I’ve said it before and I’ll say it again… and again until people find the interest to expand food tourism in the country.  There is very little that has been said about Filipino cuisine. 

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Unilever Food Solutions (UFS) wants more to be said about homegrown ingredients and Pinoy Cuisine and it does so in its advocacy, the Sooo Pinoy campaign.  Sooo Pinoy is a 2010 movement that focuses primarily on increasing Filipinos’ appreciation for local dishes.  Filipinos should first love their own cuisine.  Local cuisine is teeming with unique dishes and world-class culinary treasures, but they are yet to be explored by many.

“Filipinos are just beginning to learn about Philippine cuisine,” said Unilever Food Solutions executive chef Joanne Limoanco-Gendrano. “Thanks to the influx of domestic tourism, our travels led us to take interest in the richness of our local culture as expressed through our food.”

Committed to spreading the love for true Filipino flavors, UFS partnered with both food businesses and diners to encourage education in Filipino cuisine and the depth of its cultural heritage.

As we learn more about Filipino cuisine and its history, we take in a more comprehensive understanding of the nation’s identity.  

Last year, in partnership with the Department of Tourism, Sooo Pinoy set out to name the ultimate Pinoy dish.  After public participation via voting, sinigang was crowned as the favorite fare across the nation.

This year, Unilever Food Soluutions is making Sooo Pinoy bigger and better by inspiring local restaurants to create unforgettable dishes that their customers will be proud to proclaim as truly Pinoy.  They organized a tour for food lovers 2 Saturdays ago to better appreciate that even around Metro Manila, there are rich Pinoy flavors that can be unleashed.  The first stop was lunch at Adarna Food & Culture, which was located along Kalayaan Avenue in Quezon City.

Adarna Restaurant

Chef Ginney Villar welcomed us warmly in her restaurant whose décor and interior you have to see for yourself.  Each area has pieces that have abounding stories to tell –certainly carries Filipino pride in the aged collection.  

She opened the tour with a presentation on the rich culinary history of the Philippines that made us understand better the different cooking techniques we have adapted from our ancestors as well as dishes influenced by those who occupied our lands.

On the Table

Seafood Special PHP 485

The tomato-olive oil based dish had strokes of green from the crunchy green peas and bell peppers, as well as the garnish of parsley, but it was teeming with shrimps, scallops, cut-up fish and well-browned and crisp onion.  I love that all the seafood were soaking in the uniquely tasty sauce that had me eating heaps of white rice.  I especially enjoyed the bites of tender scallops.   

Photo Courtesy: Richard of www.TalesfromtheTummy.com

The seafood special truly deserves to be Adarna’s bestseller.

Bicol Express PHP 298

This was one of the most interesting Bicol Express dishes I have seen.  Instead of a serving of chopped pork in a coconut cream stew with diced green finger chilies, Adarna’s version centers on the finger chilies stuffed with minced pork and shrimp.  The finger chilies were deep fried with a semi-crunchy and peppery batter and then laced with coconut cream.

I absolutely LOVE our local green chilies which we usually found too in Sinigang.  When I used to use fish sauce before in high school, I break the green chili in the fish sauce and put it as condiment to my Sinigang.  Since I’ve long stopped using fish sauce, I just break the green chili apart on my plate and eat it piece by piece together with sinigang and rice.  I also take pleasure in eating “dynamita” of Kalye Juan where these green chilies are stuffed with cheese served as an appetizer.

Adarna’s Bicol Express also provided that crunch from the green chilies which gave an enjoyable textural experience with the minced meat and shrimp stuffing.

Adobong Batangas ala Adarna PHP 240

I haven’t had too many Batangas beef to say I know exactly how tender or tasty it should be.  The sauce the beef was simmered in is rich and delicious but the beef was not as tender as I hoped it would be. 

Fried Kesong Puti and Langka PHP 95

The Fried Kesong Puti and Langka was such a delight to eat.  A couple of girls on the same table found the marriage of salt and sweet a bit not up in their alley, but the contrast of sharpness and delicate sweetness was a welcomed study in my mouth – a memorable dessert indeed.

I wasn’t able to join the rest of the tour since my afternoon was already filled before saying yes to the invitation but one thing is certain, this year’s Sooo Pinoy campaign aims to strengthen local tourism through food discovery.  They will highlight restaurants that showcase Philippines’ rich culinary heritage.  And Adarna hits the mark right on the spot.  Adarna reinvents classic Filipino dishes through new approaches but still retains its identity as truly Pinoy. 

And there’s more to discover.  Every month, Philippine Daily Inquirer, Philippine Star and their online platforms will feature an iconic Filipino dish, informing readers about its history and where it can be best experienced. To vote for your restaurant of choice, YOU can log on to the Sooo Pinoy Facebook page (www.facebook.com/SoooPinoy), where they can also interact with other foodies and know where to find the best Pinoy dishes.

Grabbed from www.frannywanny.com

By leading people to the right places where they can taste true Filipino flavors, UFS continues to enrich the dining-out experiences of Filipinos nationwide.  Aiming to enter the global market, Filipino cuisine should continuously strive to develop and introduce various dishes that emphasize tradition and quality of local ingredients.  

Adarna Food and Culture

119 Kalayaan Avenue, Quezon City

(632) 926 8712

Photo Courtesy:  Richard Co of www.TalesfromtheTummy.com

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