The regional lunches at Madrid Fusión Manila (MFM) have been a delicious highlight of the three day gastronomic event, as our very own local and Philippine-based talents and chefs create food based on a specific theme. This year, th MFM regional lunches by the Department of Agriculture worked on different themes per day, departing from the traditional regional focus of Luzon, Visayas, and Mindanao. The three lunches were led by Undersecretary Berna Romulo-Puyat, and highlighted local and sustainable products, following this year's MFM theme: "Towards A Sustainable Gastronomic Planet."
Day One was curated by Angelo Comsti and was all about the beloved Filipino grain, rice, in interesting ways and means. The focus is on heirloom rice–varieties in the country that have been passed on through generations and grown the traditional, old-fashioned way. Day Two placed on the forefront the love for nose-to-tail, offal, and things in between that we nibble on; it was curated by Nina Daza-Puyat, Sasha Lim-Uy Mariposa, and Idge Mendiola. Aside from our eating lifestyle of consuming all parts of the animal, the dishes in the lunch highlighted maximizing every part of local ingredients like cacao and coconut. Day Three, curated by Alicia Sy, put the spotlight on two key ingredients: corn and seafood.
DAY ONE: RICE
- Chefs: Myke Tatung Sarthou (Agos), Miko Aspiras (Le Petit Souffle), Happy Ongpauco-Tiu (Pamana Restaurant and Tsokolateria), Nicco Santos (Hey Handsome), David Cruz and Paul Samson (Nestle Professional Philippines and 5060 Restaurant), Dino Dizon (The Smoking Joint), AJ Reyes (Privatus Dining) Kevin Tuason (Tahanan Bistro), Kristine Lotilla (Freezer Burn), Peachy Juban (Shortcrust), Francis David and Raul Bolledo (The Test Kitchen MNL)
- Booths: Dedet dela Fuente-Santos (Pepita's Kitchen), El Union (Kiddo Cosio), Machiavelli Chocolatier (Raul Matias), Kalel Demetrio (Liquido Maestro)
DAY TWO: NOSE-TO-TAIL
Chefs: Sunshine Puey (Gourmandise by Sunshine), JP Anglo (Sarsa), Francis Lim (Tipple and Slaw / NAV Modern Thai), Kalel Chan (Raintree Restaurants), Niño Laus (NINYO Fusion Cuisine / Alamat), Patrick Go (Black Sheep), Mikel Zaguirre (Locavore), Jay Angeles (No Reservation)
Booths: The Moment Group, MNL Creamery, Risa Chocolates, Mama Sita. ABV Bar, Pedro Brewery, Hiraya Bakery
DAY THREE: CORN AND SEAFOOD
Chefs: Margarita Fores (Grace Park/Cibo), Claude Tayag (Bale Dutung), Miguel Vargas and Justin Golangco (Bucky's), Tina Legarda (Bamba Bistro), Alec Santos (Belle & Dragon), Mark Tan (Hibana), Edgar Sanuy (La Lola Group of Restaurants), Raul Fores (Made Nice Supper Club), Tippi Tambuting (M Dining)
Booths: Malagos, Fresh Start, Mama Sita, San Miguel, Destileria Limtuaco, Homegrown Organics, Purefoods and CDO
—
The Regional Lunches of Madrid Fusión Manila 2017 is sponsored by the Department of Agriculture (DA). Madrid Fusión Manila 2017 was held from April 6 to 8, 2017, at the SMX Convention Center, Pasay City. It is the first and only Asian edition of Madrid Fusion, a Spanish gastronomy congress organized annually since 2003, bringing together prestigious and innovative chefs from all over the world.
For more information about Madrid Fusion Manila, visit madridfusionmanila.com and connect with them via Facebook (/MadridFusionManila), Instagram (@madridfusionmanila), and Twitter (@madridfusionmnl).
