Pinoy food fest opens in Shanghai

MANILA, Philippines - Although the Philippines and China are locked in territorial disputes, a food festival featuring Filipino cuisine as part of the 2011-2013 Philippines-China years of friendly exchanges opened in Shanghai.

More than 100 guests graced the opening night of “Flavors of the Philippines” at the Grand Ballroom of the Hilton Hotel in Shanghai last Sept. 2. 

Philippine Consul General in Shanghai Charles Jose welcomed guests from the local governments of Shanghai, Anhui, Hubei and Zhejiang, consular corps, the business sector and Filipino community to an evening of Filipino food, traditional music and folk dance.

In his remarks, Jose provided a brief history of Philippine cuisine and its heavy influences from centuries of trade between the Philippines and Spain, China, United States and countries in Europe and Southeast Asia. 

True to Filipino tradition, Myrna Segismundo, the featured chef of the food festival, came up with signature dishes that delighted the palates of guests. For appetizers were lumpiang sariwa, kinilaw and ensaladang tinapa. The soup was sopas molo, while the main dishes were guinataang sugpo, inasal na manok, lechon kawali, and kaing. For dessert: Turrones de Manila, halo-halo and budin.

At the ribbon-cutting ceremony at the hotel’s Atrium Café, Segismundo expressed her willingness to contribute to government efforts to introduce Filipino food to the Chinese market. 

Asked by the press what could be the dish distinctly Philippine, she candidly replied: “Adobo,” which was served during lunch for more than 25 media representatives.

The Sindaw Philippines Performing Arts Guild, meanwhile, rendered folk songs and dances throughout the night. 

Flavors of the Philippines in Shanghai runs from Sept. 2 to 8.