Don't Tell My Lola by Chef Sharwin Tee

I think I have met Chef Sharwin Tee a couple of times but have never really gotten to know him on a more personal level. A few days ago, I had the chance to actually do that via a pop up dinner held at the Gourmet Gypsy Art Cafe in Roces Avenue, Quezon City. It was hosted by the Culinary Historians of the Philippines (CHOP) of which most members are famed Filipino chefs, historians, experts in their fields and food connoisseurs from around the country. I was a bit intimidated by their titles but I was there to get to know Chef Sharwin, and how he grew up in good, home made Tsinoy food.

I believe in social enterprise and inclusion, but this is only the second time I've been in Gourmet Gypsy Art Cafe. It's my first time to actually see differently abled guys were part of their workforce, to serve us what good food that was about to hit our tables. This place is governed by Chef Waya Araos-Wijanco who made it her passion to help people with special needs a place to work, and make them productive parts of society. She says "Thank you for supporting our advocacy of people with special needs, as we train them to be included in the workforce and society." We didn't talk that much about the cause during our small chat so I think I'll be back very soon. She was also excited about what Chef Sharwin was preparing on her kitchen. They met earlier and planned this out quite extensively, preparing some of the best dishes he had during his childhood. 

Igue Bonifacio, President of CHOP (Culinary Historians of the Philippines) adds "This is Chef Sharwin's pop up dinner called Don't Tell My Lola, I wanted to eat something that Chef Sharwin ate as a kid growing up. We make restaurants like this into a playground, to know the people who cook our food, and trace where they came from. Being a member of Slow Food Philippines, where the philosophy is good, clean and fair. Chinoy food has played a major role in developing local tastes, I hope we get to experience that his evening."

I was ready for this opening salvo!

For Amuse Bouche or literal play in the tounge, he presents this Asian Pear, Plum Powder, Pork Floss and Nori Wrapper strips. It was an apt way of starting the meal with different textures and temperatures. This wasn't in the original menu but he wanted to serve it because he remembers this so fondly from his childhood. He hasn't found anyone who disliked pork floss of course!

The second one was like a deconstructed fresh lumpia (Philippine spring rolls), which he call Lumpia Tsai . He went out of the kitchen and uttered "Thank you for coming, what you had just now was just Pears, Plum Powder and Pork Floss. The Chinese lumpia is different from the pinoy one, so in making this we added seaweed and hot sauce to our lumpia, I hope you enjoy the first course."

It was a play on different temperatures and textures. I like the crispy lumpia wrapper made of flat bread. It makes an interesting take on Ongpin made lumpia which I usually see at stores there.

The second course is called Tao Meng Tsai. He says "For the second course it's Hair Vegetable, a dried one combined with other veggies that my grandma used to cook. I added clams so it'll have protein so I hope you enjoy." Albeit a little weirded out by the common chinese hair vegetable, it felt like corn hair to me. It was edible, but I mostly like the broth that came with it because it's very subtle. I would like to have this on a rainy day but he says it's more of a summer dish because it's refreshing, and he's right. The clams were like bits of treasures, you were lucky to spot one if you had it on your bowl. It's like it'll break that spell you get from the broth, and appreciate how sweet those clam meat becomes when you bite into it. Pretty good!

For the main course, we had Kiam Peng. It's a rice topping dish made with seared pork belly, dark soy flavored rice, and mustard leaf pickles. He explains "Your next course is based on my grandma's recipe, I added abalone which is not a usual thing in kiam peng (salty rice). Each Chinoy family has a version and this is mine. Hope you enjoy this!"

Then he came out with the Tsap Sek Ke Tsi for dessert. He says "I am sure you are fond of fruit cocktail, but we made our own using what I saw in the market/fruits in season plus a dollop of avocado ice cream, orange juice for syrup and almond jelly."

Chef Sharwin is going to be on a tour of Canada, the US in different cities for more popups like these. It would be a good thing to experience Tsinoy cooking from a legitimate Tsinoy Chef. He's also going to be on a new season of his show Curiosity Got The Chef on the Lifestyle Network so make sure you follow him on IG and Facebook. Thank you to Lee Kum Kee and CHOP for having us!

Taste Setters: SYSU International's Food and Beverage Workshop

We are at the Taste Setters: Creativity That Shapes Food and Beverage Trends workshop sponsored by SYSU International in cooperation with their partners Lee Kum Kee, Clara Ole, Tabasco, Tulip, Treetop and Smuckers here at CCA Makati. It's a series of workshops that the company and the brands are sponsoring with their partner and non partner restaurants, caterers and establishments to hone their skills using the very best products in the market. The morning sessions had them start with food trends and how Filipino restaurants and casual dining places have improved over the years, to learn how they would be successful.

Chef Louise Mabulo, a finalist in Junior Masterchef also paid a visit. Her credentials would gladly beat any seasoned Chef as she also has international ones at a very young age. She's very eloquent and has been doing workshops and seminars in the past. During the session, she shared her views on our affinity to food. She mentions it stemmed from doing feasts, and our fiesta spirit and the happiness we get from it is immeasurable. I get that we do thank the saints and God in general with these celebrations, but what gets us together is the concept of family, community and love, that's a fact. She also shared how successful blogs and social media has been just by sharing genuine food recipes that remind them of home, the Philippines.

During the activity, we were also split into groups and I got together with some food researchers, specialists and chefs from Max's Restaurant, Goldilocks, Peri Peri Corporation and a lot more. We needed to conceptualize a stir fry dish that would be innovative using products from Sysu International's brands. In the end, they worked as a team and in this manner it's not much of the company they work for but the innovation we do with these recipes that could help the food industry grow, be practiced among Chefs, R&D people and restaurateurs who choose to not only make the best Filipino representation of food, but create new ones as the word "innovate" suggests. 

I can't wait to join them in more Taste Setters Workshops that they have in store this year. For those who want to join, make sure you follow the social media accounts of the brands they carry. That's Tabasco, Lee Kum Kee, Clara Ole, Tulip Chocolates, Treetop Juice and Smuckers or their website www.sysuinc.com.ph/.

KUMAGCOW
Fresh Blogs Fast!

Food From 121 Grille and Restaurant x Lee Kum Kee

I've been so happy to have been part of the few who have been privileged to have a glimpse of the best dishes that can be done with Lee Kum Kee. It's a well loved brand that has been in the country for years and this time we're doing it in 121 Grille and Restaurant, did it in Upper McKinley Road at McKinley Hill. There's a lot out there and to stand out, they really need to do their homework when it comes to food. With that in mind, they whipped up a few dishes using the Lee Kum Kee Hoisin Sauce and the Lee Kum Kee Char Siu Sauce.

We had appetizers first and this was really good Cheese Sticks from 121 Grille. You MUST order this!

They have fresh fruit juices, ask your friendly waiters for what they have in the restaurant and they can make one for you. I had Ripe Mango Shake for starters.

The Calamari was nice, they've got aioli sauce together with it. Pretty good to match with beer during happy hour. They served this quite fast as it only takes a few minutes to fry.

If you want something more filling, the Lumpiang Shanghai is a good choice. A little oily but it does the job!

They've go really good wings, a little spicy but that kick will make you eat more. Make sure to order rice separately, or perhaps beer would go good with this too!

The Gambas was a hit, a lot of them actually finished the plate after a few minutes.

This is Grilled Liempo, I liked this a lot and it's pretty authentic.

I like the Kilawin too, pretty fresh and make sure you eat this right after they put it on the table. You can have this with beer too!

Get ready with a show when they serve you the Sizzling Chicken dish

This is the Sizzling Kung Fu Wings, part of the things they made with the Lee Kum Kee Char Siu Sauce. Take a photo of this and post it on your social media accounts together with #BigGrillMasters and #LeeKumKeex121Grille hashtags and you could win prizes from the restaurant and Lee Kum Kee too!

Aside from that, these Pulled Pork Sliders are included too with the special menu. Try it out and use the same hashtags I mentioned earlier (#BigGrillMasters #LeeKumKeex121Grille) then post it on your social media channels and you could win GC's and prizes from 121 Grille and Restaurant and Lee Kum Kee!

Remember, this is only out for a limited time. Run to McKinley Hill's mall where you'll find 121 Grille and Restaurant so you can get these lovely dishes prepared with love from Lee Kum Kee sauces!

For more information about their products:

Lee Kum Kee Philippines

Like them on Facebook


Visit their official website

http://ph.lkk.com/