Adobo, Binakol Soup, Palitaw Take Center Stage at Cambodia’s Leading Culinary School


Chef Ana Limjap-Park (left) and Chef Miguel Paulo Roxas (2nd from left) present various Filipino dishes to students of the Academy for Culinary Arts of Cambodia. (Phnom Penh PE photo)

PHNOM PENH 15 June 2018 – Filipino cuisine took center stage at the Academy of Culinary Arts of Cambodia (ACAC), with a live cooking demonstration on preparing adobong baka sa gata, chicken binakol soup, and palitaw.      

Led by Filipino culinary expert Ana Limjap-Park and Fairmont-Raffles Hotel Makati Chef Miguel Paulo Roxas, ACAC students were taught how to cook popular Filipino food with the coconut as main ingredient.

"Coconut is a product that is widely popular and available both in the Philippines and Cambodia, and we wanted to impart a cooking lesson that will resonate with the palate of ordinary Cambodians so that they will be encouraged to repeat the dishes at home," Limjap-Park said.   

On the other hand, ACAC Dean Chef Markus Kalberer observed that while most of the ingredients seemed familiar, the distinction between Khmer and Philippine cuisine lies in the preparation of the ingredients and the cooking process.

The cooking demo was well received by ACAC students not only due to its lively and entertaining presentation, but also because it exposed them to Philippine flavors and textures for the first time.

The live cooking demonstration was covered live by CTN, Cambodia’s leading news network, and the Khmer Times newspaper.

As an offshoot of the cooking demo, Cambodia’s celebrity chef Chef Luu Meng and ACAC Founder Pierre Tami expressed interest in pursuing a joint project with Limjap-Park, featuring Philippine cuisine in Cambodia.

Ambassador to Cambodia Christopher B. Montero expressed optimism that the cooking demo would pave the way for Philippine cuisine to take root in the mainstream culinary scene of Cambodia.

Done in partnership with ACAC and with the support of Cebu Pacific Air, the live cooking demonstration was one of the commemorative activities of the Philippine Embassy for the 120th anniversary of Philippine independence. END


Chef Ana Limjap-Park shows students of the Academy of Culinary Arts of Cambodia how to prepare and serve Adobong Baka sa Gata. (Phnom Penh PE photo)

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