FILIPINO FOOD IS IN THE SPOTLIGHT AT FIRST UN GASTRONOMY TOURISM FORUM

Pancit molo, sisig, sinuglaw, sili ice cream and other iconic dishes of the different regions of the Philippines were on the spotlight during the first UN Regional Forum on Gastronomy Tourism in Asia and the Pacific.

Tourism Secretary Christina Garcia-Frasco pours rice grains in a giant puso to mark the opening of the first UN Tourism Regional Forum on Gastronomy Tourism in Asia and the Pacific. With her on stage are UN Tourism Secretary General Zurab Pololikashvili, Tourism Secretary Christina Garcia-Frasco, Lapu-Lapu City Mayor Junard Chan and Rep. Cindy Chan, and Basque Culinary Center Director of Masters and Courses Idoia Calleja

Before the lunch buffet that took delegates on a culinary trip throughout the Philippines, the focus was on the puso.

The event, which opened on Wednesday (June 26) at Shangri-La's Mactan Resort and Spa, began with a symbolic puso ceremony led by UN Tourism Secretary General Zurab Pololikashvili, Tourism Secretary Christina Garcia-Frasco, Lapu-Lapu City Mayor Junard Chan and Rep. Cindy Chan, and Basque Culinary Center Director of Masters and Courses Idoia Calleja.

Chef Howard Dizon talks about his renowned sisig as Tourism Secretary Christina Garcia-Frasco visits the Pampanga booth

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The officials filled a giant puso with rice grains to mark the opening of the forum, highlighting what is called the "hanging rice" that is popular in Bisaya-speaking regions of the country. Puso is a way of packaging rice by cooking it in a pouch of woven palm leaves. It is often hung in a bunch for easy access by food vendors, hence the name "hanging rice."

Chef Aaron Isip serves his sweet-savory kakanin of grilled tupig or rice cake, chopped tinapa or smoked fish, and smoked caviar

Frasco said Cebu was a fitting venue for the gastronomy forum because of its half a millennia of history that includes the arrival of the Spanish fleet under Ferdinand Magellan. She said they were accorded warmth, hospitality, and kindness. Our Filipino ancestors, Frasco said, offered them "food and more specifically fish, bananas, coconuts, palm wine and a feast of meats."

Waterfront Airport Hotel & Casino Executive chef June Rhoses Alviola Fernandez with his Bantayan and saang dumpling. The dish highlights the northern Cebu destination of Bantayan island and its rich seafood. The dumpling combines minced prawns and spider conch with a side of broth from dried fish and seaweed

The secretary said the discussions in the forum "will lead to invaluable insights and actionable strategies and collaborations to further strengthen the role of gastronomy in tourism in our region and in our nations. Together we can create a more sustainable, inclusive and vibrant tourism landscape that honors our heritage and celebrates culinary excellence."

Chef Tatung Sarthou pays homage to his Cebuano roots with his Pintos of Chorizo. It is a dessert made of pintos or steamed corn tamales with chorizo Bisaya, pico de gallo, and topped with ricotta cheese. Eat in one bite, said Chef Tatung

Pololikashvili meanwhile praised the country’s hosting of the event and said he would work with the Philippines to establish an education center or institute on gastronomy in Cebu. He emphasized the importance of education in relation to gastronomy tourism.

Frasco accepted the proposal and highlighted the support of the project by the national and local governments as well as the chefs who would play an important role in it.

In his welcome address, Lapu-Lapu City Mayor Chan said, "people travel for good food, and nothing brings people together like good food."

Chan also highlighted the puso saying it "always takes center stage in every religious event as it is commonly served during festivities."

This dish is a pickled combination of Ilocano vegetables that make up the iconic pinakbet

"Up until now, puso is still very much a staple in every Filipino dining experience. It is best paired with barbecue and usually comes in handy as you eat. Eat it without the aid of a spoon and fork. Eating it with bare hands completes the puso experience," Chan said.

After the ceremonies, attendees were served lunch by chefs from the different regions of the country.

Ice cream from Albay offers a spicy, delicious take on the ice cream

The opening day’s proceedings were closed not by a usual toast but a Tagayan Ritual, which is a nod to the local practice of sharing a drink.

In the evening, some of the country’s top chefs served their respective takes on Philippine gastronomy in a Chef’s Table dinner.

Chef Tatung Sarthou paid homage to his Cebuano roots with his Pintos of Chorizo, which is a dessert made of pintos or steamed corn tamales with chorizo Bisaya, pico de gallo, and topped with ricotta cheese.

Tourism Secretary Christina Garcia-Frasco with the chefs who served at the Chef’s Table during dinner

Other chefs who served at the Chef’s Table were Margarita Fores, Sau del Rosario, Miko Aspiras, Miko Calo, Miguel Moreno, Aaron Isip, Datu Shariff Pendatun III, Carlos Villaflor, Kevin Navoa, Reggie Aspiras, and Jessie Sincioco.

On Thursday, the delegates were taken to a technical tour of three of Cebu’s iconic destinations: Camotes Islands, Aloguinsan, and the neighboring towns of Argao and Dalaguete.

2024-06-29T06:17:58Z dg43tfdfdgfd