by Renelaine Bontol Pfister
Kaon na ta is Ilonggo for “let’s eat,” and it’s an apt phrase to use for this year’s Filipino Food Week, which is happening until October 21.
The event coincides with Filipino-American History Month. This is the sixth year of celebration and the theme is “Flavors of Iloilo,” putting the spotlight on the Western Visayas city.
The Philippine Consulate General in Honolulu launched the event at the consulate grounds on October 7 with organizers, participants, sponsors, media, and other guests in attendance.
Pamela Durian-Bailon, Acting Head of Post at PCG Honolulu, delivered the welcome remarks at the launch.
Eighteen restaurants are participating: 12 on Oahu, five on Maui, and one in American Samoa.
These restaurants are Balai Pata, Basalt Restaurant Waikiki, Chef Chai, Joey’s Kitchen, Magnolia’s Ice Cream and Treats, Max’s of Manila, Merienda Maui, MW Restaurant, Obake, Olena by Chef Ron Simon, Eating House 1849 by Roy Yamaguchi, Sama Sama, Shan-J Restaurant, Skull & Crown Trading Co., Tante’s Island Cuisine, Tiki’s Grill & Bar, Tiffany’s Maui, and Tin Roof Maui. They will be highlighting Ilonggo cuisine, which in November 2023 was cited by UNESCO as a Creative City of Gastronomy. Iloilo’s popular dishes include La Paz batchoy, chicken binakol, pancit molo, and KBL (kadyos, baboy, langka).
Bailon remarked how Filipino Food Week aims to highlight the Philippines’ rich culinary offerings and raise awareness and interest in the Philippines.
It is in line with the Very Important Pinoy (VIP) Tour (2024 Ambassador’s Tour) in July this year, led by the Department of Foreign Affairs, in cooperation with the Department of Tourism and Rajah Tours.
Close to 230 people from across the United States participated in this tour of Metro Manila, Bacolod, and Cagayan de Oro.
Max’s of Manila, one of the participating restaurants, catered dinner at the media launch on October 7. Maly San Luis, General Manager of Max’s of Manila, talked about one of the dishes featured that night: Chicken Binakol.
Chicken Binakol is different from the more common Chicken Papaya. Chicken Binakol in coconut water and lemongrass. The dish will be highlighted on the menu of Max’s of Manila during Filipino Food Week.
The other dishes offered at the launch included Fish Cardillo, Chicken Inasal, laswa vegetables, and for dessert, mango sticky rice with coconut sauce. The delicious flavors made me proud of Filipino food.
The drinks were sponsored by G.K. Skaggs, a distributor of beer, wine, and spirits. Michelle Achong, who manned the table, offered well-known Filipino brands like Red Horse beer, San Miguel, and Fundador Brandy. There is a new apple-flavored beer from San Miguel that is light, flavorful, and refreshing.
The drinks paired well with the excellent food and the mood of the night is like that of a fiesta back home.
Everybody loves lumpia and adobo, but I was reminded that there is so much more Filipino food to enjoy. Supporting Filipino Food Week will give us the opportunity to do just that.
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