A GRAIN OF THOUGHT
Photo by GARY LI
“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.