Filipino Food Month is celebrated yearly as we honor and safeguard the rich culinary traditions of the Philippines, paying tribute to the hardworking farmers and fishermen behind every delicious dish.
Belmont Hotel Manila, a 4-star airport hotel, and Lokalpedia, an advocacy project founded by John Sherwin Felix, have joined forces for an exciting collaboration. Together, they're bringing overlooked Filipino ingredients into the spotlight and reinventing beloved local dishes at Cafe Belmont.
“Lokalpedia is a passion project with a mission to document and raise awareness about the Philippines’ rich food culture and system. I felt the absence of available information on our country’s rich food heritage. I felt the need to fill the gap even in my own little way. There is so much to discover about Philippine biodiversity and it would be such a waste if only a few know about them.” says Felix about his endeavor. Felix’s online archive caught the attention of many back in 2021 when his feature of the endangered salt from Bohol, the Asin Tibuok, went viral and consequently helped revived the industry.
"Pamana is Tagalog for heirloom and we chose this name for the buffet because both the menu and most of the ingredients are both passed down from one generation to another. I was inspired by the versatility of the ingredients that Mr. Felix presented and what immediately came to mind are traditional Filipino dishes that are distinct from different regions. I knew the dishes would be made even extraordinary and interesting with the incorporation of these overlooked ingredients.’’ says Belmont Hotel Manila Executive Chef Andrew Ko.
For all Fridays and Saturdays of the month of April and May, diners are invited to indulge in the "Pamana" dinner buffet, featuring a selection of culinary treasures such as:
KANSI - It's a well-loved sour soup from Western Visayas, made with beef shanks, jackfruit, and authentically soured using Batwan. Batwan is a fruit-bearing tree native to Western and Eastern Visayas, with its leaves serving as a natural souring agent.
PINIKPIKAN - This traditional Filipino dish comes from the Cordillera region and is often served as a soup or stew with veggies and spices. They've jazzed it up by adding Etag, making it even tastier.
ENSALADANG HIMBABAO SA SINAMAK - This dish highlights Himbabao, an indigenous vegetable native to the Philippines. Known for its unique hanging floral spikelets, Himbabao trees are mainly found in Northern Luzon and are seldom seen in markets outside the region.
KINILAW NA TUNA WITH GAMET, LANGKAWAS AND SAMPAGUITA - Gamet, is Philippines’ own version of Japanese Nori. This marine algae, mainly found in Ilocos and Cagayan, adds a delicious umami taste. It's highly valued in the market, earning the nickname 'black gold.' Langkawas, is a relative of ginger, known internationally as Galangal. In the Philippines, it's valued for its aromatic and spicy qualities, enhancing flavors across the islands. Sampaguita, our national flower, celebrated for its beauty, is also used to add flavor to food.
BRINGHE - This dish is the Philippine version of Spanish Paella, originating from Pampanga. It gets a unique twist with the addition of Etag, a traditional meat preservation method used by Cordillera natives. Etag involves curing, smoking, or sun-drying the meat, extending its shelf life.
BALBACUA - This Filipino beef stew simmers for hours in a mix of spices. Chef Andrew's twist includes Kalingag, a local cinnamon variety from the Philippines.
PIYANGGANG MANOK - It's a classic dish from the Philippines, hailing from Mindanao. Chicken is soaked in a blend of spices and coconut milk, then grilled or braised until juicy. Known for its delicious taste and special mix of flavors, Chef Ko added Kalingag to make it even more flavorful.
PANCIT BUKO - Instead of noodles, this dish uses thin strips of coconut. It's packed with savory flavors from assorted vegetables and meat, and in this version, they've added Himbabao and Etag for extra taste.
ASIAN TIBUOK ICE CREAM - Think of it like salted caramel ice cream but using Philippine artisanal salt. It's just as delicious as any foreign version, maybe even better.
CACAO TART - With a twist! They've spiced things up by using Balikutsa, a natural sweetener from the Ilocos region made from sugar cane, along with our local Tablea.
Here are some tasty dishes from Executive Chef Andrew Ko, infused with Lokalpedia's recommended ingredients. But that's not all you'll find at the weekend Pamana buffet. You can also see the actual ingredients on display, giving you a full taste of this collaboration.
Come to Café Belmont at Belmont Hotel Manila every Friday and Saturday in April and May, from 6:30 PM to 9:30 PM. It's just Php 1,450 per person. Kids aged 6 to 12 get 50% off, and those under 5 eat for free. For reservations and details, call 5318 8888 or email dine@belmontmanila.com.
