Madrid Fusión 2nd Regional Lunch: Celebrating Sustainability with Nose-to-Tail ConceptApril 9, 2017
The concept of using the whole animal is not new to the Philippines, with dishes like sisig, dinuguan and isaw that are not seen as mere novelty dishes (though we do amuse ourselves by observing visitors react to us casually slurping up some delicious pig’s blood) and are well-loved by locals. With one of our favorite words being sayang, it is ingrained in our culture to be innovative with making the most of, well, anything, but in this case (and any case with us here at Pepper): food. Chefs from last Friday’s Regional Lunch took part in this age-old Filipino tradition of innovation and preservation for a showcase nose-to-tail lunch.
Curated by food writers Nina Daza-Puyat, Sasha Lim Uy Mariposa, and Idge Mendiola, Friday’s Regional Lunch focused on the Visayas region with nose-to-tail dishes thoughtfully thrown together by some of Manila’s most celebrated chefs. From playful twists on classic favorites like Betamax by chef Niño Laus to entirely new and surprising takes on the theme like Sunshine Puey-Pengson’s nose-to-tail buko pie (which is nose-to-tail in that it uses all of the parts of the coconut), Friday’s Regional Lunch at Madrid Fusion had us in a tail-spin reeling from all the inspiring ways we can, as Chef Robby Goco puts it, honor the animal by using all the parts and preparing it well.