The culinary offering at the MFBC Awards Gala again focused on traditional Filipino food and presented in style. The dishes were prepared and presented by Filipino chefs at the Fairmont Hotel – Dhing Garcia, Estevan Raymundo, Tim Palmer and Joel Rumarate. Thank you to all the Filipino employees at the Fairmont for an amazing night.
Reception Hors D’Oeuvre: Lumpiang Shanghai & Filipino Style BBQ Chicken Wings, fresh vegetbale lumpia & kinilaw na tuna; On the dinner & dessert menu: Chicken Lomi Soup: Scallions & Garden Fresh Vegetables; Surf & Turf: Braised Beef Short Rib Adobo & Tilapia with Coconut Milk; Kabocha Squash, Long Beans & Fried Shallots; Vegetarian offer: Kabocha Squash, Long Beans & Eggplant; Okra, Tomato & Tofu; Deconstructed Ube Cake: Whipped Cream, Ube Jam & Sweet Coconut Strings garnished with a Fondant Gold Flower; White Chocolate Mango Mousse: Mango Chiffon Cake, Whipped Cream; Garnished with Peach Cubes & Gold Glitter.
Photos by Alfred Gaddi, Bryan Mesias and Star Roxas | Filipino Journal