Food & Dining

Dining Delight: Watch How The PH's Top Chefs Gather And Rustle Up Gourmet Meals For A Cause

Dining Delight: Watch How The PH's Top Chefs Gather And Rustle Up Gourmet Meals For A Cause

What if you could eat your way around the world through flavor discovery? Imagine being tastefully transported via mouthfuls of some of the best-prepared foreign and local cuisine. When 17 chefs gathered late in October for Lifestyle TV's 4th Small Plates Around The World event, it was not just a night of fancy flavor but a chance for the culinary community to give back by fund-raising for breast cancer support network icanserve Foundation, Inc. We sampled most of these professionals' delectable dishes—if only our tummies were big enough to try the offerings of all 17 food stations!

That night, the air filled up with delectable smells as the chefs prepped to serve. Even early birds had difficulty resisting before it was the exact time to wine and dine. Check out some of the dishes we managed to consume with bliss in our gallery above, along with snapshots of the chefs who made them. Also check out the complete list of that entire night's food menu below:

  • Braised Snails Bone Marrow Chives and Garlic (UK), by Chef Carlos Garcia Rodriguez of Pig Pen 
  • The Egg (France), by Chef William Mahi of 210 Kitchen and Drinkery
  • Chicken Kabsa (Saudi Arabia), by Chef Tina Legarda of Bamba Bistro
  • Adobong Pugo Confit With Pickamatis (Luzon PH), by Chef Claude Tayag of Balai Dutung, Pampanga 
  • Thai Green Mango Salad (Thailand), by Chef Sandy Daza, of Wooden Spoon
  • Sake-cured Salmon (USA), by Chef Chad Ogden, of Hyatt City of Dreams 
  • House Cured Corn Beef & Raclette Tartine (Switzerland), by Chef Katrina Kuhn-Alcantara  of Mesclun
  • Beef Rendang, (Singapore) by Chef Nicco Santos of Hey Handsome
  • Dry Cured Lamb With Lingonberry and Potato (Sweden), Chef Josh Boutwood of The Test Kitchen
  • Pulpo a la Gallega (Spain), by Chef Miguel Vecin, of Bar Pintxos 
  • Garganella Aglio e Olio a la Talanka (Italy), by Chef Raul Fores of Made Nice 
  • Lechon Manok with Santol and Kalabasa, Guinamos Curry with Ube Basmati Rice and Coconut Yogurt (Negros, Philippines), by Chef JP Anglo of Sarsa 
  • Beef Cheek Yiouvetsi Braised in Bignay Wine, with Dolma Risotto and eggplant puree (Greece), by Chef Robby Goco of Souv
  • Lechón Mingaco (Macau), by Chef Dedet dela Fuente of Pepita’s Kitchen 
  • Bao Carnitas y Salsa Macha (Mexico), by Chef Carlos Franco of Tomatito
  • Casablanca Cake (Morocco), by Chef Ginny de Guzman of Tilde Cafe 

ALSO READ: Kitchen Whiz: Keep One Of These When Prepping For Your Next Christmas Feast!

Photography by the author



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