This year’s International Food Festival at Newport World Resorts brought together flavors from across the globe — and for Filipino cuisine, the spotlight shone bright at Lasa x Lahi: Grand Tasting.
The event was a rare gathering of world-class Filipino chefs, some based in culinary capitals like Paris and San Francisco, alongside renowned local fine dining talents. Each chef presented their own interpretation of beloved Filipino dishes such as balut, kinilaw, and arroz caldo — dishes that remained unmistakably Filipino, yet carried the subtle influence of their experiences living and cooking abroad.
What made it truly special was how these interpretations underscored a simple truth: Filipino food has a rightful place on the global stage. Many of these chefs have been recognized internationally, earning awards and accolades that celebrate both their skill and the cuisine they represent.
Adding to the spirit of collaboration, assistant chefs from Le Cordon Bleu Ateneo, Enderun, and CAP lent their expertise and energy in support of the main chefs — a testament to the thriving culinary community in the Philippines.
Of course, the experience was not just about the food but also the atmosphere — from the buzz of culinary creativity to the free-flowing wine and beer that kept spirits high.
Personal Favorites from the Tasting Table: • Meatball Skewers from Chef Stephan of Automat • Kinilaw with Pig Ears from Chef Francis Ang of Abaca, San Francisco • Octopus Inasal from Chef Carlos of Gallery by Chele • Scallop from Chef Tara of Anime, San Diego
Events like Lasa x Lahi remind us that Filipino cuisine is dynamic, adaptable, and ready to make its mark anywhere in the world — while still holding on to the flavors that feel like home. Here’s to more culinary celebrations like this in the future.
