'Surviving' the Ultimate Taste Test

If you find yourself waiting in line for more than ten minutes just to get a small serving of chicken, you might be in trouble—but that’s just how it works at the Ultimate Taste Test (UTT), a smorgasbord of foodies, and food stalls that offer all sorts of gastronomic finds. UTT founder Anton Diaz thinks that the concept works because most Filipinos are always on the lookout for new food finds. “People are really looking for good food—they’re always looking for something new. For instance, right now they’re already looking for something new to give for Christmas," he told GMA News Onlineon Thursday, during the seventh run of the UTTat Mercato Centrale,TaguigCity. The lines for most (read: the more popular) food stalls are long and winding and sometimes, a little pushing and maneuvering is a must. It’s not the most glamorous experience in the world so you have to wonder: why do people keep on coming back? (Also, a few tips so you make the most of the UTT experience) It’s sulit. For P385 (the one held at Mercato Centrale) or P585 (the sixth UTT held at the Rockwell Tent last September), the UTT makes for a hefty food-trip. Most people think that sample portions won’t make you full—well, in their lonesome they won’t.

Every UTT “virgin" should know this: 30-50 sample portions are a lot are actually a lot. Plus, some stalls give generous servings so this isn’t the place for dieters. But again, there are the long lines and the crowd to contend with, so come prepared. The UTT is no place for get-ups that require a lot of personal space and your limbs. Trust us, you’re going to be walking around with your plate, UTT passport and the brochures some stalls give away so it’s best to free your hands for those purposes. Ziggy Lucero, a UTT “veteran," said first-timers should pace themselves properly. “It’s a marathon. If you rush and sprint, you won’t survive the last few miles," said Lucero, who’s been to three UTT to date. Meaning, you shouldn’t gorge yourself early on. After all, you’re given enough time to eat to your heart’s content. The UTT in Mercato was only three hours long but earlier versions in Rockwell start at11amand end at9pm. Again, more than enough time. One odd thing about UTT is that it isn’t grouped according to food-type—it’s going to take more than luck if you want to have appetizers first, followed by entrees and finally, dessert. Oftentimes the lines have a life of their own and you’ll just have to go with the flow. Given this sorry situation, it’s best to approach UTT as you would a buffet: one round of different appetizers, entrees and desserts, followed by another “round." You also don’t need to worry about “saving" an eating area because Diaz makes sure there’s enough space for everyone. Tilapia ice cream and more.One of the more hyped food products during the seventh taste test was the tilapia ice cream from theCentral LuzonState University. Yes, you heard that right: ice cream from tilapia. Other unique food finds include Jack Daniels brownies that would’ve made Ke$ha proud,sosyal kakanin,and artisan chocolates that will blow your mind. Come to the taste test with an open mind and a fairly empty stomach. Even Diaz came to the event not knowing which stalls were good or not. “That’s why I also go around so that everyone can try the items together," he said. In case you’re wondering, the tilapia ice cream was surprisingly delicious, although the texture might not be for everybody. Home-based businesses usually offer the best food.One of Diaz’s goals was to give new or under-the-radar businesses a fighting chance. His other food-related businesses, Mercato in Taguig, Soderno in Muntinlupa and soon, Distrito Makati, are all geared towards bringing food lovers closer to obscure and unknown food finds. “The quality of the food in some restaurants is actually low. When I was going around, I discovered that a lot of home-based restaurants are the best. Rarely do you find a mall-based restaurant that’s really good," he said. Already, a few businesses have grown exponentially thanks to his food markets—Manang’s Chicken started out as a stall in the original Mercato Centrale. Now the brand has several branches and with another one opening in Makati soon. Merry Moo, now popular for its unique ice cream flavors also traces its beginnings to Mercato Centrale. During the UTT 7, they had Food for the Gods, Peppermint Choco, and Queso de Bola with Fiesta Ham. Some merchants have been part of UTT for several years now, which is fine with Diaz, as long as they bring in new items each time. You’re given the license to be as snooty about food as you want.Before entering the tent, you’re given a “UTT passport" which includes a map of the venue, and a form where you get to rate and give your comments on the food items. Go ahead and make the most of the experience—the UTT is no place to make overly nice comments. Besides, stalls who get a rating of 3.5 (out of 5) and higher get a feature on Diaz’s blog, Our Awesome Planet, giving them an instant boost in popularity and sales. Diaz shared that he founded UTT in 2009 because home-based food businesses were sending in samples by the truckload. The volume was simply too much for Diaz to handle by himself and there was also the problem of objectivity and fairness. “One reader said, ‘Hey, since you’re getting those samples, why not invite us?’" recalled Diaz. The first UTT featured only 15-20 suppliers and about 100 people before it grew to the size it is now. The entrance fee doesn’t include a pen or an extra sheet of paper and you’re expected to submit your passport after going through the stalls so it’s best to bring your own in case you’re keen on making a return-trip to the stalls you love. — TJD, GMA News Diaz organizes two to three UTT events a year. He told GMA News Online that he plans to hold four in 2012--on February, March, September and November.