A delicious Filipino-Singaporean connection

MANILA, Philippines - The Filipino community in Singapore is once again excited and proud – this time with the publication of a cookbook, Metro Cuisine: Cosmopolitan Finger Foods, which was launched on Aug. 27 in a lavish program held at the Singapore Art Museum, one of the priceless heritage buildings of the island state.

The book and its launch are part of the commemorations of the 40 years of bilateral relations between Singapore and the Philippines.

Metro Cuisine: Cosmopolitan Finger Foods is a unique recipe book that reflects the present-day cosmopolitan Filipino migrant who retains his cultural roots while embracing influences brought by other cultures. It showcases the vibrant Filipino cuisine that brings nourishment to the body, mind, heart and soul. It also embodies the harmonious working relationship of Filipinos and Singaporeans. The book was created and spearheaded by a group of Filipinos residing in Singapore with the help of generous funding from the Lee Foundation, Philippine National Bank, Cardinal Porcelain Philippines and two prominent Singaporeans, Goh Eck Kheng (publishing consultant) and Christopher Tan (food consultant, adviser and stylist), who contributed their time, talent and technical know-how.

Guest of honor at the launch was Michael Koh Soon Hwa, CEO of Singapore’s National Heritage Board, who extolled not only the invaluable contribution of Filipino migrants in his country but also their introduction of their native culture there as exemplified, for one, by the publication of the book.

The Philippine Embassy and Singapore Art Museum co-hosted the launch with the University of the Philippines Alumni Association (Singapore) or UPAAS. The Philippine Ambassador to Singapore, Minda C. Cruz, together with UPAAS president Minnie Lau welcomed the ambassadors to Singapore from Thailand, Myanmar, Indonesia and Spain and Dr. Ricardo Soler as VIP guests. Dr. Soler, upon the invitation of the editorial team, wrote the introduction of the book, participated in a panel discussion on parallels among Southeast Asian cuisine and taste. Dr. Soler also delivered an introductory talk on the evolving links between Singaporean and Philippine food.

During the dinner cocktails, the foods served (to the delight of the guests) were those presented in the book. Musical numbers by soprano Anna Migallos, a student of the UP Conservatory of Music, and a chorale presentation by PsalmiDeo composed of Filipino professionals working in Singapore lent an ethnic musical touch to the evening.

The book features more than 60 finger food recipes contributed by UP alumni members, Filipino dignitaries, Filipino Muslim converts in Singapore and overseas domestic Filipino workers there, as well as friends from Singapore and various countries. 

The proceeds from the sponsorships and sales of the book will be dedicated to the Endowment Fund of the UPAAS scholarship. The UPAAS scholarship currently supports four students embarking on a full-time, four-year degree program.

The Endowment Fund aims to support four UP students on any UP campus at any given time. This is in line with the UPAAS objective of supporting the University of the Philippines’ vital role in the development of the Philippine society and the Filipino nation while contributing to sustainable poverty alleviation initiatives in our country.

The Endowment Fund will assure the sustainability and stability of the UPAAS Scholarship that provides tuition and stipend to the poorest of the poor students at UP.