This document discusses modernizing and innovating Filipino cuisine. It provides examples of dishes that fuse traditional Filipino flavors with modern presentations or ingredients, such as aglio olio pasta enhanced with tuyo oil and calamansi juice. The document also outlines the menu for a private dining experience in Davao City, Philippines, that showcases underutilized local ingredients through a seven to eight course meal. Examples of dishes served include cured tuna, soft boiled duck eggs, and wild blueberry preserves.
4. Nowadays, people are more into
modernizing food but it doesn’t mean
we have to forget or change the
traditional culture or way of cooking
it.
Keep it simple. Just add something
more valuable or add a little twist to
it.
14. Add local flavors on the
dish. (Mains, Sauce, Sides,
Garnish)
Aglio Olio pasta
enhanced with tuyo
oil and calamansi
juice topped with
fried tuyo and grated
queso de bola.
16. Service
( How you serve it, what they are
wearing, where the drinks/food is
served)
17. Davao Cuisine
Simple
Maximize and take advantage of the
locally and readily available
ingredients.
Food is as diverse as its people.
Wide range of culinary delights.
18.
19. Pulled kansi used as filling
inside a flaky empanada
served with batwan gravy
Cross between
Sinigang and Bulalo soup
20. Dessert made-up
of eggs and milk with
a soft caramel on top
His creation for Madrid Fusion
Manila 2015. Its main componen
was wild boar’s blood mixed wi
edible flowers, passion fruit,
orange, lemon, lime, lemongras
pandan, mango, cream, fresh
milk, coconut water and pinipig
21. Fried chicken drizzled with
sweet and salty peanut butter,
served with mangoes and
singkamas on the side.
Filipino dish made with
simmered oxtail, vegetables and
peanut-based sauce. It is often
eaten with bagoong or shrimp
paste
22. Deboned chicken leg filled
with sticky adobo rice
simmered in adobo sauce
served with hard boiled egg.
Adobo is a popular Filipino
chicken or pork stew simmered
in vinegar, soy sauce, garlic
and onions.
23.
24.
25. Private dining
Local branch is located at Malate
and also have a branch in
Brooklyn, New York.
Owned by Amy Besa and Chef
Romy Dorotan.
26. Ancestral home of
Besa family.
Serves 7-8 course
meal
Their advocacy is
showcasing
underutilized
ingredients in
different parts of
the country.
27. Cured tuna, soft
boiled organic duck
egg, native greens
like kamote tops,
lettuce and beans,
green mangoes and
tomato
Wild blueberry
preserves, pastillas,
candied singkamas,
ube halaya, langka
halaya,macapuno,
adzuki beans,
butterscotch banana
28.
29. They serve Filipino and
International fusion food.
International Fusion food like
Unagi and foie gras sushi,
Pan seared Smoked Chilean
Sea Bass with edamame and
sweet potato mash in lemon
butter sauce
Twice-cooked adobo (braised
and baked),Durian Yema
Cheesecake
30.
31. Fresh tuna belly
marinated in special
herb and spices then
deep fried to make it
crunchy while juicy
and tender inside.
Durian Buko
Shake
