Mandarin Oriental Food Festival Coup

CEBU, Philippines - “Oh no, another Philippine Food Festival!”, was my initial, immediate reaction, upon receiving a well-crafted invitation to it’s launch.

Seriously, you can’t blame me – not completely, though.

Here’s why. I had a five-year wonderful stint with then Makati’s only five-star hotel in the early ‘70’s, where food festivals were not uncommon – rather most welcomed – monthly affairs in leading properties around Metro Manila. Food festivals were spurred by the absence of specialty restaurants that featured cuisine from other nations. Similar activities were an essential component of all Department of Tourism’s well-received Philippine presentations all over the United States of America and in the capital cities of Europe – where I had originally served as Tourism Attache in Los Angeles, California, and then as Tourism Regional Director based in London, England for almost a quarter of a century. I tried to earnestly convince myself but had to declare, “ I think I’ve had enough of it – at least for now.”

But I was wrong! Very wrong!

Soon my curiosity took the better of me. Quickly reviewing the invitation once more, this time with closer scrutiny, I must admit that any project or program that promotes and markets travel to the Philippines, more than just excites me. Don’t ask me why, for you’ll be sorry, unless you have time to spare to listen on and on and on.

So I contacted my friend since the pioneering days of the tourism industry in the country, Charisse Chuidian, now Director of Communications of the Mandarin Oriental Manila, to kindly pass on to the General Manager, Mark Bradford, my acceptance to the event.

A sudden change of mind, but of course – for this promised to be a different, rather than just the usual another Philippine food festival.

First, it was to be hosted by the Mandarin Oriental Manila which consistently and continuously serves excellent food, accompanied by impeccable service, in all their events.

Secondly, it absolutely focused only in traditional Filipino Christmas fare. How can you beat that?

And thirdly – the clincher – it spotlighted on celebrity Chef Ed Quimson and Booj Supe, Master Chef Patron and Chef Patron, respectively, of M Fine Foods. Both are well known to prepare delectable holiday treats for a traditional Filipino Christmas fiesta.

“Filipino food is so diverse and flavorful and we were incredibly excited in having Chef Ed’s specialties at Paseo Uno this past holiday season, which was in time for festive gatherings and family reunions,” disclosed Director of Food and Beverage Chico Angeles.

Chef Ed admits his passion for cooking as a legacy from his grandmother Doña Consuelo Tuason Quimson. “ I shared well-spent moments in the family kitchen,” he reminisced. “From as early as when I was only five years old, I began preparing the family dinners, to the time I turned eleven and started cooking, until engaging professionally at 17.”

“It was a delight to work once more with Chef Ed,” notes Executive Chef rene Ottlick, “where we presented to our diners his divine recipes that are rich in taste as they are in tradition.”

Featured during the highly successful launch at the Paseo Uno were the carving stations for succulent Lechong Cebu, Pork Bellly and Braised Beef Belly Adobo. Other specialty favorites included Suha Salad, Tortang Alimasag with Fresh Lumpia Sauce, Paella Tinola, Tinapa Pate served in Wanton Cups and Crispy Kare.

The Paskuhan sa Paseo – Filipino Christmas Food Festival was truly a coup of a feast. Leave it to the Mandarin Oriental Manila.