Luzviminda a month long Filipino food festival at F1 Hotel Manila’s F Restaurant to celebrates the Philippine Independence Day. Chef Sau del Rosario, the new executive chef of F1 Hotel has assembled a group of talented chefs from Luzon, Visayas and Mindanao to come together and prepare a culinary journey. Chef Martin Jackain represents Luzon, Chef Karl Noel of Casa Verde and Chef Sidney Uy of Frontgate represents the Visayas and Chef Ed Tuazon of Marco Polo Davao represents Mindanao. Each chef
If raw and fishy are more your thing then these slices of Gen San tuna and other creations should fit the bill.
This tuna sisig dish is a bit different but perfect for those wary of raw fish. It’s healthier than your regular sisig but still has all the flavors you expect complete with the egg on top.
This Visayan pork adobo might leave you wondering where the sauce went but that is intentional. Pork cubes are marinated in an adobo mixture overnight, to have the flavors thoroughly seep into the meat, then deep fried the next day. I could not get enough of this, I would have eaten more if not for the lechon.
A Filipino festival spread would be incomplete without some pancit canton.
The Foie Gras Sisig, a creation of Chef Sau, rings all sorts of cholesterol bells but one look and it will have you in its spell. Silky goose liver plays a contrast to the chunky pig parts topped with quail eggs.
The star of any feast would be the lechon, this one was no different. A roasted organic lechon that was fed arugula (hmm, a high class swine we got here.) had thin, ultra crispy skin that made me do a double take thinking it was a suckling pig. The meat inside was tender, aromatic and well seasoned.
If the lechon was not enough, they still had a piece of bagnet ready for the devouring.
I was looking for some drinks when I chanced upon the Melon juice and Sago/Gulaman placed in containers one would see in neighborhood stores. It’s not as cold as it can be so ask for some ice to make the drinks more refreshing.
For something a bit different try the Kalderatang Kambing sa Langka (Goat Stewed with Jackfruit) and the Bagaybay in Alavar sauce. I love the sweet and creamy sauce of the stew, making even more delicious than the regular kaldereta. The bagaybay is the eggs/sperm from a male tuna and is the counterpart of the bihud which comes from female tuna. The dish is cooked in creamy crab roe sauce that is masterfully done with nary a hint of fishiness.
Durian lovers would go gaga over the Durian Panna Cotta. Sadly, I never liked durian so I skipped this but don’t you find the presentation adorable.
Classic tsokolate in a old school vessel as well as candies I have not seen in a long time placed in garapons (plastic jars).
I highly encourage Filipino food lovers to check out Luzviminda at F1 Hotel, priced at P1399++ per person. Seldom do we see the amount of culinary talent assembled to create a buffet spread that gives each region’s specialties justice.