regional cuisine
Travel
Channel's Bizarre Foods creator, host and co-executive producer plus a
contributing editor at the Food & Wine Magazine - Andrew Zimmern made a
buzz in the Philippine food scene in mid-2012 for declaring that Filipino food
will be the next big thing. Zimmern told Today.com "I predict, two years
from now, Filipino food will be what we will have been talking about for six
months … I think that’s going to be the next big thing, I want to go on record
— this is not something that’s hot now somewhere and will get hot everywhere
else, it’s just starting." Zimmern added "I think it’s going to take
another year and a half to get up to critical mass, but everybody loves Chinese
food, Thai food, Japanese food, and it’s all been exploited. The Filipinos
combined the best of all of that with Spanish technique. The Spanish were a
colonial power there for 500 years, and they left behind adobo and cooking in
vinegar — techniques that, applied to those tropical Asian ingredients, are
miraculous.” These were Zimmern’s delightful words about the Philippine cuisine
and truly inspired every epicure in the Philippines.
I have
initially wrote about Chef Mau Luto Ni Tatay Sa Bungkol for my Laguna article
published at Republic of 7107 Island Travel Magazine and just recounting my
visit makes me smile.
Davaoeños have a knack for reinventing the King of the Fruits – Durian. Anything imaginable, from durian candies, bars, tarts, cakes, ice cream, and yes – beverages. I visited Coco South Bistro last September and was delighted to see Durian smoothie in the menu, which they teasingly called Sensuous Durian. At an affordable Php85 a glass, the Durian smoothie was not only refreshing it was interestingly good.
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| Tamales, a delicious Cavite Delicacy |
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