‘Adobo,’ ‘Kinilaw’ are Stellar Hits in The Hague

Chef Myrna Segismundo holds cooking demo of the Philippine ‘adobo’ assisted by Chefs Raul Ramos and Jill Sandique during the Kulinarya 2017 in The Hague

19 June 2017 THE HAGUE – The Kulinarya Team led by Chef Myrna Segismundo along with Chef Raul Ramos, pastry Chef Jill Sandique, and writer-author Ms. Michaela Fenix took The Hague by storm in its one-day showcase of Philippine cuisine at the Orchard Restaurant of ROC Mondriaan on June 13.

The full-packed audience at the cooking-demo were delighted to savor the exquisite richness and unique, variant flavors of “adobo.” “Kinilaw” and fish fillet, coconut cream with crab fat sauce meanwhile, were top favorites during the five-course dinner. Philippine desserts were later paired with ‘’Batangas-arabica” coffee.

As a result, ROC Mondriaan Chefs decided to include “Philippine adobo” as one of the dishes to be taught to its Dutch and international culinary students.

For more information, visit thehaguepe.dfa.gov.ph. END