Lasang Pinoy is a Filipino food festival at Escolta, The Peninsula Manila’s all day dining restaurant featuring Chef Myrna Segismundo. Chef Myrna is an ambassador of Filipino cuisine, regularly holding food festivals in different parts of the world showcasing her signature dishes. I had a chance to sample some of the dishes that were going to be served during the 2 week long food festival.
A salad, Ensalada Filipina, made up of the usual Filipino vegetables like eggplant, tomatoes, cucumber and pako/fern the drizzled with either salted egg or bagoong viniagrette. Whichever you choose, I guarantee it will be a new and enjoyable experience.
Molo Soup, a bit of a departure from the usual way of serving. Pieces of steamed and fried molo/dumplings places in a bowl then soup is poured over it. I did not care for the fried molo since it became tough even with the soup.
Baked laing with shrimps, was my hands down favorite of the night. The dish was just rich and creamy with the shrimps adding a crisp sweetness.
Get sticky with some skewered pork, chicken and seafood barbecues.
Crusted Beef Kaldereta, served with a shell reminiscent of pot pie. A novel way of serving the dish that gives it even more flavor as well as making the meat more tender. Don’t disregard the flaky outer cover in your attempt to get to the inside.
At the carving station, two dishes caught our attention. The first was the Boneless Lechon de leche, a whole suckling pig rolled up to look like a log. Thin crispy skin and tender meat make this an easy dish to enjoy. Pair it with some chutney or red wine liver sauce.
The other carving dish was the Roast Beef Adobo, classic roast beef with but marinated in adobo ingredients. Not your usual roast beef as the adobo flavors are absorbed very well but be sure to add the roasted garlic sauce for a surprise flavor punch.
There should of course be some rice and noodles in a Filipino feast. Paella Binangoongan with Pickled Green Mangoes and Glass noodles with assorted vegetables play their roles to the hilt.
For dessert, Chef Myrna prepared Budin, a bread and butter pudding with dried fruits and day old brioche.
There was also a three plates of mini Turrones, each featuring a different fruit, mango, pineapple and banana. I really enjoyed the bite sized goodness of the classic banana and jackfuit. The mango was too soft for me while the pineapple did not elicit any strong tastes.
Chef Myrna Segismundo serves classic Filipino flavors in new and interesting ways, making it easy for our cuisine to be enjoyed by many different people. Lasang Pinoy at Escolta is her bringing it home for everyone to savor.
Prices and Availability
June 17-30 only
M-Sat Lunch – P1,450++/adult, P860++/child
Sun-Thur Dinner – P1,550++/adult, P920++/child