F1 Hotel Manila recently launched its annual Filipino Feast LuzViMinda 5, with a theme of Gastronomical Fusion featuring Mikel Zaguirre, Dennis Uy and Kalel Chan.
Celebrated Chefs Mikel Zaguirre, Kalel Chan, and Dennis Uy
The LuzViMinda5 launch was timely even as the Philippines celebrates our 119th Independence Day this month.
Ribbon cutting was initiated by hotel’s Director of Sales & Marketing Cindy Brual, together with Department of Tourism’s Asec. Frederick Allegre, PEZA Director General Charito Plaza, LuzViMinda 4 Guest Chef Nancy Lumen and Ms. Philippines Earth 2016 Loren Mar Artajos.In line with the celebration of the National Independence Day, F1 Hotel Manila commenced the launching of LuzViMinda 5: Gastronomical Fusion to highlight modern culinary techniques that brings out the zeal of our traditional dishes, headed by Executive Chef Decker Gokioco, of course, with the great ideas from the three guest chefs.
Gotta love tropical fruits! One of my favorite from the appetizer/fruits buffet spread was this – the pomelo, lanzones, and ubod salad with mangosteen vinaigrette! Each fruit complemented each other. The splash of mangosteen goodness perfectly topped this interesting refreshing fruit basket. 🙂
Another plateful surprise! First time to try Bulalo cooked in charred coconut – explains the jet black dark soup. Just when I thought plain ‘ol Batangas Bulalo is hands down one of our best Pinoy dishes, then comes this variant that blew me and my palate away. First time to try this, and I can’t wait to have it again!
Mikel Zaguirre, who represents Luzon quoted “It’s an honor to do Filipino food and uplift Filipino cuisine,” which is the sole purpose of LuzViMinda ever since it started. Each item was inspired by an heirloom dish which was meticulously crafted by research and adjusted a little bit to adapt the modern palate, added Zaguirre. Unleashing creativity by presenting classical cuisine in a modern setting has what challenged him the most.
Staging as the featured chef for Visayas, Dennis Uy’s technique is about blending flavors and getting inspiration from his travel around the archipelago – cooking in most traditional way and plating it contemporarily. “Sharing our cuisine by giving back to guests & clientele is what food is all about,” said Uy. Cochinillo de Cebu and Pork Humba are just some of Chef Dennis’ masterpieces we should look forward to.
It was not just mere festival of great food. It is made even more special because of the nostalgic touch to every dish that was served. Kudos to the chef trio! 🙂
Even though he’s not a Mindanao native, Kalel Chan accepted wholeheartedly the challenge of showing us an array of sumptuous dishes from Mindanao. With his passion for food, Chan started out by studying the classical Mindanao cuisine, reached out to some of his friends for research, and injected his modern way of cooking. “You should try everything, as we (with his team) started from experimental stage, plus the time devoted to research & development trying these dishes, are the things that make these worthy,” when asked what to anticipate from his creations.
F All-Day Dining, where the launch was held, will be continuously delivering the advocacy of LuzViMinda – showcasing Filipino dishes, adding the twist of today’s modern culinary artistry, but living the traditional essence of classical cuisine. Visit F1 Hotel Manila from June 9 to 30 to experience a gastronomic fusion for only P1,699 for lunch or dinner buffet.
For more photos of the LuzViMinda5 launch, visit My Tummy is Full on Facebook.
LuzViMinda 5 emerges with the partnership ofDestileriaLimtuaco, Masflex, Top Chef Enterprise, Onesimus, Raflora, R. Lapids, Aging Food Delight, D’ Original Tablea De Alfonso, Bestworld Beverage Brands Inc., The Crescent Moon Café, Eurobake Original Inipit De Leche, Figaro Coffee Company, Golden Wines, Jalees Farms, Titania Wine Cellar, Hogsmith Aprons, together with Maybank, Foreign Post, and Cook Magazine.
For reservations and inquiries, call 908-7888 or visit their website at www.f1hotelmanila.com
