Now that quarantine restrictions have eased and with most parts of the country under Alert Level 1, this is the perfect time to visit your favorite destination via air travel. Sunlight Ecotourism Island Resort (SETIR), along with Sunlight Air, is offering a three-night contemporary food event showcasing Filipino cuisine and an all-in travel package. This is also in celebration of the Filipino Food Month in partnership with Asia Pacific Travel and Moët Hennessy.
Delight in world-class Filipino food creations featuring four of Manila’s rising, talented young chefs. Enjoy also great food, great service, and a wonderful time in Culion, Palawan. Travel date is on April 19-22, 2022.
SETIR is located in the clear blue waters of Culion, Palawan, 45 minutes off Coron town. It is the only luxury island resort in the region that boasts of a true island getaway. It is also one of the biggest single privately owned island resorts in the region with 18-hectares of lush hills, gently sloping contours of gardens and beaches, and an impressive array of services. All that beauty plus a fantastic culinary journey is an experience not to be missed!
At just 23 years old, chef Don Baldosano is also the owner of Linamnam and grew up in a household that loves to cook, influencing his love for the culinary arts. Inspired by celebrity chefs Anthony Bourdain and Jamie Oliver, this young entrepreneur strives to bring Filipino cuisine to the fine dining scene through delectable dishes made with local ingredients that he himself handpicked. On April 19, 2022, he will showcase some of his recipes. For Kagat, his starter would be a combination of smoked longganisa tea, tapa, rice crackers, tahong ala king, podpod na tulingan and sinuglaw. He will also prepare adobong dagat, sigang na baka, inuma rice sinangag with pindang na baboy and tinapa alumahan. For his sara-sara, it will be a mix of granita, panocha panna cotta, white chocolate and pineapple.
One of the rising stars of Manila’s culinary scene, Tina Legarda of Parañaque’s Bamba Bistro is an expert chef with experience in various restaurants such as Osteria Mozza in Los Angeles, USA and Marina Bay Sands Singapore. With her prowess in the kitchen, chef Tina enhances our favorite Filipino dishes from our childhood in new and exciting ways.
On April 20, 2022, guests can try her version of Adobo at Laing. She will create duck adobo with mango marmalade, scallion crema, pickled onions, French toast, maple combined with lumpia triangulo of laing and smoked milkfish with sukang lanzones. She will also serve her own ensalada and for her pancit version, she will combine grilled alumahan, prawns, mussels, roasted kalabasa and shrimp head jus with a pestong pansit of malunggay, garlic, anchovies and dalandan. She will also present her slow roasted pork belly, and pineapple-lemongrass kalo kalo rice. For dessert, she will make drunken banana langka cobbler and vanilla milkshake.
Thirdy Dolatre and Kevin Navoa
Hapag chefs Thirdy Dolatre and Kevin Navoa have been steadfast friends for more than a decade and were brought together by their mutual love of food. Seeking to bring more attention and prestige to Filipino food, these creative chefs have created many unique and delectable dishes that leave you wanting more. On the last day of the food event which is on April 21, 2022, it is the duo’s turn to impress the participants. Sinuglaw or kinilaw with suam na mais custard with garnet, grilled prawn with cranberry miso, dalandan beurre blanc, ikura, and cold green vegetables will be served. They will also showcase their 48-hour slow braised pares with Palawan lamayo sinangag and XO sauce. Guests will also be treated with lato white chocolate creme brûlée with honeycomb, Palawan honey, pomelo pulp, and kaffir lime oil.
For more information, please contact [email protected] or visit http://bit.ly/gastrowonders for more details.