Cul­tural Ties

Philippine Tatler Traveller - - Taste Test -

The Philip­pines and Mex­ico will be coun­tries of fo­cus.

“All of us in the in­dus­try have built mo­men­tum in bring­ing Filipino cui­sine to the global stage—the best is yet to come,” says Manila-based Mar­garita Forés, Asia’s 50 Best Restau­rant’s Best Fe­male Chef 2016. Hong Kong-based food writer Jan­ice Le­ung-Hayes adds, “Re­flec­tive of a unique his­tory and di­verse ge­og­ra­phy—and hence, agri­cul­tural en­vi­ron­ments—the world is fi­nally wak­ing up to the di­ver­sity of Filipino cui­sine, as well as the na­tion’s love of and pride in food.” The third edi­tion of Madrid Fu­sion Manila, a gas­tron­omy fes­ti­val held in April, was a great venue to dis­cover the cui­sine for those with a grow­ing in­ter­est. Restau­ra­teur and hote­lier Loh Lik Peng thinks Mex­ico will con­tinue to be a des­ti­na­tion for food lovers given that René Redzepi is mov­ing Noma there for the year. “I think peo­ple would be cu­ri­ous to see what Redzepi will be do­ing in Mex­ico. This means a lot of hid­den gems will be un­cov­ered, and in­gre­di­ents that are avail­able in Mex­ico and Cen­tral Amer­ica will gain promi­nence.”

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