Thursday, February 28, 2013

The 2013 MFWF Food Truck War


One time when we were driving, yes, for a dinner somewhere, we heard over the radio some chefs inviting listeners to the Manila Food & Wine Festival (MFWF), which was supported by the Department of Tourism, heldlast  from Feb. 22 to 25 at the grounds of SM Mall of Asia complex, Pasay City.   So, when we came home,  I immediately checked MFWF online and bought myself one voucher.
It happened to be a four-day spectacular event for foodies, culinary fans and chefs.   I was so tempted even to buy tickets for their gala dinner (the last pit of the event), just happened that we were still at Las Casas on the same day so I had to say no to it.
Now, talking about the voucher I bought,
It was hard to choose among the five trucks/chefs, because I know each one have already proven their marks as the country's top chefs, though evidently, their culinary skills are unique in every ways.
Below are the different food trucks present that night.

However, I chose to have Chef Marvin Agustin's take on Sushis and I would like to find out for myself if he definitely deserves to be ranked as one on the same league of chefs present on the challenge.   So there...below is a part of the voucher notice I got as my ticket to the event and to the Blue truck.

REFERENCE NO.EVENTTRUCK NAME/RESTAURANT/CULINARY SCHOOLFOOD TRUCK CUISINE/MEAL DEAL/SESSION DETAILSQUANTITY BOOKEDBUYER'S SIGNATURE AND DATE (on the row corresponding to the item being redeemed)
 ATRUC-0448Food Truck War BLUE FOOD TRUCK by Chef Marvin Agustin Black Dragon Maki/Spicy Caravan Maki (good for 2-3 1

 Here is Chef Tristan's black truck with the musicians, as they make the noise to call those who chose his black truck, which offered Philippine cuisines.
I could not find Chef Robby Goco at this time at his orange truck, though the line was long and people were raving of his Italian style lechon on a bun.   I saw many tables actually with it, beacuse of the huge size of the sandwich many found it hard to be heavy on the tummy so a lot were just left to waste.
Still, my favorite among the rest of the chef is Chef Bruce Lim, who anxiously gave his best pose for us.   He, together with most of the chefs seemed to be enjoying the event which was rocking hot.   His truck by the way served Chef Bruce's truck offered three different kinds of buffalo wings, the Coke-glazed soy chicken wings, Singaporean-style chili wings, and candied chili wings.

  Love that Chef Florabel Co-Yatco have given us a winning smile, with her staff as they were serving different sausage sandwiches in a jiff.   The line was indeed long but serving was fast.
 Chef Sau del Rosario and his Violet truck behind him, offered what I thought of were Chinese dimsums with a twist.
 At the orange or red looking truck was Chef Marvin Agustin for team Blue.   He offered two kinds of sushi: Spicy Caravan (with salmon) and Black Dragon (with unagi).    The serving was really hefty, I actually over-looked that is was good for two to three persons but gee, I managed to finish it all by myself, but still felt bad not to be able to taste the other variant, which was getting more orders than what I had.
Chef Marvin still looking gorgeous even at stress. 
 So, here is my Black Dragon Sushi.   I really have put up a chllenge for myself as well, I never really have the love for sushi, I prefer sashimi, but then, I did find these really worth the time, effort and money.   It can be pricey for P250 but, once you dig in, you'll definitely say it's worth every penny, also speaking for all the participated food, for the money that was raised for these event will be forwarded to a scholarship fund that will help 500 poor but deserving students earn a degree in culinary education with the aid of Culinary Education Foundation.


The sushi version I chose was the one not spicy.   Unagi is the Japanese word for freshwater eels, and I found it o be discriminating and favorably tempting.   This sushi is composed of the unagi, cheddar cheese, nori, sardines.   Prepared with a subtly spiced sauce and topped with wasabi mayo dressing and salmon roe.
No I can't wait for next year's MFWF season!

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