Bravo, LTB Philippines!

FINALLY, some good news in our part of the world!

The LTB* Philippines Culinary Team won the Bronze Medal at the 2011 Oceanafest Culinary Competition in Perth, Australia on March 23, 2011 with a Filipino-inspired menu prepared by Team Captain Ariel Manuel, Garry de Guia, and Ruel Tiquis of Lolodad's Cafe and Brasserie 6750, Pastry Chefs Jasmin Magallanes and Cyrile Ermita of Enderun Colleges, supported by Fernando Aracama and J. Gamboa.

The team's menu prepared in four hours at the Perth Convention Center was served to 86 persons was very well received and offered diners the refreshing & unique flavors of Filipino cuisine using Australian seafood, lamb, vegetables and dairy products.

(Roasted saddle of lamb w/ shiitake crepinette and caldereta sauce. Photos courtesy LTB Philippines.)

Head judge Otto Weibel was all praises for the team's Mussel, Yabbie and Broccoli Terrine, the crispy Sweetbread-Rice "Lumpia" and the perfectly cooked Saddle of Lamb. While esteemed Australian pastry chef Brendan Hill was very impressed with Chefs Jasmin Magallanes and Cyrile Ermita's Spiced Infused Pineapple in Yogurt Mousse on Coconut Dacquiose dessert. (Weibel is the Director of Kitchens at Swissôtel The Stamford & Fairmont Singapore, while Hill is a foremost pastry expert in Australia, and once captain of the Australian Culinary Olympic team.)

The dishes whipped up by our kick-ass chefs were:

Shellfish “Pesa” 

Seared Scallop, Blue Crab Fritter with a Mussel, Yabbie & Broccoli Terrine
in Light Ginger-Lemongrass Broth & “Tahure” Tomato Relish

Roasted Saddle of Lamb with Shiitake Crepinette and “Caldereta” Sauce,
Sweetbread-Rice “Lumpia”, 
Baby Cos Lettuce with Chorizo Stuffing,
Vegetable “Atchara” & Garlic Foam

Spiced Infused Pineapple in Yogurt Mousse
on Coconut Dacquoise, Basil Syrup & “Mascuvado Latik”

Mmmm...Mouth-watering!

(Seafood Pesa in Light Ginger and Lemongrass Broth)
Props also goes to the team's sponsors: ESV International, Ajinomoto Philippines, Werdenberg International Corporation, Alternatives Food Corp., Wine Warehouse, Chef Revival, Meat & Livestock Australia, Unilever Food Solutions, Enderun Colleges, Julabo, RainPhil, San Miguel Lifestyle Brews, Singapore Airlines, Wuesthof, Vulcan Resources and Premier Events Plus Group. Special thanks to Shirlyn Lao & Peter Atsaros of Austral Pacific Exports and the Hyatt Regency Perth for all their support in Perth.

The Gold medal was awarded to Singapore while the Silver went to Hong Kong. There were seven National Teams that competed in the 11th Oceanafest Culinary Competitions.

Chefs Ariel, Garry, Ruel, Garry, Jasmin, Cyrile, Fernando and J. (LTB Philippines Culinary Team 2011) wishes to thank everyone for their support and good wishes!

(Spiced Infused Pineapple in Yogurt Mousse on Coconut Dacquoise)

(The LTB PH Culinary Team - from left: Cyrille Ermita, Jasmin Magallanes, Garry de Guia, Ruel Tiquis, with Team Captain Ariel Manuel.)

Congratulations, Chefs! ;p

*Les Toques Blanches (LTB) is the premier chefs association in the Philippines and is a member of the World Association of Chefs Societies.

Where to go for Father's Day?

I would trust these treats from Chef J. Gamboa and sister Malu:



Oof! That cochinillo is calling out my name.

LTB Phils. team at Bocuse d'Or Asia finals in Shanghai

On March 17, 2010 in Shanghai China, Filipino Chef Ariel Manuel will compete against the best Asian Chefs from Japan, Singapore, Malaysia, China, Indonesia, Korea, Vietnam, Thailand, India and Cambodia at the Bocuse d’Or Asia Finals. Only the top four of the Bocuse d’Or Asia Finals will have a right to compete against the top 24 teams of the world at the Bocuse d’Or World Finals in Lyon, France on January 2011.

(21-year-old-apprentice TJ Abello assists Chef Ariel in preparations)

Lolo Dad's Chef Patron Ariel Manuel and Apprentice TJ Abello have 3 hours to prepare 14 portions of their selected menu: Norwegian Halibut with King Crab, accompanied by Foie Gras en Croute and Asparagus and Caviar Custard. This dish will be presented on a specially designed platter made by metal artist Mike Aguas. Head Coach for this team is French Chef Cyrille Soenen of Restaurant Cicou, joined by Chefs Othmar Frei of Santis/Werdenberg, Fernando Aracama of Encore/Canteen/MyThai and J. Gamboa of Cirkulo and Milkyway Restaurants.

The Bocuse d’Or is one of the world’s most prestigious culinary competitions, founded in 1987 by renowned French Chef Paul Bocuse brings together the best chefs from all over the world to Lyon France to celebrate French Cuisine.


(Chef Ariel slices his fish dish for presentation.)
Since 2007, the LTB (Les Toques Blanches) Philippines Culinary Team has had great success at culinary competitions in Hong Kong and Singapore wining top prizes and numerous medals and trophies for the Philippines. LTB is committed to the training and development of the Filipino Professional Chef.

The LTB Philippines Culinary Team is supported by Werdenberg International Corp., ESV/PTC, Alternatives Food Corp., Tefal, Unilever Food Solutions, Fonterra, Mida Foods, Meat and Livestock Australia, Philippine Airlines, Gourdos, RainPhil-Julabo Water Circulators, Official Knives by Wusthof, and Official Chef Jackets by Chef Revival. For more information, please visit www.ltbchefs-phils.com. (PR)


(Prototype plate of Norwegian Halibut w/ King crab foie gras en croute w/ mushroom duxelle and keta caviar asparagus custards)

CHEF Ariel Manuel is one of the most creative and cutting edge chefs in the country today. Let's wish him and his apprentice TJ Abello good fortune in the Shanghai competition. Proudly Pinoy!

Clap for these foodies and chefs!

ISN'T this great? Finally Philippine cuisine is getting a lot of recognition in the international media through our foodies, chefs and cooks because of their unparalleled culinary prowess, and their unabashed love for food.

First, Cirkulo and Milky Way of Chef Jay Gamboa and sister Malu got a big fat mention in the Wall Street Journal's piece on Philippine restaurants (Filipino Flavors), which we had earlier blogged about.

Then Tonyboy Escalante's Antonio's Fine Dining in Tagaytay was included in Asia's Top 20 restaurants list by the Miele Guide. The Miele Guide says of Escalante's restaurant:

"Standing for over five years now, Antonio’s menu has proven to be as spoon-worthy as its ambience is swoon-worthy. It has consistently been considered among the top five restaurants in the Philippines and a favourite for proposals and intimate weddings. Chef Antonio Escalante’s commitment to fine cuisine remains strong. A la carte ordering is simple enough although the pre fixe menu may prove a little tricky as it allows guests a mix and match of salads and desserts with select entrees. Don’t skip the salads as Tagaytay offers the best greens in and around Metro Manila. Duck has also been known to steal the show, especially the duck confit in Grand Marnier beurre blanc or the roasted duck breast served with foie gras. The service here at Antonio’s is excellent. The wait is never long and within minutes you are seated, handed a menu and offered the restaurant’s signature dalandan juice."

And guess who roasted what could be the most unforgettable lechon in Anthony Bourdain's life? It was none other than highly-respected food blogger Marketman himself. Read his account of the lechon episode shoot for Bourdain's show No Reservations in Market Manila.

Major props to all of you! You make me proud to be Pinoy. (Thanks to Negrosdude for keeping me up to date w/ the latest foodie stories while I was on my Halloween break.)

Pinoy cuisine featured on Wall St. Journal

Filipino Flavors
Manila's Magical, Misunderstood Cuisine

By ROBYN ECKHARDT

"But there's no good food there!" friends told me as I prepared for a food-focused trip to Manila more than two years ago.

In fact, as I was to discover, what the Philippines has is Southeast Asia's most misunderstood cuisine. While Thailand, Vietnam, Singapore and Malaysia are foodie destinations, the Philippines is often stereotyped as the home of balut (unhatched duck embryos, a popular snack) and fast-food chain Jollibee. On my trip, though, guided by recommendations from a Filipino expat friend and his local contacts, I ate spectacularly well.

And those Manila contacts quickly became friends, because Filipinos love nothing more than to introduce outsiders to their overlooked cuisine. I've returned to the city many times, just for the food. (Click Filipino Flavors for the rest.)

MAJOR props to Chef J Gamboa and sister Malu for the special mention of Cirkulo and Milky Way! I am a fan of Chef J especially now that they opened Azuthai, the most exciting Thai restaurant in the metropolis. I have eaten there thrice in a span of two months and still can't have my fill of the Shrimp Cake, Masamma Lamb Curry (ooh so tender, falling off the bone), Steamed Apahap, and the mango w/ sticky rice. Some of my friends also prefer the Milky Way halo-halo after our Thai meal, instead of Azuthai's own version. Ang sawaaap, grabeh!

(Sightings: Chef Fernando Aracama, Chef Sau del Rosario, and a few other culinary experts enjoying Chef J's dishes whipped up by his Thai chef. And on another occasion, Sen. Ping Lacson w/ adviser and Daily Tribune columnist Lito Banayo having dinner w/ some colleagues at the height of his double entry exposé on colleague Manny Villar. The two looked happy after their meal, as much as the waitstaff who had their photo taken w/ the controversial senator.)

How fabulous that WSJ also featured Dampa, my all-time fave seafood market/restaurant area! Yes, Pinoy food really is exciting and delicious. I know of many foreigners who have learned to appreciate the various nuances of our adobo. W/c reminds me, I need to eat my dinner right now.