Wednesday, November 19, 2014

Degustation Dinner With The Culinary Historians Of The Philippines

I've attended a lot of food tasting, degustation, and other food related events but having a degustation dinner with the Culinary Historians of the Philippines (CHOP) is a different and surreal experience. These are the group of real "foodies." Those who take time to explore new places (including provinces) and compare the dishes from this place with that place.

I remember a nice conversation I had with my tablemates about halo-halo. According to one CHOP member, there's this small store in Nasugbu, Batangas that's famous for its halo-halo. Alas, it only opens at 3pm daily and closes until all the ingredients run out. Deets about CHOP and halo-halo soon.

The venue for the Degustation Dinner was at 100 Revolving Restaurant.


Kilawing Tanigue. I love the mixture of vinegar and coconut milk as it removes the fishy-taste of the tanigue.


Adobong Baby Pusit. So good! The squid is very tender and flavorful. The garlic chips are an added flavor that wakes up the senses.


Lumpiang Ubod in Crepe Pouches. Very creative! I love the concept of lumpia in pouches. And its very delicious also. This is love.


Pancit Luglug. I have some qualms when it comes to pancit luglug or palabok sauce because I don't like the taste of tinapa. And it was such a nice surprise that there's no hint of "fishy" taste to this pancit luglug. In fact, shrimp was used to create the flavorful sauce. Another surprise was the kamias instead of the usual calamansi. This is heaven. :)


Sinigang Na Bangus Belly Sa Bayabas. The broth is rich and sweet because of the bayabas (guava). I prefer sour sinigang though but this is good and filling.


Tamarind Sorbet. And because there's a lot of appetizers and the sinigang soup before the main course, we were given a scoop of tamarind sorbet. At first, I can't seem to imagine eating a tamarind sorbet (in this case, my tongue was craving for some sweets) but it tasted so divine that I can't help but wish for another scoop.


Cochinillo Stuffed With Bringhe. I was literally full by the time they served the main course but I can't say no to this nice-looking cochinillo. The skin (though not browned) was surprisingly crunchy. Wow! I skipped the bringhe but I'm sure its equally delish also. So full ... tea please! ;)





the kitchen goddess

11 comments :

  1. Wow! Indeed surreal. I would love to experience that also in the future. :)


    http://thisislovelee.blogspot.com/

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  2. That cochinillo looks super yum! i'd love to learn how they made it crispy without browning!

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  3. I wanna try Lumpiang Ubod in Crepe Pouches! :)

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  4. The food looks so yum! :)

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  5. I'm already getting hungry just by looking at these photos! I find the lumpiang ubod creative as I didn't you know you can use crepe wrapper for that! (Now, I know.) Good on you as I'd love to be part of this experience!

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  6. This restaurant is part in my Bucket List for next year. :) I really hope I can find that time to try their offerings.

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    1. They usually serve buffet lunch every Saturday. You'll also enjoy the view. Try to stay till sunset though :) - edel

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  7. CHOP thanks you for featuring our event in your blog. We have a new blog site:
    chopphilippines.blogspot.com.

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  8. I forgot to add -- could I post a link to this article in our blog post about this event? Thanks.

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