6 September 2013 - More than 100 guests graced the opening night of the Philippine Food Festival, dubbed “Flavors of the Philippines,” at the Grand Ballroom of the Hilton Hotel in Shanghai on September 02.

Philippine Consul General in Shanghai Charles C. Jose welcomed guests from the local governments of Shanghai, Anhui, Hubei, and Zhejiang, consular corps, business sector, and the Filipino community to an evening of Filipino food, traditional music and folk dance.

In his remarks, Consul General Jose provided a brief history of Philippine cuisine and its heavy influences from centuries of trade between the country and Spain, China, other countries of Europe, Southeast Asia and the United States.

True to the Filipino tradition, Chef Myrna Segismundo, the featured chef of the Food Festival, came up with signature dishes that delighted the palates of guests. For the salad/ appetizer: Lumpiang Sariwa, Kinilaw, and Ensaladang Tinapa; the soup: Sopas Molo; the main dish: Guinataang Sugpo, Inasal na Manok, Lechon Kawali, and Laing; and, dessert: Turrones de Manila, Halo-Halo and Budin.

At the ribbon-cutting ceremony at the hotel’s Atrium Café, Chef Segismundo expressed her willingness to contribute to Government efforts to introduce Filipino food to the Chinese market. Asked by the press what could be the dish that is attributed to the Philippines, she candidly replied: “the adobo,” which was served during lunch for the more than 25 media representatives that came.

Guests at the opening night raved over Chef Segismundo’s version of Laing - dried taro leaves and shrimp cooked in spicy coconut milk,  Lechon Kawali - crispy pork belly served with pork liver sauce, and Halo-Halo, preserved fruits and beans in shaved ice with milk.

Throughout the night, the Sindaw Philippines Performing Arts Guild rendered folk songs and dances.

Flavors of the Philippines in Shanghai runs from September 02 to 08. It is part of the 2011-2013 Philippines-China Years of Friendly Exchanges. END