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Apr 7, 2016 @ 9:09

Manila welcomes best chefs in the world for Madrid Fusion 2016

Best Female Chef 2016 Margarita Fores said it right when she described Pinoy food featured in the Madrid Fusion 2016 as halo halo.

“Our cuisine is best exemplified by Halo-Halo. From the Malay beginnings, to 300 years of influence from Spain—and Mexico as well—with some Chinese and some spaghetti and meatballs from America…[our cuisine] is a mixture of everything.

We are the only Latin Asians in the world,” she said at the press conference to kick off the event, which takes on the theme “The Manila Galleon: East Meets West.

As the 12 year event opens its doors today at the SMX Convention Center, the air of excitement and camaraderie is palpalable as delegates prepare to share their knowledge and expertise with attendees to showcase the best of their cuisine.

With over 100 delegates and 270 booths which feature the best chefs in the country and Michelin chefs who have expressed excitement to cook for Pinoy food enthusiasts, delegates this year come from all over the world, making the Madrid Fusion experience similar to the Galleon Trade that expanded its reach to cover the seven seas.

Among those who will grace the event are New York-based Pinoy chefs Amy Besa and Romy Dorotan, Chefs Tatung Sarthou and Michael Aspiras, Mexican Jorge Vallejo, Spanish chef Joan Roca, Japanese chef Yoshihiro Narisawa, Korean chef Junsik Yimand, Chef Virgilio Martinez from Peru who will demonstrate why they are the best, before journalists, foodies, and industry practitioners.

The event, which will run from April 7-9, will feature three major activities — the International Gastronomy Congress, Trade Exhibition and the Flavors of the Philippines Festival.

This year’s event is a joint undertaking of the Department of Tourism (DoT) and the Tourism Promotions Board (TPB), and Madrid Fusión organizers Foro de Debate and Arum Estrategias de Internacionalización.

Check out some of the scenes the pre-event and for Day 1:

Tsokolateria Café’s Tablea Batirol Lakatan Mousse Turon with Langka Caviar? Looks


Palawan honey dessert: pan seared chiffon cake soaked in carabao’s milk and honey topped with burnt butter whipped honey, honeycomb, and candied pili

Mouth watering kare kare roulade from Vikings

Delicate cannoli pasta from Barcino’s

Pasta, pasta and more pasta as Chef Daniel Lachica presents the best of Italian provisons with local ingredients in the Linguini Adobo Gremolata.

The launch of Chef Tatung’s passion project, a book entitled Philippine Cookery: From Heart to Platter.

Bravo chef!!! Beautiful book! @cheftatung #pinoyfoodrocks #madridfusionmanila #madridfusion2016 #xo46 Must buy!!! A photo posted by XO46 Heritage Bistro (@xo46_heritage_bistro) on

Some of the participants were also lucky enough to get a carving lesson from Filipino Master Carver Micheal Lopez Teves.

More carving demos from Master Jamon Carver, Ms. Carolina Vives in action at today’s lunch-cocktail organized by the Spanish Organization “INTERPORC” (Organization for the promotion and marketing of Spanish White Pork).

Even before the Madrid Fusion proper, Michelin chef Dani Garcia already kicked off the festivities by preparing the “The Dinner with the Stars ” last April 4 and 5 at the New World Manila Bay Hotel with his 10-course dinner with an avant-garde menu inspired by Antoine de Saint-Exupery’s The Little Prince.

Meteorito ? #chefdanigarcia #madridfusion2016 A photo posted by Karla Dancel (@karladancel) on

And this is just the beginning. With two more days, and foodies arriving by the drove, the Madrid Fusion 2016 promises to provide even more excitement with Day 2 and 3. Stay tuned! (By: Angel Ong)


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