PLATED PRIDE

Five courses, five medals and one clear expression of Filipino pride reimagined through a contemporary lens.

When Daily Tribune sat down with The Philippine Culinary Cup Collection at Hilton Manila, Newport World Resorts, we expected an impressive display of technique. What we found was something more meaningful: a menu proving Filipino flavors and traditions belong on the modern culinary stage.

Hamachi Kama Farce by Chef Gianpaulo Climaco Bronze Award, Dream Team Challenge

The meal begins with Chef Climaco’s Hamachi Kama Farce, a delicate take on the hamachi collar. The fish is paired with a crisp garden salad and a smooth smoked Gouda mousse, creating a balance of freshness, richness and texture without overpowering the main ingredient.

Sinurol na Manok by Chef Gianpaulo ClimacoSilver Award, Filipino Cuisine Challenge

The menu then shifts toward something more familiar and comforting. Chef Climaco’s Sinurol na Manok features tender chicken dumplings in a fragrant coconut broth, served with native greens.

It is a dish that does not need to be flashy to make an impression.Rooted in the flavors of Visayan home cooking, it brings the warmth of a familiar Filipino dish to a more refined setting. The result feels both nostalgic and polished.

A study in mains: Tradition meets technique

The main courses offer two distinct interpretations of Filipino cooking — one firmly rooted in tradition, the other shaped by contemporary technique.

Chef Panahon’s Humba Pata na may Pulang Kan-on is a generous celebration of Filipino cooking. The pork knuckle is slow-braised in soy, vinegar, and native aromatics until tender and deeply flavorful. Served with red rice wrapped in banana leaf, the dish brings together the flavors and presentation associated with Filipino celebrations.

Chef Chua takes a more contemporary approach with his Braised Beef Intercostal. The tender beef is served with truffle mushroom risotto, smoked broccolini, and a miso-glazed carrot, bringing together rich, savory, smoky, and umami notes.

The two mains offer a natural contrast: one draws from the comfort and tradition of Filipino cuisine, while the other highlights the precision and possibilities of modern culinary technique.

Summer Sonata by Chef Marjorie Dionisio Bronze Award, Dream Team Challenge

The meal comes to a gentle close with Chef Dionisio’s Summer Sonata. Airy Japanese sponge is paired with bright mango compote and almond crumble, creating a dessert that is light, fresh, and subtly nostalgic.

It is a fitting ending to the meal—simple without feeling plain, and refined without losing its sense of familiarity. Rather than going for a dramatic finish, Summer Sonata leaves a soft, lingering tasty impression.