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A Patriotic Buffet

2 months ago

A Patriotic Buffet

Phyllo-wrapped Salmon with Itlog na Maalat and Lato Tempura

Phyllo-wrapped Salmon with Itlog na Maalat and Lato Tempura

F1 Hotel Manila delights and excites with flavors from 7107 islands

Words and photos by Angeli De Rivera

 

Remember the saying “too many cooks spoil the broth?” When Decker Gokioco decided to ask his chef collegues: Kel Zaguirre of Locavore, Dennis Uy of Meximama, and Kalel Chan of Raintree Group to join him for the hotel’s annual LuzViMinda Filipino Buffet offering, the F1 Hotel executive chef didn’t hesitate and even looked forward to the opportunity of working with the three. “Actually, pinag-paalam ko talaga siya sa acting general manager namin. Feeling ko eto hindi na to mauulit eh, itong triangle na to. This year there’s a boom of Filipino Food Festivals,” declares Decker.

Grilled Bagaybay on Oysters

Grilled Bagaybay on Oysters

True enough, there are Filipino Food Festivals left and right to celebrate the Philippine month of independence, but what makes F1 Hotel’s LuzViMinda Filipino Buffet unique among the rest? Well for starters, each chef took it upon themselves to showcase the three major region of the country.

Crispy Pata Roulade

Crispy Pata Roulade

Adobong Short Ribs sa Gata

Adobong Short Ribs sa Gata

Hailing from Southern Tagalog, Chef Kel Zaguirre represented Luzon and decided to use some of his family’s treasured recipes. One of his favorites is Pipian, a hearty chicken soup flavored with peanuts and made richer and denser with malagkit rice. His crowd drawer though is the Crispy Pata Roulade, an elevated rendition of an all-time Filipino classic.

Humba Cebuano

Humba Cebuano

Chicken Inasal

Chicken Inasal

For Visayas, it’s Chef Dennis Uy, who brought in his Cebuano way of cooking. His highlight dishes include the Humba Cebuano, a salty-sweet pork stew and the Visayan staple Chicken Inasal. Both go perfectly well with the freshly- cooked puso (Cebuano rice pouches).

Rib eye Rendang

Rib eye Rendang

Guinataang Curacha sa Aligue

Guinataang Curacha sa Aligue

Though not from Mindanao, Chef Kalel Chan took upon the challenge of recreating dishes from the southern most region of the country. His dishes include the walloping carving Rib eye Rendang and the indulgent Ginataang Curacha sa Aligue.

Even the desserts are not to be ignored. There’s Brazo Langka where Chef Kalel’s version of the Brazo de Marcedes uses the sweetness of jackfruit. Another of Chef Kalel’s standout sweets is the Papaitum Cheesecake that’s flavored with burnt coconut, a staple cooking method for coconuts used in Mindanao. Other dessert highlights are Chef Kel’s Purple Maja Blanca and Cheese and Chef Dennis’ Spanish Bread with Caramelized Peanuts and Butter.

Papaitum Cheesecake

Papaitum Cheesecake

The chefs really enjoyed themselves with this event and made it a point to learn from each other especially when it came to learning more about Filipino food. Thankfully for us, we get to reap the benefits of their collaboration, because we get to savor their innovative and delicious cooking.


F1 Hotel’s LuzViMinda Filipino Buffet is ongoing at the F All-Day Dining, 3rd floor of F1 Hotel for lunch and dinner service until June 30 at P1,699++ per person.


F1 Hotel Manila

32nd street, Bonifacio Global City, Taguig City

www.f1hotelmanila.com.ph

(02) 908-7888

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