Culinary events such as food bazaars, collab dinners among some of the best Filipino chefs in the metro and a pub crawl highlighted the inaugural Manila Food and Wine Festival held from 14 to 28 July.
With activities spread out over a month, the MFWF was a culinary tourism celebration presented by the Department of Tourism and the MFWF Team led by Our Awesome Planet’s Anton Diaz, RestoPH’s Spanky Enriquez and Cebu Food and Wine Festival’s Kate Dychangco-Anzani. Its aim, said the organizers, was to introduce the Philippines and establish it as a culinary destination in Asia and the world, similar and at par with Singapore, Hong Kong and Bangkok, Thailand.
For the duration of the event, food lovers and wine enthusiasts had a number of opportunities to immerse themselves in a gastronomic journey that showcases the country’s vibrant food culture.
Opening with grandeur and flair at The Westin Manila, the MFWF saw special guest merchants and innovators from the food and beverage industry, including Luisita Rum, Sebastian’s Ice Cream, Esguerra Kurobuta, Destileria Limtuaco, Karabella Dairy, Macaron Macaron and Mooncakes by the Hungry Chef, joining the grand launch.
The MFWF offered a plethora of exciting activities, including the festival bazaar at the Grand Atrium of Shangri-La Plaza, a Sunday lunch curation by chef Reggie Aspiras, a Makati Poblacion pub crawl and a food stamping program.
One of the highlights of the event was a series of chef collaborations involving some of the best restaurants in Antipolo, Tagaytay, and Metro Manila.
Antipolo Evolution, a 12-hands collaboration, took place at Tahanan Bistro. It featured a nine-course dinner prepared by chefs Danilo Botor Puga II of Burrow Cafe, Florence Hässig of Vieux Chalet, Kevin Tuason and Nikki Macaraig of Tahanan Bistro, culinary extraordinaire Editha Singian and Monique Tancongco of Moniquecakesph.
Another 12-hands collaboration, Cavite Fresh! was held at My Country House in Tagaytay. It had six talented chefs working together to prepare a meal to remember — Jayjay SyCip of The Fatted Calf, Kalel Chan of Farmer’s Table, Rhea SyCip of Flour Pot Manila, Rhea Rizzo of Mrs. Saldo’s, Anthony Mendoza of Tuny’s and Arnold Gozon of My Country House. Destination dining featuring the freshest produce from Cavite, it turned out a sold-out crowd.
Gen Tsi, the six-hand collab for Metro Manila, happened at Flame, Discovery Primea and main characters were Chinese-Filipino chefs Luis Chikiamco, Sharwin Tee and Donatella Chua, with cocktails by famous mixologist Kalel Demetrio. Now, this one is different and unique because it puts forward Tsinoy heritage cuisine which, as Chef Sharwin says it, “is rich in culture and history, built on the backs of immigrants scraping by when they were deemed fifth class citizens. It nourished generations of Tsinoys who’ve made their mark on this nation and yet, it’s so undervalued that some Filipinos don’t even recognize it as Filipino. It’s so underrated, that even the ones who were raised on this food don’t dare lift it up. To put this food up on stage, The Manila Food and Wine Festival, a stage that I hope grows to international levels in the future, is an honor and a dream. Yes, people should pay for kiampung and sipo egg the way we do paella and risotto.”
And then there was the gala dinner finale at the Admiral Hotel, featuring the first ever collaboration between chefs Sau del Rosario and Tatung Sarthou. Manila Iconic took place at Admiral Hotel on 27 July. The eight-course Filipino menu honored the culinary icons of the county — Engracia “Aling Asiang” Reyes, Nora Daza and Larry J. Cruz —and was highlighted by the dessert creations of Admiral Hotel Manila M Gallery’s own executive pastry chef Christian Monera.