LuzViMinda 2014 is a Filipino food festival at F1 Hotel Manila that assembles a team of chef from different regions of the Philippines to take your taste buds on a culinary journey. This year they have invited Chef Tristan Encarnacion of Epicurious to represent for Luzon, Chef Editha Singian of Pino Restaurant for the Visayas and Chef Victor Barangan of Marco Polo Davao for Mindanao. LuzViMinda 2014 buffet spread will be available from June 12 to 26, 2014 only, priced at P1,700 per person.
F1 Hotel Manila has also partnered with Chanalli Art Gallery to implement this year’s “Where Food Meets Art” theme. They will be showcasing the works of different Filipino artists at the foyer of F Resto with the proceeds going to the Kythe Foundation.
Start off your journey with appetizers like the Seared Tuna with Watermelon and Mangosteen reduction.
Be enticed by the colors of the Ensaladang Puso ng Saging (Banana Heart Salad) with bright globes of cherry tomatoes.
Pick among three kinds of kinilaw. 
Go for the unusual with these 2 Filipino themed makis, Bagnet Dinuguan Maki and Tinapa and Salted Egg Maki.
If you like oysters then you can choose from these Oysters with Pako (Fiddlehead Fern) or Pineapple Salsa.
A selection of cheeses from Malagos Farmhouse in Davao share a space on the cheese board with the Filipino favorite, quezo de bola.
Moving to the savory part of the spread, you can choose from 3 kinds of Sisig, made fresh by the chefs, Pork Sisig (Luzon), Chicken Inasal Sisig with Kornik (Visayas) and Gensan’s Tuna Sisig (Mindanao). My favorite was the chicken sisig that had lots of flavorful meat plus a nice crunch from the kornik.
The Sauteed Crabs in Alavar Sauce will have you scooping some plain rice to sop up all the delectable sauce.
These tender squid pieces are filled with prawn paella, it’s practically a meal in itself and overflowing with umami flavors.
Hinurnong na Manok sa Luyang Dilaw. Whole chickens are flavored with turmeric and other vegetables, wrapped in banana leaves then grilled. The chicken is tender and flavorful with lots of smoky flavor. Kick it up a notch with the patis with slivered mango sauce.
What’s a Filipino feast without lechon, LuzViMinda 2014 has a number of them starting with the Linunok na Manok ni Lechon Baboy. Roasted lechon stuffed with whole chickens inside absorbing flavors of the herbs as well as the pig.
Puso rice hanging along the buffet line is a perfect complement to the meaty lechons.
For the lazy ones, the chefs came out with a duo of boneless lechons and goes a step better and stuffing them with some unique things. The Visayas crew stuffed their lechon belly with Chili mango while the Mindanao contingent stuffed theirs with tablea and kesong puti. I loved the chili mango stuffing as it really complemented the meat well. I felt the flavors of the tablea was drowned out by the lechon.
There’s a plenitude of desserts from the traditional rice cakes to halo halo. Here’s a selection of the eye catching ones, Bibingka Cupcakes with Salted Egg Frosting, Dona Edith’s Pudding, Ube Otap Tiramisu with Mangoes and the return of the Durian panna cotta (top left, clockwise).
During the first LuzViMinda, the Mindanao contingent wowed the crowds with the above durian panna cotta. This year they continue their visual and prop mastery with a Mangosteen Parfait ensconced in a beautiful bamboo container.
Experience the myriad flavors and dishes of the Philippines in one buffet spread at LuzViMinda 2014 at the F Resto of F1 Hotel Manila.
LuzViMinda 2014
June 12-26, 2013 F Restaurant 3/F F1 Hotel Manila 32nd Street, Bonifacio Global City Taguig, Metro Manila Contact No. : (632) 928-9888F1 Hotel Manila on Facebook
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and I am now officially HANGRY! Many thanks! :P You are truly the king of food photography. Droooooling here. Your photos really make me wanna have that buffet ORA MISMO!!! :'((
I reiterate again, I am not the king of food photography.
The fact that you want to eat the photos is complement enough for me.