Events

Madrid Fusion: Street Food Turns Modern on the Mindanao Menu

April 16, 2016

For Madrid Fusion’s last day, different takes on traditional street food filled up the agenda. Filipino street food is nostalgic for many, but for this lunch, chefs approached the theme with a much more modern lens. Chef Gab Bustos of 12/10 and The Girl + The Bull turned mais con yelo into a savory bite, with tongues of uni atop sourdough soaked in cereal milk with corn puree, for example, and chefs Denny Antonino and Nicco Santos of Your Local turned the divisive street food into an approachable bite with a black cracker which incorporated the sisiw with uni and prawn. Curated by Alicia Sy, this day was the most adventurous of them all, capping off an incredible journey across our islands.

Chicaron by Slers

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Piaya by Fresh Start Organic

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Mais con Yelo by Chef Gab Bustos

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Kwek-kwek by Chef Gab Bustos

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Kesong Puti and Aligue on Pan de Sal Crostini by Chef Justin Golangco

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Empanada by Chefs Denny Antonino and Nicco Santos

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Balut by Chefs Denny Antonino and Nicco Santos

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Panama Assorted Philippine Nuts by Chef Happy Ongpauco-Tiu

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Dirty Ice Cream in Pandesal by Chef Margarita Fores

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Coconut Flan Taho by Chef Carlos Garcia

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Dynamite Lumpia by Chef Carlos Garcia

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Crispy Pork Binagoongan by Chef Adrian Cuenca

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