Future Filipino Food Trends Come to Light at Hilton Manila's Kusina Sea Kitchens

 

Filipino cuisine were often stereotyped as cheap and ordinary, but do you believe that there is more to the dish that what it may just seem, to satisfy hunger. Behind every dish we are accustomed to are the stories behind its creation, what goes to the dish that makes it special in every regions, and in every households, and the rich history we have that have influenced how a dish is presented.

Not everyone may have the same thinking as I do, but Hilton Manila's Executive Chef, Chef Lord Bayoban have this in mind all along, and he thinks it's high time for our very own dishes to get the spotlight in the global culinary. Well, everyone know about Adobo, so typical of every Filipino home menu even outside the country, but not Pinakbet, Kare-Kare and Burong Hipon.

With this, along with the commitment to sustainable dining, Hilton Manila have partnered with Unilever Food Solutions, bringing to life a curated buffet experience at Kusina Sea Kitchens from November 10 to 30, 2024. Available for lunch from 12:00 PM to 2:30 PM (PHP 2,800++) and dinner from 5:30 PM to 9:30 PM (PHP 3,000++), this collaboration infuses Filipino cuisine with global food trends, and feature environmentally conscious dishes crafted from thoughtfully sourced ingredients. 

Together with esteemed culinary aces from UFS, Chef Brando Santos, Chef Carlos Aluning, and Chef Paulo Sia, they presented a menu that reimagines comfort foods, and caters to health-conscious diners, ensuring a delightful yet nourishing dining experience.

The buffet draws inspiration from eight key global food trends identified by Unilever, such as bold flavor combinations, plant-based proteins, locally abundant ingredients, and low-waste dining practices. These trends are reflected in dishes such as the Lechon Baka Slider with Creamy Atchara Dressing, delivering a flavor shock that pushes culinary boundaries, the Slow-Roasted Cauliflower Bistek Tagalog, showcasing plant-forward innovation. Guests can also savor the Mustasa Rolls with Grilled Pork Belly with Burong Hipon, made with locally sourced ingredients, and enjoy interactive dining with the Inasal Kwek-Kwek Platter. The Dinakdakan Tacos creatively utilizes every viable pork part, while the Lumpiang Pinakbet celebrates fresh local vegetables. Also featured are Crispy Pancit with Mixed Seafood Kare-Kare, a modern approach to a classic comfort dish, and the Adobong Tuna Silog with Tornado Eggs and Tomato Gravy balances bold flavors with nutritious feel-good ingredients.

Here are the dishes categorized under the 8 Future Menu trends for 2024I was able to try on the launch last Nov. 6.

Flavor Shocks

This trend is perfect for the adventurous diners, flavors from around the world can be added to tweak regular dishes. Take these Lechon Baka Sliders, instead of using burgers, why not use roasted local meat and with the veggies as added texture and flavors.

Modernized Comfort Food

On of my favorite, as a fan of pancit and Kare-Kare, this fusion is just pure genius. We always have Kare-Kare over rice and bagoong should not be missing as well, but never have I thought it could also go well with crispy rice noodles. Oh, by the way, it's not the usual Kare Kare, It's an elevated version, Seafood Kare-Kare!

Yes! It works! Everything complemented so well! The Crispy noodles slowly drench while it absorbs the thick peanut sauce.

Think reinvented culinary traditions coupled with sophisticated cooking techniques and unexpected ingredients.

Local Abundance

This is paying homage to Farm-to-Table philosophy, when a dish is thought of as a product out of the availability sourced from the local growers.

Another one of my favorite, this roll of Mustasa leaves filled with grilled pork belly and Burong Hipon (fermented rice and shrimp). 

The New Sharing

Street food reinvented!  Have you ever tried dipping a stick of Kwek-kwek on Inasal sauce?

I guess not!  Better try it at Kusina.

This makes communal dining with friends and families extra special and on a whole new level.

Irresistable Vegetables

If you think your Lola's Pinakbet isn't crave-worthy enough for your social platforms, think again.  Pinakbet filling for a crazy yummy lumpia.  According to UFS, when prepared with creativity and care, veggies can bring a depth of flavors and textures that rival any meat dish. 

Being a veggie lover and health enthusiast at that, I can truly attest to that.  This made me love Pinakbet and vegetables  more!  

Now I'm thinking of adding Bagnet to my mother-in-law's Las-wa (mixed veggie soup).

Plant-powered

The Slow-roasted cauliflower Bistek Tagalog can satisfy any vegetarian at heart.  With people seeking new culinary experiences that revolve around plant-powered protein such as beans, pulses, and vegetables. They want flavorsome and healthy dishes, without the highly indulgent dishes.

Low Waste Menus

Dinakdakan Tacos is a perfect example for being creative with left-overs. Doing away with "pangat" (short for pangatlo) which meant third time to reheat.  The chef played around fusing Mexican and Ilocano dish with the right salsa to complement the whole dish.  This technique not only maximize the potential of every dish but also promotes sustainability and lessens food wastage. 

Feel Good Food

Healthy food but made divine by adding twists to the usuals.  Can anyone think outside the box with a Silog (Sinangag with egg) dish? 

Adobong Tuna Silog with Tornado Eggs and Tomato Gravy

Without looking at the photo of the dish, can you visualize the whole dish?  You might think this is a crazy mix of different dishes.  There's Tuna Silog,which is cooked Adobo way, served on rice porridge topped with Japanese-inspired way of cooking scrambled eggs then finished of with tomato gravy. 

Ahhh...just yummy! 

Savor the 8 food trends wirh other amazing food served at Kusinas different culinary stations and WIN prizes

To further enhance the dining experience, Hilton Manila and Unilever are hosting an exciting raffle throughout the promotion. Diners receive one raffle ticket for each meal, with a chance to win exclusive prizes such as an overnight stay at Hilton Manila, a Kusina dinner for two, an iPad Gen 10, and more. The raffle draw will be held on December 1, 2024.

“Sustainability is at the core of everything we do at Hilton Manila, which is why this partnership with Unilever is so meaningful,” says John Lucas, General Manager of Hilton Manila. “This buffet exemplifies our commitment to eco-conscious dining  -- introducing innovative Filipino dishes made with responsibly sourced produce and supporting local farming communities. Through Hilton’s Travel With Purpose vision and Newport World Resorts' I Love Earth initiative, we aim to create memorable guest experiences that positively impact the environment and communities in the Cordillera region .”

For inquiries and reservations, please call +63 2 7239 7788, send an email to MNLPH_F&Binquiries@hilton.com or visit https://www.hilton.com/en/hotels/mnlphhi-hilton-manila/.