A GRAIN OF THOUGHT

Photo by GARY LI

F&B World - - SPECIAL FEATURE -

“Even though rice is part of the foun­da­tion diet in many parts of the world, its bio­di­ver­sity has been slowly dis­ap­pear­ing for com­mer­cial and prac­ti­cal rea­sons. So it’s fan­tas­tic to see the her­itage va­ri­etals mak­ing a come­back in the Philip­pines. In this day and age, chefs have a unique and crit­i­cal voice in pre­serv­ing mem­o­ries and tra­di­tions,” says chef David Lai of the Neigh­bour­hood Res­tau­rant, who at­tended Kain Na, a cel­e­bra­tion of Philip­pine cui­sine and agri­cul­tural pro­duce held at the House of

Madi­son in Hong Kong last Au­gust.

Hosted by the Philip­pines’ De­part­ment of Agri­cul­ture, the cock­tail event in­tro­duced over 100 per­son­al­i­ties from HK me­dia and F&B in­dus­try to dishes like sisig (in photo), sini­gang, kini­law and le­chon, and proudly Philip­pine-made

items like etag, ar­ti­sanal cheese, ca­cao, and heir­loom rice.

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