Flavors of the Philippines with Modern Filipino Food

This was probably the best gastronomic experience this year! When you gather 3 of the Phillipines’ renowned and admired chefs, with a menu and courses specially prepared and plated for us, using no less than the best ingredients you can find within and around he country — what more can you ask for? Oh, I know! Seconds, perhaps.

But seriously speaking, Orbit’s 7100 Tastes really took us Foodies into a wonderful taste and food appreciation that we sure won’t forget. Here’s what Chefs Rolando Laudico, Myrna Segismundo and Jill Sandique prepared for us…

Clockwise from the top: Crispy Lumpia Cone filled with Chorizo, Prawns and Heart of Palm topped with Spicy Sinamak Sorbet | Spicy Sisig Basket in Mini Crispy Rice Baskets with Quail’s Egg and Crispy Pork Rind | Crunchy Smoked Milk Fish Balls Stuffed with Fresh Mozzarella – These constitute Chef Laudico’s 3-Piece masterpiece of an appetizer. I loved everything! Though most of the Foodies I was with loved the Spicy Sisig, I’ll go with the Lumpia with the Spicy Sinamak Sorbet, which gave a really nice contrast to the hot lumpia mix.

After the Trio of Appetizers, Chef Laudico impressed us with his Trio of Soups: Adobo Shiitake Mushroom Puree topped with Creamy Garlic Foam drizzled with White Truffle Oil | Oven Roasted Pumpkin and Eggplant Puree garnished with Crispy Okra, and a Dallop of Shrimp Paste Cream | Beef Consomme garnished with Fresh Corn, Carrots and Potato Croquette stuffed with Beef and Cabbage. I easily fell in love with the Adobo Shiitake Mushroom Puree, but after Phoebe explained how the Beef Consomme took them almost several hours to prepare, I’ll give them a lot of credit for that.

The salad, I must admit, is something I enjoyed. Mesclun salad tossed in Dijon Shrimp Paste Vinaigrette topped with Dried, Green & Ripe Mangoes, Tomatoes and Cashew crusted Kesong Puti. The flavors blended well, and I love the spiciness of this dish.

After the appetizers, soups and the salad, came our Intermezzo – the Tamarind Granite – to cleanse our palates. During this time, Chef Laudico explained what he did with his cooking. He wanted to focus everything on the chef and not on the cuisine; in effect, I think he made his food really his own.

On to the main course – our stars for the evening – by Chef Myrna Segismundo: Lapu-Lapu and Prawns in Coco-Lambanog sauce, Coriander, Asparagus and Fennel Cherry Tomato Sofrito, Brown Rice with Sun-dried Mangoes, and below, the Crusted Wagyu Beef Fillet Cashew-Humba sauce with Vegetable Barbecue and Sweet Potato Mash. I loved every single bit of everything!

After the Main Course, it’s time for Chef Jill Sandique to shine. She prepared us this Cheese Course – Kesong Puti with Guava Confit with Galletas. I love how she used Guava in this dish. It was perfect. The Kesong Puti was yummy as well.

Last and definitely not the least, Chef Jill ended everything with a blast! It was Pili Sansrival and Mango Canonigo for dessert. I specifically loved the Pili Sansrival. I tell you, it was pure heaven on my taste buds!