Macadamia Kare-Kare, zero-waste ice cream, and more at Diamond Hotel’s ‘Filipino Culinary Pride’

Two of the biggest names in the country’s culinary scene have come together to celebrate Filipino cuisine at its boldest.

The “Filipino Culinary Pride Food Festival” features amazing culinary creations from Chef Sau del Rosario and Chef Miko Aspiras. Suffice it to say, the feast is something we can all be proud about.

Chef Sau prepared a roster of sumptuous dishes, most of which uses the combination of Filipino cuisine and his French/European techniques. He calls it “avant-garde Capampangan” and this is also what he serves at three of his restaurants in his hometown of Angeles City, Pampanga.

A must-try is his signature Tamales Pampangueña: a sultry, savory pudding made of seasoned ground rice (instead of the traditional Mexican masa). He tops his creamy tamales with shredded chicken.

“I served this to locals during my recent trip to Mexico,” Chef sau said. “I’m not sure if they love it, but they thanked me for appreciating and helping preserve their culture.”

Paying homage to his roots, Chef Sau also made Bulanglang made of pork and guava — an old dish reminiscent of our traditional Sinigang. It was comforting and inviting, perfect for the rainy season. The pork was simmered for at least four hours and they used guava as the souring and thickening agent.

“I used guava so that the sourness is not too strong, you can still enjoy its flavor,” Chef Sau explained in Filipino. “The ripeness of the guava also gives the broth a slight sweetness to balance the flavors.”

Another signature dish and a no-fail crowd-pleaser is his Macadamia Nut Kare-Kare with Crispy Pork and yes, it is as indulgent as it sounds. Imagine a thick sauce made of ground macadamia nuts, almost golden in color because of the annatto. Then add several generous slices of pork belly with perfect golden brown crispy skin, its meat still glistening with the fatty drippings.

The dish is completed with knotted string beans and slices of eggplant. To accompany the already luxurious dish, Chef Sau makes his own Bagoong (fermented shrimp paste) concoction by adding bittersweet tablea (chocolate) for added richness and flavor.

Chef Sau’s years of training in France is evident in his version of a beloved Filipino classic. His Duck Confit Adobo is best enjoyed warm and spooned over a serving of fluffy steamed rice.

For those who love seafood, Chef Sau made Salted Egg Camaron Rebosado with Aligue Aioli Dip. The tangy and creamy dip cuts through the richness of the salted egg coating on the crispy battered shrimp. 

The star of this carefully choreographed gustatory production is Chef Sau’s three-island Lechon. Inspired by the flavors of Luzon, Visayas, and Mindanao, the celebrity chef created three different lechon flavors for the food festival.

At the media launch, we were given a taste of the Mindanao-inspired lechon, which was stuffed with locally produced bittersweet chocolate and chevre (goat’s) cheese from internationally acclaimed Malagos Farms in Davao. The bitterness of the chocolate and the sharpness of the cheese went well with the sweetness and acidity of the house-made lechon sauce.

For dessert, Chef Miko pulled out all the stops and blessed Corniche with his award-winning pastry prowess.

Chef Miko Aspiras and his incredible dessert offerings

Because Diamond Hotel Philippines is almost synonymous for the mouthwatering ube ensaymada, the young chef decided to make a giant Ube Ensaymada as an homage. For a twist, he made a fruit compote made with flambéed Morada and Rosella, a flower bud from the Hibiscus family.

A must-try is his “Mansanas” (apple), which is dulce de leche mousse and apple compote encased in chocolate. It is almost too pretty to eat, but after one bite, you will definitely demolish it in seconds. The light mousse has just the right amount of sweetness, which turns into the perfect amount when combined with the compote and chocolate.

“Cherry” is his take on a cake that a lot of Filipinos love: Black Forest. Inside the adorable tin can are layers of chocolate cake, cherry mousse, and cherry chantilly cream.

As a dedicated advocate of minimizing food waste, Chef Miko made a Zero-Waste Ice Cream — a creamy melange of croutons (from breads and pastries from the breakfast buffet) and leftover fruits and fruit peels (also from the breakfast buffet). The result? A luscious ice cream that’s reminiscent of bread pudding, except it has crunchy bits of croutons and the surprise of tangy fruits.

His Queso de Bola Macaron is the perfect sweet-and-salty combo to enjoy with a hot cup of tea or coffee after a great meal. It is crunchy on the outside, chewy inside, and the sharp queso de bola filling perfectly complements the slight sweetness of the macaron.

A Long, Delicious History

The two chefs go way back, with young Chef Miko working for Chef Sau’s food company roughly a decade ago.

It started when the culinary veteran spotted Aspiras at a cooking competition for students. “I was a judge at this cooking competition in La Salle…I approached him and said, ‘When you graduate, you should come work for me,’” Chef Sau recalled.

Chef Sau

“A lot of culinary students really look up to Chef Sau because he’s famous for supporting students,” Chef Miko shared.

“But when I started working for him, I remember one of the first things he told me was ‘Don’t be a diva’,” Miko recalled with a laugh.

“Whenever I tell Miko to make me something, he would always go above and beyond what I asked,” Chef Sau shared in Filipino.

Seeing such a rare breed of talent in his young protege, Chef Sau knew Miko needed a different mentor.

“I feel like I’ve already taught him everything I can, so I told him he needs a pastry chef as a mentor, because I do not specialize in pastry,” Chef Sau explained.

The two chefs went their separate ways but have kept close contact. Chef Sau, the ever supportive mentor, would come and cheer for Miko during local and international competitions whenever he can.

Miko, meanwhile, would often go running back to Chef Sau for guidance and advice.

“I just realized why all these years I always run to him whenever I’m having trouble at work or something like that,” Chef Miko shared in Filipino. “It’s because when I was still working for him, he empowered us.”

This year, the two top chefs are excited to be working again and admit it’s a very nostalgic experience.

“I feel like we’ve come full circle,” Chef Miko said. “Before, I was just following his instructions, but now we’re working side by side as equals.”

“I feel very happy, very proud, [to see what Miko] has achieved and to be working with him again,” said Chef Sau. — LA, GMA News

June 21 to July 1. Corniche at Diamond Hotel Philippines at +632 5283000 local 1121. Roxas Boulevard corner Dr.J. Quintos Street, Manila. Available for lunch and dinner service P2,780