Charie Ferolin, Philippine Food Festival Sydney’s Shangri-La Hotel

posted in: FPTI Philippines, Stories | 0

Filipino food is an intricate pattern of Spanish, Western, Chinese, Japanese and Pacific Islander flavours that serve as living proof of the country’s rich cultural history. Consisting of 7,000 islands, the Philippines has a tropical and humid climate, resulting in a rich and fertile soil that cultivates an abundance of fresh produce and herbs.

A project of Reledev’s overseas partner FPTI is the Banilad Center for Professional Development (BCPD). The BCPD in Cebu City offers programs in hotel and restaurant services. To further align with industry needs, it has also incorporated tourism and hospitality in its curriculum.

We’re proud to share that last year, BCPD graduate Charie Ferolin was recognised for her contribution to the annual Sydney’s Shangri-La Hotel Philippine Food Festival.

Philippine Food Festival at Sydney’s Shangri-La Hotel

The original story featured in the article ‘Philippine Food Festival at the Shangri-La’ for Concrete Playground: https://concreteplayground.com/sydney/event/philippine-food-festival-shangri-la-1

Move over southern-fried chicken, there’s a new bird in town: Philippine inasal. This traditional barbecue chicken dish — along with many more mouthwatering eats to discover — collided with the fine dining experience of the Shangri-La Philippine Food Festival, which returned for its sixth year at Cafe Mix in September 2018. Straight from Manila, chefs Clayford Manuel, Charie Carmel Ferolin and Jovelyn Adra took up a week-long residency to showcase the best of Filipino cuisine.

Guests were treated to succulent pork sisig and the classic Filipino adobo — a fragrant dish with marinated meat (usually chicken) in spices — and they had to be sure to leave room for the centrepiece of the feast: an entire spit-roasted pig stuffed with traditional herbs and vegetables and slow-cooked to ensure that it’s tender on the inside and crispy on the outside. Then of course, guests sampled the array of desserts on offer like the caramelised leche flan, coconut buko pandan and rich pichi-pichi made from shredded cassava and a good dose of sugar.

All-time favourites, such as kare-kare, adobo, and embutido, took centre-stage at the recent Philippine Food Festival at Sydney’s Shangri-La Hotel, reinforcing the interest Filipino cuisine has been attracting in Australia and elsewhere. The hotel flew in the Filipino guest chefs of Shangri-La at the Fort, Manila to provide authenticity to the array of Filipino dishes, presented in partnership with Philippine Airlines and the Philippine Department of Tourism Sydney.

Said to be the original fusion cuisine, Filipino food has attracted celebrity chefs Anthony Bourdain, Nigella Lawson and Andrew Zimmern to the Philippines to savour, learn about, and feature Filipino food in their television platforms. Shangri-La Sydney’s Executive Chef Hemant Dadlani observed that the taste of Filipino food relies entirely on acids and sweetness, perhaps more than any other cuisine. The annual food festival was given a new look – but is expected to have the similar Pinoy taste. 

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