Monday, May 30, 2016

All-Female master chefs take over F1 Hotel Manila's 4th Filipino Food Festival

F1 Hotel Manila will cast all-female roster of master chefs that will show their exceptional kitchen prowess in the upcoming LUZVIMINDA 4: Heirloom Recipes.

Get to sample the creations of this year's lineup composed of the self-proclaimed “Adobo Queen” from Luzon, Nancy Reyes-Lumen; Iloilo's "palangga" Chef Pauline Gorriceta Banusing of Gruppo Al Dente Catering Service representing Visayas; and Chef Teng Collantes of Park Inn by Radisson Davao from the Mindanao region.

Prepare to fill your palate with our distinct Filipino flavors as guest chefs recreate some of their best treasured dishes from Luzon, Visayas, and Mindanao. Available at F All Day Dining Restaurant from June 10 to 25, 2016 tag your family and friends along and feast on this once-a-year culinary journey for only Php 1,499 nett per person.

In celebration of our 118th Independence day, F1 Hotel Manila is slashing off 50% from the the regular rate of Php, 1,499 nett per person when you dine with us from June 10 to June 12, 2016 (Friday to Sunday).

Reservations are required. Please call (02) 908-7888 to reserve. Walk-in guests will be accommodated upon seat availability.

Luzviminda 4: Heirloom Recipes is in partnership with Figaro Coffee, Charles Seafood Supply, Top Chef Enterprise, Seagull Manila, Masflex, Aging’s Food Delight, Crescent Moon Café, and Raflora Enterprises.

F1 Hotel Manila is located at 32nd street, Bonifacio Global City, Taguig City. For inquiries and reservations, please call (02) 928-9888. For online booking and more information, please visit For hotel updates and special offerings, follow us on Facebook, Twitter and Instagram @f1hotelmanila.


When asked about their dish that reminds them of Home:


“Anywhere Adobo is served becomes my cozy corner of a home, whenever and wherever that is. Adobo served and celebrated by folks day to day or feast to feast brings about fellowship. Adobo travels well and can be brought to pot lucks with minimum hassle. It can be eaten cold on hot rice or just off the burner. It is a way of cooking that varies from kitchen to kitchen and palate to palate but always... adobo has that tangy, umami note that brings back the taste of home. Adobo--- bow.”

Kadios Baboy Langka (KBL)

“Kadios Baboy Langka is hearty soup that will always remind me of home because the ingredients can only be found in Iloilo- the kadios beans and the souring agent the Batuan seeds. When I was studying in Manila for college, I looked forward coming home for summer and semestral breaks because of KBL and even now, when I go out of the country and when I come home, I tell my cook to ready this KBL for me. This is my comfort food and many Ilonggos will agree with me.” 

Park Inn by Radisson Davao, Mindanao

Biyasong Boneless Lechon

“Boneless Lechon may sound very common nowadays but before this dish became hype in various lechon houses/restaurants; my uncle makes this as a Collantes family celebratory dish. Pork belly is scored, brined 4-5 hours with assorted native herbs and chilled overnight. Inside that brined, rolled belly: lemon grass, garlic, onion, dried bay leaf, and his weapon of gastronomic goodness, biyasong wedges.

It explodes wonders in your mouth! This very simple dish accompanied by a very variety of lime is a crowd’s favorite. The citrus that came from the pulp and zest is infused through the meat and is an amazing combination. Just before the family meal starts, it is shocked-fried in a hot pool of oil while it’s still a bit cold from the fridge to achieve crispy pork skin blisters. It is paired with local vinegar named, “Pinakurat” (Mindanao made vinegar).”

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