Events

Madrid Fusion: Almusal Takes Over the Visayas Regional Lunch

April 12, 2016

Filipinos take their breakfast incredibly seriously; no wonder then that the theme of Madrid Fusion’s second lunch would pay homage to our beloved almusal. There were innovative takes on our traditional tapa including a lamb version with egg yolk from Asia’s Best Female Chef Margarita Fores, and one brined in coffee and coco sugar by chef Francis Lim that married sweet and savory. Curated by JJ Yulo, this regional lunch transformed simple and humble ingredients into complex, beautifully-plated profiles.

Saba at Buko by Chef Rob Pengson

MFLunchD217

Kitayama Wagyu Beef Tapa Brined in Coffee and Coco Sugar with Pickled Kamias and Quail Egg by Chef Francis Lim

MFLunchD220

Hot Chocolate Spoon with Kesong Puti by Risa Chocolates

MFLunchD219

Ensaymadas by Chef Chona Ayson

MFLunchD218

Craft Beer by Pedro Brewcrafters

MFLunchD216

Native Duck and Chicken Pancit Molo with Garlic Infused Rice Crisps by Chef Don Colmenares

MFLunchD215

Tapa’ng Kabute at Bugas Mais by Chef Denise Celdran and Chef Ramon Antonio

MFLunchD214

Smoked Lardo Pandesal, Applewood Smoked Bacon, Fried Quail Egg, Pickled Ampalaya, Barako Red Eye Gravy by Chefs Jeremy and Jen Slagle

MFLunchD213

Palamig and Painit by Magnum Opus

MFLunchD212

Sisig Fritters with Spicy Herb Duck Aiolo by Chef Karla Mendoza

MFLunchD29

Dinuguan Longganisa at Puto by Chef Ed Bugia

MFLunchD27

Tapa, Egg Yolk Cream, Adlai Cracker by Chef Margarita Fores

MFLunchD25

Tortilla de Patatas with Isabela Longganisa and Sinamak Vinaigrette

MFLunchD24

Dinaing ng Paksiw na Tuna Belly sa Langkawas at Tanglad by Chef Seya Ortega

MFLunchD23

Morcon of Baboy Damo by Chef Nico de Asis Millanes

DSC00163

Breakfast Porridge with Piniritong Kamatis and Daing na Isda by Chef Karla Mendoza

DSC00161

Eggs over Eggs by Chef Jayme Natividad

DSC00152
0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading