TO highlight the best of the region’s cuisine, Shangri-La properties in the Philippines has partnered with the Asean’s (Association of Southeast Asian Nations) Ladies Foundation (ALF), for a months-long collaboration of cuisine and culture.
In line with the launch of Asean Culinary Delights cookbook by the ALF, the group also initiated a traveling food festival, which began in the country on August 8, a significant date as this marks the 47th anniversary of the establishment of Asean.
The four Shangri-La properties in Makati, Edsa, Mactan in Cebu, and in Boracay will feature a Southeast Asian food festival beginning this month until November, with dishes recreated from the ALF cookbook.
The traveling food festival shares the culinary treasures of 10-member countries of Asean, namely: Brunei Darussalam, Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam.
“The Asean Culinary Delights cookbook is a fruit of our efforts, envisioned as a gastronomic odyssey to introduce the delights of Asean cuisine which is unique, rich in taste, tempting to the palate, fragrant, enticing and a potpourri of colors,” stated Mano Hirubalan, president of the ALF and project chair of the Asean Culinary Delights cookbook.
The cookbook is divided into five sections: Childhood Favorites, Signature Dishes, Delectable Delights, Festive Fare, and Celebrity Chefs. Each member country has contributed a dish for each section, while the last section, Celebrity Chefs, features dishes from notable chefs, two of whom are from Shangri-La.
These are Makati Shangri-La’s Executive Sous Chef Gene Del Prado, who contributed a recipe for Sinigang na Lapu-Lapu sa Miso at Kamias (Sour fish soup with miso and bilimbi), and Shangri-La’s Boracay Resort and Spa’s Executive Sous Chef Azlan Juri, who shared a recipe for Ikan Asam Pedas Dengan Nasi Lemak (Spicy sour fish with coconut rice).
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