Mindanao food has always meant a seafood smorgasbord of crustaceans and fish mingling with rich, savory flavors. The last leg of Madrid Fusión Manila’s regional lunches showcased what Mindanao had to offer. Curated by Town & Country’s Alicia Colby Sy, congress delegates were treated to a bountiful feast highlighting Mindanao’s ingredients, which meant loads of seafood and a lot of beef. Highlights were a mud crab dish cooked with buko, gata, and ginger by Black Sheep’s Jordy Navarra, reminiscent of the taba ng talanga with gata sauce that Zamboanga is known for. A rare sighting of a ragu made with tuna imbao, bihod (roe), bagaybay (male egg sac), and ubol-ubol (tendon) were placed over strips of pasta by Carmina del Rosario. With local talents such as Bruce Ricketts, JC de Terry, and Tippi Tambunting in charge of the grub, you know you’re in good hands. Check out some of the spectacular dishes served below!