With a population of over 97 million people stemming from 120 different ethnic groups, the Philippines is made up of more than 7,000 islands and has a colourful history. With an abundance of influences, this archipelago has some delicious dishes of its own. Blessed with an abundance of seafood, tropical fruits and creative books, there’s more to Philippino dishes than the mind-boggling balut (duck embryo).
This August, The Grace Hotel is proud to announce that the delicacies of the Philippines will be coming to The Grace Hotel for THE Flavours of the Philippines Food Festival from 10 – 26th August, 2012 for lunch and dinner.
This year, three of the Philippines top chef’s Rodito I. Dimatera Head Chef, Benjamin Zabala Native Delicacies Chef and Leandro T. Templonuevo Sous Chef will be flown out to treat Sydney siders to the indigenous food from land and sea, field and forest, with influences and culinary procedures from the likes of China, Spain, Mexico and the United States.
The Philippines has turned these influencers into unique tastes and integrated the difference cultural influences into their homes and restaurants and especially the harmonising culture that combined them into contemporary Philipino fare. Food and culture are virtually indistinguishable in the Philippines and brings together the unique mixture of eastern and western cuisine.
Chef Rodito I. Dimatera, Head Chef from the Philippines said, “I am honoured to have this opportunity to represent the Philippines and our amazing selection of food by bringing you the Flavours of Philippines Food Festival and sharing our culinary delights. In the Philippines food and eating is an integral part of our daily lives and it is customary to eat 5 small meals a day. We hope that during this festival, you can taste the diversity of our food from over 120 different ethnic groups.”
The Flavours of Philippines Food festival will serve an array of exotic, succulent, spicy and aromatic dishes over the two week food festival including:
Appetizers and Salads
Crepes filled with Hearts of Palm, Shrimp and Pork
Chilled mixed Seafoood with Mayo & Mustard
Mushrooms and Muscles in Addobo Sauce
Red Snapper Capriece Topped with Banana
Bakes Whole Fish with Tomato Salsa
Stewed Prawns in Crabfat Saunce
Beef Shortribs Caldereta
Crispy Pork Leg & Knuckles
Rice Noodles in Shrimp Sauce
Pan de Sal (Salk Baked Bread)
Egg Yolk Caramel Topped with Orange
Layered Sticky Rice Cake Laced with Jackfruit
Palntan in Caramel Syrup
Young Coconut with Fruit Salad
$38* lunch buffet, Tuesday to Friday (12:00pm – 2:00pm)
$48* dinner buffet, Thursday, Friday and Saturday only (6:00pm – 9:00pm)
$48* Sunday lunch buffet (12:30pm-2:30pm)