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Filipino Food Festival at The Manila Hotel

The Philippines’ 7,100 islands abound with seafood, tropical fruits, vegetables and a rich variety of herbs and spices that make for exciting culinary masterpieces.  In fact, the Philippines has been named the second best destination with the best food according to an international news channel’s social media survey.

The Manila Hotel celebrates the best of our culinary heritage with a one-of-a-kind Filipino Food Festival that runs until September 27 featuring timeless Filipino classic dishes prepared by the hotel’s Executive Chef Konrad Walter with the special participation of Dedet “Lechon Diva” dela Fuente Santos.

At the recent launch of the food festival, guests were treated to reinvented favorites from Santos such as the truffle rice stuffed lechon de leche (entire pig roasted until crisp and golden-brown stuffed with truffle), hiplog (shrimp dish with salted egg sauce), and balut salpicao (made of developing duck embryo).

Festive decorations such as kiping (a brightly-colored, lead-shaped wafer made of rice paste) that adorned the Café Ilang-Ilang provide a fiesta atmosphere that makes the dining experience unforgettably Filipino. Not to be missed are the hotel’s special bibingka and puto bumbong set-up at the alfresco area of Café Ilang-Ilang.

 People who have a passion for anything Filipino are also invited to display their respective crafts at the storied halls of the hotel. Guests will surely marvel at exquisitely romantic Maria Clara gowns and modern chic from fashion designer Jo Rubio’s exhibition dubbed “The Art. The Romance. The Filipiniana.” Art pieces and paintings by Patsy Paterno, Peggy Pilapil-Lasa and Martie Datu also await art lovers.

To know more about the Filipino Food Festival, please contact The Manila Hotel’s Food and Beverage Team via 527 0011 local 1260 or 1261. For more information, call 527 0011 or visit www.manila-hotel.com.ph; or follow it on Facebook at www.facebook.com/TheManilaHotel, Twitter @ManilaHotel and Instagram @manila_hotel.

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