October 23, 2017, 5:40 pm
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Filipino summer flavors with Resorts Worlds’ Coco Fest

FILIPINOS have always had an affinity for coconuts. The coconut tree has been part of the culture of Filipinos, with all its parts, from the trunk to the leaves, to the fruit, being used in their daily lives.

To celebrate the palm tree which has become the symbol of summer, Resorts World Manila (RWM) restaurants and Newport Mall dining outlets have teamed up to create an array of coconut-infused dishes to tickle the Filipino diner’s taste buds, through the Coco Fest.

 “Summer in the Philippines is a truly happy season, and Filipino cuisine has so much to offer in terms of technique and flavor. The Coco Fest is one way we can deliver a first-class Filipino experience through food,” said chef Cyrille Soenen, RWM director for Culinary Arts and Maitres Cuisiniers de France.

Guests can enjoy these new dishes at RWM’s dining destinations such as Impressions, Ginzadon, Passion, The Terrace, Café Maxims, Bar 360 and Victoria Harbour Café. Popular restaurants such as Johnny Kahuku, UCC, Mr. Kurosawa and Johnny Chow will also be offering coconut-inspired dishes.

Impressions, RWM’s French fine-dining restaurant, starts the salvo by adding a Filipino flourish to a distinctly European dish – the Coco Salmon with Ube Puree and Curry Tuile. Pan seared salmon lies on a bed of pureed purple yam and topped with a flavorful coconut cream foam. The addition of the curry tuile adds a depth of flavor and crunch to the dish.

Maxim Hotel’s The Terrace restaurant takes the summer barbecue to the next level with its Coconut Piña Colada Pork Ribs. The rib racks are marinated in a coconut water and pineapple juice-based marinade which helps tenderize the meat while injecting it with plenty of flavor before being barbecued and basted with a barbecue sauce. The result is a tender piece of meat with hints of tang and sweetness.

Victoria Harbour Café goes Malaysian with its Coconut Milk Rice and Chicken Curry. The rice is cooked in spice-infused coconut milk and paired with an earthy chicken curry. The flavorful rice stands up well to the complex taste of the chicken which is cooked in a coconut cream-based curry and paired with sliced egg, salted fish and roasted peanuts.

Johnny Chow offers a coconut twist on the classic Pomelo Salad with the use of coconut cream as its dressing for the salad. The light tropical sweetness of the coconut cream pairs well with the slight bitterness of the pomelo, giving the salad a refreshing and delightful taste.

Bar 360 adds a Filipino twist to its cocktails, using the distilled spirit lambanog as the base for three distinctly different drinks.

For dessert, Café Maxims gives a cheesy update to two classic Filipino sweets: the Coconut Macaroons and the Buko Pie. The introduction of cheese to the two dishes balances out the rich sweetness of both desserts. 

Meanwhile, Ginzadon has created a tri-color sweet glutinous rice roll with coco jam and roasted desiccated coconut in a nod to the Asian’s penchant for rice.

Passion’s Sweet Corn and Coconut Cake is a perfect blend of Filipino and Chinese flavors. 

UCC will be offering a Coco Mango Cake. Coconut chiffon embraces layers of mango, creating a light yet flavorful dessert. 

Johnny Chow piles on the goodness with the Coco Loco ala Mode. Mixing Filipino, Chinese and other cuisines, the dessert is an explosion of flavors and textures, from the desiccated coconut to the sweet beans and corn, to the deep-fried Buchi, down to the sweet coconut latik.
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