Satisfy Madrid Fusion cravings

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The Spanish chef hails  from a family of famous chefs in Leida, Spain

The Spanish chef hails
from a family of famous chefs in Leida, Spain

Following the success of the first Madrid Fusion Manila in 2015—the first and only Asian edition of the most important international gastronomy congress in the world—the culinary festival returns anew with top-notch hotels in the metro eager to join the gastronomical celebration with their own feasts and featured Michelin-starred chefs to boot.

Come and partake in the bountiful banquets!

‘Fiesta De Sabores Española’ @ Corniche
Edgard Sanuy Barahona, the first Asia-based, Spanish chef to receive a Michelin star, joins the upcoming 2016 Madrid Fusion Manila by cooking for the Diamond Hotel Philippines’ “Fiesta De Sabores Española,” which is currently on offering until April 10.

The Spanish food festival happening at the hotel’s Corniche marks the hotel’s return at the second Madrid Fusion Manila, slated for April 7 to 9 at the SMX Convention Center in Pasay City.


Hailing from a family of famous chefs in Leida, Spain, Barahona will feature a mix of fresh and flavorful ingredients that makes Spain one of the countries with the richest and most varied of cuisines.

 Jung Sik Yim

Jung Sik Yim

His dishes include a delicious bowl of Pork Ribs Stew with Potato and Paprika, the appetizing Eggplant Escalivada with Pine Nuts, salad options Spanish Cojodongo Salad and Salty Cod Esqueixada, and hefty servings of Marinated Lamb Skewers, and T-bone with Mojo Picón and Mustards, among others

His visit will be highlighted by an exclusive degustación seven-course menu paired with fine wines tonight at the Diamond Ballroom.

Barahona was the first Spanish chef to receive a Michelin star in Asia and has worked in several Michelin-starred restaurants. Currently, he works as the Corporate Chef of the Maximal Concepts Group and was hailed as the Chef of the Year 2013 by Foodie magazine in Hong Kong.

‘Four Hands Dinner’ @ The Tasting Room
Diners at The Tasting Room at City of Dreams Manila are in for a gastronomical treat tonight featuring the tandem of 2-Michelin starred chefs William Mahi and Jung Sik Yim at the “Four Hands Dinner: Aboard the Flavor Galleon.”

Chef Jung Sik Yim’s eponymous modern Korean restaurant Jungsik in Seoul is ranked no. 10 in San Pellegrino’s Asia’s 50 Best Restaurants 2016. His restaurant Jungsik in Tribeca, New York received two Michelin stars this year and is known for the Five Senses Satisfaction, a representation of hot, bitter, sweet, crunchy, and soft sensations of a popular Korean dish made of pork belly called bossam.

Chefs William Mahi

Chefs William Mahi

Meanwhile, William Mahi, the Chef de Cuisine of The Tasting Room, is recognized for his culinary style, which he calls “Progressive and Alternative” that gravitates towards the original and the unusual, with a sense of sharpness of taste. His use of traditional French techniques stems from his Basque heritage, which he combines with molecular gastronomy, evident in his noteworthy dishes.

‘Ultimate Chef Warriors’ @ Seven Corners
Seven Corners, the all-day dining destination at Crowne Plaza Manila Galleria, also participates in the much-anticipated Madrid Fusion Manila 2016, which features Flavors of the Philippines.

For the month of April, Seven Corners will feature the winning entries of last year’s Ultimate Chef Warriors; Manuel Abogado, Christopher John “CJ” Sanchez, and Jude Enierga. These chefs were hailed over-all Champion in 2015 Chef Wars Competition where they showcased their creativity and innovation by creating their own dish using all-local ingredients in free-style cooking.

Their award-winning dishes using native calamansi and sampaloc will be available in a three-course set menu.

Chefs Manuel Abogado, Christopher John ‘CJ’ Sanchez, and Jude Enierga

Chefs Manuel Abogado, Christopher John ‘CJ’ Sanchez, and Jude Enierga

Chef Manuel did a Lemonsito Aspic, Tuna Roll in Bloody Sabbath Strawberry Vinaigrette and Yogurt with Paco Salad, which was inspired by his love for seafood.

Meanwhile, Chef CJ’s entry for main course was a Calamansi Chicken Tagine with Spicy Dill Bangus and Vegetables, Eggplant and Potato Puree with Calamansi Anchovie Foam, a total hit as the mixture of all flavors played well with calamansi.

For dessert, Chef Jude prepared Lemon Jelly with Mint Leaves.

Completing the menu are Sampaloc Lobster confit with Mango Verde Emulsion and Pickled Vegetables, Tamarind Flan with Shrimp Bisque Soup, and Roast Beef and Prawns with Garlic Olio Noodles, Sampaloc Pickled radish in Tamarind Beef Jus and Tomato.

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