Margarita Forés and Myrna Segismundo introduced the much-loved dish before a crowd of hundreds. The chefs talked about the history and composition of kinilaw. They presented three versions of it, each inspired by the produce of our island groups, Luzon, Visayas and Mindanao.
The crowd's reaction was quite warming and fulfilling. As a member of the Philippine contingent, it's hard not to feel proud after watching the whole presentation.
There were many people responsible for the production of the whole presentation, including credible sources like Patrick and Pia Roa of Patricio’s Restaurant in Taguig. Qatar Airways and NutriAsia have also helped in making the project possible.
This story first appeared in Coconuts Manila. For more stories, go to Coconuts Manila.
source: www.abs-cbnnews.com
