One of the most exciting culinary events is about to set the Manila gastronomic scene on fire: Madrid Fusion Manila 2018, to be held from September 25 to 29 at the Marriott Hotel’s grand ballroom. The event will highlight the shared culinary traditions between Spain and the Philippines, while focusing on exciting new food concepts, in line with its theme: Innovating Tradition. Michelin starred establishments from all over the world will be represented by their Chefs, with the list of illustrious speakers including Andoni Luis Aduriz (of Mugaritz - a regular on Restaurant’s 50 Best list), Miko Aspiras (of Le Petit Soufflé, Scout’s Honor and Garde Manger fame) and Elena Arzak (winner of Restaurant Magazine’s World’s Best Female Chef in 2012). The Chefs will be sharing some of the hottest new concepts taking the gastronomic world by storm.
Regional Foods Shine
The speakers will include Philippine, Spanish, and Asian whizzes such as André Chiang and Alvin Leung. The aim is to share information about the hottest food concepts in participating countries. Negros-born Chef Fernando Aracama (of Aracama in Taguig City) will be elaborating on his award winning concept of regional food with a twist. Thus, classics like the sizzling sisig are given an unexpected level of crunch with crisp fried pork and crushed pork rind, and jazzed up with a creamy egg yolk on the top.
Live Food
Chef Mario Sandoval is one of the most eagerly awaited speakers of Madrid Fusion Manila 2018. Known for surrounding himself by researchers and scientists, he is surprising diners with his ‘live food’ concept that comprises dishes containing live organisms (fermented foods). Ingredients like sauerkraut, misos and kombucha are lending his creations a distinctly acidic taste. "We use them to create healthier, more sustainable and more flavorful dishes," says Sandoval, who frequently experiments with new fermentation recipes. This concept is actually proving strong in other cities in the world, including Arizona in the United States, where restaurateurs like Ryan Hibbert are honing in on the power of probiotics to restore health to diners, many of which experience digestive issues. Hibbert’s Farm & Craft restaurants actually offer four different paths to health; in addition to probiotics, diners can select anti-inflammatory, antioxidant, and even anti-stress items from the menu.
Ultra Low Cal Cuisine
Andoni Adúriz is best known for Mugaritz: a two-Michelin starred restaurant in San Sebastian (arguably Spain’s gastronomic capital, home to everyone from Juan Mari Arzak to the famed Roca brothers of three-Michelin-starred El Celler de Can Roca). What fewer foodies know is that he has also designed an ultra low cal dining extravaganza at five-star health resort Healthouse Las Dunas, in the glistening Sunshine Coast of Spain. Here, guests sip on mocktails boasting less than 20 calories and enjoy everything from apple ice-cream to a smooth crème brûlée with only a fraction of the calories of regular versions.
Bioluminescent foods (containing marine ingredients), ‘solid wine’ and tasting menus built around one crucial ingredient (such as trout) are just some of the many concepts that are revolutionizing dining experiences in Spain. As Fernando Aracama and other Asian chefs prove, of course, there are exciting things taking place in Manila and remove provinces alike. It is quite exciting to think that all these ideas will be coming together under one roof in just a few months. For further information, www.madridfusionmanila.com.
