During Filipino Food Month at Sheraton Hotel Manila on April 24, 2024, food lovers, restaurant owners, and culinary experts came together for “HIGARA: A Night of Filipino Food Culture, 6 Hands Dinner Featuring Filipina Chefs.”
This event highlighted the culinary artistry of three talented Filipina chefs: Waya Araos-Wijangco, Gel Salonga-Datu, and Rhea Castro SyCip.
Photo: National Commission for Culture and the Arts
Chef Jam Melchor, head of the Philippine Culinary Heritage Movement, kicked off the event with an opening message, followed by Agnes Catherine Miranda from the Department of Agriculture and Hon. Verna Covar-Buensuceso from the Department of Tourism. Victorino Mapa Manalo, chairman of the National Commission for Culture and the Arts, praised the chefs for elevating Filipino cuisine.
The menu, crafted by the three chefs, featured appetizers like pinikpikan rillete by Chef Araos-Wijangco and kulawu salad by Chef Salonga-Datu, main dishes including banguigui-Sulu marlin by Chef Araos-Wijangco and kalderetang pato by Chef Castro SyCip, and desserts such as bibingka cheesecake by Chef Salonga-Datu and binaki by Chef Castro SyCip.
Photo: National Commission for Culture and the Arts
The evening was enriched by performances from Banda Kawayan, Ramon Obusan Folkloric Group, Bayang Barrios, and Angeli Benipayo. A tribute video honored the farmers who contributed to the meals we enjoy. Beyond just food, the event celebrated storytelling, culture, and the unique experiences that define Filipino cuisine.
