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Wednesday, June 15, 2016

Another one for the books, that is how I describe my recent experience at F1 Hotel's LUZVIMINDA: Heirloom Recipes Year 4. In celebration of our Independence Day, F1 Hotel managed to round up three very entertaining, skillful and lovely ladies in the world of Filipino Cuisine.

Representing the three different island group of the Philippines, LUZON, VISAYAS and MINDANAO, three very prominent chefs created and cooked delicious dishes for the hotel guests to try out.

Chef Nancy "Adobo Queen" Reyes Lumen for Luzon, Pauline Gorriceta Banusing for Visayas, and Maria Kristina Collantes for Mindanao.

Different yet delicious, that is how I would describe the dishes served in the buffet. Everything looks like it came from your hometown. Prepared with love and care. Generally speaking though, the dishes were heirloom recipes as such they have a traditional and homey feel.

To start things off, different appetizers could be found at the buffet spread. From coconut fish ball to crab cakes, you won't go wrong with any of them. If you're lucky, go for the shrimp flan. This small soup like dish is a little sour but has a devilish kick in it. I won't spoil it for you but go for it.
Something familiar and great for kids would be the Chicken Inasal. Marinated with vinegar and something citrus, this chicken inasal was cooked to perfection. It was served moist and tender a contrast to many inasals I have tried in the metro. Each bite goes well with rice. 
Another dish that comes from the VISAYAS region would be the BATCHOY.
F1 HOTEL has a make your own BATCHOY station. You get to choose different toppings that would make your experience authentic and yet different. Each slurp would equate to happiness.

Another soup dish would be the KBL or Kadyos, Baboy at Langka. A little sour and perfect for the rainy weather, this dish is a must try.

 Aside from a fresh pick area for you to choose shrimps, crabs, and other shells to be cooked according to your preference, F1 HOTEL'S LUZVIMINDA has lot of seafood dishes.

Starting off with the PINALMAHAN na SALMON. Cooked with vinegar, the flavor of the salmon was brought out and worked well with the over all theme of the dish.
The cooked ALIMANGO also had an impressive flavor profile as it had guinamos. Guinamos is a salty fermented fish product that is usually used as a condiment or a partner to any dish. In this instance, it was infused in the crab to make the taste fuller.

 For tuna lovers, they would enjoy the TUNA TAIL stuffed with YELLOW RICE. Something from Mindanao, tuna is actually a well received product in the region. Very abundant and versatile, you won't go wrong with anyway you cook it.
Still from the same region, the CHICKEN PIYANGGANG looked like something was burnt. Actually, this was the aim of the dish. Coconut and other spices were used and blackened to coat the chicken. As such, the flavors would be infused within the meat.

From LUZON, Nancy's ADOBO styled roast pork belly won the hearts and tummies of the crowd.
Very moist and tender, each slice would give you the perfect ratio of fat to meat. Basically 1:1. There is also a distinct adobo flavor with a little bit of sweetness. Perfectly marinated and not to be missed.
Don't worry though if you weren't about to try any, they have other pork belly dishes to digest.
LUZVIMINDA 4 is a definite must try. Luzon, Visayas and Mindanao were well represented in terms of culinary delight. Aside from these dishes, they also have a lot to offer. Traditional salads, appetizers and even local desserts were there to whet the appetite.

F1 Hotel's LUZVIMINDA 4 is currently ongoing. All the way until June 25, the buffet is priced at 1,499 nett per person whether it is lunch or dinner. F1 Hotel really knows how to prepare and celebrate Filipino Cuisine. Cheers.

F1 Hotel Manila
32nd Street BGC
Taguig City, Metro Manila
Call (02) 928-9888.

Disclaimer: wrote this based on my experience. was invited to try out the dishes.
Different Themes
Written by Lovely

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