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Manila Bulletin devider Lifestyle devider Food devider Manila Food and Wine Festival 2024 serves Filipino-French gastronomy

Manila Food and Wine Festival 2024 serves Filipino-French gastronomy

Published Oct 31, 2024 01:37 pm

A five-course Filipino-French gourmet dinner was served by guest Chefs Lisa Revilla and David Thien at the Admiral Club Manila Bay in Admiral Hotel on Sept. 19, 2024, as part of the International Manila Food and Wine Festival 2024. The event introduced to diners Filipino-French gastronomy using foreign and local ingredients from different parts of the country in preparing unique dishes with a French twist, in collaboration with Admiral Hotel’s culinary team led by Chef Mok Chee Wah and Chef Earl Noble.

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DYNAMIC DUO The power couple — Chefs David Thien and Lisa Revilla 

Chef Revilla was born and raised in the Philippines but gained kitchen experience as a chef in New York at various prestigious institutions. Chef Thien, originally from La Réole near Bordeaux, France, gained extensive culinary training in Michelin-starred restaurants. The married couple are now based in Davao and offer private dining at their home, 16 Ramona.

The dinner started with canapes by Admiral Hotel Executive Chef Mok Chee Wah, and Japanese milk bread made from pumpkin, coconut milk, sweet potatoes, and vanilla bean, served with sea salt butter.

The refreshing-to-the-palate Hamachi salad came with Nori-crusted Japanese Hamachi, fresh Hijo greens, and avocado topped with soy biasong dressing and cashew furikake. This was paired with Vino Enoteca’s NV Pizzolato Spumente Extra Dry.

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HAMACHI SALAD Served with nori-crusted Japanese hamachi, fresh Hijo greens, and avocado topped with soy biasong dressing and cashew furikake

The sweet Corn Agnolotti introduced subtle flavors and different textures with “Hectares of Hope” tomato and basil coulis and matched with Vino Enoteca’s 2021 Chateau Thieuley Blanc.
With a fresh and clean taste, the Crispy Scale Bisugo was memorable for its play on textures. The flaky scales of the deep-fried bisugo fillet provided the crunch added with burnt coconut, beurre blanc, marinated ikuna, confit baby potatoes, and zucchini.

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CRISPY SCALE BISUGO Flaky scaled, deep-fried bisugo fillet with burnt coconut, beurre blanc, marinated ikuna, confit baby potatoes, and zucchini

Leaving you wanting for more slices, the perfectly cooked Ihaw Ihaw Beef Short Rib was served with a spicy coriander and garlic soy glaze and combined with charred eggplant, onion puree, and baby gem lettuce with Bearnaise essence. The Vino Enoteca’s 2022 Solento IGT Negroamaro Giorgo & Gianni provided a strong, clean finish to the dish.

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IHAW IHAW BEEF SHORT RIB A must-try dish— beef ribs with a spicy coriander and garlic soy glaze and combined with charred eggplant, onion puree, and baby gem lettuce with Bearnaise essence

The dessert showcased an elevated experience of local flavors from Mount Apo coffee custard, Malagos chocolate mousse, and vanilla ice cream complimented by the chocolate-flavored lengua de gato. This was quickly followed by a serving of mignardise made of sable breton, calamansi custard, and Davao pomelo pulp.

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MOUNT APO COFFEE CUSTARD Malagos chocolate mousse, and vanilla ice cream complimented by the chocolate-flavored lengua de gato

The International Manila Food and Wine Festival 2024 was staged in partnership with the Department of Tourism and the Restaurant Owners of the Philippines (Resto PH). The event showcased the Philippines as a top culinary destination in Asia, highlighting the country’s rich culture and food diversity reflecting various influences.

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