Zamboanga cuisine shines in Savores 2017
ZAMBOANGA -- The unique and diverse flavors of Zamboanga took center stage at Savores 2017 which opened last Saturday, April 22, in Zamboanga City. Fourteen local restaurants showcased their specialties in the culinary event that highlighted the region's vibrant and progressive foodscape to more than a thousand guests.
Savores, a Chavacano term meaning “flavors,” was organized by the city government, the Department of Tourism regional office and the Hotel-Restaurant Association of Zamboanga City. Currently on its second year, the event highlighted the melting pot of culture, history, and fusion of Spanish, Chinese, and Malay influences presented by nine old-generation restaurateurs and four emerging culinary entrepreneurs in Zamboanga.
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Zamboanga's iconic Alavar Seafood Restaurant served dishes using its three-generation heirloom recipes such as curacha (spanner crab) in Alavar sauce, mangga con bagon gata (mango with bagoong and coconut milk), and baked imbao (mangrove clams) in Alavar garlic sauce.
Bay Tal Mal Restaurant offered a taste of Halal Moro cuisine and spicy Tausug dishes including Piyassak, a native Tausug dish made from beef liver and cooked in coconut milk and burnt coconut; and Beef Kulma, a Tausug dish similar to beef curry cooked in coconut milk and peanut butter.
Young food trendsetters also brought new tastes and flavors with their innovative dishes.
Curacha is normally steamed and served with sauce in traditional seafood restaurants, so the Curacha Pasta from Bistro Fellini’s and Tribeca Modern Kitchen and Bar, where flaked meat from the crab was mixed into a traditional Italian Seafood Aglio Olio pasta, was a hit.
The Bureau by Chef Mikoy served fried curacha in a bento box and “Zambalaya Rice” (a wordplay on Zamboanga and the Cajun-inspired rice pot Jambalaya) infused with local spices.
Chinito’s Asian Kitchen also had a creative take on Tausug cuisine, serving Beef Kulma con Pasta generously topped on noodles instead of rice; and Pastel de Chicken Pianggang, which incorporated the Sulu dish of grilled chicken cooked in coconut milk in a baked pastel dish with a flaky pie crust.
Other participating establishments included New Antonios Restaurant, Mel's The Grill King, Ritchoy Marketing, Anuka Beverage Company feat. Monin, Garden Orchid Hotel, Boz Cafe and Kitchen, Greens en Grill and South Avenue Diner Grill.
Acording to DOT Region IX director Antonio Fernando Blanco, the local cuisine is one of the best reasons for tourists to visit Zamboanga City.
Savores 2017 aims to promote the city's tourism in terms of culinary experience. The event was coupled with food demonstrations of iconic Zamboanga specialties including traditional Muslim delicacies prepared during Eidl Fitr and a media familiarization tour organized by Tourism Promotions Board and DOT regional office.
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