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Wander Lust: Madrid Fusion Manila where great flavors meet
Words and Photos Erza S
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Words and Photos Erza S.T.
Madrid Fusion Manila brought gourmands and chefs from around the world together for an experience that showed that fusion cuisine and innovation is the future of gastronomy.
Launched in Madrid since 2003, this annual international gastronomy congress arrived in Southeast Asia and started collaborating with food lovers in the Philippines in 2013.
Featuring food exhibitors, buyers, award-winning chefs and renowned food writers from around the world; Madrid Fusion Manila 2016 celebrated the 450th anniversary of the Galleon Trade that linked Asia with the western world.
First-timers like me found the event exciting and overwhelming. In three days, we explored a great food trade expo, featuring some of the best produce from around the globe; delicious regional lunches featuring dishes and produce from the country’s three main islands of Luzon, Visayas and Mindanao; and a congress filled with prestigious international chefs as speakers.
Among the chefs assembled were Joan Roca of El Cellar de Can Roca from Spain, Yoshihiro Narisawa of Narisawa from Japan, Michael Aspiras of Le Petit Soufflé and Scout’s Honor from the Philippines to Indonesia’s Kevin Cherkas of Cuca in Bali.
We were also exposed to the amazing flavors of the Philippines.
Coming from Indonesia, where people lack exposure to the culture and food of the Philippines; I found that Madrid Fusion Manila gave me a whole vision of the culinary approach of our neighbors.
Even Kevin Cherkas of Cuca appeared mesmerized by the powerful flavors of Filipino cuisine, saying that he might add them as a “new influence” to his cooking.
Other chefs, such as Joan Roca and Yoshihiro Narisawa, agreed that Madrid Fusion Manila was an opportunity to learn more about Southeast Asia, and especially its various cooking traditions.
Aside from demonstrations of some avant-garde cooking techniques, the chefs, including Narisawa, also spoke about food sustainability, especially of the importance of finding new types of seasonal food that can better help preserve the environment.
My first trip to Philippines gave me an appreciation of a quintessential ingredient in Filipino cooking: vinegar, in particular coconut and calamansi vinegars.
Our introduction to these vinegars was at Gallery Vask, founded by one of the Philippines most renowned chefs, Chele Gonzales, and the architect and contemporary artist Juan Carlo Calma.
Chele used an exquisite coconut vinegar in his oyster dish called “5.6” to create tastes that burst with freshness.
The dinner served that night at Gallery Vask was a collaboration between Narisawa and chef Virgilio Martinez of Central from Peru.
It’s a smart move by the Philippines government to use their historical background and relationship with Spain to make this fantastic event.
Visitors learned about the Filipino food scene and the interesting culture and warm hospitality of the people of the Philippines. When will Indonesia have an international event of such scale? Chef Kevin asked.
“To have such similar event concept means that Indonesia could benefit incredibly from both welcoming international professionals and showcasing to the world what Indonesia has to offer,” he said.
