More humans in the United States at the moment are interested in tasting Filipino delicacies. This escalating interest was evident for the duration of the primary-ever, extraordinarily successful “Taste The Philippines: D.C. Filipino Food Festival” held lately on the District Pier at The Wharf in Washington, D.C.
The occasion attracted over 12,000 traffic who loved the sports that included cultural and musical performances as well as martial arts demonstrations. Foodies relished samples of Filipino dishes from participating restaurants that include Kaliwa, Kuya Ja’s, Purple Patch, Daikaya, The Game Sports Pub, Ekiben, Timothy Flores and Tiger for. (Photos may be featured subsequent Sunday in This Week on PeopleAsia at the Allure segment of the Philippine STAR.)
Our Philippine embassy sales space showcased the first-rate of Philippine coconut merchandise which includes Magnolia macapuno ice cream, coconut water, coconut wraps, jam, cereals and buko pancit, with unfastened samples of virgin coconut oil in equipped-to-move packs additionally given to festival goers.
Participating restaurants additionally supplied dishes that made use of coconut, inclusive of the lobster laying from Kuya Ja’s and pastry with coconut and tube from Kaliwa. National Coconut Day is indeed celebrated in the US each twenty-sixth of June, so the event changed into very timely in phrases of raising consciousness approximately the provision of coconut merchandise within the US market. In reality, America authorities also recently gave the green mild for young coconuts from the Philippines to be exported through all ports in the US.
Actually, because of the developing range of Americans of Filipino descent, higher Americans are taking part in Filipino cuisine. Newly elected Congressman TJ Cox (whose mother is Filipina) of the twenty-first Congressional District of California is one of those. I invited him, his wife Kathleen and their children over at the Philippine embassy residence for a Filipino lunch.
We’re happy to look more Filipino eating places coming out and taking part in cultural sports together with Filipino Restaurant Week (FRW), a gastronomic pageant participated in with the aid of 24 eating places and pa-united states of America from several states. The FRW turned into started by the Philippine consulate widespread in New York in 2015 in search of to spotlight Filipino eating places, with 13 of them to start with becoming a member of.
The latest FRW showcased various culinary services that characteristic flavours of the Philippines, covering a big selection of Filipino dishes. And for the first time ever – through the efforts of the Public Diplomacy group of the Philippine embassy in Washington, D.C., new restaurants from Maryland, Virginia and Washington, D.C. Joined the mainstay eating places from New York, New Jersey, Pennsylvania and Massachusetts. Hawaii also held a Filipino Food Week some weeks in the past, with 19 restaurants on Oahu and Maui supplying Filipino-inspired dishes the usage of coconut – the component which turned into additionally highlighted throughout the FRW.
No less than the late American celebrity chef and “Parts Unknown” host Anthony Bourdain foresaw the upward thrust of Filipino cuisine within the cognizance of Americans, even pronouncing that sisig (chopped pig’s head or cheek served sizzling in a skillet and generally with an egg on top) is “perfectly placed to win the hearts and minds of the arena as a whole…”

Bourdain – who stated Filipino dishes are some of the maximum underrated but scrumptious cuisines – became convinced that sisig is the “gateway dish” with a view to hook the hobby of humans who have had no prior exposure to Filipino meals to look similarly and beyond. In reality, sisig become our embassy chef Abie Sincioco-Mateo’s prevailing dish for the duration of the 2018 Embassy Chef Challenge that bagged top honors in each the Judges’ Choice and People’s Choice classes.

A National Geographic on line article published final month additionally acknowledged the upward push of Filipino food as properly inside the UK, with lechon, sisig, and adobo some of the favorites and ought to-try dishes. And so, even as Thai meals and Japanese food have previously captured the imagination of foodies, the thrill about Filipino food is now getting louder, and perhaps this could be attributed to an rising new generation of chefs.

One of folks who easily involves mind is Filipino-American chef Tom Cunanan of Bad Saint, that’s one of the top eating places in Washington, D.C. Cunanan – who become born in Olongapo and migrated to the US whilst he became three years vintage – bagged the Best Chef in the Mid-Atlantic Category during the prestigious 2019 James Beard Awards that is dubbed because the “Oscars” of the sector of cuisine, with awardees chosen by using greater than 600 culinary specialists.
Bad Saint opened in 2015 and without delay stuck the attention of meals critics, and named the subsequent 12 months through Bon Appetit mag as the No. 2 excellent new restaurant inside the US. I haven’t tried eating on the 24-seat restaurant but due to the fact I’m informed there are very long strains of human beings waiting to be seated – a few as long as three hours. I am told the simplest person who didn’t should line up changed into Barack Obama. But alternatively, he became the president.
Another Filipino eating place this is also getting a whole lot of traction is Ma’am Sir in Los Angeles by using young chef Charles Olalia which was protected in GQ mag’s listing of Best New Restaurants in America for 2019. Brett Martin, who wrote the evaluation, become specially wowed with the aid of the lumpia (deep fried spring roll) and the sisig, describing the latter’s “layer after layer of alternating flavor and texture that I’ve idea of almost every time I’ve been hungry considering the fact that.”
It isn’t any exaggeration to mention that Filipino cuisine is coming of age in America, and we on the Philippine embassy will truly build in this cultural asset in promoting the Philippines.

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