be three featured chefs and three featured artists. F1 Hotel Manila's aim is to invite noted Filipino artists and personalities to LuzViMinda to celebrate our own diverse culture.
Expect outstanding local artists to showcase their work that will interplay with F1's cuisine. Chef Sau shares that noted shoe designer Brian Tenorio, artist-curator Anton Castillo, and filmmaker Alvin Yapan are slated to collaborate with LuzViMinda. "Expect the best of Filipino culture this coming May," the chef shares excitedly, "expect more food, more arts, the best of Luzon, Visayas, and Mindanao."
—
Buffet is open every day, for lunch it is 11AM-230PM and for Dinner, 6PM-10PM, at P1,399 per head. The Buffet will resume on Easter Sunday, April 20, 2014.
Like F1 Hotel on Facebook (f1hotelmanila), and follow them on Instagram and Twitter (@F1HotelManila).
