12 February 2014- The Philippine Embassy in Athens joined the other ASEAN missions in Athens, such as the embassies of Indonesia, Thailand and Vietnam, in taking part in the Chef’s Club of Greece’s “Gastronomy Without Borders, A Manifestation of Flavors from Around the World,” during the 7th International Forum of Gastronomy held on February 09 at the Athens Metropolitan Expo Center.
Other participants included the embassies of Poland, Russia, Albania, and Mexico.
The Philippine table presented chicken adobo with garlic rice and pickled papaya garnish, laing, and mango and guyabano juice. The Embassy also prepared samplings of chicken adobo (flaked and placed on top of cucumber and bread), laing in small plates and bread, beef longganisa with cherry tomatoes placed in shot glasses, puto placed in colorful muffin wrappers, dried mangoes in sticks, and mango and guyabano juice in shot glasses.
Philippine and ASEAN cookbooks, table flags, sinamay, capiz, native placemats and colorful kiping 
from Quezon province were used to décorate the Philippine table.
The Embassy presented to the members of the Chef’s Club the food, their ingredients, including selected Greek products as well as how these were prepared. They were also informed of how Greek ingredients were used in some of the dishes - Greek vinegar and Greek wine in Chicken adobo, and olive oil and Greek vinegar with honey in the beef longganisa sampling.
The Embassy took the opportunity to promote Philippine food and drinks during the event by serving bite samplings of everything presented in the Philippine table.
The members of the Chef’s Club, culinary arts students, and other visitors enjoyed the food prepared by the Embassy especially the adobo flakes, longganisa, puto, and mango juice and dried mango. The laing stirred curiosity among the tasters as many inquired about taro leaves.
The organizers said that they look forward to the Philippines’ participation next year. END