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As the theme suggests, guests will be treated to a taste of Cebu's classic beauty.
CEBU, Philippines – Cebu’s culinary legends and dishes from all walks of life enthralled foodies and dignitaries at the opening ceremony of the Cebu Food & Wine Festival 2024, held on Saturday, June 1, at the NUSTAR Resort and Casino in Cebu City.
A grand launch. The Cebu Food and Wine Festival 2024, held at Nustar Resort in Cebu City, was a grand launch indeed. Photo: Max Limpag/Rappler
Present at the event were none other than Chef Sau del Rosario, the “Godfather of Filipino Cuisine,” along with renowned chef David Tien, known for his “innovative approach to French cuisine infused with Asian flavors,” and Chef Lisa Tien, formerly of Michelin-starred Chef Jean-Georges Vongerichten's Dempsey Cookhouse & Bar in Singapore.
Taste Cebu. Chef David Tien talks with Tourism Secretary Cristina Garcia Frasco during an exclusive preview of Taste Cebu, the grand launch of the Cebu Food & Wine Festival 2024, held at NuStar Resort. Along with Minister Frasco are Kate Dichanco Anzani and NuStar Resort & Casino Chief Operating Officer Alan Teo. Photo by Max Limpag/Rappler
The theme of the launch was “Taste of Cebu” and the main talking point was the two dishes prepared by the Thiens, who sat at either end of the vast ballroom, which was divided into three tasting stations for foodies to enjoy.
David was seated at the Wave Tasting Zone, where chilled angel hair pasta was served, generously garnished with Japanese salmon caviar, lato seaweed and pickled coconut vinegar, where guests experienced the “freshness of seaside living.”
Chilled Angel Hair Pasta. Chef David Tien's chilled angel hair pasta with salmon roe, lato and coconut-marinated daikon. Photo: Max Rimpag/Rappler
Lisa was seated at the Warmth Tasting Zone and celebrated “Cebu's Vibrant Nightlife” with her expertly crafted Hamachi Salad, made with nori-crusted hamachi tossed in spicy soy biazon dressing and cashew nuts.
Hamachi Salad. Chef Lisa Revilla Tien's Hamachi Salad features nori-crusted hamachi with a spicy soy-biasson dressing and cashew nuts. Photo: Max Limpag/Rappler
In between, the Peak Tasting Zone offered a “comfortable embrace of the mountain” through comfort food staples like Tuslob Buwa and Chicken Arancini.
Rosario brought pork lechon dolmade, roast pork marinated in local green mango and wrapped in coris leaves.
Pork Lechon Dolmas. Pork Lechon Dolmas is roasted pork marinated in local green mango and wrapped in colis leaves. It's the creation of Chef Sau del Rosario, who has been called the “Godfather of Filipino Cuisine.” Photo: Max Limpag/Rappler
Other exotic dishes that epitomize the beauty of Cebuano cuisine include the ngohiong samosa, tuba-marinated sang sisig tacos, and linarang-seasoned fish, a salmon dish with elements of miso paste and lalang (a local fish stew).
Bakasi bonbon. Bakasi, or saltwater eel, served with what appear to be bones. Photo: Max Limpag/Rappler
Rosquillos, a famous biscuit from the town of Liloan in northern Cebu, also featured as the base for a variety of desserts.
The Cebu Food and Wine Festival 2024 will take place throughout June and feature 60 mini-events featuring 40 restaurants, 20 hotels, 27 national chefs and 10 bartenders. – Rappler.com
