One of the leading lights of Philippine cuisine, Chef Myrna Segismundo, returns to The Peninsula Manila this week to take food lovers of all stripes and persuasions—not necessarily just Filipino food—on a gastronomic and memory tour of the rich flavors and culinary traditions of the Philippines.
Her two-week long food festival is aptly titled “From my Table to The Peninsula’s: A Celebration of Chef Myrna Segismundo’s Recipes and Culinary Memories in Escolta and The Lobby,” and runs from June 16 to 29.
Chef Segismundo, managing director of multi-awarded Restaurant 9501—the exclusive executive dining restaurant of ABS-CBN Broadcasting Corp.—and one of the authors of the seminal Kulinarya cookbook, promises to bring exciting new dishes to The Peninsula Manila that will put a modern twist to classic Filipino fare.
An accomplished author, chef, restaurateur and ambassador of Filipino cuisine, she has made it her life’s mission to promote Filipino gastronomy with her signature dishes.
The flavor palates of her culinary creations range from sweet and spicy to smoky and tangy, and also hold a treasure trove of stories from the kitchens of her childhood to those learned from some of the very best (and at times unheralded) provincial kusineros. Her cuisine honors generations-old, time-honored dishes (some of which have been forgotten) that she has made her own, making them all the more special and worth sharing.
Segismundo’s old stalwarts, Tokwa’t Baboy with silken tofu and crunchy pork bits served ceviche-style; and Paella Binagoongan of shrimp-paste flavored rice topped with pork, salted egg and mango strips are back for a return bout. So are the Crusted Pork Estofado of tender pork in a buttery pie shell, and her carnivore’s delight of perfectly cooked flavor-packed Roast Beef Adobo.
New on the menu is the Dinuguan Longganisa (her variation on the blood sausage) served with a Pickled Green Mango Salsa.
Salad lovers, meanwhile, can have their pako (fiddlehead fern), lato (seaweed), lettuce, santol (lolly fruit) pickles and salted eggs drizzled with Adobo Vinaigrette, Honey-Patis and Coriander-Muscovado sugar dressing.
Light eaters have their munchies of Banana Heart, Ground Pork Triangles, Winged Bean and Shrimp Squares paired with either a spicy vinegar or soya-vinegar dip.
Another new addition to the menu is Chef Segismundo’s Noodle Bar with three choices of broth: coconut-pandan, tamarind and beef.
There is also her latest experiment, Pinoy Sambal that one can slather on fresh mustard
leaves, top with pork crackling, onion leeks, toasted peanuts, fried tofu, coriander, shrimp and salted egg before rolling into a neat bundle and popping into the mouth.
Panghimagas or dessert lovers can cap their meal with Filipino sweet treats like creamy Leche Flan (caramel custard), Banana and Jack Fruit Turron (crisp rolls), and Budin (bread and butter pudding with dried fruits). Paired with a bracing cup of freshly brewed Batangas kapeng barako (coffee) or soothing salabat (ginger tea), these are dessert options that will not be soon forgotten.
“From my Table to the Peninsula’s” will be served as Escolta’s lunch and dinner, with smaller samplings at The Lobby.
For inquiries, call 887-2888, e-mail email@example.com or visit peninsula.com.