Plating Filipino Food Beautifully and with Pride

Have you ever seen culinary expertise and artistic creativity seamlessly merge into a single dish? Imagine a meal where every bite is not just about flavor, but also about the visual presentation, the texture, the aroma, and the story behind each ingredient. This is not just eating; it’s an experience where food transforms into a form of art, engaging all your senses. The colors, shapes, and arrangements on the plate come together like a masterpiece, calling out fond emotions and memories.

We (husband and I) were treated to this unique experience at Kias’ kitchen, where we had the pleasure of seeing and tasting culinary masterpieces. More so, because the food served featured Filipino flavors that were not only familiar but were given a new and delightful spin.

Filipino food is not always plated beautifully because it is typically prepared for large groups and enjoyed in a home setting. The emphasis in Filipino cuisine is often on the communal experience and the flavors of the dishes rather than on elaborate presentation.

Full-Course Meal

Meals in the Philippines are commonly served family-style, with an array of dishes placed in the center of the table for everyone to share. This tradition stems from the strong cultural value placed on hospitality and togetherness. As it has been said: “There is no recipe in Filipino culture for a single person, because Filipino food is always for sharing!” (Chef Claude Tayag) Simply put, the act of sharing food is seen as an expression of hospitality and care. Guests are always encouraged to eat heartily, and it’s common for hosts to ensure that plates are never empty. 

However, Gerard and chef Kias, food lovers and creatives in their own rights, took this fusion of culinary experience and artistry to a whole new level, making the meal a memorable journey.

They meticulously arranged a full-course meal of Filipino favorites with a lot of yummy and surprising twists. Making our loved, familiar food and at the same time introducing new flavors for the palate to discover. While each meal in the course is not as abundant as one would have in a normal Filipino table setting, each bite gives the tongue a recognizable zest but with added oomph. And for those who prefer the vegan versions, they were also very much accommodated. Here are some on the menu that day.

Maligayang Pagdating : Pandesal – Kesong Puti – Asin Tibuok

Pandesal (salt bread) and Kesong Puti (white cheese) is a delightful Filipino combination that brings together two beloved traditional foods:

Pandesal, a popular Filipino bread roll that is slightly sweet and has a soft, fluffy texture with a crisp crust. It is often eaten for breakfast or as a snack. Pandesal goes well with Kesong Puti, a traditional Filipino white cheese made from carabao’s (water buffalo) milk, although cow’s milk can also be used. It has a soft, creamy texture and a mild, slightly salty flavor.

Given that kesong puti may be hard to find in Vienna, Kias made an unforgettable version with his unique infusion of buttermilk and Brazilian spices.

When pandesal is paired with kesong puti, the result is a delicious contrast of textures and flavors. The soft, slightly sweet bread complements the creamy, mildly salty cheese perfectly. It’s awesome as is or paired with Filipino coffee, and in this case, as an appetizer.

Pambungad : Lumpiang gulay – Pinakurat na Sukang Iloco

Then there’s the lumpia, arguably also considered the national food of the Philippines (aside from adobo, which is officially so). Lumpiang shanghai is one of the most popular and well-loved Filipino dishes, its cousin – the veggie variant – is also loved as much. Vegetable lumpia is a Filipino spring roll typically filled with a variety of vegetables and sometimes tofu. It is a popular snack or appetizer and is often served at parties, gatherings, and special occasions. Any non-Filipino who is friends with a Filipino knows how it is adored in every household.

Preparing lumpia involves specific skills and techniques. From making the perfect filling to rolling the delicate wrappers just right, the process requires attention to detail and practice. Achieving the right balance of flavors and textures is key to creating delicious lumpia. We saw how Gerard took utmost care crafting each roll, infused with a personal touch of homemade goodness. Making lumpia from scratch can be time-consuming, from preparing the filling to rolling each individual piece and frying them to perfection. The effort put into making lumpia adds to its specialness, as it shows a dedication to providing a delicious dish for loved ones.

What takes lumpia to the next level is the dipping sauce. There are a number of pairings to go with it but Iloco Pinakurat, a vinegar-based condiment that stands out due to its bold and tangy flavor is the perfect relish. Pinakurat is often enhanced with a variety of spices and ingredients like garlic, ginger, chilies, and other local herbs. It is not easy to come by in Vienna, that’s why this version is a homemade one, another proof how our two kitchen divas put effort and so much thought in this menu.

Panimula : Kinilaw na Hito – Platano and Mushroom sa Gata

Kinilaw na hito is a Filipino dish that features catfish (hito) prepared in the kinilaw style, which is akin to ceviche. Kinilaw is a traditional Filipino method of preparing raw fish in a mixture of vinegar or calamansi juice (a local citrus fruit), and it is a staple in many coastal regions of the Philippines. Kinilaw na hito showcases regional ingredients and culinary techniques, reflecting the local food culture.

The way kinilaw na hito is prepared and served highlighted the beauty of the ingredients. The fish is cut into bite-sized pieces, and the dish is served chilled, providing a refreshing contrast of textures and flavors. I was surprised at (and I forgot) how refreshing this unassuming dish could be.

For the veggie lovers, plantain and mushroom in calamansi and coconut cream were served.

Pangalawa : Kare-Kare Kroketas – Emulsyon ng Mani – Kanin Gata

This is probably the most unique dish in this set. Kare-kare is a traditional Filipino stew made with oxtail, tripes, and vegetables in a peanut sauce, typically served with shrimp paste (bagoong). A croquette, on the other hand, is a small breadcrumbed fried food roll containing, usually, mashed potatoes or a béchamel mixture.

For the veggie variation, sweet potatoes were used for the croquettes which offers a unique blend of rich, savory, and nutty flavors encased in a crispy exterior. The croquettes were paired with a peanut emulsion as used in kare-kare which added to their aesthetic and appealing taste. These dishes were served with coconut rice as well.

Pangunahin : Ötscherblick Lechon Belly – Dip Medley – Pandan Rice

Undoubtedly loved by many and renowned for its flavorful and crispy skin, tender meat, and aromatic flavors, lechon is the centerpiece dish in Filipino feasts and celebrations. Be it stuffed whole roasted lechon, lechon kawali or lechon belly, it’s sure to make your heart race at first sight (don’t worry, it’s lowcarb and will not shoot your BP up).

I didn’t notice the whole belly dish until later and I went “oohhhh” when I did. Kias added liver sauce and coconut foam which are reminiscent of Mang Tomas (all-purpose sauce) and vinegar – both excellent dipping sauces for lechon.

What’s special about this lechon is the pork – Ötscherblick pork specifically comes from the region around the Ötscher mountain. The name “Ötscherblick” translates to “view of Ötscher,” indicating that the pigs are raised in an area where they have a view of the Ötscher mountain. This pork is known for its high quality, which is attributed to the traditional and sustainable farming practices used in raising the pigs. The pigs are typically free-range and fed a natural diet, contributing to the superior taste and texture of the meat making them tender, flavorful, and has good fat distribution.

No Filipino meal is complete without rice! This lechon dish is, of course, an ulam (viand) and was served with “Kanin pandan” – a fragrant rice dish made using pandan leaves. In Filipino cuisine, “kanin” means rice, and “pandan” refers to the pandan or screwpine leaves. This is popular in various Southeast Asian countries, the Philippines included, and is known for its unique, aromatic flavor imparted by the pandan leaves.

Panghimagas : Leche Flan ni Inay – Tsokolate – Mangga

Leche flan is a popular Filipino dessert that is similar to caramel custard or crème caramel. It is a rich, creamy custard made primarily from egg yolks, milk, and sugar. Each of us probably has a preference different from others when it comes to leche flan and it’s heavily affected by how our parents make them. My mom’s leche flan always had lime zest in it, from the tree that has grown in our backyard and has given us fruits abundantly through the years. I was guessing this version is from Gerard’s mom or grandmom, but it turns out it’s a Kias’ interpretation.

The flan was served with chocolate praline mousse reminiscent of the beloved Brigadeiro sans sprinkles and mango mousse that gives this ensemble a tropical touch. Overall, it’s a crafted dessert that looks like a piece of modern art that tells a story through its innovative combination of flavors and techniques.

Biko

Biko is a traditional Filipino rice cake made from glutinous rice, coconut milk, and brown sugar and usually topped with latik (toasted coconut milk curd or the caramel version). Biko can vary in different regions and versions may include ube, white sugar, brown sugar, coconut palm sugar, jackfruit, bananas, and as mentioned, latik.

Biko has a chewy texture from the glutinous rice and a sweet, rich flavor from the combination of coconut milk and brown sugar.

While biko is not on the menu, we were able to enjoy one more familiar taste of home, sans so much sweetness. If you’re wondering, the paper it’s served on is actually a jackfruit concoction.

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This whole experience involved crafting dishes that were not only visually stunning but also gastronomically satisfying. It showcased the perfect blend of artistry and culinary skill, allowing us to witness the intricate process behind creating a dish that appeals to both the eyes and the palate. From the careful selection of ingredients to the meticulous presentation, every step was designed to deliver a memorable and delightful dining experience.

We hope to experience it again! ^_^

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