Monday, June 12, 2017

F1 Hotel Manila Highlights Filipino Food on Independence Day Month

The Philippines celebrates National Independence Day every June 12th and for the past five years, F1 Hotel Manila (read my hotel review, here) has aptly been highlighting Filipino food to showcase the diverse flavors of our local cuisine. This 2017, the fifth edition of LuzViMinda (which stands for the three main islands: Luzon, Visayas, and Mindanao) is themed Gastronomical Fusion and features chefs Mikel Zaguirre, Dennis Uy, and Kalel Chan.

let the Filipino festivities begin!
LuzViMinda 5: Gastronomical Fusion was launched last June 8 with a ribbon cutting ceremony initiated by the hotel’s Director of Sales & Marketing Cindy Brual together with Department of Tourism Assistant Secretary Frederick Alegre, PEZA Director General Charito Plaza, LuzViMinda 4 guest chef Nancy Lumen, and Ms. Philippines Earth 2016 Loren Mar Artajos

(from left) Chefs Mikel, Dennis, and Kalel
Just in time for the celebration of Independence Day, LuzViMinda 5 highlights modern culinary techniques while preserving the delicious familiarity of the Philippines' traditional dishes. The culinary team was headed by Executive Chef Decker Gokioco who was joined by the three guest chefs and their creative ideas.

Chef Mikel's Adobong Short Ribs sa Gata
According to Mikel Zaguirre, who represented dishes from Luzon, "It’s an honor to do Filipino food and uplift Filipino cuisine." He described each item as inspired by an heirloom dish that was meticulously crafted along with some adjustments to adapt to the modern palate. What challenged him the most, he said, was unleashing creativity by presenting classical cuisine in a modern setting.

Humba Cebuano by Chef Dennis
Dennis Uy, the featured chef for Visayas, shared that his technique is about blending flavors and getting inspiration from his travels around the archipelago – that of cooking the traditional way but plating each dish contemporarily. He affirmed, "Sharing our cuisine by giving back to guests is what food is all about." 

Chef Kalel's Chicken Piyanggang
Although not a native of Mindanao, Kalel Chan wholeheartedly accepted the challenge of coming up with an array of sumptuous dishes from the region. Armed with his passion for food, Chan studied the classical Mindanao cuisine and did more research by tapping some of his friends before injecting his personal touch in the modern way of cooking. His advice to budding chefs, "You should try everything." Starting from the experimental stage, he and his team devoted a lot of time in research and development to come up with his creations. All the efforts exerted, he disclosed, "are the things that make these worthy."

the seafood and salad station
Experience a gastronomic fusion at F All-Day Dining from June 9 to 30, 2017 and indulge in the burst of flavors to be found on the wide choices of Filipino dishes that were crafted with a twist of modern culinary artistry but retains the traditional essence of classical cuisine. Lunch or dinner buffet is priced at P1,699 per person. 
beautiful and yummy desserts!
LuzViMinda 5 is made possible through partnerships with Destileria Limtuaco, Masflex, Top Chef Enterprise, Onesimus, Raflora, R. Lapids, Aging’s 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

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