Filipino flavors, but global

The modern Filipino dining experience is undergoing an exhilarating evolution. No longer bound strictly by tradition, contemporary gastronomy is embracing global techniques while anchoring itself in familiar, comforting flavors.

This vision came brilliantly to life during “Beyond the Filipino Table,” an exclusive modern culinary showcase presented by Flavors by Holiday Inn & Suites Makati.

This multi-course tasting menu proved that the modern dining experience is undergoing an exhilarating evolution, gracefully elevating local touches and international ingredients through sophisticated pairings designed to awaken every sense.

The culinary journey opened with a vibrant nod to local dairy through creamy, artisanal house-made carabao ricotta. Brightened by tart mandarin and textured with an earthy herb crumble, the dish found its ideal match in the crisp, effervescent bubbles of a Spagnol Col del Sad Valdobbiadene Prosecco Superiore Brut NV, cutting cleanly through the richness of the cheese.

Moving into earthier territory, the next course featured a savory medley of delicate shimeji and enoki mushrooms blanketed in a velvety black pepper cream. Paired with a robust Le Vigne Winery Chardonnay Paso Robles 2022, the wine’s structured notes complemented the deep, woodland flavors of the fungi while the pepper added a playful kick.

Coastal harmony soon followed with a tender cut of salmon elevated by a sweet, silky corn reduction that paid subtle homage to regional warmth. A vibrant gremolata and fresh chives added zesty notes, balanced seamlessly by a refreshing Bodegas Piqueras White Label 2023. Comfort was further reimagined with a California roasted chicken accompanied by a striking duo of brassica purées. Finished with a splash of bright lemon and premium olive oil, the dish showcased how clean, precise flavors can transform a comforting classic into fine dining.

The grand main of the evening was a slow-cooked lamb shoulder brought to melt-in-your-mouth perfection, anchored by a rich brown butter jus and a velvety bed of polenta. A sharp, herbaceous salsa verde cut through the richness of the meat, harmonizing effortlessly with the structured, complex tannins of a bold Bodegas Piqueras VS 2018 red wine.

The evening concluded with a stunning visual and textural masterpiece: the dragon fruit pavlova. Airy meringue shards and cloud-like whipped cream contrasted brilliantly with balsamic-compressed dragon fruit, while a pinch of Maldon sea salt sharpened the entire flavor profile. A luscious glass of Hacienda Libalis Semidulce 2024 provided a harmonious, semi-sweet finish to an unforgettable night of culinary storytelling.