04 December 2013 - Well-known Filipino chef, artist, food writer and restaurateur, Chef Claude Tayag, conducted a series of culinary events from November 22 to 24 in Hong Kong to promote Filipino cuisine. Dubbed as “Flavors of the Philippines”, the celebration kicked off with a Cookery Workshop at the Hong Kong Polytechnic University’s School of Tourism and Hotel Management (STHM) on November 22.
Twenty (20) students participated in the workshop where Chef Tayag taught them how to prepare Bringhe (a Philippine version of paella) and Buco Pandan Gelatin dessert. Students and members of the school’s faculty sampled the dishes during the cookery workshop. Chef Tayag was the first-ever Filipino chef to conduct a workshop at STHM. 
Following the successful cookery workshop, Chef Tayag prepared a Filipino-themed dinner of Sisig Terrine (pork terrine), Green Papaya Salad, Bringhe, Bulanglang Kapampangan (guava-based soup), Fried Fish with Burong Hipon (fermented rice with shrimp), Chicken Adobo, Tibuk-tibok (Filipino-style panna cotta) and Buco Pandan Gelatin for an intimate dinner at the Saffron on the Peak Restaurant on November 23.
The dinner, which also commemorated the victims of Typhoon Haiyan, was attended by the diplomatic corps, Hong Kong Red Cross (HKRC), media and members of the Hong Kong business community. The event was also an opportunity to express the Philippines’ appreciation to local entities such as the HKRC for their generous support to the relief efforts. Copies of the bestselling cookbook Kulinarya: A Guidebook to Philippine Cuisine, where Chef Tayag is one of the authors, were given to the guests as souvenirs.
San Miguel beer and Destileria Limtuaco’s Mango Rum cocktails were also served during the dinner to promote Philippine-made beverages.
The culminating activity of Chef Tayag’s culinary run in Hong Kong, a Philippine Food Festival was held at the Philippine Consulate on November 24 in celebration of Andres Bonifacio’s 150th birth anniversary. Chef Tayag gave a food demonstration and was the guest judge for the food competition participated in by Filipino community organizations in Hong Kong.
Filipino community members competed in the Best Lechon Manok (roasted chicken), Best Lumpiang Shanghai (spring rolls) and Best Pancit Guisado (stir-fried noodles) categories.
As part of the event, Consul General Noel Servigon led a community singing of Pag-Ibig sa Tinubuang Lupa¸ a song penned by Andres Bonifacio to commemorate his birth anniversary and Lakbay Dangal, a Filipino organization in Hong Kong, gave a special song and interpretative dance performance.
The Three-Day Flavors of the Philippines Celebration in Hong Kong with Chef Claude Tayag is part of the activities under the 2012-2013 Philippines-China Years of Friendly Exchanges which aims to strengthen cultural exchange through arts, music and cuisine. END
