This was Claude’s tribute to his home province of Pampanga. Paired with Langmell Spring Fever Chardonnay
#Mas guso cava skin
I think of all this dishes, this is the one that has representation from all three island groups – Luzon for the KBL sauce, a very popular Ilokano sauce with tomatoes, shrimp paste or shrimp sauce and sliced onions Visayas through the guso seaweeds and Mindanao with the sea urchin and the way it was prepared.Ĭrispy tilapia skin with Pampango burong hipon and fresh mustard leaves. He was inspired by how the Tausugs of Mindanao cook their uni – in the sea urchin shell itself.
#Mas guso cava full
First of all, who doesn’t love uni? Secondly, I loved how Claude presented it as a “ball” – actually, he made little cups out of indigenous rice – that you get the full benefit of a mouthful. Guso seaweeds, cherry tomatoes, KBL dressing spiked with rum cooked Tausug-style in a sea urchin shell. As for the ulang, I really think we need to promote this more – it is such a delightful, meaty viand! Claude made the soup much thicker than usual. And a whiff of the guava “cold soup” here turned heads as the waiters entered carrying our bowls. I’m a huge fan of guava – totally love sinigang sa bayabas. This totally reminded me of the cuisine of Lyon, which also likes to utilize every part of the pig!Ĭhilled Pampango guava soup served with ulang (freshwater prawn). I freaked out a little bit when I saw the slither of fat but Claude winked, emphasising that it’s not THAT kind of fat so you CAN eat it whole. Instead, Claude took the idea of using a pig’s head, specifically the jowl, and instead made it into a refreshing appetizer paired with cucumber strings. He called it “sisig” yet this was not at all like sisig as we know it. As can be seen with the carabao cheese, Pili nuts and calamansi with honey vinaigrette. He also emphasised that for this dinner, ALL his ingredients were local. He went straight to this delightful salad with no greens whatsoever. Red and yellow watermelon, kesong puti, glazed pili nuts, honey-mansi vinaigrette. I have known Claude for over ten years now and I trusted whatever menu he would have come up with but this one really blew me away. And the dinner was held five days later on Saturday!! El Kusinero Claude Tayag with his team and the “kusineros” of Raffles & Fairmont Makati Hotel. Mission: Manila was launched in cooperation with Raffles & Fairmont Makati with Claude Tayag as the first featured chef.Ĭlaude Tayag, genius that he is, and with the generosity of Raffles & Fairmont Makati Hotel, Alex Ong and Rey Lee of Artisan Cellar Wines, and Olive and Aaron Limpe-Aw of Destileria Limtuaco, put together this TEN-course dinner in just 5 days! He asked me to confirm if we would push through with the dinner Sunday I messaged back “Game!” on Monday. Mission: Manila, long-term project to promote Philippine cuisine and Filipino chefs.Īpril 9, 2016. Roca flew out on the last day of the Congress and missed this but I think something bigger came of it. 1 Chef Joan Roca and the other speaker-chefs at Madrid Fusion Manila experience a real Filipino dinner because there was no Filipino chef lined up in the parallel dinners to the Madrid Fusion Manila congress. It all began out of a desire to make World’s 50 Best No. 1 Chef Joan Roca of El Celler de Can Roca, Spain Raffles & Fairmont Makati Hotel Director of Communications Monique Toda with World’s 50 Best reigning No. I though, how sad that Filipinos would not be able to taste what Tatung served in Spain.įortunately, he agreed to do a revival of that menu. (Sandoval did a four hands dinner in Manila at the Peninsula with Chef Myrna Segismundo at the first Madrid Fusion.) He is also the first chef to do a four hands dinner in Madrid with renowned Spanish chef Mario Sandoval.
I was one of the first to write about the place, with a review in the Inquirer’s Sunday Inquirer Magazine.Ĭut to ten years later and he is among the world’s greatest chefs, speaking at no less than the auditorium of Madrid Fusion! I was won over by Tatung’s cooking when I ate at his first restaurant, Chef Tatung, in Quezon City.
Mission: Manila, a passion project of mine to promote Filipino chefs, is back, this time featuring Chef Myke Tatung Sarthou.Ĭhef Tatung, as he is fondly called, is chef-owner of Restaurant Agos in Mall of Asia, a bestselling cookbook author on Filipino food, and the resident chef of the morning show Umagang Kay Ganda.
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