top of page
Search

Taste the Philippines at World Chefs Congress 2022 Abu Dhabi

Philippine cooking methods and indigenous ingredients were presented on a global stage in front of hundreds of international chefs. 31 May 2022, Abu Dhabi – Adlai and Tabon-tabon were the two uniquely Filipino ingredients presented by Chef John Buenaventura, Executive Chef at Hilton Yas Island Abu Dhabi, on stage at the World Chefs Congress 2022. Delegates and guests were engaged in a discovery of an original heirloom superfood grain known as “Adlai” or Job’s Tears that is low glycemic, non-GMO and gluten-free. Adlai is proudly cultivated by the indigenous People of the highlands in Mindanao, Southern Philippines. Another indigenous fruit called Tabon-Tabon was also showcased, which is used in kinilaw, a Philippine dish using acid to cook a protein, similar to the western ceviche. Astringent and bitter when raw, tabon-tabon is usually grated then squeezed to extract its juices which are beneficial in kinilaw to neutralize flavors from raw seafood. Philippine Yellow fin Tuna and tinapa preparation which is a Philippine method of smoking fish for preservation were also highlighted.

Tabon-tabon from Mindanao
Hineleban Adlai from Bukidnon
Close-up of Adlai grain



The Congress brought together over 1000 delegates from 105 countries, 200 exhibitors, 4,000 chefs, 65 international speakers and 70 participants of the Global Chefs Challenge. “World Chefs see the added value and versatility of Philippine ingredients using modern methods and techniques that can be applied in international kitchens around world” as highlighted by Chef John Buenaventura. Filfood Asia Gulf supports Hineleban Farms Foundation’s sustainable advocacy in helping farming communities to produce healthier food and preserve, protect and restore the rainforest that sustains the cycle of all life forms.

Red Snapper Kinilaw made with Tabon Tabon
Red Snapper Kinilaw made with Tabon Tabon
Chef John Buenaventura and Chef Andy Cuthbert
Philippine Yellow Fin Tuna, smoked "tinapa" style served with Adlai
Philippine Yellow Fin Tuna, smoked "tinapa" style served with Adlai













“I’ve been to the Philippines many times.. I can tell you that the Philippine cuisine is rife around the world, and the Philippine food movement is unbelievably strong around Australia and America,” said Andy Cuthbert, Chairman of the Emirates Culinary Guild, Congress Chairman and Continental Director Africa and Middle East of World Chefs.


(Left to right) Chef Andy Cuthbert, Mr. Jovy Tuaño, Chef Uwe Micheel, H.E. Ambassador Hjayceelyn Quintana, Chef J Gamboa and Chef Fernando Aracama
(Left to right) Chef Andy Cuthbert of Emirates Culinary Guild, Mr. Jovy Tuaño of Filfood, Chef Uwe Micheel of Emirates Culinary Guild, H.E. Ambassador Hjayceelyn Quintana Philippine Ambassador to the UAE, Chef J Gamboa and Chef Fernando Aracama of LTB Chefs Association Philippines.

(Left to Right) Ms. Shari, H.E. Hjayceelyn M. Quintana Philippine Ambassador to the UAE, Mr. Jovy Tuaño and Mrs. Janet Tuaño of Filfood, Mr. Milo Soropeza and Mr. Dan Ferrolino of Tourism Promotions Board Philippines
(Left to Right) Ms. Sharihan Al Mashary, Operations Project Manager for TGP International, H.E. Hjayceelyn M. Quintana Philippine Ambassador to the UAE, Mr. Jovy Tuaño and Mrs. Janet Tuaño of Filfood, Mr. Milo Soropeza and Mr. Dan Ferrolino of Tourism Promotions Board Philippines

For those wishing to Taste Philippines, join a Culinary Expedition or participate in other culinary productions by Filfood, send us an email at marketing@filfoodtrade.com. To join the Filfood database of professionals and brands, register now. #filfood #filfoodworldtour2022 #worldchefscongress2022




4 views0 comments
bottom of page